Tag Archives: food innovation

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

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



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.