EP 27: What Consumers Want 2024
In this episode of Omnivore, Food Technology’s editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue.
Darren Seifer offers a data-based analysis of what food and beverage companies should expect to see from consumers in 2024. Journalists Dale Buss and Kayt Sukel share their insights from reporting on the four-part net zero article series for Food Technology magazine. BlueNalu founder and CEO Lou Cooperhouse, who has been riding the wave of food industry innovation for more than 40 years, talks about why his latest venture will produce a sea change in the seafood category, for consumers and for the planet.
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Darren Seifer, industry analyst, CPG, food consumption, and foodservice at consumer behavior consultancy Circana, taps into data analytics to develop insights into consumer trends, eating patterns, and food industry business strategies. He has a BS degree in journalism from Northwestern University.
Dale Buss is a veteran business journalist and Food Technology magazine contributing editor.
Kayt Sukel is a book author, magazine writer, and public speaker who frequently covers scientific topics.
Lou Cooperhouse is founder, president and CEO of BlueNalu, Inc., the cell-cultured seafood startup based in San Diego, Calif. He is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry. In addition to serving as executive director of the Rutgers Food Innovation Center for 15 years, Cooperhouse has worked for Campbell’s Soup Co., ConAgra, Nestlé-funded Culinary Brands, Idle Wild Farms, and Grand Union Supermarkets, and others.
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.