Episode 30: Seeding the Future Challenge



This year, the Seeding the Future Foundation is funding the first annual Seeding the Future Global Food System Challenge, which aims to inspire and support passionate, diverse and multidisciplinary teams to create game-changing innovations that will help transform the food system to be more sustainable, make healthier diets more accessible, and empower consumers to make choices benefitting both, personal and planetary health. The Institute of Food Technologists (IFT) is proud to officially launch the Challenge, and applications will open on June 7.


Episode 29: All About Food Safety Culture



In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.

Episode 28: Spicing Up the Future of Food



With more and more people focusing on their health these days, it’s no surprise that consumers are looking to spice up their culinary selections. But long before they became a part of our creative recipes, herbs and spices have had a long history of being celebrated for their medicinal properties, well before culinary use! Modern science has now shown that many of them carry remarkable health benefits offering great opportunities for new product development and innovation.

In this episode we’ll explore and expand on findings shared in the recent IFT Food Technology magazine article entitled, “Spicy Nutrition.” In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We’ll also talk with the article’s author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices’ hidden potential for their current and future product innovation.

Host: Matt Teegarden
Guests:
Linda Ohr, contributing editor of IFT’s Food Technology magazine
Amy Rothstein, founder of DONA
Emily Griffith, founder of Lil Bucks snacks


Episode 27: Understanding and Addressing Global Hunger



Today’s discussion includes Dr. William Moseley, a DeWitt Wallace Professor of geography and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, and Dr. Barbara Burlingame, a professor of Nutrition and Food Systems at Massey University’s College of Health. Both Dr. Moseley and Dr. Burlingame are members of the Steering Committee for the High Level Panel of Experts (HLPE) on food security and nutrition. They contributed to the FAO ‘s High Level Panel of Experts on Food Security and Nutrition’s 15th Report, “Food Security and Nutrition: Building a global narrative towards 2030.” The High Level Panel of Experts on food security and nutrition was established as part of the 2009 reform of the international governance of food security to advise the UN Committee on World Food Security (CFS), which is the foremost intergovernmental and international platform dealing with food security and nutrition. The HLPE aims to facilitate policy debates and inform policymaking by providing independent, comprehensive, and evidence-based analysis and advice at the request of CFS. And today, we’re going to discuss the issue of global hunger, which we know has been exacerbated by the COVID-19 pandemic.


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.