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Episode 34

Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine.

Taylor Quinn shares his experiences as he works to end hunger by providing low-cost, nutritious, and culturally relevant food to the lowest-income consumers. IFT’s technical services manager Renee Leber discusses the implications of the recent food additive bans for food manufacturers and product development and reformulation. Consulting food scientist Rick Stier offers practical advice on how to prevent biofilm formation in food processing plants.

Plus: Thank you to this episode’s sponsor, IFT FIRST: Annual Event and Expo. Accomplish a year’s worth of business, idea generation and career growth in just three days at IFT FIRST, July 14-17 in Chicago. Register today at!

Listen and subscribe on Apple Podcasts, Spotify, or wherever you listen to podcasts.


Taylor Quinn Taylor Quinn, executive director of Tailored Food, is a social entrepreneur dedicated to building nutritious low-cost food systems. He moved to Liberia during the Ebola outbreak, and used his background as a food anthropologist to build a Liberian-owned business that produces nutritious low-cost delicious food. He has since taken this model to work in 20 countries while also scaling up this approach at the UN World Food Programme.

Renee Leber Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The Ohio State University. Prior to joining IFT, Leber worked in R&D and product development for U.S. Foods, Freshway Foods, and Jeni’s Splendid Ice Cream.

Rick Stier Richard F. Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology. He has worked with a wide range of processing systems and products, including canning, freezing, dehydration, deep-fat frying, aseptic systems, and meat processing. Rick has been instrumental in helping processors develop the quality, food safety, and sanitation systems needed to compete in today’s market and grow their business. An active IFT member for more than 40 years, Rick’s international experience includes completing projects in over 50 countries and working with over 650 food processors around the world.

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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.

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