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 and Policy Initiatives team expect to play a major role in 2021. To view the editorial team's 9 food trends to watch for in 2021, visit our Brain Food Blog.
Kelly Hensel is the Senior Digital Editor overseeing her Culinary Point of View column, IFT.org department, Daily News on ift.org, The Weekly and IFTNEXT newsletters. Prior to joining the IFT staff in 2008, she was an associate editor and web editor for Perfumer & Flavorist, a monthly trade magazine serving the fragrance and flavor industries.
John Ruff is the Chief Science and Technology Officer at IFT. During his 36-year career with Kraft and the former General Foods, he headed R&D for International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who have helped guide Kraft’s health and wellness initiatives. John received his M.A. in Biochemistry and a B.A. in Natural Sciences from the University of Cambridge in the United Kingdom.
Matt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.
Fickle and fearful, pandemic-weary consumers crave comforting and nostalgic tastes, but they are also looking for a bit of adventure.
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.
New food and beverage products from around the globe
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.
Investments in the agri-food tech industry totaled almost $20 billion in 2019, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.
Humans’ sense of taste is a complex mechanism that doesn’t identify individual chemicals in a food or beverage but is able to sense and differentiate multifaceted chemical mixtures.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
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.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
According to Reuters, Smithfield Foods has said workers cannot be socially distant in all areas of its plants, in response to U.S. senators who pressed meatpackers on coronavirus outbreaks in slaughterhouses.