Omnivore

Latest Episodes
EP 59: Building a Better Food Ecosystem, Inside Aseptic Processing, GRAS Reform
Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the planet. Consulting food scientist Rick Stier explains the hi
EP 58: Getting Your Résumé Right, The Sweet Science of Sugar Reduction, IFT’s Advocacy Roundup
Leading food science recruiter Moira McGrath gets real about what it takes to land your dream job. Food scientist Micaela Cox unpacks the science behind sugar reduction, the challenges and potential benefits of sugar alternatives, and what the future hold
EP 57: The Hottest Trends in Functional Foods, Upbeat About Upcycling, Welcome Gen Z
Dr. Liz Sloan, who has kept a close eye on functional food and beverage trends for decades, shares her take on whats ahead for this market in the year ahead. Dr. Lara Ramdin, widely known as the Upcycling Queen, talks to Omnivore about how upcycling not
EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism
Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State Universitys Dr. John Spink, the worlds le
EP 55: Rethinking Approaches to Obesity, Precision Fermentation Takes Off, GLP-1 Drugs: A Boon for Product Development
Obesity policy expert Ted Kyle shares his thoughts on how the food industry should respond to consumers need for more healthful food options, and why hes not a fan of the food as medicine concept. Process engineer Shalima Sreenath, whose previous work w
EP 54: Honey’s Aroma and Sweetness, Can We Refine the Definition of UPFs?
Food Technologys deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honeys sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the resea
EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?
Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFTs Renee Leber delves into food color additive bans, why color reformulations can be challengi
EP 52: 2025 Food Industry M&A Forecast, 2025 Food Safety Trends, Securing Research Funding
Get the latest insights from the food science and technology community in the January 2025 episodes of the Omnivore podcast. Jeff Grogg, a seasoned R&D professional who is founder and managing director of JPG Resources, shares his perspective on the 2025
EP 51: Talking Trends With Mintel’s Jenny Zegler, Traceability Rule Challenges, Legacy Brands Product Innovation
Jenny Zegler, director, Mintel Food & Drink, shares insights from the research firms 2025 consumer trends forecast. Hilary Thesmar, chief science officer and senior vice president of food safety at FMI, The Food Industry Association, discusses the challe
EP 50: Building Trust in Food Science, Food As Medicine, Food Safety Tech Game-Changers
In this Best of 2024 episode of Omnivore, Food Technology revisits the top food science and thought leader interview segments of the year. Charlie Arnot explains why facts are not enough to build trust in food science. Instacarts Beatrice Abiero talks