EP 16: Campbell’s Innovation Engine, Fun Snacks for Kids, Upcycled Ingredient Tips

In the July episodes of Omnivore, Food Technology magazine’s award-winning editors bring you into the room with a not-to-be-missed line-up of food scientists and industry thought leaders.

Craig Slavtcheff, executive vice president and chief R&D and innovation officer at Campbell Soup, talks about how the 154-year-old company keeps its innovation engine churning using agile design methodology and its Maker’s Culture. Jon Harrington, senior brand director at Beech-Nut Nutrition Co., discusses trends and challenges in making snacks for kids. Sargento scientists Dr. Karthik Sajith Babu and Kartik Shah give the scoop on the challenges of using upcycled food ingredients when developing new or updated products.

Plus: This episode is sponsored by Food Technology Magazine. IFT Members receive Food Technology Magazine in print or digitally as a member benefit. Become an IFT member today. Subscribe to Food Technology Magazine at www.ift-omnivore.org/foodtech.

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GUESTS

Craig Slavtcheff, executive vice president and chief R&D and innovation officer, leads Campbell’s global R&D function, including strategy, divisional product development, and corporate science and technology, as well as regulatory, nutrition, and culinary teams.

Jon Harrington is the senior brand director at Beech-Nut Nutrition Co.. He has experience in brand growth for a number of consumer product goods brands, including Degree Deodorant, Lipton Tea, and Pure Leaf Tea.

Karthik Sajith Babu, PhD, is senior research scientist, Sargento Foods and a member of IFT’s Product Development Division.

Kartik Shah, is technology principal, Sargento Foods and a member of IFT’s Product Development Division.