Tag Archives: nutrition

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 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food

April 12, 2023Food Scienceacademia, biodegradable, bruce perkin, communicate, consumer, environment, food, food industry, Food Science, food scientist, food security, food technology, health, human, IFT, inclusion, institute of food technologists, jobs to be done, maya al sid sheikh, micro plastic, nano plastic, nutrition, packaging, paul takhistov, plastics, product development, rutgers, sci dish, sciences, surrey, sustainability, technology, transform, value, wasteiftscidish

Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health. In this enlightening discussion, our host Bruce Perkin and guest speakers Dr. Maya Al Sid Cheikh from the University of Surrey and Paul Takhistov from Rutgers University dive into the topic of micro and nano plastics. Join the speakers as they share their expert insights and shed light on the impact of micro and nano plastics.

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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 17: Wellness Flavors: Exploring new taste profile category emerging in 2022

June 2, 2022Food ScienceAB InBev, barley, evergrain, food industry, Food Science, grains, IFT, institute of food technologists, nutrition, sustainability, upcyclingiftscidish

Ancient grains have become a buzzword in the food and nutrition industries – and there’s a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually unlock an opportunity to reform the food sector’s approach to nutrition and sustainability. Through innovations from the EverGrain team, upcycled barley is the only source of plant-based protein at scale that can deliver high levels of nutrition, a low carbon footprint, and optimal taste and functionality in product development. During this podcast, you’ll hear from some key members of EverGrain’s showing how upcycled barley protein can truly revolutionize the plant-based market.

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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 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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