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)
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!
Danielle Gallet, Founding Principal, Waterwell, LLC
John Robinson, Partner, Mazarine
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
Max Teplitski, Chief Science Officer, Produce Marketing Association
Humans have been eating microalgae for thousands of years. With consumers looking for innovativeand sustainableproducts, microalgae ispopping up asauniqueingredient in modern timesas well.In this episode, we will hear the ways microalgae production is becoming more efficientand what the environmental impact of commercializing microalgae productionis. We will also learn what ingredients can be replaced by using microalgae. Listen in to hear how this microscopic organism is shaking up the food system.
Speaker: Alexander Mathys, ETH Zurich
The importance of pivoting and how the covid-19 pandemic is helping create a more equitable food system
The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition.
- 1: Julie Meyer, RDN, Founder of Eatwellglobal, a nutrition consulting company https://eatwellglobal.com/
- 2: Tim Goulette, Ph.D., BERS Analytical Lab Manager, Anheuser-Busch