Join host Matt Teegarden and guest speakers Kurt Callaghan, Erica Jenkins, Emma Topps as they explore the interconnections between accessibility and the future of the food ecosystem. Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.
Global Strategic Director, Sugar Reduction & PureCircle Office of the CEO
Kurt Callaghan leads strategy and key strategic projects for the Global Sugar Reduction platform and PureCircle. Prior to this Kurt led the financial evaluations of global innovation projects at Ingredion. Kurt is an avid traveler who feels blessed to see the world and learn about cultures around the globe through food.
Sr. Specialist, Diversity, Equity, & Inclusion (DEI)
Erica Jenkins (she/her) joined Ingredion in 2017 and has spent the last 9 years as a Human Resources professional. Currently, Erica is leading DEI initiatives globally as the Senior Specialist, bringing with her experience from her time in Talent Acquisition, Talent Management, and as an HR Business Partner in the manufacturing industry.
Senior Technologist, Systems & Ingredient Solutions
Emma Topps is a Senior Food Technologist in Technical Service with a specialization in hydrocolloid, starch, and plant-based protein ingredient functionality. Emma provides ingredient & process recommendations to customers looking to develop new and innovative products, or improve current products and process technology.
Matt Teegarden is a food scientist and chemist with expertise at the intersection of food and health. An emerging leader in the science of food, Matt has previously served as a board member, student association President, and Proud Resource Group chair for the Institute of Food Technologists. Based in Columbus, Ohio (USA)- Matt enjoys cooking (duh!) and eating way too much food (double duh!). He plays in LGBTQ+ sports leagues around the city, recently picked up ceramics as a hobby, and is living his HGTV dream renovating a 100 year old house. Matt spends a lot of time with his family and friends and is absolutely obsessed with his dog, Huckleberry.
News and new product information from food industry suppliers, including a Q&A with Richard Waycott of the Almond Board Of California.
A look at the ways in which solar cookers provide safer, cleaner energy alternatives for people in lower-income countries.
A team of Food Technology editors visited the IFT FIRST Food Expo floor in search of the latest ingredient innovations—and found four top trends that are exciting both industry innovators and consumer palates.
Connecting the dots between behavioral research insights and product innovation is a labor of love for Dave Lundahl.
Breaking down the barriers to innovation starts with playfulness, says Duncan Wardle.
Byproducts of agriculture and food processing written off as “waste” can be profitably and sustainably reused as other food products, according to panelists at a featured session on Monday at IFT FIRST.
Students were tasked with developing a nutritious fruit-based beverage with an ambient shelf life of at least 6 months.
Back for its sixth year, the IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product targeted at kids and/or teens.