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Episode 31

Alternative Snacks, Understanding Sensory Science, A Positive Approach to Food Science

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT’s Omnivore podcast.

Amy Marks-McGee, founder of consultancy Trendincite, discusses the drivers behind the growth of alternative snacks and where the category is headed in coming years. Danielle van Hout, PhD, president of Aigora, a consulting company, explains what sensory scientists do and how their work has evolved. Consultant Kantha Shelke discusses how a positive approach to food science and product innovation can flip the perceptions of wary consumers.

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.


Amy Marks McGee Amy Marks-McGee, founder of creative consultancy Trendincite, has more than 25 years of experience in the flavor and fragrance industries.

Danielle van Hout Danielle van Hout, PhD, president of consultancy Aigora, is a pioneering leader in the sensory and consumer science arena. Prior to her role at Aigora, she spent 24 years in positions of progressive responsibility in the sensory perception area with Unilever.

Kantha Shelke Kantha Shelke is a long-time IFT member and principal of Corvus Blue where she assists companies with strategic industry competitive intelligence, innovative new product/technology development and rapid commercialization of healthful foods and food ingredients.

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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. Snacks
  2. Sensory Science
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