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Episode 37

The Future of Product Innovation, Kelp in the Culinary Landscape, The Wonderful World of Fermentation

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast.

Jeff Grogg, managing director of JPG Resources, shares what he sees as a necessary reset to new product innovation and which categories are ripe for disruption. Chef Matt Haight of Atlantic Sea Farms talks about the nutritional benefits of kelp and how he is working this ingredient into his recipes. Former IFT President Dr. Cindy Stewart says we can positively impact the future of the global food supply by further leveraging traditional fermentation processes.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit to learn more.

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


Jeff Grogg Jeff Grogg, is the founder and managing director of JPG Resources, a team of more than 50 food business veterans who have conceived and commercialized thousands of products, many of which continue to succeed in the market. Grogg is also the founder and president of Snackwerks of Michigan, a mid-scale contract manufacturer created to fill an underserved segment in food production.

Matt Haight Matt Haight is a chef and R&D specialist with more than 15 years of experience in food and beverage production. A Maine native, he previously ran his own restaurant, La Orilla Tapas, and served as the lead brewer at Odd by Nature Brewing. At Atlantic Sea Farms, Matt is responsible for culinary research and development for specialty retail, wholesale, and client partnership products for private labels and branded CPG products.

Cindy Stewart Cindy Stewart, PhD, CFS, is the founder and principal of Innovative Food Science Consulting, which provides consulting, advisory and technical due diligence services to the food and food ingredients, biotech/food tech, and venture capital industries. Prior to founding IFSC, she was vice president, open innovation with Corbion where she strategically led their new global Open Innovation business model and team. Previous roles include global technology and innovation leader at DuPont Nutrition & Bioscience, where Dr. Stewart strategically led a global team of research scientists in the discovery, identification, research and development of novel starter cultures, food and dairy enzymes, and natural food protection ingredients to enhance food and beverage fermentation processes, improve product quality, food safety, food preservation and food sustainability.

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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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