IFT SciDish Podcast

 

Dave Franz, Vice President of Sales and Marketing at FlavorSum, and Lisa Jackson, Director of Marketing, join us to talk about the flavor industry. We explore why consumers may like or dislike a certain taste, and the challenges that product developers may experience when launching new flavored products. We also discuss guardrails to consider when launching foods and beverages and get insights into the end-to-end process of product development. 

David Franz

David F

Dave Franz, Vice President of Sales and Marketing, FlavorSum

David Franz

David F

Dave Franz, Vice President of Sales and Marketing, FlavorSum

Dave Franz brings over 15 years’ experience with both regional and global flavor manufacturers to FlavorSum. He has held functional leadership roles across multiple disciplines including strategic marketing, business development, flavor creation, and product innovation.
     

Lisa Jackson

Lisa Jackson

Lisa Jackson, Director of Marketing, FlavorSum

Lisa Jackson

Lisa Jackson

Lisa Jackson, Director of Marketing, FlavorSum

Lisa Jackson has supported Marketing and Communication strategy development and execution in the food & beverage space with several mid-to-large CPG organizations. She helps FlavorSum deliver delicious solutions to customers that reflect consumer interests and needs.

This podcast is brought to you by FlavorSum. Flavor Sum logo

  

IFT Sci Dish Host

Bruce Perkin

Bruce Perkin

Principal Scientist, Robust Food Solutions LLC

IFT Sci Dish Host

Bruce Perkin

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 Episodes right arrow

Episode 10: Current State of African Swine Fever

African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently reached the Dominican Republic.

EPISODE 9: Fresh Produce – Ready to Eat and Ready to Explore

Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.

Episode 8: Pet Food: The Surprising Use of Science Hiding in Plain Sight

The global pet food market is worth over $90 billion a year. As the pet food field continues to grow, many may be surprised to learn about the level of science that goes behind developing our furry friend’s favorite meals. How can one meal a day provide complete nutrition for a pet?

Episode 6: Growth in Food Production Requires “Inside Knowledge”

It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable.

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Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

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Microbial protein from solar power; Underestimating plastic presence in food

News about food science research, food companies, food regulations, and consumer/marketplace trends

Fueling a Healthy Lifestyle

AlixPartners 2021 Health and Wellness Survey and Hartman Group Health and Wellness Across the Globe report.

Are Brands Still Relevant?

High-profile megabrands no longer dominate, but startup companies with an authentic story and strategic social media support have the power to successfully build brand loyalty.

A New World Order for CPG Companies

Appliance-friendly cooking, experimentation with unfamiliar cuisines, and a search for multi-benefit functional foods are among the new consumer behaviors creating opportunities for product developers around the globe.