Learn from the brightest minds in food science and the industry insiders who bring the know-how in the February 2024 episodes of the Omnivore podcast.
Trends expert Dr. Liz Sloan shares her take on some of the year’s biggest changes in consumer behavior and how they will play out in the marketplace. Chef Spike Mendelsohn discusses how he shifted his focus to food policy advocacy and planet-friendly eating. Plant nutrition researcher Robert Beelman talks about the undervalued connection between soil health and nutrition.
Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.
Listen and subscribe on Apple Podcasts, Google Podcasts, Spotify, or wherever you listen to podcasts.
GUESTS
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.
Spike Mendelsohn is a chef and restauranteur based outside of Washington, D.C. He has appeared on Bravo’s Top Chef and Food Network’s Iron Chef America. He and his business partner, Seth Goldman, started PLNT Burger, a chain of plant-based fast-food restaurants, in 2019. In addition to his cooking, Spike is the chef ambassador of CARE and the first chairman of the DC Food Policy Council.
Robert Beelman, PhD, an IFT emeritus member, is professor emeritus of food science and director, Center for Plant and Mushroom Foods for Health at Pennsylvania State University.
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.
