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Episode 26

The Art of Science Communication, Josh Tetrick on Cultivated Meat, IFT FIRST Pitch Competition Winner, Disruption in the Backseat

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year.

Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. 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. Paola Delgado, chief operating officer at Helaina and winner of the 2023 IFT FIRST Pitch Competition, discusses the company’s use of precision fermentation. Rabobank senior consumer foods analyst Tom Bailey talks about what’s ahead for the food industry as we move out of the “age of disruption.”

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

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Laura Lindenfeld Laura Lindenfeld, PhD, is executive director of the Alan Alda Center for Communicating Science and Dean of the School of Communication & Journalism at Stony Brook University. With co-author Fabio Parasecoli, she explores the intersection of food and popular culture in her book, “Feasting Our Eyes: Food Films and Cultural Identity in the United States.”

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.”

Paola Delgado Paola Delgado is the chief operating officer at Helaina.

Tom Bailey Tom Bailey covers consumer foods as a senior analyst with Rabobank, where his focus includes foodservice, sustainability, and macro trends driving the food industry.

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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.

In This Article

  1. Science of Food
  2. Cultured Meat
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