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

What happens when every menu and grocery aisle starts to look the same? Menu Matters Maeve Webster and Mike Kostyo discuss the push for simplicity, the pitfalls of trend chasing, and where real innovation will come from next. Blake Harris, managing direc

In this episode, we speak with Dr. Rohit Karnik, Director of Abdul Latif Jameel Water and Food Systems Lab (J-WAFS) at MITa pioneering research hub that tackles global challenges in water and food systems, and since 2014, has invested more than $25 milli

ConsumerinsightsguruLiz Sloanunpacks the latest consumer demographictrendsand how they will shape food and beverage market opportunities.Tom Adams, CEO of Pairwise,discussesthe potential of the gene-editing technology CRISPR toadvance agricultur

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why i

Scientific misinformation has become a defining challenge of our timefueling consumer confusion, eroding public trust, and influencing policy in ways that can undermine health outcomes and industry credibility. From nutrition myths and food additive fear

Purdue Universitys Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatabilityfoods designed with specific combinations of fat, sugar, and salt that may override natural satiety signalsand discuss what

Entrepreneur Tony Martens shares the story of IFT 2025 pitch competition winner Plantible Foodsfrom the early rough days living on-site in a trailer to the companys recent success commercializing its plant-based protein ingredient. Food Technologys edi

In this episode, we bring together three food and nutrition experts to talk about the latest science behind foods and ingredients that pack a nutritional punch while tasting great. Dr. Kirstie Canene-Adams, director of Ingredions Nutrition Center, Global

In a special segment, recorded at the Hot Topics Studio stage at IFT FIRST 2025, were listening in as The Rockefeller Foundations Dana Thomas talks with IFTs Anna Rosales about scaling up food as medicine programs into sustainable models that can reach