Tag Archives: industry

Episode 24:The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners

November 9, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, covid, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, nutrition, product development, sci dish, science, sensory science, sustainability, taste, technologyiftscidish

Low and no-calorie artificial sweeteners have a long and controversial history. Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers. Join host Bruce Perkins and guest experts, Drs. Gavin Thompson, Ray Matula, and Jim Coughlin, as they unravel the intricacies of artificial sweetener safety.

Beginning with a look at what artificial sweeteners are, the experts provide a brief historical overview of key sweeteners, including saccharine, aspartame, sucralose, and stevia, among others, and their presence in our food. Then, they will review the regulatory approval process for artificial sweeteners as food additives/ingredients in the United States. The discussion will conclude with a conversation regarding the assessment of sweeteners for safety vs. studies evaluating their potential health benefits.

By the end of this podcast, you’ll gain a deeper understanding of the nature of artificial sweeteners and the complexities of safety evaluation.

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Episode 23: DEI’s Role in Supporting a Sustainable Food Ecosystem

July 11, 2023Uncategorizedagriculture, Climate Change, communicate, consumer, consumer behavior, DEI, diversity, equity, food, food ecosystem, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, ingredion, institute of food technologists, nutrition, product development, product success, sci dish, science, scientist, sensory, sustainability, technology, transformiftscidish

Join host Matt Teegarden and guest speakers Erica Jenkins, Emma Topps, and Kurt Callaghan as they explore the interconnections between accessibility and the future of the food ecosystem. Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.

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Episode 21: Sensory Science Series- “Fast & Early” – An approachable path to the valuable consumer voice- Part 2

February 16, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, flavor, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, jobs to be done, marketing, nutrition, product development, product success, sci dish, science, sciences, scientist, sensory, sensory science, sustainability, taste, technologyiftscidish

This is the second podcast in a sensory sciences series in collaboration with the Sensory & Consumer Sciences Division. Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable consumer feedback on products. This conversation highlights the advantages of consumer research, what consumer acceptance is and why it is important, how tight timelines and budgets impact outcomes, and more.

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Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1

February 10, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, covid, equity, flavor, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, nutrition, product development, sci dish, science, sciences, scientist, sensory, sensory science, sustainability, taste, technologyiftscidish

This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor profile analysis. During this conversation, the speakers will be covering what QDA is and how it works, QDA strengths compared to other tools, taking QDA into a new space, making sure consumer voices are not lost when using culinary professionals and more.

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Episode 18: Alternative Meat and a More Sustainable Food System

September 12, 2022Food Scienceagriculture, alternative, Climate Change, division, Food Science, food system, IFT, impossible foods, industry, institute of food technologists, kite hill, meat, nutrition, protein, public health, science, Sue Klapholz, sustainability, technologyiftscidish

Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised. In addition to sharing her passions Sue shares her insights as one of the original scientists at both Impossible Foods and Kite Hill.

To learn more on how to join the Sustainable Food Systems Division click here!

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Episode 15: Supplier Solutions: Virginia Dare

April 1, 2022Uncategorizedflavor, food, Food Science, health, IFT, industry, institute of food technologists, nutrition, science, solutions, supplier, taste, trend, virginia dare, wellnessiftscidish

Wellness and personal health is on our minds now more than ever. That is why Virginia Dare has named Wellness Flavors the most influential taste trend of 2022, as physical and mental health takes priority and becomes the dominant driver behind new product launches and consumer goods. During this episode, host Bruce Perkins, Philip Caputo (Virginia Dare) who leads marketing and consumer insight development, and Robert Verdi (Virginia Dare) Vice President of Business Development discuss what we see as some of the most intriguing functionally-inspired taste profiles emerging, and the inherent therapeutic properties or associations they carry. To learn more about Virginia Dare please click here. ( https://www.virginiadare.com)

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Episode 12: A CRISPR Food Future

November 30, 2021Uncategorizedcrispr, dna, food, Food Science, gene editing, gmo, IFT, industry, institute of food technologists, scienceiftscidish

Did you know it has been over 30 years since genetically modified crops were introduced for consumption? In this episode, guest Dr. Haven Baker joins us to talk about a relatively new form of gene editing technology called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. Listen in to find out how CRISPR repairs faulty genes, benefits farmers, improves crop diversity, and more.

Haven Baker co-founded Pairwise and serves as Chief Business Officer. Haven is the former Senior Vice President / General Manager of Simplot Plant Sciences, where he led the team that launched the innovative, non-browning Innate® potato. He holds a PhD in chemistry from Northeastern University, an MBA from Harvard University, and a BS in biomedical engineering from Yale University.

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Episode 11: The Challenge of Water

October 28, 2021Uncategorizedagua, Climate Change, food, Food Processing, Food Safety, Food Science, health, IFT, industry, institute of food technologists, nutrition, planet, Policy, science, Water, Water Safetyiftscidish

Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them. Host Bruce Perkin and guest speakers Danielle Gallet and John Robinson examine different aspects of water, and how to ensure water quality and safety. What would the current water shortages in the southwest U.S. look like if it spread to the rest of the country? Are water-related problems taken seriously? How willing are consumers to reuse water? Listen as the guest speakers answer these questions and more!

Speakers:
Danielle Gallet, Founding Principal, Waterwell, LLC
John Robinson, Partner, Mazarine

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Episode 9: Fresh Produce – Ready to Eat and Ready to Explore

September 20, 2021Uncategorizedagriculture, food, food scientist, foodie, fruits, IFT, industry, institute of food technologists, nutrition, ready to eat, RTE, science, vegetablesiftscidish

Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next
discussion. As the episode unravels, we will learn about increasing fresh produce consumption in school–
aged children, using genetics to make delicious fruits into manageable crops, and how “new” produce is
introduced to the market. From romanesco to watercress, join us as we explore the world of fresh
produce.

Speaker:
Max Teplitski, Chief Science Officer, Produce Marketing Association

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Episode 5: Flavor is Key: What you should know about flavors and their importance in launching new foods and beverages

June 9, 2021UncategorizedDave Franz, flavor, FlavorSum, food, food and bev, IFT, industry, institute of food technologists, Lisa Jackson, marketing, science, taste, tech, technologyiftscidish

How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help! Dave Franz, Vice President of Sales and Marketing at FlavorSum, and Lisa Jackson, Director of Marketing, join us to talk about the flavor industry. We explore why consumers may like or dislike a certain taste, and the challenges that product developers may experience when launching new flavored products. We also discuss guardrails to consider when launching foods and beverages and get insights into the end-to-end process of product development. This podcast is brought to you by FlavorSum.

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