Get the latest insights from the food science and technology community in the March 2025 episodes of the Omnivore podcast.
Obesity policy expert Ted Kyle shares his thoughts on how the food industry should respond to consumers’ need for more healthful food options, and why he’s not a fan of the food as medicine concept. Process engineer Shalima Sreenath, whose previous work with Beyond Meat focused on scaling up transformative alt-meat technologies, shares the exciting new possibilities of precision fermentation technology in the food and ag space. With anti-obesity drugs on the rise, Barb Stuckey, chief new product strategy officer at Mattson, talks about the abundant innovation opportunities for companies.
Plus: This episode of Omnivore is brought to you by IFT Virtual Workshops, where you stay “in the know” instead of “on the go.” Learn more about all four exciting new virtual workshops on the Career Development page at ift.org.
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GUESTS
Ted Kyle, founder of ConscienHealth, is a veteran of the pharmaceutical industry who has spent nearly two decades advocating for better approaches to preventing and treating obesity. He has a BS in Pharmacy and an MBA in marketing.
Shalima Sreenath, MEng, is a chemical engineer with over a decade of experience in the food and biotechnology industries. Currently the head of downstream processing at Cellibre, she leads the isolation of novel small molecules produced through precision fermentation, driving innovations from lab scale to commercialization. Sreenath began her career as a process engineer at Kerry and had an impactful tenure at Beyond Meat, where she focused on scaling up transformative alternative meat technologies.
Barb Stuckey is chief new product strategy officer at Mattson and a food and beverage industry veteran specializing in innovation, trends, consumer behavior, food tech, flavor, and development.
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.
