Episode 26: Food Industry Trend Predictions for 2021



Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. We’ll be discussing a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.
Tags: IFTNEXT, podcast, food business trends, consumer and marketplace trends

Episode 25: The New Dietary Guidelines



Today’s podcast is just in time for New Year’s resolutions because we’ll be talking about the upcoming 2020-2025 dietary guidelines for Americans. While the new guidelines are expected to be announced by the end of the year, we’re joined today by Barbara Schneeman, PhD, Professor Emerita at UC Davis and Richard Mattes, PhD, Distinguished Professor at Purdue University, to discuss the recommendations that were made. Schneeman served as chair of the 2020 Dietary Guidelines Advisory Committee, and Mattes was a member of the 2020 Dietary Guidelines Advisory Committee, specifically the Beverages and Added Sugars Subcommittee as well as the Frequency of Eating Subcommittee.


Episode 24: Exploring the Gut Microbiome



While studies of human gut flora have taken place for decades, scientists have only recently started to dissect the complex relationship between the microbiome, diet, immune functioning, and overall health. As knowledge on the microbiome develops, recent research suggests that the flora in our guts could influence our risk for disease including obesity, neurological disorders, irritable bowel syndrome, autoimmune disease, and sleep disorders, to name a few. Today, we’ll dive into the gut microbiota with two experts, exploring the impact of diet on our gut and how the bugs in our gut promote proper immune function and overall health.


Episode 23: Food Safety Experts on Recalls, Coronavirus, Traceability, and more



September is National Food Safety Education Month and today, we’re joined by three food safety experts to explore the latest in foodborne illnesses, safety, and prevention. We’ll discuss the implications of food recalls, food safety and coronavirus, food traceability, and where food safety is headed. Let’s dive in.

Episode 22: Looking to the Future: Economic Practices, Technology, and Collaboration



The world we live in is in flux. On this podcast, we continue our conversation with IFT’s own Maria Velissariou and April Rinne on where they see the world going, particularly as it relates to food, economic practices, emerging technologies, and the importance of sustainability. We’ll discuss the future of work, the role of innovation in the food system, and the importance of collaboration across sectors.


Episode 21: Sustaining Our Global Food System: Our Role as Global Citizens



On this podcast, we discuss global connectedness, including the complexities of both economies and supply chains, as well as what it means to be a global citizen. Joining us in this discussion are Maria Velissariou and April Rinne.  We’ll explore the rapid changes taking place in the light of COVID-19 and explore what recent emerging trends could mean, particularly as it relates to work and the food system.


Episode 20: Trends & Consumer Behaviors in the time of COVID-19: Foodservice



With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. This episode is a continuation of how trends and consumer behaviors have changed due to COVID-19, with a specific focus on foodservice.


Episode 19: Trends & Consumer Behaviors in the time of COVID-19: Food Retail



With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re joined by experts who will discuss consumer behaviors under COVID-19 and projections on how these trends will impact the retail food space moving forward.


Episode 18: COVID-19: Implications for Food Manufacturing



With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors explores the immediate and lasting effects that COVID-19 may have on the food industry.


Episode 17: Economic Impacts of African Swine Fever in the US



African Swine Fever is a hot topic in the food industry. ASF has spread over 50 countries, killing millions of hogs. This has a direct impact on pork prices, animal feed markets, imports/exports, and more. In this podcast, listeners will learn the economic impact of ASF to the US. They will learn about who is impacted and the global implications from Derrell Peel, the Charles Breedlove Professor of Agribusiness at the Oklahoma State University Department of Agricultural Economics and Extension Livestock Marketing Specialist at OSU.