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


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