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 is on fire. This IFTNEXT Food Disruption podcast brings together experts from three different sectors to discuss the current and future state of the rapidly changing landscape in alternative proteins. We’ll discuss plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
Andrew Ive, Founder and GP of Big Idea Ventures and New Protein Fund, founded Big Idea Ventures created to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Andrew has invested in more early stage / pre-seed food companies than any other investor worldwide. Andrew serves on the Advisory Board for Tufts Nutrition Council, is a Friedman School Entrepreneurship Advisor, and served on the Small Business Council Board of the Department of Trade and Industry, advising the UK Government on entrepreneurship and high growth companies. He is a Harvard Business School graduate and Procter & Gamble brand management trained.
Lou Cooperhouse, President and CEO of Blue Nalu, is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry. Lou has considerable expertise in food safety and quality assurance systems, and has provide leadership at numerous FDA and USDA-inspected operations throughout his career, and has conducted third-party audits of dozens of food companies throughout the nation. He received an MS in Food Science and a BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.
Julie Mann, Global Protein Program Manager at Ingredion, Inc., leads Ingredion’s Global Plant Protein Program. Her personal and professional passion for plant protein, health and nutrition, food safety, the environment/planet, and animal welfare drive all motivations. Her professional role is essential to Ingredion’s future in plant protein and pulses, and has established strategy, and driven alignment with key stakeholders across regions. She spent 20 years of her career at The Hershey Company, where she led and drove plant protein functional and nutritional understanding, technical development, and application into new snacking opportunities, as driven by consumer desires. Julie has earned her Master’s Degree from Drexel University in Food Science and Nutrition, and holds a Bachelor’s in Food Science from Pennsylvania State University. She holds 5 US Patents, with 1 additional patent pending approval.
Matt Teegarden, PhD, recently completed his PhD in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNEXT Food Disruptors podcast.
Join us to celebrate the Global Food System Challenge Growth Grant Winners. Representatives from Food Systems for the Future (FSF Institute), iDE Global, and the African Center for Technology Studies discuss their work and the role that the generous funding from Seeding The Future Foundation plays in helping to make healthier diets more accessible and empowers consumers to make choices benefitting both personal and planetary health.
Join us to celebrate the Global Food System Challenge Grand Prize Winners. Representatives from the International Rice Research Institute, Solar Freeze, and WorldFish discuss their work and the role that the generous funding from Seeding The Future Foundation plays in helping to make healthier diets more accessible and empowers consumers to make choices benefitting both personal and planetary health.
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.
This column reviews USDA FSIS’ proposed comprehensive strategy to control Salmonella in poultry and reduce the number of associated foodborne illness outbreaks, including declaring the pathogen an adulterant in some chicken products.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
The second in a series of three trend articles for the year ahead tracks what food and beverage technologies are trending in 2023 and beyond.
This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.
Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
