The Future of Product Innovation, Kelp in the Culinary Landscape, The Wonderful World of Fermentation

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Omnivore

Episode Description

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast.

Jeff Grogg, managing director of JPG Resources, shares what he sees as a necessary reset to new product innovation and which categories are ripe for disruption. Chef Matt Haight of Atlantic Sea Farms talks about the nutritional benefits of kelp and how he is working this ingredient into his recipes. Former IFT President Dr. Cindy Stewart says we can positively impact the future of the global food supply by further leveraging traditional fermentation processes.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

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Featured Guests

Jeff Grogg Founder and Managing Director of JPG Resources

Jeff Grogg, is the founder and managing director of JPG Resources, a team of more than 50 food business veterans who have conceived and commercialized thousands of products, many of which continue to succeed in the market. Grogg is also the founder and president of Snackwerks of Michigan, a mid-scale contract manufacturer created to fill an underserved segment in food production.
Matt Haight Chef and R&D specialist

Matt Haight is a chef and R&D specialist with more than 15 years of experience in food and beverage production. A Maine native, he previously ran his own restaurant, La Orilla Tapas, and served as the lead brewer at Odd by Nature Brewing. At Atlantic Sea Farms, Matt is responsible for culinary research and development for specialty retail, wholesale, and client partnership products for private labels and branded CPG products.
Cindy Stewart Founder and Principal

Cindy Stewart, PhD, CFS, is the founder and principal of Innovative Food Science Consulting, which provides consulting, advisory, and technical due diligence services to the food and food ingredients, biotech/food tech, and venture capital industries. Stewart is past president (2017–2018) and Fellow of the Institute of Food Technologists.

Omnivore

IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.

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