IFTNEXT Food Disruptors

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 … Continue reading Episode 14: Why is there Rapid Expansion in the Alternative Protein Market? →

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 … Continue reading Episode 14: Why is there Rapid Expansion in the Alternative Protein Market? →

‘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 … Continue reading Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation →

‘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 … Continue reading Episode 12: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation →

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 →