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 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.

Episode 5: Flavor is Key

How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help!
Sponsored by FlavorSum

Episode 4: Consumers Don’t Want to Change, So Why Are They

With up to 40,000 products in a grocery store, many consumers are on auto-pilot when deciding what products to buy.

Episode 2: The Changing World of Nutrition

The Importance of Pivoting and How the Covid-19 Pandemic is Helping Create a More Equitable Food System

More from IFTNEXT right arrow

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.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Food Technology Articles right arrow

Demographic Disruption

Unmet needs of older consumers, a new generation of cooks, and high-end tastes among lower-income shoppers are spawning a wealth of new food and beverage opportunities.

Consumers and Brand Mentoring

2020 Meyocks Branding Survey on Brand Mentoring.