Center Store Stats, the Salmonella Challenge, and AI for Product Development

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Omnivore

Episode Description

In this episode of Omnivore, Food Technology’s editorial team highlights stories and interviews from the February print issue.

Trends consultant and Food Technology Contributing Editor Liz Sloan shares the latest statistics on center-store sales and offers her take on how product developers should be responding to those sales trends. Listen to University of Wisconsin-Madison microbiologist Steven Ricke on the question of declaring Salmonella as an adulterant in poultry. And Suraksha Rajagopal, head of research for business intelligence consultant, Spoonshot, talks about the potential for artificial intelligence to improve food product development success.

Plus: Information on IFT FIRST Annual Event and Expo, July 16-19, 2023.

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Suraksha Rajagopal is head of research at Spoonshot, an analytics and business intelligence consultant serving the food and beverage industry. She previously worked as a product developer at Mondelez International.

Featured Guests

Steven Ricke

Steven Ricke is professor and director of the Meat Science and Animal Biologics Program at the University of Wisconsin-Madison whose research interests focus on foodborne pathogen ecology from farm to processing plant, and the genetic mechanisms employed by pathogens to survive these highly variable environments.
A. Elizabeth Sloan President

A. Elizabeth Sloan, PhD, is CEO and president of consumer trends consultancy Sloan Trends Inc. and a longtime contributing editor of Food Technology magazine. A veteran of work in industry, media, and public relations, Sloan received a PhD in food science and technology from the University of Minnesota.

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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