Hello everyone! For this new episode of The Food Science Addict Podcast, we are meeting again with Natalie Alibrandi, founder of Nali Consulting.

This time we dive into functional beverages, from her day to day work to looking into trends: how Gen-Zs are influencing the non-alcoholic range and female nutrition.

You can reach out to Natalie via the following links:

Website: https://www.naliconsulting.co.uk/

Instagram: @nali_consulting

TikTok: @nali.consulting

LinkedIn: https://www.linkedin.com/company/naliconsulting/

Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! For this new episode of The Food Science Addict Podcast, we will meet John Points who is an expert and consultant in Food Authenticity. We will engage in a conversation about Food Adulteration and Fraud from the definition of adulteration to the most adulterated food commodities.

You can reach out to John via LinkedIn: https://www.linkedin.com/in/john-points-25b8b810/

Read more about the Food Authenticity Network: https://www.foodauthenticity.global/

Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! For this new episode of The Food Science Addict Podcast, We dive into a conversation about how she developed her love for food science and how she moved from the US to the UK. From the hurdles of being a young female founder in a male dominated world to the future of foods, we dive into a lively conversation that will shed some more light on the food science world and careers.

You can reach out to Natalie via the following links:

Website: https://www.naliconsulting.co.uk/

Instagram: @nali_consulting

TikTok: @nali.consulting

LinkedIn: https://www.linkedin.com/company/naliconsulting/

Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! In this new episode of The Food Science Addict, I am interviewing chef Jozef Youssef, founder of Kitchen Theory.

We dive into a conversation about multisensory dining, emotions and how the world of culinary sciences, sensory and psychology are strictly intertwined.

Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast.

Here I am merging three episodes related to coffee!

We will explore the science behind coffee brewing, exploring how different methods transform flavour and texture in every cup. But that’s not all as we’ll also look at what happens after brewing: how coffee by-products are being reimagined in food innovation, sustainability, and product development.

To make things even more exciting, I’ve added a special segment on what it takes to brew espresso… in zero gravity!

I know in the episode I am mentioning a blog post I wrote in the Food Sci Addict blog that is no longer live, apologies about that!

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In this episode, I unpack the latest insights from a Food Ingredients Global webinar on functional foods and beverages. From protein and fibre trends to the influence of GLP-1 drugs, Veronica explores the drivers shaping the future of health-focused products.

I will mention:

• Why functional beverages are outpacing foods in consumer demand

• Regional differences: weight management in North America, sleep and beauty in Europe and Asia-Pacific

• The GLP-1 effect and how it is reshaping weight management strategies

• The rise of plant proteins, hybrid solutions, and fibre as the 'next hype'

• How sustainability, clean label, and minimally processed foods are influencing choices

• The broadening of the functional foods consumer base from Gen Z to healthy ageing

This episode offers a concise look at trends that will define product development in 2025 and beyond.

Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 ⁠https://anchor.fm/thefoodscienceaddict/subscribe

Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast.

Here I am merging three episodes related to the careers and skills of a food scientist.

First, I will remind you of the main skills (among the many and the emerging ones) a food scientist should have and then I have added more snippets of interviews with Jessica Stinton from the Food Innovation Centre (University of Nottingham) and Annelie from Food Crumbles for candid career stories and tips for young professionals (find her at foodcrumbles.com and on Instagram @foodcrumbles). This will help share practical advice and candid career stories and tips for young professionals.

Together, these segments weave core food-science skills with real-world practice, basically, from lab bench to factory floor.

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In this episode, I explore the therapeutic potential of mushrooms focusing on compounds like psilocybin. The episode is based on the recent viewpoint article “Mushroom bioactives—polysaccharides to psilocybin: a viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity” published on Translational Food Sciences.

We unpack how these bioactive compounds, traditionally rooted in cultural and spiritual practice, are now being reconsidered in clinical and nutritional settings.

Read more:

Brennan, C. S., Huang, Y., & Brennan, M. A. (2025). Mushroom bioactives—polysaccharides to psilocybin: A viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity. Translational Food Sciences, 1(1), vxaf001. https://doi.org/10.1093/trfood/vxaf001

Hello everyone! Welcome to this new episode of The Food Science Addict Podcast!

This time, I've recorded an episode with the brilliant Kavya Krishnamurthy from the University of Nottingham's Food Innovation Centre.

Kavya spoke about her career and how she became a food scientist as well as her experience in working with alternative proteins. From aspects related to consumers to bioavailability and cooking skills, Kavya and I engaged in an insightful conversation around the topic of Alt proteins.

Hope you will enjoy the episode!

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Hello everyone! Welcome to this new episode of The Food Science Addict Podcast!

This time, I've recorded an episode based on a personal experience. Some time ago, while preparing my dinner, I noticed a swollen pack of roasted potatoes in my fridge—just one day past its use-by date.

Join me as I speculate on the types of microorganisms that could grow in such a product. Since I'll be pronouncing (and mispronouncing!) many microorganism names, here's a list of those I mention:

• Bacillus
• Clostridium
• Listeria monocytogenes
• Bacillus cereus
• Clostridium botulinum

Some episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:

👉https://anchor.fm/thefoodscienceaddict/subscribe

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Instagram: @thefoodscienceaddict