Omnivore

Hosted by Food Technology Magazine

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Jul 2026

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About the show

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.

Listen to episodes

10 recent

August 17, 202627 min

Artificial Intelligence in Food Science and Nutrition | EP 87 (SciDish)

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 Comprehensive Reviews in Food Science and Food Safety , and James Kennedy , computational science discipline lead at Mars. Drawing on perspectives from both academia and industry, their discussion explores the opportunities, challenges, and future applications of AI that could shape the next generation of food innovation. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

July 20, 202635 min

Marcia Walker On Food Innovation, Designing Better Ingredients at the Source | EP 86

Dr. Marcia Walker, director of Oregon State University’s Food Innovation Center, shares her perspective on what separates promising ideas from meaningful innovation, and what it takes to build not just better products, but stronger, more resilient food systems. Lyle DePauw , vice president of crop innovation at Cargill, discusses how advances in breeding, genomics, gene editing, and AI are helping food companies develop more resilient, nutritious, and functional ingredients by innovating at the crop level. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

July 14, 202632 min

How Food Science Is Driving Innovation to Feed the World | EP 85 (SciDish)

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 look at innovation, ingenuity, and the powerful role food scientists can play in building lasting food security. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

June 22, 202635 min

Science, AI, and Trust: Insights Ahead of IFT FIRST | EP 84

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 for a preview of the ideas shaping IFT FIRST Annual Event and Expo, taking place July 12–15, 2026, in Chicago. Joshi, who will speak in the keynote panel Building Trust: Scientific Consensus and Policy for a Safer Food Future , explores how misinformation, policy gaps, and evolving scientific standards are influencing public trust in food and nutrition and what it will take to build greater transparency and credibility across the food system. Chen, featured in the closing keynote Designing with Agentic Intelligence: Faster, Smarter, Safer Food Innovation , discusses how AI is helping food companies identify emerging trends, translate early signals into actionable insights, and move more quickly from concept to commercialization. Together, these conversations highlight the intersection of science, policy, and technology that will define discussions at IFT FIRST—and the challenges and opportunities facing food professionals today. Plus: This episode of Omnivore is brought to you by IFT FIRST—Food Improved by Research, Science, and Technology. Join us July 12–15, 2026, at McCormick Place in Chicago. Learn more at ift.org.

June 15, 202616 min

How AI Is Transforming Food Safety | EP 83 (SciDish)

In a recent 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 human oversight. In this episode, we’re continuing that conversation with three of the experts featured in the story— Willette Crawford, Matt Henderson, and Jeff Varcoe —to dig deeper into where AI is already delivering value, where the hype exceeds the science, and why humans still hold the line. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join us July 12–15, 2026, at McCormick Place in Chicago. Learn more at ift.org .

May 18, 202633 min

Rethinking Complete Nutrition in Frozen Foods, Plastic-Free Packaging | EP 82

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 synthetic plastics while preserving food safety, shelf life, and performance. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12-15, 2026, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

May 11, 202634 min

Winning Back Trust in Food Science | EP 81 (SciDish)

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 and Veronica Jarmillo break down some of the challenges of science communication and offer practical strategies for addressing misinformation. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12-15, 2026, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

April 20, 202638 min

Food Product Scale-Up Strategies, A New Path for Chocolate Production | EP 80

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 chocolate. Plus: This episode of Omnivore is brought to you by RTI International and Almond Board of California.

April 13, 202634 min

Designing Climate-Resilient Food Systems | EP 79 (SciDish)

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. Plus: This episode of Omnivore is brought to you by RTI International and Almond Board of California.

March 23, 202638 min

Trend Talking With Liz Sloan, Alt-Meat Is a Long Game | EP 78

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 improvements, and products consumers choose because they taste great, not because they’re told they should. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.