Learn from the brightest minds in food science in the July episodes of the Omnivore podcast.
Julie Smolyansky, CEO and president of Lifeway Foods, talks about her decision to keep manufacturing in house after her father, a mechanical engineer, started the company in 1986. Rob Dongoski, global lead for food and agriculture at Kearney, shares his thoughts on how food companies should be responding to the impact of inflation and other market-disrupting challenges. Sargento Foods’ Dr. Karthik Sajith Babu and Kartik Shah return to the Omnivore podcast to talk about how to unlock the keys to successful new product formulations.
Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.
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GUESTS
Julie Smolyansky has been president and CEO of Lifeway Foods since 2002. The company was founded by her refugee father in 1986 with the mission of bringing Kefir, an Eastern European product, into the U.S. mainstream.
Rob Dongoski is global lead for food and agribusiness at Kearney, a strategy and management consulting firm. His career path has taken him from accounting to technology consulting to management consulting with a focus at Kearney on food and agribusiness.
Karthik Sajith Babu, PhD is senior research scientist, Sargento Foods and a member of IFT’s Product Development Division. His key interests are ingredient research, protein modification, and applying engineering technologies for process/product improvement. He NPD, precision fermentation, animal-free dairy proteins, AI/Machine learning, spectroscopy, chemometric analysis, cheesemaking, and membrane filtration.
Kartik Shah is technology principal, Sargento Foods and a member of IFT’s Product Development Division. He has extensive experience in manufacturing, manufacturing analysis, continual improvement, and personnel management.
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.
