Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the planet. Consulting food scientist Rick Stier explains the historical significance and the science behind aseptically processed foods, beverages, equipment, and packaging—and why this processing technique has stood the test of time. Food safety and regulatory expert Steven Gendel talks about how the GRAS process really works, what's driving calls for reform, and what a more transparent system might look like.
Plus: This episode of Omnivore is brought to you by IFT FIRST—where the future of food takes shape. Join thousands of changemakers and innovators at Chicago's McCormick Place, July 13-16, 2025, for the food industry's can’t-miss event of the year. Secure your spot at iftevent.org.
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GUESTS
Alyson Greenhalgh-Ball is deeply committed to creating a healthier, more sustainable food system. She is the founder of Conscious Impact and an executive with more than 25 years' experience in the public health sector, spanning health care, academia, and industry. She is a member of the United Nations SD2G Advocacy Hub and a board member for numerous private and public sector organizations, including the IFT Food & Nutrition Security Steering Committee.
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. 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.
Steven Gendel is a food safety consultant and former FDA official with deep expertise in food allergens, risk assessment, and regulatory policy. Over more than two decades at the FDA, he played a key role in developing science-based food safety rules and guidance, including the Gluten-Free Labeling Rule and Preventive Controls for Human Foods. He has been an instructor in programs organized by FDA, the Institute of Food Technologists, the International Association for Food Protection, state agencies, and the National Center for Food Safety and Technology (now IFSH).
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.
