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 … Continue reading Episode 11: Leveraging your network: How collaboration is key to solving the challenges of 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, … Continue reading Episode 10: Food Foundations Part 1 – Rooted in Food Science: Feeding Tomorrow →

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 … Continue reading Episode 9: Exploring New Technology and Governance Challenges when Developing Food Products →

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

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 … Continue reading Episode 7: R&D Initiatives that Stand to change the Future of Food →

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 … Continue reading Episode 6: Emerging Trends in Health Technologies and the Promises of Personalized Nutrition →

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,...

With stagnant sales revenues, the 3G effect, and changing consumer preferences, the food industry has experienced massive shifts with constant change being the only norm. Retailers are increasingly pressuring “big brand” food companies to lower their pricing forcing margins to become exceedingly thin driving the need for growth in sales among categories where sales have been flat or declining in past years. This has created considerable acquisition activity of growth brands being acquired by...

In this podcast episode, we will explore the benefits, challenges and opportunities traceability provides and how disruptive technologies like blockchain can help to revolutionize our ability to respond to critical food safety and security concerns.

There’s more to starting a food company than a new idea or a family recipe. Creating a food-related product that is scalable, in a market segment that isn’t already saturated can be difficult – no matter your connection to the industry. Even if you get that far, selling into stores and gaining market traction is … Continue reading Episode 2: So You Want to Start a Food Start-Up? →

Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a multidisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent. To meet these challenges head-on, we must replace conventional strategies with provocative ideas and disruptive … Continue reading Episode 1: What Is Food Disruption And Why Is It Important? →