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 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.
EP 23: DEI’s Role in Supporting a Sustainable 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.
EP 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health.
Recent Brain Food
From Mass Market to "Me"
Cargill's David VandenEinde discusses how growing consumer desire for more personalized health and nutrition products is pushing food companies to change how they do business.
September Content Spotlight: Sustainability
Stay up to date on sustainability topics with IFT's featured resources: blogs, articles, peer-reviewed studies, and more!
Climate Change Demands Food System Innovations
The founder of the Seeding The Future Global Food System Challenge discusses how the climate crisis is also a food crisis--and why we need to act fast to find solutions.
August Content Spotlight: Food Safety and Traceability
Stay up to date on food safety and traceability topics with IFT's featured resources: blogs, articles, peer-reviewed studies, and more!
Closing the Fiber Gap
Hear how one company's embrace of upcycled foods aims to boost gut health, while reducing waste and restoring key nutrients to the global food supply.
Latest News
How to Build Food Safety Into R&D
In this column the author addresses the importance of building food safety into R&D.
Peak Protein: Ancient Wisdom, Modern Science
In the first article in a two-part series, the author explores how traditional and biomass fermentation processes have and continue to evolve through the advancement of science to provide traditional and unique proteins and ingredients.
4 Entrepreneurship Lessons From Lifeway’s Julie Smolyansky
Julie Smolyansky of Lifeway Foods offers advice for startups and other entrepreneurial ventures.
Replacing Soil With Glass, Regional Preferences Shape Oils Market
Innovations, research, and insights in food science, product development, and consumer trends
Building Community Through Engagement
IFT President Christopher R. Daubert reflects