Did you know it has been over 30 years since genetically modified crops were introduced for consumption? In this episode, guest Dr. Haven Baker joins us to talk about a relatively new form of gene editing technology called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. Listen in to find out how CRISPR repairs faulty genes, benefits farmers, improves crop diversity, and more.
Haven Baker co-founded Pairwise and serves as Chief Business Officer. Haven is the former Senior Vice President / General Manager of Simplot Plant Sciences, where he led the team that launched the innovative, non-browning Innate® potato. He holds a PhD in chemistry from Northeastern University, an MBA from Harvard University, and a BS in biomedical engineering from Yale University.
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands-on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part-time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers.
Stay up to date on the latest topics and trends in agricultural technology with IFT's featured resources, from blogs to peer-reviewed articles to on-demand videos.
An artificial intelligence expert outlines why AI literacy is critical to the future of food.
A new IFT white paper explores two approaches with big potential for combating global malnutrition.
In this sponsored content interview, a leading supplier of cooking oils discusses how to maintain product integrity amid the slippery problem of olive oil adulteration.
Witness global innovation in action, promote your brand, and vie for cash prizes at IFT FIRST's hottest venue.
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.
The 31st publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
A roundup of news from food industry suppliers, including sponsored content from Kyowa Hakko.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.