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Omnivore

Episode 19

Josh Tetrick on Cultivated Meat, IFT Expo Ingredient Trends, Why Phenology Matters

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

Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated meat, including the recent milestone sales and the challenges that still lie ahead. Get the scoop on the latest ingredient trends from the IFT FIRST show floor from FT editors Emily Little, Linda Milo Ohr and Julie Larson Bricher. AgTools CEO Martha Montoya discusses how phenology will help food producers navigate climate change.

Plus: Find out about Kalsec’s What’s Hot and What’s Not report, a free, comprehensive look at the hot and spicy favors trend with actionable insights into the development of hot and spicy creations. Visit Kalsec.com/HotOrNot to download the free report.

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

GUESTS

Josh Tetrick Josh Tetrick is co-founder and CEO of Eat Just, the maker of GOOD Meat cultivated chicken. He has been named one of Fast Company’s “Most Creative People in Business,” Inc.’s “35 Under 35” and Fortune’s “40 Under 40.”

Emily Little Emily Little is associate editor, Food Technology ([email protected]).

Linda Milo Ohr Linda Milo Ohr is contributing editor, Food Technology ([email protected]).

Julie Larson Bricher Julie Larson Bricher is science and technology editor, Food Technology ([email protected]).

Martha Montoya Martha Montoya, CEO of AgTools, Inc., has more than 30 years of worldwide food/agricultural development and supply chain experience, supporting both small- and industrial-sized farmers or suppliers, government entities, and sophisticated buyers.

Omnivore Episode 19 cultivated meat in the shape of a pig inside a Petri dish
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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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