EP 53: A Food Scientist Processes Nova and UPFs
Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast.
Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFT’s Renee Leber delves into food color additive bans, why color reformulations can be challenging, and what manufacturers need to keep top of mind when adjusting colors in various applications. Dr. Joanne Slavin, a former member of the Dietary Guidelines for Americans Advisory Committee, chats with Omnivore about what to expect in the latest iteration of the DGAs for 2025-2030.
Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.
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GUESTS
Matt Teegarden, PhD, is a food scientist who has worked in industry and academia and has expertise in food, nutrition, and health. A past president of the IFT Student Association, he hosts Tasting Columbus, a web series that explores Central Ohio restaurants and highlights the science behind some popular dishes. He has a BS, MS, and PhD in food science and technology from The Ohio State University.
Renee Leber is technical services manager at the Institute of Food Technologists, where she manages the association’s Concierge Service and provides scientific advice to members. Previously, Renee held product development roles at US Foods, Freshway Foods Splendid Ice Cream.
Joanne Slavin, PhD, RDN, is a professor in the Department of Food Science and Nutrition at the University of Minnesota, College of Food, Agricultural and Natural Resource Sciences, and a member of the 2010 Dietary Guidelines Advisory Committee. With the help of current and former graduate students, she has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. She is a member of numerous scientific societies, including the Institute Food Technologists, the Academy of Nutrition and Dietetics, and the American Society for Nutrition.
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.