In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead. We chat with ‘Yemisi Awosan, founder and CEO of Egunsi Foods, a Harlem, New York-based food company focused on producing ready-to-eat African food derived from classic West African dishes, to find out more about this flavorful and trending cuisine. Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods.

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