Omnivore

What does it take to turn food science into a force for global good? In this episode, Food Science for Relief and Development leaders Donna Rosa and Randol Rodriguez share eye-opening examples of how simple, creative applications of food science—from small-scale equipment to culturally tailored products—are transforming food systems in some of the world’s most resource-constrained regions. It’s an inspiring ...

In this special episode of Omnivore, Anupama Joshi of the Center for Science in the Public Interest and Alon Chen, co-founder and CEO of Tastewise, join the podcast

In arecent cover story, Food Technology explored how artificial intelligence is helping food companies move from reacting to contamination events to predicting risk earlier—while raising urgent questions about validation, accountability, and huma...

Bob Little, CEO of Kanzen Meal, a subsidiary of Nissin Foods, gives the scoop on how the company is rethinking wellbeing in the frozen aisle with its line of single-serve meals designed to deliver all 27 essential nutrients the body needs each day. Packaging experts Claire Sand and Ogechukwu Tasie explore how bio-based materials, agricultural waste, and emerging coating technologies could reduce food packaging’s reliance on s...

Food science has a trust problem. In this episode, we’ll explore some of the reasons why consumers are mistrustful and confused, discuss how misinformation spreads, and share thoughts on what food professionals can do to help rebuild trust in the food system. Science communication experts Linda Eatherton 

IFT’s Renee Leber explains how food companies successfully scale products from lab prototypes to commercial production while managing the process, equipment, and formulation challenges that emerge during plant trials. California Cultured CEO Alan Perlstein discusses how plant cell culture could transform cocoa production, offering a more sustainable, scalable, and consistent approach to meeting rising global demand for chocol...

Circular food systems aim to reduce waste and retain value—but scaling them is complex. In this episode of SciDish, experts explore how upcycling, new technologies, and system-level thinking are reshaping how food is designed, produced, and brought to market.

Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, retired senior vice president of R&D at Kraft Foods and a past president of IFT, draws on decades of product development experience to explain why alternative meat is a long game—one that will likely be defined by hybrids, mycoproteins, incremental ...

In this episode of SciDish, we sit down with Bruce Friedrich, founder and president of the Good Food Institute, to unpack his new book MEAT: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future, recently named one of Publishers Weekly’s Top Ten New Releases in Science. Rather than arguing against meat consumption, Friedrich explores a pragmatic question: if global demand for ...