Category Archives: Uncategorized

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

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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

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

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‘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

 

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

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‘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

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

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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.

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

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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

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

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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.

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

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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.

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

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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

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Episode 6: Emerging Trends in Health Technologies and the Promises of Personalized Nutrition

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Join scientist and clinician Ashley Vargas, PhD, MPH, RDN, FAND; Dr. David Dunaief internist specializing in integrative medicine; Jeff Hilton partner and co-founder of BrandHive;  and Dr. Emily Contois, PhD, MPH, MLA food and culture scholar at Brown University and they discuss personalized nutrition. Is it a fad or the way of the future?

One of the biggest trends this year in food innovation is in personalization. From apps that can deliver micronutrient and vitamin deficiency data anywhere, any time to “wearables” synched to a huge database that uses AI and machine learning to track nutrition and behavior data and suggest personalized recipes or menus, there is a convergence of nutrition and technology. This discussion will explore the promises of personalized nutrition as well as what food product, sensory, manufacturer, and marketing professionals need to consider as they work together to develop future food products for consumers and whether investing in this technology will help them retain customers or better yet, grab a larger percentage of their market share.

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Episode 5: Trends and Challenges Impacting the Dairy Industry and What Opportunities they Pose for Today’s Dairy Professionals

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We’ve all heard the phrase “Got milk?” But, answering this question has become increasingly more complicated with consumers’ needs becoming more diverse and awareness more global. Whether its consumers seeking more natural, “clean” foods, or increased demand for transparency across food chains, or smart technologies raising consumers’ expectations of product “experience,” the dairy industry is adapting and evolving to thoughtfully respond to consumer demands.

In this podcast, guests Veronique Lagrange, consultant for the American Dairy Products Institute and Matthew Pikosky, Vice President of Nutrition Science and Partnerships at Dairy Management Incorporated, take a closer look at the macro forces at work, their challenges and opportunities, and what science of food professionals working in this industry today need to consider as they innovate and work to ensure safe, nutritious, and sustainable dairy products for all.

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