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Episode 18

Generational Marketing, FDA’s Food Traceability Rule, The ‘Skinny’ on Skinny Butcher

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the August 2023 issue of Food Technology.

Consumer trends expert Dr. Liz Sloan delves into the defining characteristics of key market segments ranging from youthful Generation Alpha to aging baby boomers and matures. IFT traceability experts Blake Harris and Sara Bratager provide insights into FDA’s final Food Traceability Rule and the need for speed in planning to meet the compliance deadline of January 20, 2026. Dave Zilko, CEO and cofounder of plant-based meat alternatives startup Skinny Butcher, chats about how the brand’s formulation, marketing, and to-market strategy help set it apart from its competitors.

Plus: Find out more about IFT’s new Product Development Bootcamp, a comprehensive, 10-module online course designed to equip food and beverage professionals with the knowledge and skills necessary to elevate and accelerate product development. Learn more at

Listen and subscribe on Apple Podcasts, Google Podcasts, Spotify, or wherever you listen to podcasts.


Liz Sloan Liz Sloan, PhD, has more than 30 years’ experience in consumer, health, food, and culinary trend tracking. She is a consultant and sought-after speaker. Before founding her Sloan Trends consultancy, Liz held executive positions in publishing, industry, and public relations.

Sara Bratager Sara Bratager is food traceability and food safety scientist with the Institute of Food Technologists.

Blake Harris Blake Harris is technical director of IFT’s Global Food Traceability Center.

Dave Zilko Dave Zilko is cofounder and CEO of Skinny Butcher. An entrepreneur for over 25 years, Zilko helped build and then sold the Garden Fresh Gourmet Salsa brand to Campbell Soup for $231 million in 2015.

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Omnivore Podcast

Join the award-winning editors of Food Technology Magazine every other Monday for Omnivore, the podcast that intersects the business of food and the science of food, through lively discussion and interviews with product innovators, leading researchers, policy makers, and thought leaders from across the world of food.

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