Omnivore

Omnivore

Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050. Join the award-winning editors of Food Technology, the flagship magazine of the Institute of Food Technologists, every other Monday for Omnivore, the podcast that amplifies the voices of the international food science and technology community working to feed the world. Curated from the pages of Food Technology, each episode serves up a series of solutions-oriented content and expert viewpoints on the food industry’s most top-of-mind issues, fortified by sound, science-based analysis. Featuring lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the world of food, you’ll find the Omnivore podcast an audio smorgasbord where the business and science of food intersect.

Episodes

October 20, 2025 26 mins
Scientific misinformation has become a defining challenge of our time—fueling consumer confusion, eroding public trust, and influencing policy in ways that can undermine health outcomes and industry credibility. From nutrition myths and food additive fearmongering to unscientific claims from influential voices, food professionals now face an imperative to engage with science denial—not just ignore it. … Continue r...
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Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that may override natural satiety signals—and discuss what makes a food hyperpalatable, how researchers identify and test for it, and whether evidence exists linking hyperpalatable foods to increased consumption and … Con...
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Entrepreneur Tony Martens shares the story of IFT 2025 pitch competition winner Plantible Foods—from the early rough days living on-site in a trailer to the company’s recent success commercializing its plant-based protein ingredient. Food Technology’s editors talk about the hot topics and trends they discovered at IFT FIRST 2025. Plus: This episode of Omnivore is … Continue reading
In this episode, we bring together three food and nutrition experts to talk about the latest science behind foods and ingredients that pack a nutritional punch while tasting great. Dr. Kirstie Canene-Adams, director of Ingredion’s Nutrition Center, Global Scientific and Regulatory Affairs, Dr. Lisa Sanders, owner and principal scientist at Cornerstone Nutrition, LLC and consulting … Continue reading Read more
In a special segment, recorded at the Hot Topics Studio stage at IFT FIRST 2025, we’re listening in as The Rockefeller Foundation’s Dana Thomas talks with IFT’s Anna Rosales about scaling up food as medicine programs into sustainable models that can reach millions of people. Michiel Bakker, president of the Culinary Institute of America and … Continue reading EP 67: Scaling Food As...
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Food industry experts Darryl Riley and Arlin Wasserman share their insights and expert tips on how to create and build resilient and adaptive supply chains to help overcome the operational and economic challenges of today’s volatile business environment. Futurist Tony Hunter forecasts the transformative potential for generative AI to supercharge food product development. Plus: This … Continue reading Read more
Researchers are under increasing pressure to “publish or perish” in the academic ecosystem, which leads some to employ unethical practices to increase their publication metrics. With so many scandals rocking the research world—mass retractions, paper mills, falsified data, misuse of AI—how do IFT’s journal editors ensure the integrity of the research they publish? IFT’s journals … Continue reading Read more
Bianca Lê, a cell biologist and head of special projects at Mission Barns, shares the story of the groundbreaking startup’s path to the creation of cell-cultivated pork fat. Martin Hahn, a regulatory attorney and partner at Hogan Lovells, and Maha Tahiri, CEO of Nutrition Sustainability Strategies, explore how the MAHA agenda could reshape formulation, labeling, … Continue reading ...
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EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough science into real-world impact. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape … Continue reading Read more
Consumers haven’t soured on the low- and no-sugar trend. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this episode, Renee Leber and Lisa Sanders provide scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge … Continue reading

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