Feature image 0321 podcast

Episode 28: Spicing Up the Future of Food

In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
March 10, 2021
Feature image 0321 podcast

Episode 28: Spicing Up the Future of Food

In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
March 10, 2021
fdc text banner background

See the IFTNEXT Food Disruption Challenge finalists shaping the future of food!

Learn more

Emerging Science & Technologies right arrow

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Innovation & Insights right arrow

Episode 29: All About Food Safety Culture

In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.

Episode 26: Food Industry Trends We're Predicting in 2021

Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.

Startups & New Ventures right arrow

Turning Plastic Into Protein

Two researchers who are working to convert plastic into protein win Future Insight Prize from Merck KGaA.

You’ve Heard of ‘Alt Meat.” How About ‘Oat Meat’?

A profile of Finnish startup Gold&Green, maker of Pulled Oats meat alternative.