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

December 15, 2025 53 mins
In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. The AI era is unquestionably here, and it’s advancing at lightning speed. In this episode, AI “futurist” and IFT FIRST keynote speaker Steve Brown discusses the unprecedented opportunities that AI offers, its benefits … Continue reading EP 74: Riding ...
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In this “Best of 2025” episode of Omnivore Presents: SciDish, Food Technology revisits the top food science and thought leader interviews of the year. In 2025, the industry experienced a sharp uptick in food recalls—affecting everything from leafy greens to frozen meals. And it was not just one culprit—Listeria, Salmonella, E. coli, and even viruses … Continue reading Best of SciDi...
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In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead. We chat with … Continue reading EP 73: Decoding Consumers’ Food Behaviors, Af...
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What happens when every menu and grocery aisle starts to look the same? Menu Matters’ Maeve Webster and Mike Kostyo discuss the push for simplicity, the pitfalls of trend chasing, and where real innovation will come from next. Blake Harris, managing director of IFT’s Global Food Traceability Center, talks about how the new Traceability Driver … Continue reading EP 72: Trend Talk wi...
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In this episode, we speak with Dr. Rohit Karnik, Director of Abdul Latif Jameel Water and Food Systems Lab (J-WAFS) at MIT—a pioneering research hub that tackles global challenges in water and food systems, and since 2014, has invested more than $25 million in transformative solutions that address food security, water scarcity, and climate resilience. … Continue reading Omnivore Pr...
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Consumer insights guru Liz Sloan unpacks the latest consumer demographic trends and how they will shape food and beverage market opportunities. Tom Adams, CEO of Pairwise, discusses the potential of the gene-editing technology CRISPR to advance agriculture and deliver better-tasting fruits and vegetables.   Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist bu...
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Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why it matters in terms of sustainability, nutrition, and food security. Plus: This episode of … Continue reading EP 70: Flavor Trends...
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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

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