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
Sue Klapholz, M.D., Ph.D
VP of Nutrition and Health
at Impossible Foods
Sue Klapholz, M.D., Ph.D
VP of Nutrition and Health
at Impossible Foods
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.
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.
Join host Bruce Perkin and guest Dr. Brendan A. Niemira as they examine and explain cold plasma technology. Listen in to find out advantages cold plasma has over traditional methods, the environmental impact, benefit of cold plasma and food packaging, food preservation and more.
Join host Bruce Perkins to learn more about the student group who won the Don’t Spoil It! An International Digital Hackathon in March 2021. The students share their motivations for joining the competition and more.
Did you know it has been over 30 years since genetically modified crops were introduced for consumption?
Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them.
Labor Day weekend generally marks the unofficial end of summer in the United States, but it doesn’t have to mean the end of summer fun.
As a food consumer, there are many methods to reduce the risk of foodborne illness.
Here's a look at major food safety developments throughout the years.
IFT’s Anna Rosales shares secrets for serving up nutritious lunchtime eats for the younger set.
Tactics ranging from bolstering local food systems to upgrading food product labeling were considered in panel discussions focused on Pillar 3 of the five-pronged White House National Strategy on Hunger, Nutrition, and Health, which was unveiled this week.
Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.
The aisles of the IFT FIRST expo hall were a jarring contrast to what’s actually happening in grocery store aisles, where the current generation of plant-based meat analogues is experiencing declining sales even as prices are being cut.
Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised.
A few simple steps are all it takes to keep school lunches not only tasty but safe, says IFT’s food safety expert Sara Bratager.
