EP 66: Navigating Supply Chain Volatility, How AI is Supercharging Food Product Development
Food industry experts Darryl Riley and Arlin Wasserman share their insights and expert tips on how to create and build resilient and adaptive supply chains to help overcome the operational and economic challenges of today’s volatile business environment. Futurist Tony Hunter forecasts the transformative potential for generative AI to supercharge food product development. Plus: This … Continue reading EP 66: Navigating Supply Chain Volatility, How AI is Supercharging Food Product Development →
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Omnivore Presents: SciDish | Research Integrity in Scholarly Publishing | AUG 2025
Researchers are under increasing pressure to “publish or perish” in the academic ecosystem, which leads some to employ unethical practices to increase their publication metrics. With so many scandals rocking the research world—mass retractions, paper mills, falsified data, misuse of AI—how do IFT’s journal editors ensure the integrity of the research they publish? IFT’s journals … Continue reading Omnivore Presents: SciDish | Research Integrity in Scholarly Publishing | AUG 2025 →
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EP 65: Talking With a Cultivated Meat Innovator, MAHA at IFT FIRST
Bianca Lê, a cell biologist and head of special projects at Mission Barns, shares the story of the groundbreaking startup’s path to the creation of cell-cultivated pork fat. Martin Hahn, a regulatory attorney and partner at Hogan Lovells, and Maha Tahiri, CEO of Nutrition Sustainability Strategies, explore how the MAHA agenda could reshape formulation, labeling, … Continue reading EP 65: Talking With a Cultivated Meat Innovator, MAHA at IFT FIRST →
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EP 64: Open Innovation for Food System Transformation, Decoding Consumers’ Food Behaviors
EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough science into real-world impact. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape … Continue reading EP 64: Open Innovation for Food System Transformation, Decoding Consumers’ Food Behaviors →
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Omnivore Presents: SciDish | JULY 2025: The Scientific Skinny on Sugar Reduction
Consumers haven’t soured on the low- and no-sugar trend. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this episode, Renee Leber and Lisa Sanders provide scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge … Continue reading Omnivore Presents: SciDish | JULY 2025: The Scientific Skinny on Sugar Reduction →
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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