The global vanilla market is in flux: moving from undersupply to oversupply, and in the Wellness and personal health is on our minds now more than ever. That’s why Virginia Dare has named Wellness Flavors the most influential taste trend as we enter 2022, as physical and mental health takes priority and becomes the dominant driver behind new product launches and consumer goods. During this podcast, we discuss what we see as some of the most intriguing functionally-inspired taste profiles emerging, and the inherent therapeutic properties or associations they carry.
Podcast Guest Experts
Speakers:
Robert Verdi
Virginia Dare Vice President of Business Development
Phillip Caputo
Phillip Caputo
Philip Caputo
Virginia Dare Marketing and Consumer Insights Manager
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands-on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part-time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
Recent Sci Dish Episodes
EP 27: Traceability Bytes: Navigating the Future of Food Safety
Join host Matt Teagarden as he dives into the new FDA rule on food traceability with industry experts. Discover how this rule impacts foodservice and what it means for you.
EP 26: The Recipe for Change: Food Scientists' Role in Diversity, Equity, and Inclusion
In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community.
EP 25: The EPA’s Recipe for Food Sustainability
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
EP 24: The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers.
Recent Brain Food
Déjà Vu and Some Things New in the 2025–2030 Dietary Guidelines
Former USDA nutrition policy leader and senior executive Robert Post reflects on the new national diet and nutrition guidance.
What’s on the Menu for 2026?
From tech-enhanced food safety to AI’s food innovation takeover, the IFT Science and Policy Initiatives team forecast the top five trends that will help shape the global food system in 2026 and beyond.
Three Lessons I Learned Building a Startup
Insights from Plantible cofounder Tony Martens on navigating uncertainty, scaling science, and building for impact.
Defining Ultra-Processed Foods
IFT calls for science-based definitions that focus on nutritional quality, not the degree of processing, to guide future food policy.
Discover a More Sustainable Path to Clean-Label Innovation with REV Dehydration
As consumers demand simpler ingredient lists, advanced drying technologies are helping brands deliver clean label products that stay true to nature.
Latest News
Tackling Anemia With Turkey Berry
In Ghana, Achiever Foods is leveraging turkey berry, a local crop, to create food products that help combat anemia.
Targeting Older Consumers
Older adults, numbering 124.4 million in 2025, represent an important and potentially untapped market for food and beverage companies.
Fermentation Meets Fat Design
As regulatory progress accelerates and partnerships expand, designer fats created via precision fermentation are moving from R&D labs into mainstream food applications.
Déjà Vu and Some Things New in the 2025–2030 Dietary Guidelines
Former USDA nutrition policy leader and senior executive Robert Post reflects on the new national diet and nutrition guidance.
Morning Meal Musts: Affordable, Portable, Protein-Rich
Global flavors, nostalgia, and better-for-you innovations add zest to the breakfast occasion.