IFT SciDish Podcast

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

Phillip Caputo

Phillip Caputo

Philip Caputo
Virginia Dare Marketing and Consumer Insights Manager

   




 

 

Sue Klapholz

Sue Klapholz, M.D., Ph.D
VP of Nutrition and Health
at Impossible Foods

Sue Klapholz

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.

 

Recent Episodes right arrow

Episode 15: Wellness Flavors: Exploring a New Taste Profile Category

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.

Episode 14: A Look into Cold Plasma Technology

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.

Episode 13: Don't Spoil It! Hackathon Winners

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.

Episode 12: A CRISPR Food Future

Did you know it has been over 30 years since genetically modified crops were introduced for consumption?

Episode 11: The Challenge of Water

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.

Recent Brain Food right arrow

Nine Tips to Keep Food Safe This Fall

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.

10 Common Culprits of Foodborne Illnesses

As a food consumer, there are many methods to reduce the risk of foodborne illness.

A Historical Look at Food Safety

Here's a look at major food safety developments throughout the years. 

5 Tips and Tricks for Packing Healthier Lunches

IFT’s Anna Rosales shares secrets for serving up nutritious lunchtime eats for the younger set.

Latest News

Nutrition Conference Panelists Advocate for Information, Access

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.

ICYMI: Our Most-Popular Business FIRST Conversations Available Online

Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.

Where’s the Beef (Analogue)?

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.

Episode 18: Alternative Meat and a More Sustainable Food System

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.

Packing a School Lunch? Keep Safety Top of Mind 

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.