Omnivore

In this special episode recorded at the IFT FIRST Hot Topics Studio, Omnivore explores three timely topics: food waste, water, and natural emulsifiers. In the first segment, packaging innovators Tom Seymour and Taraka Ramji Moturu explore the different ways of utilizing food waste for manufacturing biopolymer packaging materials. Next, PepsiCo’s Derek Holthaus hosts ingredient innovation experts Amber Beckett and Joyjit Saha in an interview exploring the technical and regulatory considerations s

The food science profession is changing rapidly, creating both new opportunities and new challenges for early-career professionals. In this episode, career coach Marie Kozlowski and Campbell’s senior research scientist Joseph Pethő share insights on navigating career uncertainty, building future-ready skills, and finding success in a profession where career paths are increasingly nontraditional. Together, they offer practical advice on everything from AI and workplace expectations to leadership,

Bryant Williams, founder of Nurtured Nuts, discusses how gene-editing technology could transform peanut allergy prevention and expand safe food choices for millions of consumers. Nurtured Nuts is commercializing the world’s first allergen-less peanut butter developed using advanced CRISPR technology. AgriNetica is the developer and owner of the technology underlying the hypoallergenic peanuts. Also in this episode, a special segment from IFT FIRST’s Hot Topic Studio on snealing (i.e., blending m

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 instit

In this episode of Omnivore, development chef, food writer, and science communicator Anthony Warner—better known as The Angry Chef— explores how the modern food system has dramatically reduced famine and improved food security, why history offers important lessons for the future, and what it will really take to feed nearly 10 billion people—well. What forces will truly shape the food system over the next decade—and which trends are simply noise? In this episode’s second segment recorded live at

In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we’re exploring Artificial Intelligence in Food Science and Nutrition: Applications in Academia and Industry, sponsored by IFT Scientific Journals. Moderating the discussion is Richard Hartel, editor in chief of the Journal of Food Science and professor at the University of Wisconsin–Madison. He’s joined by Chang Chen, assistant professor at Cornell University and editorial board member of Comprehensiv