Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFT’s Renee Leber delves into food color additive bans, why color reformulations can be challenging, and what manufacturers need to keep top of mind when adjusting colors in various applications. Dr. Joanne Slavin, a former member of the Dietary Guidelines for Americans Advisory Committee, chats with Omnivore about what to expect in the latest iteration of the DGAs for 2025-2030.
Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFT’s Renee Leber delves into food color additive bans, why color reformulations can be challenging, and what manufacturers need to keep top of mind when adjusting colors in various applications. Dr. Joanne Slavin, a former member of the Dietary Guidelines for Americans Advisory Committee, chats with Omnivore about what to expect in the latest iteration of the DGAs for 2025-2030. Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?

Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050. Join the award-winning editors of Food Technology, the flagship magazine of the Institute of Food Technologists, every other Monday for Omnivore, the podcast that amplifies the voices of the international food science and technology community working to feed the world. Curated from the pages of Food Technology, each episode serves up a series of solutions-oriented content and expert viewpoints on the food industry’s most top-of-mind issues, fortified by sound, science-based analysis. Featuring lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the world of food, you’ll find the Omnivore podcast an audio smorgasbord where the business and science of food intersect.

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EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?

EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?

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