Omnivore
Episode 31
Alternative Snacks, Understanding Sensory Science, A Positive Approach to Food Science
Episode Description
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.
Featured Guests
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Amy Marks-McGee Founder of creative consultancy
Amy Marks-McGee, founder of creative consultancy Trendincite, has more than 25 years of experience in the flavor and fragrance industries. -
Danielle van Hout PhD
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 PhD, CFS
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.
Categories
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Food Categories
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Sensory Science
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Food Sciences
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Snacks
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Podcasts
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Omnivore
Omnivore
IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.