Omnivore
Episode 89 SciDish
Reformulation From Insight to Execution
Episode Description
Food and beverage reformulation is becoming increasingly complex as companies respond to regulatory pressures, shifting consumer expectations, and ingredient and cost challenges. In this episode of Omnivore Presents: SciDish, experts explore how consumer insights, technical considerations, communication, and AI-enabled tools can help companies navigate reformulation more effectively.
Plus: This episode of Omnivore is brought to you by RTI International, an independent scientific research institute dedicated to improving the human condition. Discover more at RTI.org/food-innovation.
Featured Guests
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Stephanie McInnis RTI International
Stephanie McInnis is a senior UX researcher at RTI International, where she focuses on understanding consumer health behavior and perceptions. She collaborates with public, private, and nonprofit organizations on topics including food innovation, reformulation, and labeling.
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Renee Leber Institute of Food Technologists
Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The Ohio State University. Prior to joining IFT, Leber worked in R&D and product development for U.S. Foods, Freshway Foods, and Jeni’s Splendid Ice Cream (rleber@ift.org).
Categories
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Artificial Intelligence
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Food Laws and Regulations
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Formulation
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Omnivore
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Podcast
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SciDish
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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