EP 2: Foodservice Menu Upgrades
In this episode of Omnivore, Food Technology’s editorial team takes a deeper dive into a selection of 2022’s most significant stories and interviews taken from the August - November print issues.
Hear from consumer trends guru Liz Sloan on how menu superstars, reimagined classics and internationally inspired cuisine are upgrading foodservice menus. Discover how USDA’s nutrition chief Sara Bleich is poised to break down barriers to nutrition security and health equity. Get the scoop on the latest ingredient trends from the IFT FIRST show floor. And, find out more about how UV-LED and pulsed light disinfection technologies have advanced pathogen control in the food industry from nonthermal processing scientist Tatiana Koutchma.
Plus: Information on IFT’s new Concierge membership program.
A. Elizabeth Sloan, PhD, is CEO and president of Sloan Trends, Inc., Escondido, Calif., and is a regular contributing editor on market trends in Food Technology.
Sara Bleich, PhD, is director of nutrition security and health equity with the U.S. Department of Agriculture.
Tatiana Koutchma, PhD, is a research scientist specializing in the development of novel and nonthermal food safety technologies at Agriculture and Agri-Food Canada.
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.