African Swine Fever (ASF) is a hot topic in the food industry. ASF has spread to more than 50 countries, killing millions of hogs. This directly effects pork prices, animal feed markets, imports/exports, and more. In this podcast, listeners will learn the economic impact of ASF to the US. They will learn about who is impacted and the global implications from Derrell Peel, the Charles Breedlove Professor of Agribusiness at the Oklahoma State University Department of Agricultural Economics and Extension Livestock Marketing Specialist at OSU.
Dr. Derrell Peel is the Charles Breedlove Professor of Agribusiness in the Department of Agricultural Economics. He has served as the Extension Livestock Marketing Specialist since he came to Oklahoma State University in 1989. He has B.S. and M.S. degrees from Montana State University and a Ph.D. from the University of Illinois. He previously served as the Superintendent of the Southeastern Colorado Range Research Station in Springfield Colorado. His main program areas at Oklahoma State University include livestock market outlook and marketing/risk management education for livestock producers.
Derrell also works in the area of international livestock and meat trade with particular focus on Mexico and Canada and the North American livestock and meat industry. He lived in Mexico on sabbatical in 2001 and has developed an extensive knowledge of the Mexican cattle and beef industry and the economics of cattle and beef trade between the U.S. and Mexico.
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.
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).
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
Wooden breast syndrome is a muscle-quality disorder that affects only broiler chickens, rendering their pectoral muscles (i.e., breast meat) tough and chewy. Scientists have made progress in finding the cause of the disorder and a way to manage it.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
How human connection drives trends. Where do businesses start when they want to develop a new product and how do you know this product will be a hit with consumers?
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.
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.
Vegans and vegetarians are not the primary drivers of the plant-based eating trend, according to research from Hartman. Consumers who adhere to a broad range of diets favor plant-based foods for their alignment with current health and wellness thinking.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
Fresh ingredients, creative flavor combinations, and socially conscious marketing are transforming the savory snack bar space.
