IFTNEXT Food Disruptors

IFTNEXT Food Disruptors


Latest Episodes

Episode 16: Food Foundations Part 4 – Rooted in Smallholder Farmer and Nutrition Support: Grameen Foundation
January 07, 2020

‘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,

Episode 15: Beyond Clean Label: A Look at Functional Ingredients and Value-Added Nutrition
November 19, 2019

Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend seeming...

Episode 14: Why is there Rapid Expansion in the Alternative Protein Market?
October 23, 2019

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 ...

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
October 04, 2019

‘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,

Episode 12: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation
July 08, 2019

‘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,

Episode 11: Leveraging your network: How collaboration is key to solving the challenges of tomorrow
June 26, 2019

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.

Episode 10: Food Foundations Part 1 – Rooted in Food Science: Feeding Tomorrow
April 30, 2019

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,

Episode 9: Exploring New Technology and Governance Challenges when Developing Food Products
March 22, 2019

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,

Episode 8: The Genomics of Lactic Acid Bacteria: From Fermentation and Probiotics to the Microbiome and CRISPR
February 19, 2019

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,

Episode 7: R&D Initiatives that Stand to change the Future of Food
September 27, 2018

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 p...