Category Archives: Uncategorized

Episode 16: Breaking the rules without breaking best practices



This episode is sponsored by the Sensory and Consumer Science Division of IFT and will focus on how to break rules in sensory science without violating best practices. The speaker, Suzanne Pecore, is a longtime member of IFT’s Sensory and Consumer Science and the 2019 achievement award winner. Over her career, Suzanne has worked with many sensory methods across numerous products and has a lot to share about these experiences, and walking the line between expertise and experimentation.


Episode 15: Beyond Clean Label: A Look at Functional Ingredients and Value-Added Nutrition



Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend seemingly spurred by clean label and the increasing demands of mindful consumers. Featuring experts from Ingredion, Innova, and IFT, our latest podcast will examine the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends, the influence of global cultures, and how all of these factors impact future food innovation.


Episode 14: Why is there Rapid Expansion in the Alternative Protein Market?



There is a huge global movement of consumers seeking alternative protein options well beyond the vegetarian/vegan niche. While bean burgers and tofu have been popular for decades, the market for novel innovations from nut milks to cellular agriculture is on fire.  This IFTNEXT Food Disruption podcast  brings together experts from three different sectors to discuss the current and future state of the rapidly changing landscape in alternative proteins.  We’ll discuss plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.

Speakers

  • Andrew Ive, Founder and GP of Big Idea Ventures and New Protein Fund
  • Lou Cooperhouse, President and CEO of Blue Nalu
  • Julie Mann, Global Protein Program Manager at Ingredion, Inc.

Host

  • Matt Teegarden, IFTNEXT Food Disruption Podcast Host and Nutrition Scientist at Abbott

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation



‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing postharvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features the Barilla Center for Food & Nutrition Foundation.

Panelists:
Marta Antonelli, PhD

Co-Host:
Donna Rosa

Host:
Matt Teegarden, PhD

 


Episode 12: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation



‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing postharvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features the Rockefeller Foundation’s Yieldwise Program.

Panelist: Rafael Flor
Co-Host: Donna Rosa
Host: Matthew Teegarden PhD


Episode 11: Leveraging your network: How collaboration is key to solving the challenges of tomorrow



Collaboration is becoming more essential to solve the challenges that are facing our industry. This episode, organized by the IFT Sensory & Consumer Sciences Division, features two seasoned professionals and longtime members of IFT. They share their experiences while working in interdisciplinary teams, discuss hurdles and hopes for the future, and talk about the role of IFT to encourage and facilitate collaboration.


Episode 10: Food Foundations Part 1 – Rooted in Food Science: Feeding Tomorrow



Description: ‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing postharvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features Feeding Tomorrow, the foundation of IFT.

Panelists:
– Bernhard van Lengerich, PhD, 2018 – 2019 Chair of Feeding Tomorrow
– Nancy Moriarity, PhD, 2019 – 2020 Chair of Feeding Tomorrow
– Donna Rosa, Co-Host, 2018 – 2019 Feeding Tomorrow Liaison of the IFT International Division
– Matt Teegarden, PhD, Host


Episode 9: Exploring New Technology and Governance Challenges when Developing Food Products



Sponsored by the Muscle Foods Division of IFT, this podcast focuses on the potential challenges of incorporating new technology into food products. Through our conversation with Larisa Rudenko, Visiting Scholar at MIT, we dive into the regulations and discuss how new technology is assessed by the FDA. Examples from the past, including bioengineering technology, reveal insights into the pathways for product development with emerging technology and navigating potential issues that will likely present themselves. Cellular agriculture and the ability to produce foods from cell cultures is also discussed, which has taken center stage for safety assessment, labeling, and consumer acceptance of new technology. The individuals participating in this podcast do not speak on behalf of the agency and are sharing their perspectives and experiences.


Episode 8: The Genomics of Lactic Acid Bacteria: From Fermentation and Probiotics to the Microbiome and CRISPR



For many centuries, fermented foods like cheese, yogurt and kefir have relied on lactic acid bacteria (LAB) for their flavor, nutrition, texture and shelf life. The art of fermentation has now become a science through genomic sequencing of LAB, which has improved the stability of the fermentation process and yielded insights into the probiotic properties of fermented foods and their interaction with the human gut and microbiome.


Episode 7: R&D Initiatives that Stand to change the Future of Food



Every day, science of food professionals, entrepreneurs and researchers are working on the big and small breakthroughs that will change our food system. In the last couple of years, new products and ingredients have made us rethink how we consume and produce foods; Ingredients like ghost pepper and the “impossible burger” have delighted consumers, while innovations in 3D printing have moved us closer to other breakthroughs, like putting people on Mars. But before these initiatives hit the market, years of R&D goes into developing, testing and prototyping to enable their success.

In this episode, we’ve invited a few of our IFTNEXT Food Disruption Challenge judges, mentors, and supporters to discuss the future of food and exciting R&D initiatives they expect may disrupt the marketplace in the next couple of years.

Host: Matt Teegarden, IFT Member

Guests include:

  • Evan Hyman, Director, Emerging Business at Ingredion Incorporated
  • Lenny Lebovich, Founder and CEO of PRE® Brands
  • Justin Shimek, CEO & CTO, Mattson
  • Natalie Shmulik, CEO of The Hatchery Chicago