Applied science devoted to the study of food
POPULARITY
Categories
107 episodes with Food science
131 episodes with Food science
42 episodes with Food science
86 episodes with Food science
33 episodes with Food science
41 episodes with Food science
15 episodes with Food science
13 episodes with Food science
22 episodes with Food science
12 episodes with Food science
7 episodes with Food science
11 episodes with Food science
10 episodes with Food science
6 episodes with Food science
9 episodes with Food science
6 episodes with Food science
4 episodes with Food science
5 episodes with Food science
6 episodes with Food science
12 episodes with Food science
8 episodes with Food science
4 episodes with Food science
16 episodes with Food science
15 episodes with Food science
15 episodes with Food science
4 episodes with Food science
10 episodes with Food science
4 episodes with Food science
3 episodes with Food science
4 episodes with Food science
11 episodes with Food science
10 episodes with Food science
16 episodes with Food science
4 episodes with Food science
5 episodes with Food science
6 episodes with Food science
6 episodes with Food science
7 episodes with Food science
2 episodes with Food science
6 episodes with Food science
4 episodes with Food science
5 episodes with Food science
4 episodes with Food science
4 episodes with Food science
6 episodes with Food science
6 episodes with Food science
3 episodes with Food science
3 episodes with Food science
2 episodes with Food science
4 episodes with Food science
3 episodes with Food science
4 episodes with Food science
3 episodes with Food science
3 episodes with Food science
Starfield Vineyards — From France to the Stars What happens when a California ranching family discovers that its true calling isn't cattle, crops, or technology—but wine? In this episode of Wine Soundtrack USA, host Allison Levine meets Rob Sinton of Starfield Vineyards, a remarkable family story that stretches from the vineyards of Paso Robles to France, Napa Valley, and ultimately the Sierra Foothills. Rob's father, Tom Sinton, fell in love with wine as a teenager during a transformative summer in Reims, France. Years later, that passion led him to establish a vineyard, earn a Master's degree in Food Science at UC Davis—and eventually build one of the largest payroll and HR service companies in America. But wine never really left him. In 2011, Tom and Rob returned to winemaking under the Starfield Vineyards name. Their search for the perfect place took them back to France, where countless tastings across Bordeaux, Burgundy, Beaujolais and the Rhône shaped the philosophy behind the wines they make today. Then they discovered a 67-acre property in the El Dorado AVA. For Rob, the journey was already underway. After studying Viticulture and Enology at UC Davis and working in Napa, he became Starfield's winemaker, bringing experimentation, cofermentation, and an obsession with Rhône varieties to the cellar. But Starfield is about much more than wine. It is also about gardens, photography, astronomy, music, family—and a deep fascination with the natural world. Even the winery's labels reflect that passion, featuring solargraphs created with pinhole cameras designed by Rob himself. Join Allison Levine and Rob Sinton for a conversation about risk, reinvention, family, France, California, and the pursuit of wines that aim for something truly exceptional. Wine Soundtrack USA goes behind the bottle to meet the people whose passions shape American wine. Produced by Claudio Latagliata — “The Winery Fixer”, bringing together the people, stories, and personalities that make the wine world impossible to ignore. Listen to Starfield Vineyards with Rob Sinton—and discover how a family's journey from ranching to wine eventually reached for the stars.
All Home Care Matters and our host, Lance A. Slatton, were honored to welcome Dr. Hussen Amen, board-certified family medicine physician and founder of Amen Family Medicine, as a guest to the show. In this important conversation, Dr. Amen joins Lance to discuss the role proactive primary care can play in helping older adults maintain their health, independence, and quality of life while safely aging in place. The discussion explores the Medicare Annual Wellness Visit and why it is different from a traditional physical, as well as some of the important health concerns primary care physicians look for as patients age. Dr. Amen shares valuable insight into fall prevention, changes in mobility, memory and cognitive concerns, medication management and polypharmacy, preventive screenings, nutrition, advance care planning, and the importance of identifying subtle health changes before they develop into a medical crisis. Lance and Dr. Amen also discuss the important role family caregivers can play as part of a loved one's healthcare team and why establishing a strong relationship with a trusted primary care physician before a crisis occurs can make a meaningful difference. For older adults and their families, proactive healthcare is about more than treating illness. It is about prevention, early detection, communication, and helping individuals remain as healthy and independent as possible. About Dr. Hussen Amen: Dr. Hussen Amen is a board-certified family medicine physician and the founder of Amen Family Medicine, an independent primary care practice in Livonia, Michigan. A Metro Detroit native who grew up in Dearborn, Dr. Amen earned his bachelor's degree in Nutrition and Food Science from Wayne State University before receiving his medical degree from St. George's University School of Medicine. He completed his Family Medicine residency at Trinity Health Livonia, where he continues to maintain hospital privileges. Living with Type 1 diabetes since childhood has given Dr. Amen a unique perspective on the patient experience and the importance of preventive, relationship-centered care. His clinical interests include preventive medicine, chronic disease management, sports medicine, and point-of-care ultrasound. He is passionate about helping patients stay healthy, maintain their independence, and avoid preventable hospitalizations through proactive primary care and patient education. About Amen Family Medicine: Amen Family Medicine is an independent primary care practice located in Livonia, Michigan, founded by Dr. Hussen Amen with the mission of providing personalized, relationship-centered healthcare for patients of all ages. As a privately owned practice, Amen Family Medicine focuses on building lasting relationships with patients while delivering accessible, evidence-based care tailored to each individual's needs. The practice offers comprehensive family medicine services including preventive care, annual wellness visits, chronic disease management, same-day sick visits, women's health, pediatric care, sports medicine, and minor office procedures. Amen Family Medicine also provides in-office digital X-ray, point-of-care ultrasound, laboratory services, EKGs, and ultrasound-guided procedures, allowing many conditions to be evaluated and treated conveniently under one roof. For older adults, the practice emphasizes preventive care, medication management, fall prevention, cognitive screening, and coordination with caregivers and specialists to help patients maintain their health, independence, and quality of life. At Amen Family Medicine, the philosophy is that primary care should be proactive rather than reactive.
In this episode of the Shootin' The Que Podcast, Heath and Candace recap the ACE Hardware Trade Show, talk food science and the science behind Heath's world championship ribs, and share some of their favorite strange eats and bites. They also answer viewer questions covering BBQ, cooking, competition, and more.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections
What does it take to build a sustainable and profitable private practice in 2026? In this episode, Libby sits down with Beryl to discuss practical strategies for growing and sustaining a private practice. They explore how dietitians can leverage artificial intelligence, understand their finances, create multiple income streams, attract and retain clients, and stay adaptable as the business evolves. They also discuss the importance of knowing your strengths, prioritizing profitability, building relationships within your community, and developing strategies to navigate the highs and lows of entrepreneurship. BIO: Beryl Krinsky is a successful Entrepreneur, who is a Registered Dietitian Nutritionist with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. Beryl had over 10 years of corporate experience prior to launching her first business, B.Komplete. B.Komplete is a Corporate Wellness Firm that offers holistic well-being services for corporations. Beryl proudly employs a team of Registered Dietitian Nutritionists, Yoga and Pilates Instructors, Massage Therapists, Personal Trainers, Registered Nurses, and Licensed Acupuncturists, who represent the B.Komplete brand and bring our services to life. With her passion for education and wellness, Beryl launched a second business, The Komplete Business Dietetic Internship (KBDI). This program trains our future Registered Dietitian Nutritionists to help a greater number of populations.Beryl volunteers for ACEND as a Dietetic Program Reviewer and sits on several advisory Boards for Dietetic Programs. Beryl is passionate about living a balanced lifestyle and loves animals, exercise, cooking, meditation, spending time outdoors, and always learning. Connect with Beryl: Instagram: @bkomplete and @kbdinternship Beryl's new book, The Komplete Business Method, is coming soon! Stay tuned for the official release and updates. Follow Beryl on Instagram or visit bkomplete.com for the latest news!
Matters Microbial #139: How Listeria Gets By With a Little Help From Its Friends September 23, 2026 Today Dr. Jasna Kovac, Huck Chair in Microbiomes in Food Safety and Associate Professor of Food Science at Penn State University (and active member of Penn State's One Health Microbiome Center) joins the quality quorum to discuss how understanding the microbiome in food processing facilities can help reduce the incidence of food borne illnesses, including Listeria. Host: Mark O. Martin Guest: Jasna Kovac Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode Here is an overview of Listeria as a microbe. Here is an overview of Listeria pathogenesis. A video showing "actin rockets" moving Listeria around inside of a eukaryotic cell. Overview from the CDC regarding Listeria. Prior #MattersMicrobial podcast about Listeria by Dr. Lisa Gorski. An overview of microbial food safety issues. Description of the cantaloupe associated Listeria outbreak. Description of the caramel apple Listeria outbreak. An overview of whole genome sequencing as a diagnostic tool. A video description of MIC (minimal inhibitory concentration) relationship between microbes and antimicrobials. An overview of biofilms. A prior #MattersMicrobial podcast about biofilms with Dr. Matthew Fields. The One Health Concept linking many aspects of everyday life to microbiology. A description of Sanger 16S rRNA sequencing. An overview of MPN (most probably number) analysis in microbiology. A video describing the very useful LIVE/DEAD dye approach in microbiology. Microbiology and sanitizers. An overview of EPS (extracellular polysaccharides). Description of SNPs (single nucleotide polymorphisms). An overview of the lineages of Listeria. A description of Dr. Kovac's approach to precision food safety. A nice description of Dr. Kovac's evaluation of tree fruit processing plants described in this podcast. A wonderful video presentation by Dr. Kovac. Dr. Kovac's academic website. The research laboratory website for Dr. Kovac and colleagues. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com
In this special episode produced in partnership with Scott Labs, we focus on beer spoilers and how to protect your beer from them. Today's rapid growth in low- and no-alcohol craft beer and beverages presents quite a challenge for brewers because alcohol itself is one of the best ways to prevent microorganisms from turning the beautiful beverage you crafted into something less delicious or less healthy. Through the course of this conversation, we talk about what some of those common spoilers are, how they function, and what you can do as a brewer and beverage maker to minimize their impact in the brewing and blending process through to packaged product. And we discuss how Nagardo, available from Scott Labs, can fit into a robust and multifaceted program to provide persistent protection from microbes that might spoil your beer. Joining in the conversation are: Jessica Just, director of industry services, Oregon State University Department of Food Science & Technology Glenn Allen, head brewer and chief product officer, Pilot Project Brewing (Milwaukee and Chicago) Nate Armbrust, technical sales, Scott Labs Scott Laboratories is a leader in the North American wine and specialty-beverage industry, with a wide range of solutions that span fermentation, barrel-alternatives, filtration, specialized equipment, corks and closures, microbial control, and more. They offer a wide range of solutions for modern beverage makers at scottlab.com.
Zwei Minuten zu lang im Topf, und aus al dente wird Brei. Thomas Vilgis erklärt, warum das kein Geschmacksproblem ist, sondern ein Materialproblem – und warum die Industrie genau an dieser Stelle ihre teuersten Fehler macht. Vilgis ist Physiker. Er leitet am Max-Planck-Institut für Polymerforschung in Mainz die Arbeitsgruppe Soft Matter Food Physics und lehrt Theoretische Physik an der Universität Mainz. Sein Gegenstand ist weiche Materie: alles, was sich mit bloßen Händen verformen lässt. Fruchtgummi gehört dazu, Mayonnaise, Käse – und die gekochte Nudel. Die trockene Spaghetti dagegen ist physikalisch ein Glas, sie bricht wie ein Glasstab. Beim Kochen durchläuft sie einen Glas-Gummi-Übergang. Genau den empfinden wir als al dente. Von dort führt das Gespräch in die Produktentwicklung. Rund neun von zehn Produkteinführungen scheitern. Vilgis verortet die Ursache meist in der Textur, selten im Geschmack allein – und am häufigsten bei einem Faktor, den kaum jemand misst: Reibung. Wie gleitet ein Lebensmittel zwischen Zunge und Gaumen? Wie schnell bildet sich der Speisebrei? Textur-Analyzer stehen in jedem Labor, Tribologie steht selten auf dem Plan. Bei pflanzlichen Streichwürsten und Fleischalternativen rächt sich das. Dann die Lebensmittelmatrix, die auf keinem Etikett auftaucht. Vilgis trennt zwei Dinge, die in der Debatte um hochverarbeitete Lebensmittel dauernd durcheinandergehen: Verarbeitung und Formulierung. Roh püriertes Apfelmus hat exakt dieselbe Matrix wie der Apfel, nur ohne dessen Textur. Der Körper nimmt es schneller auf, mehr passiert nicht. Kritisch wird es erst, wenn eine Rezeptur den Rohstoff auseinandernimmt und schief wieder zusammensetzt: Gluten statt Mehl, Stärke obendrauf, Molkenprotein für den Protein-Claim. Daraus folgt eine Ehrenrettung, mit der nicht jeder rechnet. Wienerle, Leberwurst, Separatorenfleisch – für Vilgis kein Skandal, sondern Muskelzelle plus Fett plus Kollagen. Wer Kollagendrinks in der Apotheke kauft und gleichzeitig Separatorenfleisch verurteilt, sollte sich die Moleküle genauer ansehen. Es geht weiter mit Aromen. Die Sägespäne im Erdbeerjoghurt entpuppen sich als hartnäckiges Missverständnis über Fermentation – Mikroorganismen bauen auf Lignin Aromamoleküle auf, abgezogen wird nur der Headspace. Presskuchen aus der Ölpressung liegt als Rohstoffquelle weitgehend brach. Und die Salzreduktion stößt an eine harte Grenze: Bei Rohwurst, Schinken und Käse endet sie dort, wo die Lebensmittelsicherheit anfängt. Das hört die Politik ungern. Zum Schluss die Frage, wo die Erklärungskraft der Physik aufhört. Vilgis fällt spontan nichts ein, alles besteht schließlich aus Molekülen. Eine offene Baustelle nennt er trotzdem: Oleosome aus Ölsaaten wären die stabilsten denkbaren Emulgatoren. Nur lassen sie sich nach dem Herauslösen bis heute nicht wieder zusammensetzen.
Dr. Don and Professor Ben talk about the risks cooking s'mores with marshmallows over a burning circuit board. Dr. Don - risky ☣️ Professor Ben - risky ☣️ xkcd: Toasting Marshmallows 3270: Toasting Marshmallows - explain xkcd 374. Eating Meat of a Properly Cooked (160 °F) Rabid Animal — Risky or Not? Occupational health hazards related to informal recycling of E-waste in India: An overview - PMC The Hidden Threat: Unmasking the Environmental Hazards of E-waste | Landbell Canada Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment - Gibis - 2016 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Marshmallows - PMC Cancer - YouTube xkcd: Toasting Marshmallows 365. Roadside Rúgbrauð — Risky or Not? 574 Want some s'more? The hidden risks of marshmallows - PMC
Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector. She oversees collaborative working groups that develop practical, accessible tools to help companies share best practices and improve food safety outcomes. Prior to joining the Alliance, Lily held leadership roles across nonprofit organizations in the U.S., managing large-scale programs and partnerships. Her work focuses on building cross-industry collaboration, translating complex topics into actionable insights, and elevating the human stories behind food safety. Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. As Vice President of Production at Bread Alone Bakery, she oversees daily operations to deliver high-quality, organic baked goods that meet rigorous food safety and sustainability standards. Originally from France, Athenais holds an M.S. degree in Engineering and studied Food Science at Mississippi State University. She has led teams through operational change, built systems for continuous improvement, and fostered a culture where food safety is a shared responsibility. Athenais brings optimism and energy to her work every day, creating an environment where teams feel empowered, engaged, and proud of the food they produce. John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. He spent 25 years with Trident Seafoods, starting as a crab fisherman and then working in roles as plant manager, corporate human resources, regulatory compliance, national account sales, FSQA, and then as Director of Training and Development for the company. John is now an independent food safety consultant based in Vancouver, British Columbia. He enjoys working with clients to help them ensure food-safe products, and he is an expert partner and Core Team Member at Cultivate SA, helping assess and change food safety culture in food businesses. John is a citizen of both the U.S. and Canada and has a broad understanding of the cultures and food companies across the two countries. In this episode of Food Safety Matters, we speak with Lily, Athenais, and John [49:50] about: Why the Alliance to Stop Foodborne Illness Mentorship Program was created, and the professional development needs it is intended to address How the Alliance matches mentors and mentees, and the factors that contribute to a successful and productive mentorship relationship Athenais and John's experience as mentorship partners, including their initial goals and how their relationship developed over time Lessons John drew from more than 45 years in food production, FSQA, training, and auditing, and what he learned as a mentor How Athenais used an outside perspective to work through food safety, operational, and leadership challenges at Bread Alone Bakery How mentorship can build communication, leadership, and relationship-building skills that may be difficult to develop through technical training alone The broader value of mentorship for strengthening collaboration, sharing knowledge, and developing professionals across the food safety field. Sponsored by: Michigan State University News and Resources News Stop Foodborne Illness Kicks Off STOP3000 Food Safety Education Month Fundraiser [3:58] FDA's Listeria Prevention Public Meeting: Experts Debate Zero Tolerance, Emphasize Environmental Monitoring and Fundamental Controls [11:51] Harvard Law Analysis Warns Food Safety Preemption Bill Could Impact More Than Additives, Create Oversight Gaps [21:12] News That USDA Cyclospora Research Was Defunded in 2026 Emerges as Nation's Largest-Ever Outbreak Continues [29:55] Alfalfa Sprouts Contaminated With Both E. coli, Salmonella Sicken 55 People in 15 States [31:53] China Investigates Illegal Use of Formaldehyde to Preserve Cabbage [42:15] Resources STOP3000 Fundraiser by Stop Foodborne Illness Alliance to Stop Foodborne Illness Mentorship Program (applications open for 2027 program!) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
40 Zutaten im veganen Burger, nur eine im Steak – damit scheint eigentlich klar, was gesünder ist. Oder? In dieser Folge nehmen wir vegane Fleischersatz- und Convenience-Produkte wissenschaftlich unter die Lupe. Wir sprechen darüber, warum die NOVA-Klassifikation Beyond Burger und Cola in dieselbe Kategorie einordnet und was tatsächlich passiert, wenn Fleisch durch Produkte von Beyond Meat, Quorn und Co. ersetzt wird. Was zeigen die Studien zu LDL-Cholesterin, TMAO, Blutzucker und Entzündungsmarkern? Können solche Produkte trotz ihres Verarbeitungsgrades den Muskelaufbau genauso gut unterstützen wie tierische Lebensmittel? Und woran erkennt man im Supermarkt einen geeigneten Fleischersatz? Außerdem geben wir euch konkrete Kriterien zu Proteingehalt, Proteindichte, Kalorien, Ballaststoffen, Proteinquelle und Salzgehalt an die Hand. ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Werbung: Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung. Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Kapitelmarken: 00:00 Welchen Fleischersatz sollte man besser meiden? 03:21 Woher kommt die Angst vor verarbeiteten Lebensmitteln? 09:25 Die NOVA-Klassifikation und ihre Schwächen 17:45 Beyond Burger und Cola in derselben Kategorie 18:20 Supplements und angereicherte Lebensmittel 25:22 Werbung: Watson Nutrition 26:25 Was passiert, wenn Fleisch durch Ersatzprodukte ersetzt wird? 28:32 SWAP-MEAT: Beyond Meat gegen Rindfleisch 34:06 Quorn, Mycomeat und die Meta-Analyse 38:13 Der Gegenbefund aus Singapur 39:43 Die praktische Checkliste für den Einkauf 44:19 Muskelaufbau mit Quorn versus Mischkost 48:24 Aminosäureprofil: Weizen und Kichererbse versus Hähnchen 50:35 Die Coaching-Realität: Protein, Zeit und Convenience 53:53 Die Gegenseite: Pflanzliche UPF in der UK Biobank 56:09 Fleischersatz als Ergänzung einer vollwertigen Ernährung 59:56 Fazit: Weder Gesundheitsfood noch Gift ------------------------------------------------------------------------ Quellen: Alessandrini, R., Brown, M. K., Pombo-Rodrigues, S., Bhageerutty, S., He, F. J., & MacGregor, G. A. (2021). Nutritional quality of plant-based meat products available in the UK: A cross-sectional survey. Nutrients, 13(12), 4225. Crimarco, A., Landry, M. J., Carter, M. M., & Gardner, C. D. (2022). Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: A secondary analysis of the SWAP-MEAT randomized crossover trial. Journal of Nutritional Science, 11, e82. Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., & Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood–Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5), 1188–1199. Farsi, D. N., Lara Gallegos, J., Finnigan, T. J. A., Cheung, W., Muñoz-Muñoz, J. L., & Commane, D. M. (2023). The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: An analysis of secondary endpoints from Mycomeat. European Journal of Nutrition, 62(8), 3349–3359. Fernández-Rodríguez, R., Bizzozero-Peroni, B., Díaz-Goñi, V., Garrido-Miguel, M., Bertotti, G., Roldán-Ruiz, A., & López-Moreno, M. (2025). Plant-based meat alternatives and cardiometabolic health: A systematic review and meta-analysis. The American Journal of Clinical Nutrition, 121(2), 274–283. Ferreira, J. P., Marques, P., Zhang, G., Possik, E., Mavrakanas, T. A., Tsoukas, M. A., & Sharma, A. (2026). Processed plant-based meat-supplemented diet versus red meat-based supplemented diet randomized cross-over trial Finding Optimal Oral Diet-1 (FOOD-1) trial. Scientific Reports, 16, 13104. Fruit, S. E., Keirns, N. G., Higgins, M. E., Quirk, A., Schifferer, J., Romanovich, O., Yakos, A. C., Osborne, K. E., Trappe, S. W., & Keirns, B. H. (2025). Acute effects of a reformulated plant-based meat alternative compared to beef within a high-fat meal on inflammatory and metabolic factors: A randomized crossover trial. Applied Physiology, Nutrition, and Metabolism, 50, 1–11. Fu, A. S., Osman, F., Cameron-Smith, D., Lam, N. Y. L., Mehta, K. A., Leow, M. K.-S., Haldar, S., Henry, C. J., & Toh, D. W. K. (2026). Micronutrient intake and status of adults consuming plant-based meat analogues or animal-based meats as primary protein source: An 8-week randomized controlled trial. Clinical Nutrition, 59, 106610. Gehring, J., Touvier, M., Baudry, J., Julia, C., Buscail, C., Srour, B., Hercberg, S., Péneau, S., Kesse-Guyot, E., & Allès, B. (2021). Consumption of ultra-processed foods by pesco-vegetarians, vegetarians, and vegans: Associations with duration and age at diet initiation. The Journal of Nutrition, 151(1), 120–131. Kouw, I. W. K., Pinckaers, P. J. M., Le Bourgot, C., van Kranenburg, J. M. X., Zorenc, A. H., de Groot, L. C. P. G. M., Verdijk, L. B., Snijders, T., & van Loon, L. J. C. (2022). Ingestion of an ample amount of meat substitute based upon a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men. British Journal of Nutrition, 128(10), 1955–1965. Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Louzada, M. L. C., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition, 22(5), 936–941. Monteyne, A. J., Coelho, M. O. C., Murton, A. J., Abdelrahman, D. R., Blackwell, J. R., Koscien, C. P., Knapp, K. M., Fulford, J., Finnigan, T. J. A., Dirks, M. L., Stephens, F. B., & Wall, B. T. (2023). Vegan and omnivorous high protein diets support comparable daily myofibrillar protein synthesis rates and skeletal muscle hypertrophy in young adults. The Journal of Nutrition, 153(6), 1680–1695. Rauber, F., da Costa Louzada, M. L., Chang, K., Huybrechts, I., Gunter, M. J., Monteiro, C. A., Vamos, E. P., & Levy, R. B. (2024). Implications of food ultra-processing on cardiovascular risk considering plant origin foods: An analysis of the UK Biobank cohort. The Lancet Regional Health – Europe, 43, 100948. Román, S., Sánchez-Siles, L. M., & Siegrist, M. (2017). The importance of food naturalness for consumers: Results of a systematic review. Trends in Food Science & Technology, 67, 44–57. Toh, D. W. K., Fu, A. S., Mehta, K. A., Lam, N. Y. L., Haldar, S., & Henry, C. J. (2024). Plant-based meat analogs and their effects on cardiometabolic health: An 8-week randomized controlled trial comparing plant-based meat analogs with their corresponding animal-based foods. The American Journal of Clinical Nutrition, 119(6), 1405–1416.
40 Zutaten im veganen Burger, nur eine im Steak – damit scheint eigentlich klar, was gesünder ist. Oder? In dieser Folge nehmen wir vegane Fleischersatz- und Convenience-Produkte wissenschaftlich unter die Lupe. Wir sprechen darüber, warum die NOVA-Klassifikation Beyond Burger und Cola in dieselbe Kategorie einordnet und was tatsächlich passiert, wenn Fleisch durch Produkte von Beyond Meat, Quorn und Co. ersetzt wird. Was zeigen die Studien zu LDL-Cholesterin, TMAO, Blutzucker und Entzündungsmarkern? Können solche Produkte trotz ihres Verarbeitungsgrades den Muskelaufbau genauso gut unterstützen wie tierische Lebensmittel? Und woran erkennt man im Supermarkt einen geeigneten Fleischersatz? Außerdem geben wir euch konkrete Kriterien zu Proteingehalt, Proteindichte, Kalorien, Ballaststoffen, Proteinquelle und Salzgehalt an die Hand. ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Werbung: Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung. Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Kapitelmarken: 00:00 Welchen Fleischersatz sollte man besser meiden? 03:21 Woher kommt die Angst vor verarbeiteten Lebensmitteln? 09:25 Die NOVA-Klassifikation und ihre Schwächen 17:45 Beyond Burger und Cola in derselben Kategorie 18:20 Supplements und angereicherte Lebensmittel 25:22 Werbung: Watson Nutrition 26:25 Was passiert, wenn Fleisch durch Ersatzprodukte ersetzt wird? 28:32 SWAP-MEAT: Beyond Meat gegen Rindfleisch 34:06 Quorn, Mycomeat und die Meta-Analyse 38:13 Der Gegenbefund aus Singapur 39:43 Die praktische Checkliste für den Einkauf 44:19 Muskelaufbau mit Quorn versus Mischkost 48:24 Aminosäureprofil: Weizen und Kichererbse versus Hähnchen 50:35 Die Coaching-Realität: Protein, Zeit und Convenience 53:53 Die Gegenseite: Pflanzliche UPF in der UK Biobank 56:09 Fleischersatz als Ergänzung einer vollwertigen Ernährung 59:56 Fazit: Weder Gesundheitsfood noch Gift ------------------------------------------------------------------------ Quellen: Alessandrini, R., Brown, M. K., Pombo-Rodrigues, S., Bhageerutty, S., He, F. J., & MacGregor, G. A. (2021). Nutritional quality of plant-based meat products available in the UK: A cross-sectional survey. Nutrients, 13(12), 4225. Crimarco, A., Landry, M. J., Carter, M. M., & Gardner, C. D. (2022). Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: A secondary analysis of the SWAP-MEAT randomized crossover trial. Journal of Nutritional Science, 11, e82. Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., & Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood–Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5), 1188–1199. Farsi, D. N., Lara Gallegos, J., Finnigan, T. J. A., Cheung, W., Muñoz-Muñoz, J. L., & Commane, D. M. (2023). The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: An analysis of secondary endpoints from Mycomeat. European Journal of Nutrition, 62(8), 3349–3359. Fernández-Rodríguez, R., Bizzozero-Peroni, B., Díaz-Goñi, V., Garrido-Miguel, M., Bertotti, G., Roldán-Ruiz, A., & López-Moreno, M. (2025). Plant-based meat alternatives and cardiometabolic health: A systematic review and meta-analysis. The American Journal of Clinical Nutrition, 121(2), 274–283. Ferreira, J. P., Marques, P., Zhang, G., Possik, E., Mavrakanas, T. A., Tsoukas, M. A., & Sharma, A. (2026). Processed plant-based meat-supplemented diet versus red meat-based supplemented diet randomized cross-over trial Finding Optimal Oral Diet-1 (FOOD-1) trial. Scientific Reports, 16, 13104. Fruit, S. E., Keirns, N. G., Higgins, M. E., Quirk, A., Schifferer, J., Romanovich, O., Yakos, A. C., Osborne, K. E., Trappe, S. W., & Keirns, B. H. (2025). Acute effects of a reformulated plant-based meat alternative compared to beef within a high-fat meal on inflammatory and metabolic factors: A randomized crossover trial. Applied Physiology, Nutrition, and Metabolism, 50, 1–11. Fu, A. S., Osman, F., Cameron-Smith, D., Lam, N. Y. L., Mehta, K. A., Leow, M. K.-S., Haldar, S., Henry, C. J., & Toh, D. W. K. (2026). Micronutrient intake and status of adults consuming plant-based meat analogues or animal-based meats as primary protein source: An 8-week randomized controlled trial. Clinical Nutrition, 59, 106610. Gehring, J., Touvier, M., Baudry, J., Julia, C., Buscail, C., Srour, B., Hercberg, S., Péneau, S., Kesse-Guyot, E., & Allès, B. (2021). Consumption of ultra-processed foods by pesco-vegetarians, vegetarians, and vegans: Associations with duration and age at diet initiation. The Journal of Nutrition, 151(1), 120–131. Kouw, I. W. K., Pinckaers, P. J. M., Le Bourgot, C., van Kranenburg, J. M. X., Zorenc, A. H., de Groot, L. C. P. G. M., Verdijk, L. B., Snijders, T., & van Loon, L. J. C. (2022). Ingestion of an ample amount of meat substitute based upon a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men. British Journal of Nutrition, 128(10), 1955–1965. Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Louzada, M. L. C., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition, 22(5), 936–941. Monteyne, A. J., Coelho, M. O. C., Murton, A. J., Abdelrahman, D. R., Blackwell, J. R., Koscien, C. P., Knapp, K. M., Fulford, J., Finnigan, T. J. A., Dirks, M. L., Stephens, F. B., & Wall, B. T. (2023). Vegan and omnivorous high protein diets support comparable daily myofibrillar protein synthesis rates and skeletal muscle hypertrophy in young adults. The Journal of Nutrition, 153(6), 1680–1695. Rauber, F., da Costa Louzada, M. L., Chang, K., Huybrechts, I., Gunter, M. J., Monteiro, C. A., Vamos, E. P., & Levy, R. B. (2024). Implications of food ultra-processing on cardiovascular risk considering plant origin foods: An analysis of the UK Biobank cohort. The Lancet Regional Health – Europe, 43, 100948. Román, S., Sánchez-Siles, L. M., & Siegrist, M. (2017). The importance of food naturalness for consumers: Results of a systematic review. Trends in Food Science & Technology, 67, 44–57. Toh, D. W. K., Fu, A. S., Mehta, K. A., Lam, N. Y. L., Haldar, S., & Henry, C. J. (2024). Plant-based meat analogs and their effects on cardiometabolic health: An 8-week randomized controlled trial comparing plant-based meat analogs with their corresponding animal-based foods. The American Journal of Clinical Nutrition, 119(6), 1405–1416.
Bryan Le, founder of Mendocino Food Consulting, a scientific consulting firm that helps food and beverage startups solve complex formulation, food safety, and production challenges.Through expert consultation, research and development, and technical problem-solving, Bryan supports founders and growing brands in bringing innovative food products to life, drawing from his experience as a PhD-level food scientist working with companies like Blue Diamond Growers and The Good Food Institute.Now, Bryan's journey from being an unemployed PhD graduate to building a successful consulting business demonstrates the power of persistence, reinvention, and staying grounded through life's unexpected challenges.And while navigating grief, rebuilding relationships, and exploring deeper questions around purpose and entrepreneurship, he continues helping founders create businesses with both impact and integrity.Here's where to find more:Website: https://www.mendocinofoodconsulting.com/ LinkedIn: https://www.linkedin.com/in/bryanquocle/ Reddit: https://www.reddit.com/user/UpSaltOS/ Subreddit (r/FoodScience): https://www.reddit.com/r/foodscience/ Facebook: https://www.facebook.com/bryanquocle150 Food Science Questions Answered: https://www.amazon.com/150-Food-Science-Questions-Answered/dp/1646118332 The Flavor Matrix: https://vimeo.com/1114030763________________________________________________Welcome to The Unforget Yourself Show where we use the power of woo and the proof of science to help you identify your blind spots, and get over your own bullshit so that you can do the fucking thing you ACTUALLY want to do!We're Mark and Katie, the founders of Unforget Yourself and the creators of the Unforget Yourself System and on this podcast, we're here to share REAL conversations about what goes on inside the heart and minds of those brave and crazy enough to start their own business. From the accidental entrepreneur to the laser-focused CEO, we find out how they got to where they are today, not by hearing the go-to story of their success, but talking about how we all have our own BS to deal with and it's through facing ourselves that we find a way to do the fucking thing.Along the way, we hope to show you that YOU are the most important asset in your business (and your life - duh!). Being a business owner is tough! With vulnerability and humor, we get to the real story behind their success and show you that you're not alone._____________________Find all our links to all the things like the socials, how to work with us and how to apply to be on the podcast here:https://linktr.ee/unforgetyourself
Why we like wine has less to do with our taste buds than you might think. Zata Vickers, professor of Food Science and Nutrition and director of the Sensory Center at the University of Minnesota, explains the science behind why we like what we like. Learn how repeated exposure, positive social experiences, and even the words used to describe wine influence our preferences. Along the way, she shares surprising insights into what babies' reactions can teach us about taste and why food preferences are learned more often than they're born. Resources: 257: Understanding Winery Visitors – Increase Sales with your Messaging 309: Create Memorable Winery Experiences That Drive Sales | Marketing Tip Monday Food Science Seminar Zata Vickers Zata Vickers | Google Scholar Zata Vickers | LinkedIn Support the Podcast: Make a Donation Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Help students from vineyard families pursue higher education Online Courses - Earn DPR and CCA hours with expert-led sustainability trainings SIP Certified - A trusted third-party certification proving your sustainable practices with science-backed standards Sustainable Ag Expo - Join top experts at the premier winegrowing event of the year Vineyard Team Membership - Connect with a community advancing sustainable winegrowing
Protein maxxing is all the rage and the new dietary guidelines in the US recently doubled the recommended amount of protein intake. But will a high protein diet help you lose weight and will it really help you build more muscle? Become a supporter of our show today either on Patreon or through PayPal! Thank you! http://www.patreon.com/thebodyofevidence/ https://www.paypal.com/donate?hosted_button_id=9QZET78JZWCZE Email us your questions at thebodyofevidence@gmail.com. Hosts: Christopher Labos & Sophie Tseng Pellar Editor: Robyn Flynn Researcher: Auriane Journet Theme music: “Fall of the Ocean Queen“ by Joseph Hackl Rod of Asclepius designed by Kamil J. Przybos Chris' book, Does Coffee Cause Cancer?: https://ecwpress.com/products/does-coffee-cause-cancer Obviously, Chris is not your doctor (probably). This podcast is not medical advice for you; it is what we call information. References: Clinthorne, J., Leidy, H. J., & Sollid, K. (2026). A Modern Take on Protein Nutrition Meets Evolving Consumer Perceptions. The Journal of nutrition, 156(5), 101477. https://doi.org/10.1016/j.tjnut.2026.101477 Devries, M. C., Sithamparapillai, A., Brimble, K. S., Banfield, L., Morton, R. W., & Phillips, S. M. (2018). Changes in Kidney Function Do Not Differ between Healthy Adults Consuming Higher- Compared with Lower- or Normal-Protein Diets: A Systematic Review and Meta-Analysis. The Journal of nutrition, 148(11), 1760–1775. https://doi.org/10.1093/jn/nxy197 Hägele, F. A., Herpich, C., Koop, J., Grübbel, J., Dörner, R., Fedde, S., Götze, O., Boirie, Y., Müller, M. J., Norman, K., & Bosy-Westphal, A. (2025). Short-term effects of high-protein, lower-carbohydrate ultra-processed foods on human energy balance. Nature metabolism, 7(4), 704–713. https://doi.org/10.1038/s42255-025-01247-4 Health Canada. Canada's Dietary Guidelines for Health Professionals and Policy Makers. Government of Canada; 2019. canada.ca/en/health-canada/services/food-guide/explore/dietary-guidelines Helms, E. R., Aragon, A. A., & Fitschen, P. J. (2014). Evidence-based recommendations for natural bodybuilding contest preparation: nutrition and supplementation. Journal of the International Society of Sports Nutrition, 11, 20. https://doi.org/10.1186/1550-2783-11-20 International Food Information Council. 2025 IFIC Food & Health Survey: The Full Report. January 2026. https://ific.org/research/2025-food-health-survey Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., Purpura, M., Ziegenfuss, T. N., Ferrando, A. A., Arent, S. M., Smith-Ryan, A. E., Stout, J. R., Arciero, P. J., Ormsbee, M. J., Taylor, L. W., Wilborn, C. D., Kalman, D. S., Kreider, R. B., Willoughby, D. S., Hoffman, J. R., … Antonio, J. (2017). International Society of Sports Nutrition Position Stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14, 20. https://doi.org/10.1186/s12970-017-0177-8 Leidy, H. J., Clifton, P. M., Astrup, A., Wycherley, T. P., Westerterp-Plantenga, M. S., Luscombe-Marsh, N. D., Woods, S. C., & Mattes, R. D. (2015). The role of protein in weight loss and maintenance. The American journal of clinical nutrition, 101(6), 1320S–1329S. https://doi.org/10.3945/ajcn.114.084038 Morton, R. W., Murphy, K. T., McKellar, S. R., Schoenfeld, B. J., Henselmans, M., Helms, E., Aragon, A. A., Devries, M. C., Banfield, L., Krieger, J. W., & Phillips, S. M. (2018). A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength in healthy adults. British Journal of Sports Medicine, 52(6), 376–384. https://doi.org/10.1136/bjsports-2017-097608 Pasiakos SM, Davis TA, Klurfeld DM, Neuhouser ML, Rodriguez NR, Tomé D. Perspectives on the protein recommendations in the 2025-2030 Dietary Guidelines for Americans. J Nutr 2026. US Departments of Agriculture and Health and Human Services. Dietary Guidelines for Americans, 2025-2030. Wycherley TP, Moran LJ, Clifton PM, et al. Effects of energy-restricted high-protein, low-fat compared with standard-protein, low-fat diets: a meta-analysis of RCTs. Am J Clin Nutr 2012;96(6):1281-1298. doi:10.3945/ajcn.112.044321
Join host Patrick Kelly as he sits down with Brendan A. Niemira, PhD from the Institute of Food Technologists to explore the science behind food innovation, the evolving FDA rules on Generally Recognized as Safe (GRAS) ingredients, and the debated definition of ultra processed foods. Whether you're in produce, product development, or just a curious consumer, this episode clears up misconceptions and highlights how science shapes the foods we eat every day. To learn more about IFT, go to www.ift.org. and www.aglifemedia.com About Institute of Food TechnologistsSince 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world's greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.
As the author of five books on nutrition, fitness, wellness and fulfilling life's goals, she has a special interest in enhancing the education of the general public, and providing accurate health information to today's consumer. Passionate about her own wellness, Patricia ran 20 marathons, 110 half marathons, and climbed towers and stadiums all over the world. Now at 65, she is a Yin Yogi and gym devotee, determined to stay strong for life. Married with a grown daughter, she is an avid knitter and book club junkie. Credentials: YouTube, Host, It's OK to be Old 2021 - Present KABC, Los Angeles Host of Eat Well, Live Well, Age Well 2019-2021 KCSN , Northridge, CA Host of The Fitness Gourmet 2001-2009 BA in Nutrition and Food Science from Queens College, NYC Culinary Arts Degree - Le Cordon Bleu in Scottsdale, AZ Certified Culinary Professional -IACP – Certificate of Gerontology, CUNY, New York City Certified Nutritionist and trainer, ACE - Senior Fitness Arthritis Foundation Ambassador American Society of Aging, active member Author: The Whole Soy Cookbook 1998 Soy Desserts 2001 Scrumptious Sandwiches, Salads, and Snacks 2017 Eat Well, Live Well, Age Well 2022 It's OK to be Old 2025 Follow her: https://patriciagreenberg.com/its-ok-to-be-old/ Instagram: It's ok to be old officialwww.thefitnessgorumet.com Threads: Patricia Greenberg ***********Finalist "Women in Cloud - Podcast of the YEAR" - #empowHERaccess Global Prestige Awards 2026Susanne Mueller / www.susannemueller.biz TEDX Talk, May 2022: Running and Life: 5KM Formula for YOUR Successhttps://www.youtube.com/watch?v=oT_5Er1cLvY Join Substack: https://substack.com/@susannemuellernyc?Enjoy one coaching session for free if you are a yearly subscriber. 800+ weekly blogs / 500+ podcasts / 1 Ironman Triathlon / 5 half ironman races / 26 marathon races / 4 books / 1 Mt. Kilimanjaro / 1 TEDx Talk
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.
Recorded live on the show floor at SIAL Canada in Montreal, this Summer Bonus episode of The Food Professor podcast marks a first: an ingredient company winning the show's startup pitch competition. Michael LeBlanc and Dr. Sylvain Charlebois sit down with Asha Wheeldon, Founder and CEO of Kula Foods and a member of the Maia Farms team, and Jason Mackay, Chief Marketing and Sales Officer at Maia Farms, just hours after the Vancouver company added more hardware to its trophy shelf. Maia Farms makes functional mushroom food ingredients. The company combines oyster mushroom powder with Canadian yellow pea protein and extrudes it into grounds, shreds, chunks and strips that mimic ground beef, pulled meat and chicken. The result is 66 per cent protein per 100 grams, a heavy dose of fibre and iron, a two-year shelf life and no cold storage required. Crucially for manufacturers, the extrudates survive the retort process where soy and pea proteins break down, which is why 100-year-old Pembroke, Ontario soup canner Sprague Foods signed on as a partner. Asha explains how a two-and-a-half-minute pitch built on storytelling rather than numbers won over the judges, and why trust and partnership are Maia's real proof points, including work with the Greater Vancouver Food Bank that has helped feed hundreds of thousands of families. Jason unpacks the technology behind the ingredient and what comes next: cracking mushroom mycelium at commercial scale through liquid fermentation, moving from 3,000-litre proof-of-concept batches to 20,000 litres, with global ingredient players like ADM and Cargill circling mycelium as a clean-label fat mimic and binder. The conversation turns to a bigger question Michael and Sylvain saw play out across the show: is Canada on the cusp of an ingredient renaissance? Pitch competitions usually reward consumer-ready products, from popsicles to upcycled coffee grounds. This year, the fundamentals of food won. The panel connects that shift to front-of-pack labelling, the clean-label push, manufacturers hunting for protein, fibre and iron without wrecking taste and texture, and the trust that Brand Canada's food safety reputation carries into export markets. They also tackle affordability. With beef and chicken prices climbing, Sylvain's "protein orphans" are being left behind, and GLP-1 users are pushing protein demand higher still. A shelf-stable, high-protein ingredient that disappears into a lasagna or pasta sauce when seasoned properly is a genuinely different answer to food insecurity. Plus: what winning an award actually does for a young company, why Maia was the only mushroom ingredient supplier on the SIAL floor, and the company's plan to bring business home to Canada after building traction in the US, Mexico, Singapore and Japan. A smart, optimistic listen on where Canadian food innovation goes next. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.
You've probably heard both sides of this argument: that organic and conventional produce are nutritionally identical, and that homegrown vegetables blow store-bought out of the water. Which one is true? In this episode, I dig through the peer-reviewed research on three separate questions: whether organic farming produces more nutritious food, whether soil health itself changes the nutrient content of what we eat, and what happens to those nutrients in the days between harvest and the moment food lands on your plate. I'm treating this as a real meta-analysis, pulling together findings from major systematic reviews, long-term field trials, and postharvest storage studies, and following the data wherever it leads. The answer is more interesting, and more useful for your own garden, than either side of the argument usually admits. By the end, you'll know exactly which parts of the nutrient-density conversation hold up under scrutiny and which parts are oversimplified, plus what it means for the food coming out of your own backyard. Let's dig in! Get your bag of Larry's Coffee and a free gift from their fair-trade partners at https://LarrysCoffee.com/JustGrow Peer-Reviewed Sources Smith-Spangler et al. (2012), Annals of Internal Medicine — Are Organic Foods Safer or Healthier Than Conventional Alternatives?: https://www.acpjournals.org/doi/10.7326/0003-4819-157-5-201209040-00007 Baranski et al. (2014), British Journal of Nutrition — Higher Antioxidant and Lower Cadmium Concentrations in Organically Grown Crops (343-study meta-analysis): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4141693/ Worthington (2001), Journal of Alternative and Complementary Medicine — Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains: https://pubmed.ncbi.nlm.nih.gov/11327522/ Hunter et al. (2011), Critical Reviews in Food Science and Nutrition — Evaluation of the Micronutrient Composition of Plant Foods Produced by Organic and Conventional Methods: https://pubmed.ncbi.nlm.nih.gov/21929333/ Montgomery & Biklé (2021), Frontiers in Sustainable Food Systems — Soil Health and Nutrient Density: Beyond Organic vs. Conventional Farming: https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2021.699147/full Lehmann et al. (2014), Soil Biology and Biochemistry — Arbuscular Mycorrhizal Influence on Zinc Nutrition in Crop Plants: A Meta-Analysis: https://www.sciencedirect.com/science/article/abs/pii/S0038071713004045 Reganold et al. (2010), PLOS ONE — Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0012346 Helfenstein et al. (2016), PLOS ONE — Organic Wheat Farming Improves Grain Zinc Concentration: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0160729 Hepperly, Omondi & Seidel (2018), MOJ Food Processing & Technology — Soil Regeneration Increases Crop Nutrients, Antioxidants and Adaptive Responses (Rodale Institute Farming Systems Trial): https://medcraveonline.com/MOJFPT/soil-regeneration-increases-crop-nutrients-antioxidants-and-adaptive-responses.html Davis, Epp & Riordan (2004), Journal of the American College of Nutrition — Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999: https://pubmed.ncbi.nlm.nih.gov/15637215/ Marles (2017), Journal of Food Composition and Analysis — Mineral Nutrient Composition of Vegetables, Fruits and Grains: The Context of Reports of Apparent Historical Declines: https://www.sciencedirect.com/science/article/pii/S0889157516302113 Favell (1998), Food Chemistry — A Comparison of the Vitamin C Content of Fresh and Frozen Vegetables: https://www.sciencedirect.com/science/article/abs/pii/S0308814697001659 Rickman, Barrett & Bruhn (2007), Journal of the Science of Food and Agriculture — Nutritional Comparison of Fresh, Frozen and Canned Fruits and Vegetables, Part 1: https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2825 Li, Pegg, Eitenmiller, Chun & Kerrihard (2017), Journal of Food Composition and Analysis — Selected Nutrient Analyses of Fresh, Fresh-Stored, and Frozen Fruits and Vegetables: https://www.sciencedirect.com/science/article/abs/pii/S0889157517300418 Galani et al. (2017), Antioxidants — Storage of Fruits and Vegetables in Refrigerator Increases Their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618087/ Jo, Shin & Lee (2003), Journal of Agricultural and Food Chemistry — The Effect of Post-Harvest and Packaging Treatments on Glucoraphanin Concentration in Broccoli: https://pubs.acs.org/doi/10.1021/jf0203592 Just Grow Something: https://justgrowsomething.com Gardening Courses: https://justgrowsomething.com/courses Just Grow Something Merch and Downloads: https://justgrowsomething.com/shop Just Grow Something Gardening Friends Facebook Group: https://www.facebook.com/share/g/18YgHveF5P/ Check out how you can become a patron on Patreon: https://www.patreon.com/JustGrowSomething Feed my coffee habit: https://buymeacoffee.com/justgrowsomething Amazon storefront: https://www.amazon.com/shop/justgrowsomething Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Esther Levy is a food scientist, consultant, and founder of Evolve Food Consultants. On this episode of ITS, Esther and Ali discuss why food science is at the center of every successful food business, how founders can better navigate product development, manufacturing, and supply chains, and why today's conversations around GLP-1, clean labels, MAHA, and ingredient transparency are changing the way brands think about innovation and growth.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Most apple cider vinegar on supermarket shelves is dead. Pasteurized. Filtered. Stripped of the mother, the enzymes, and the polyphenols that made vinegar a medical remedy for over 2,000 years — sold back to you at a 33-fold markup for what's essentially acidified water. In this episode, we make genuine raw, unpasteurized apple cider vinegar from scratch — for about 30 cents a batch. You'll learn the two-stage fermentation process, how to avoid mold and spoilage, and why homemade ACV is more biologically active than anything you can buy. ⏱ Cost breakdown: $10 vs $0.30 11:00 — Safety rules you must follow
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Elad Tako, Associate Professor at Cornell University, explains how grape pomace can support poultry gut health, improve microbiome function, and contribute to sustainable nutrition strategies. The discussion highlights research on antibiotic alternatives, low grade inflammation, coccidiosis, and agricultural byproduct upcycling for poultry production. Listen now on all major platforms!Click here to read the full research article!"A health promoting microbiome produces beneficial metabolites that participate in multiple physiological pathways supporting host function and intestinal health."Meet the guest: Dr. Elad Tako is an Associate Professor in the Department of Food Science and Technology at Cornell University. His research focuses on micronutrient bioavailability, gastrointestinal physiology, nutrigenomics, and functional feed ingredients that improve poultry health and nutrition. Learn more from Dr. Elad Tako on The Poultry Nutrition Blackbelt Podcast, available on all major platforms.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:27) Introduction(03:08) Grape pomace research(05:30) Sustainable byproducts(06:26) Gut health benefits(07:33) Disease research(10:18) Microbiome support(11:43) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Fortiva- Poultry Science Association- DietForge- Anitox
Send us Fan MailCan bananas change the nutritional value of your smoothie?Bananas are often considered one of the healthiest fruits you can eat. But what happens when they're blended with berries or other foods rich in beneficial plant compounds?In this episode, Dr. Eeks talks with Professor Gunter Kuhnle, Professor of Nutrition and Food Science, about his research examining how bananas may affect the absorption of flavan-3-ols—naturally occurring compounds found in foods like berries, cocoa, tea, and apples that have been associated with cardiovascular and cognitive health.Together, they discuss: What flavan-3-ols are and why researchers study them The enzyme in bananas (polyphenol oxidase) and why it matters How the smoothie study was conducted Why the banana smoothie resulted in lower flavan-3-ol absorption than the berry-only smoothie Why this doesn't mean bananas are "bad" or that they destroy nutrients Whether other fruits may have similar effects The challenges of measuring diet and nutrient intake in nutrition research—and why nutrition studies can be difficult to interpret Common misconceptions about nutrition research and what individual studies can (and cannot) tell us Tips for building a smoothie if maximizing flavan-3-ol intake is your goal How food combinations—not just individual foods—may influence nutrition Take-home message: Bananas remain a nutritious food. This study simply suggests that if your goal is to maximize absorption of flavan-3-ols, it may matter what foods you combine together. More broadly, this episode explores why nutrition science is often more complex than headlines suggest—and why interpreting nutrition research requires careful measurement and context.Disclaimer: This episode is for educational purposes only and should not be considered medical or nutritional advice.Work with me? Perhaps we are a good match. Keep Causes or Cures Ad-Free with Listener SupportYou can contact Dr. Eeks at bloomingwellness.com.Follow Eeks on Instagram here.Follow on X. Or Facebook here.On Youtube.Or TikTok.SUBSCRIBE to her Newsletter here! (the bits not posted on socia media)Support the showSupport the show
You have probably seen it in your feed: "Seed oils are toxic." "Omega-6 fats cause inflammation." "Never cook with vegetable oil." But is any of that actually true? And more importantly, what does it mean for what you are feeding your children? In this episode, I sit down with Dr. Martha Belury, a registered dietitian and professor at The Ohio State University who has spent more than 30 years studying fatty acid metabolism. She is one of the few researchers in the world who has actually tested the omega-6 theory in clinical settings, and her findings may surprise you. We cover: • What omega-6 fatty acids are and why they are considered essential nutrients • The only two fatty acids your body cannot make on its own and why children need them for healthy growth • Why the science does not support the idea that seed oils cause inflammation • The difference between acute and chronic inflammation, and why parents are often confused about what inflammation actually is • What decades of cardiovascular research tells us about vegetable oils and heart health • Why there is still no RDA for essential fatty acids and what that gap means for your family • How to think critically about nutrition claims on social media, especially ones that lead with fear Dr. Belury also shares what the adult research on linoleic acid and metabolic health may suggest for children with obesity, and why pediatric-specific studies in this area are so urgently needed. This is not a conversation about what oil to buy. It is a conversation about how to think clearly when you are surrounded by conflicting information and you just want to feed your kids well. Connect with Dr. Martha Belury: • LinkedIn: Martha Belury • Ohio State University, Department of Food Science and Technology: fst.osu.edu Resources mentioned in this episode: • The Nourished Child Blueprint: thenourishedchild.com/blueprint • Kids Thrive at Every Size by Jill Castle More from Jill: • The Nourished Child podcast: thenourishedchild.com • Jill's website: jillcastle.com • Instagram: @i.am.pediRD
Jacqui Gordón Núñez and I met when we were both speaking at the same women's leadership event last spring. From the moment she took the stage, I knew I wanted to interview her. She has an incredible story and such a deeply rooted leadership philosophy that the world needs to hear. She is passionate about her work and how the work she does in agriculture impacts the world in ways we don't consider daily - but should. Jacqui is the Vice President of the Washington State Tree Fruit Association and a passionate advocate for leadership development. Originally from Ecuador, she built her career in Washington helping people in agriculture grow their confidence, communication skills, and impact within their communities. She earned her bachelor's degree in Food Science and her Master of Science in Horticulture from Washington State University. Listen in to hear Jacqui share: Her path from Ecuador to the US, through immigration, and into agricultural leadership The importance of understanding cultural awareness and intercultural competence in the workplace The dangers of minimizing your own culture and the fine line between cultural adaptation and self-abandonment How leaders can create more space and safety for a wider range of cultural experiences and expressions so employees can show up authentically and contribute as optimally as possible How women leaders in agriculture are changing the landscape for women in agriculture Agriculture as a form of reverence How to navigate self-doubt when you feel like you don't fit in or feel insecure about your ability to add value in a situation Links Mentioned: Connect with Jacqui on LinkedIn: https://www.linkedin.com/in/jacqui-gordon-nunez/ Agriculture Leadership Program (ALP) website: www.alp-wa.com Intercultural Development Inventory (IDI): https://idiinventory.com/ Join Sara's Aligned Leadership Incubator Early Bird Enrollment (save $500!): saradean.com/aligned Learn more about your ad choices. Visit podcastchoices.com/adchoices
What makes a strawberry taste like a strawberry—and does it matter whether a flavor molecule comes from a fruit or a laboratory?In this episode of Owning Your Legacy, Laurette Rondinay speaks with Michael Colangelo, founder of Nota Bene Flavors, about the chemistry, creativity, and communication behind the foods and beverages we consume every day.Michael shares his journey from analytical chemistry to flavor development, building innovation laboratories, working with beverage startups, and eventually launching his own consulting business. He also explains how finding his voice on LinkedIn transformed his career and allowed him to make complex flavor science accessible to a much wider audience.Throughout the conversation, Laurette and Michael explore:Why “natural” does not automatically mean safer or more sustainableHow dosage changes conversations about ingredient safetyThe science behind strawberry flavor and sensory perceptionWhy the same flavor performs differently across beverages and food productsThe rise of non-alcoholic beverages and moderationHow misinformation contributes to consumer mistrustWhy marketing and R&D need one anotherThe importance of mentorship, experimentation, and failing forwardHow scientists can communicate with greater confidence and clarityMichael's work demonstrates that science does not have to be intimidating. When complex ideas are communicated in relatable ways, consumers can make more informed decisions and innovators can create products that are healthier, more enjoyable, and better for the planet.If you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.
In this episode, I'm speaking with Roberto Salas, a Global Consumer and Sensory Insights Executive based out of Princeton, New Jersey. With over two decades in the FMCG industry, his career has spanned the globe, starting in Mexico and taking him through South Africa, the UK, Latin America, and eventually to his current work at IFF. We had a fantastic conversation about bridging technical sensory science with deep consumer understanding, and how he translates complex human behavior into actionable commercial growth strategies. Please join me in welcoming Roberto Salas. Roberto Salas is a Consumer Intelligence and Growth Strategy executive with over two decades of experience in the food and beverage industry. Operating in the Global Consumer & Sensory space, he specializes in translating complex market, consumer, sensory, and behavioral data into strategies that fuel portfolio growth, innovation, and brand differentiation. Throughout his career, Roberto has managed global and regional projects for major corporations, including Danone, ConAgra, Cargill, Yoplait, and currently IFF. His expertise lies in bridging technical product design with a deep, empathetic understanding of human needs. Over recent years, he has pioneered the use of AI-powered tools to mine unstructured data for actionable intelligence. A passionate advocate for democratizing research, he frequently conducts workshops to coach cross-functional teams, ensuring that genuine consumer value remains at the forefront of the commercialization process. Roberto holds a degree in Food Engineering from Tecnológico de Monterrey (TEC) in Mexico and a Master's Degree in Food Science, specializing in Sensory Analysis, from Kansas State University. Social Links & Resources LinkedIn: Roberto Salas Expertise Areas: Growth Strategy & Commercial Impact Global Consumer Insights & Cultural Nuances Sensory Perception Modeling AI-Powered Data Analysis (Unstructured Data)
In this episode, Matt welcomes back Dave from Fish Eat Repeat for an in-depth conversation that every hunter who values wild game should hear. Drawing on his background as a food scientist and years of practical hunting experience, Dave explains the science behind producing high-quality wild game, tackling common myths around ageing meat, reducing gamey flavour, and why proper meat handling starts the moment the animal hits the ground. The discussion dives deep into wet ageing versus dry ageing, hanging meat on the bone, cooling techniques, vacuum sealing, freezer burn, food safety, bacterial growth and best practice for processing animals in the field. Matt and Dave compare different approaches, explain the reasoning behind their own methods, and discuss how small improvements can make a significant difference to the quality of venison, regardless of whether you're hunting fallow, sambar, rusa or other game species. Beyond meat care, the conversation also explores the realities of creating hunting content. From balancing full-time careers and family life with YouTube and podcasting, to sponsorships, authenticity, improving audio and video quality, and the misconception that content creators spend every day hunting, Matt and Dave provide an honest look behind the scenes of producing outdoor content while staying true to the hunting community. Packed with practical knowledge, genuine conversation and plenty of laughs, this episode offers valuable insights for anyone wanting to improve the quality of their wild game, better understand the science behind meat processing, or simply enjoy an authentic discussion between two passionate hunters who love learning and sharing their experiences. For the latest information, news, giveaways and anything mentioned on the show, you can find all the links here. If you have a question, topic, gear review suggestion or a guest you'd like to hear on the show, get in touch via our socials.Disclaimer: Content shared on this podcast is for general information and entertainment purposes only. For the full disclaimer, click on this link.Hunt Eat Repeat YoutubeAustralian Hunting and Beyond Youtube
An outbreak of the foodborne illness cyclosporiasis has sent thousands of people running to the bathroom this summer. Health officials have linked the outbreak to lettuce served at Taco Bell locations in five states, but there are still a lot of unanswered questions. Food safety expert Byron Chaves joins Flora to talk about the “explosive” nature of the illness and why pinpointing a source of the parasite has been so difficult. Guest: Dr. Byron Chaves is an associate extension specialist and professor in the Department of Food Science at Rutgers University in New Jersey. Other episodes you may enjoy: How does a tick bite cause a red meat allergy? Use of herbicide linked to Parkinson's is on the rise in the US Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that's keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode of The Pet Food Science Podcast Show, Dr. Jennifer Martin, Associate Professor and Director of the Pet Food Alliance at Colorado State University, explains how industry collaboration, research funding, and student engagement can strengthen pet food innovation. Research priorities, academic partnerships, product quality, safety, sustainability, and workforce development are highlighted to advance the pet food industry. Listen now on all major platforms!"Student engagement with manufacturing facilities strengthens research by connecting laboratory work with production realities, creating opportunities to develop solutions that deliver meaningful value for the pet food industry." Meet the guest: Dr. Jennifer Martin is an Associate Professor and Director of the Pet Food Alliance at Colorado State University. With a PhD in Animal and Food Science from Texas Tech University and a background in meat science, her research focuses on product quality, food safety, and industry collaboration to advance pet food research. Listen to Dr. Jennifer Martin on The Pet Food Science Podcast Show, available on all major platforms.Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:50) Introduction(09:08) Student engagement(16:27) Research funding(20:12) Research integrity(23:01) Oxidation strategy(24:47) Alliance membership(29:02) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- DietForge- Biorigin- Rangen Group- The Owner's Box- Elevate- WiseVAs- ZentrixOS- Zentrix Insights
In this episode of Tiny Matters, a listener who works in a pathology lab explains how even the ickiest specimens become ho-hum with time, sending Sam and Deboki down a rabbit hole of pathology history and the bizarre life of Rudolf Virchow, the “father of pathology” who was also rumored to have brought worm-filled sausages to a duel. Then, a listener's sourdough experiments spark a conversation about yeast and how these microscopic organisms are the chemists behind tasty bread, beer, wine, and more.We need your stories — they're what make these bonus episodes possible! Write in to tinymatters@acs.org *or fill out this form* with your favorite science fact or science news story for a chance to be featured.A transcript and references for this episode can be found at acs.org/tinymatters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.
You spend time reading ingredient labels, buying organic, choosing healthier foods—but what if the biggest threat isn't what's in your food... it's what your food is touching? In this eye-opening Fatal Conveniences episode, Darin uncovers the hidden health risks lurking inside everyday food packaging. From takeout containers and greasy wrappers to microwave-safe plastics and canned food linings, he explains how chemicals like PFAS, BPA, phthalates, and microplastics migrate directly into your meals—especially when heat, fat, and time are involved. Using newly introduced federal legislation, peer-reviewed scientific research, and practical solutions you can implement immediately, Darin reveals why food packaging may be one of the most overlooked sources of toxic exposure in modern life. Most importantly, he shares simple steps you can take today to dramatically reduce your family's exposure without waiting for government regulation. This episode isn't about fear—it's about reclaiming your sovereignty, making informed choices, and recognizing that what touches your food matters just as much as what's inside it. What You'll Learn Why food packaging may be contaminating your meals How PFAS, BPA, and phthalates migrate into hot food Why heat, fat, and time dramatically increase chemical exposure The truth behind "microwave-safe" plastic containers What the new No Toxics in Food Packaging Act proposes How endocrine disruptors interfere with hormones and metabolism Why microplastics and nanoplastics increase during reheating Which plastic recycling codes to eliminate from your kitchen Why grease-resistant paper can be just as problematic as plastic Practical ways to reduce your family's exposure immediately How choosing glass, stainless steel, and ceramic can lower toxic burden Why informed consumers—not regulators—will drive lasting change Chapters 00:00:00 – Welcome to SuperLife 00:00:35 – Sponsor: Bite Toothpaste 00:02:51 – The fast-food wrapper that changes everything 00:03:54 – Why packaging deserves as much attention as ingredients 00:04:51 – The overlooked Fatal Convenience hiding in plain sight 00:05:13 – Introducing the No Toxics in Food Packaging Act 00:06:10 – Why plastic isn't chemically inert 00:06:52 – BPA, phthalates, PFAS, and food-contact chemicals explained 00:07:49 – How heat, fat, and time pull toxins into your food 00:08:39 – The dangerous assumption that "legal" means "safe" 00:09:41 – Inside the new federal legislation 00:11:01 – The science proving chemical migration is real 00:12:08 – Why hot, fatty foods absorb the most contaminants 00:13:34 – Millions of microplastics released during microwaving 00:14:15 – Sponsor: Manna Vitality 00:16:09 – New research on microwavable containers 00:17:48 – PFAS: the forever chemicals in food packaging 00:18:46 – Fast food consumption and higher PFAS blood levels 00:19:24 – What these chemicals actually do inside the body 00:20:39 – Why carcinogens are still legally used in food-contact materials 00:21:37 – The FDA loophole allowing chemicals into the food supply 00:23:36 – Practical steps to reduce exposure today 00:24:13 – Why you should immediately transfer takeout into glass 00:25:13 – Plastics to eliminate from your kitchen 00:26:17 – Supporting better legislation and voting with your wallet 00:27:51 – Awareness creates freedom and better choices 00:28:58 – The future of safe food packaging 00:29:37 – Final thoughts: reclaiming your health through everyday decisions Thank You to Our Sponsors Bite Toothpaste: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order Manna Vitality: Go to mannavitality.com/ and use code DARIN12 for 12% off your order. Join the SuperLife Patreon: This is where Darin now shares the deeper work: - weekly voice notes - ingredient trackers - wellness challenges - extended conversations - community accountability - sovereignty practices Join now for only $7.49/month at https://patreon.com/darinolien Find More from Darin Olien: Website: darinolien.com Instagram: @darinolien Book: Fatal Conveniences Platform & Products: superlife.com New Show: Roadmap to Happiness Key Takeaway "The health of your food isn't determined solely by where it came from or what's listed on the nutrition label—it's also determined by what touches it before it reaches your body. Heat, fat, time, and modern packaging create opportunities for chemicals to migrate directly into your meals, but awareness gives you the power to interrupt that process. By choosing glass over plastic, transferring takeout immediately, minimizing processed packaging, and making conscious daily decisions, you reduce toxic exposure while reclaiming sovereignty over your health. Real wellness isn't built through fear—it's built through informed choices repeated every day." Bibliography/Sources: Legislation & Government Sources Food Dive. (2025, September 11). FDA takes first step toward closing GRAS ingredient 'loophole' . https://www.fooddive.com/news/food-ingredient-safety-gras-fda-rule/759938/ Office of Congresswoman Jan Schakowsky. (n.d.). Schakowsky, DeLauro, Dingell introduce legislation to ban harmful toxics in food packaging [Press release] . https://schakowsky.house.gov/media/press-releases/schakowsky-delauro-dingell-introduce-legislation-ban-harmful-toxics-food U.S. Congress. (2026, June 9). H.R. 9231 - No Toxic Chemicals in Food Packaging Act of 2026 (119th Congress). House Committee on Energy and Commerce . U.S. Congress. (2026). S. 4724 - No Toxic Chemicals in Food Packaging Act of 2026 (119th Congress). Congress.gov . https://www.congress.gov/bill/119th-congress/senate-bill/4724 U.S. Department of Health and Human Services. (2025). HHS Secretary Kennedy directs FDA to explore rulemaking to eliminate pathway for companies to self-affirm food ingredients are safe . https://www.hhs.gov/press-room/revising-gras-pathway.html U.S. Food and Drug Administration. (2024). FDA announces PFAS used in grease-proofing agents for food packaging no longer being sold in the U.S. . https://www.fda.gov/food/hfp-constituent-updates/fda-announces-pfas-used-grease-proofing-agents-food-packaging-no-longer-being-sold-us Verdant Law. (2026). Federal legislation would deem 15 chemicals unsafe in food packaging . https://www.verdantlaw.com/federal-legislation-would-deem-15-chemicals-unsafe-in-food-packaging/ Industry & News Coverage Breast Cancer Prevention Partners. (n.d.). Support the federal 'No Toxics in Food Packaging Act of 2026'. Action Network . https://actionnetwork.org/forms/support-the-federal-no-toxics-in-food-packaging-act-of-2026 Flavorist. (2026). No Toxics in Food Packaging Act 2026: A major push to remove harmful chemicals from food packaging . https://www.flavorist.com/the-push-to-ban-forever-chemicals-and-toxins-from-food-packaging-what-the-new-bill-means-for-consumers-and-industry/ Food Dive. (2026). Bill in Congress targets 'forever chemicals' in food packaging . https://www.fooddive.com/news/no-toxics-in-food-packaging-act-2026/822803/ Packaging Dive. (2026). Bill in Congress targets PFAS, phthalates, BPA in food packaging . https://www.packagingdive.com/news/no-toxics-in-food-packaging-act-2026/822601/ Migration & Packaging Chemistry Studies A simulation study on the temperature-dependent release of endocrine-disrupting chemicals from polypropylene and polystyrene containers. (2025). Scientific Reports . https://www.nature.com/articles/s41598-025-05036-7 A systematic review: Migration of chemical compounds from plastic material containers in food and pharmaceutical fields. (2025). PubMed Central . https://pmc.ncbi.nlm.nih.gov/articles/PMC12641956/ European Parliamentary Research Service. (2026). Food contact materials in the EU: State of play. European Parliament . https://www.europarl.europa.eu/RegData/etudes/BRIE/2026/782669/EPRS_BRI(2026)782669_EN.pdf Migration of bisphenol A and its derivatives from epoxy coatings and demand for BPA-NI products. (n.d.). PubMed Central . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12711388/ Seref, et al. (2025). Food packaging and chemical migration: A food safety perspective. Journal of Food Science . https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.70265 Stevens, S., Bartosova, Z., Völker, J., & Wagner, M. (2024). Migration of endocrine and metabolism disrupting chemicals from plastic food packaging. Environment International, 189, 108791 . https://doi.org/10.1016/j.envint.2024.108791 Tanzer, M., Boissiere-O'Neill, T., Sly, P., & Vilcins, D. (2025). Phthalates, bisphenols and per- and polyfluoroalkyl substances migration from food packaging into food: A systematic review. Reviews on Environmental Health, 40(3), 616–625 . https://doi.org/10.1515/reveh-2025-0027 Heat, Microwaving & Microplastics Food Safety Magazine. (2026). Report raises concerns about microplastics, chemicals released by microwavable meals . https://www.food-safety.com/articles/11211-report-raises-concerns-about-microplastics-chemicals-released-by-microwavable-meals Greenpeace International. (2026). Reheating plastic food containers: What science says about microplastics and chemicals in ready meals . https://www.greenpeace.org/international/story/81649/reheating-plastic-food-containers-what-science-says-about-microplastics-chemicals-ready-meals/ INTEGRIS Health. (2025). Is it safe to reheat food in plastic? . https://integrishealth.org/resources/on-your-health/2025/november/is-it-safe-to-reheat-food-in-plastic ScienceInsights. (2026). What happens if you microwave plastic: Health risks . https://scienceinsights.org/what-happens-if-you-microwave-plastic-health-risks/ ZeroToxins. (2026). Food packaging and chemical migration: What happens when heat meets plastic . https://www.zerotoxins.com/post/food-packaging-and-chemical-migration-what-happens-when-heat-meets-plastic PFAS in Fast Food & Grease-Resistant Packaging Consumer Reports. (2022). Consumer Reports finds dangerous PFAS chemicals widespread in fast food packaging tested . https://advocacy.consumerreports.org/press_release/consumer-reports-finds-dangerous-pfas-chemicals-widespread-in-fast-food-packaging-tested/ Determination of several PFAS groups in food packaging material from fast-food restaurants in France. (2023). ScienceDirect. https://www.sciencedirect.com/science/article/pii/S0045653523020015 Environmental Health News. (2023). Burgers and fries with a side of PFAS . https://www.ehn.org/fast-food-pfas Food Manufacturing. (2022). Pressure growing to remove PFAS from fast food wrappers . https://www.foodmanufacturing.com/packaging/news/22250166/pressure-growing-to-remove-pfas-from-fast-food-wrappers Endocrine Disruption, Fertility & Cancer Risk Associations between endocrine-disrupting chemical exposure and fertility outcomes: A decade of human epidemiological evidence. (2025). PubMed Central . https://pmc.ncbi.nlm.nih.gov/articles/PMC12299029/ Medtigo Journal. (2026). Endocrine disrupting chemicals and health in Europe: A systematic review and meta-analysis . https://journal.medtigo.com/endocrine-disrupting-chemicals-and-health-in-europe-a-systematic-review-and-meta-analysis/ Trasande, L., & Sargis, R. M. (2024). Endocrine-disrupting chemicals: Mainstream recognition of health effects and implications for the practicing internist. Journal of Internal Medicine, 295, 259–274 . The GRAS Loophole & FDA Oversight Environmental Working Group. (2026). Secret GRAS: How 100+ food chemicals bypassed government safety review . https://www.ewg.org/research/secret-gras-how-100-food-chemicals-bypassed-government-safety-review Epstein Becker Green. (2025). Eliminating the GRAS pathway: An update . https://www.healthlawadvisor.com/eliminating-the-gras-pathway-an-update Food Safety Magazine. (2024). 'Toxic Free Food Act' would close FDA GRAS 'loophole' allowing potentially toxic additives in food . https://www.food-safety.com/articles/9768-toxic-free-food-act-would-close-fda-gras-loophole-allowing-potentially-toxic-additives-in-food New York University. (2024). How a legal loophole allows unsafe ingredients in U.S. foods . https://www.nyu.edu/about/news-publications/news/2024/august/legal-loophole-unsafe-ingredients.html Thompson Coburn LLP. (2026). The changing landscape of U.S. food additive regulation: MAHA and the end of business as usual . https://www.thompsoncoburn.com/insights/the-changing-landscape-of-u-s-food-additive-regulation-maha-and-the-end-of-business-as-usual/
We all want to eat healthier. The Paleo diet promises exactly that: eat like our ancestors, avoid modern foods, and improve your health. But does it really support your gut, heart and long-term health, or is the story more complicated? In this episode, Dr James Cole, a world-leading expert on prehistoric diets, joins Dr Federica Amati to explore what Paleo gets right and why some of the claims may be dangerously wrong. James explains what ancient evidence tells us about human diets, why the modern-day Paleo diet may go too far in its restrictions, and what that might mean for your heart disease risk and gut health. By the end of the episode, you'll have ideas on what principles to keep from the Paleo diet, and what rules to avoid. Could trying to eat as our ancestors did force you to cut foods your body actually needs? Before you give up grains, beans or dairy, it may be worth asking what ancient humans really ate.
Four thousand years ago, across Eastern Europe, the Middle East, and Asia, people were already making fermented garlic in honey as a winter immune tonic. They didn't know why it worked. They just knew the families with a jar of honey garlic in the cellar got sick less often. Now modern science is catching up — and what researchers are discovering changes how we should think about both garlic and honey. In this episode, I break down: ⏱ 0:00 — What happens when raw garlic meets raw honey ⏱ 2:00 — The chemistry that creates new antimicrobial compounds ⏱ 3:30 — What traditional cultures knew (and science is now validating) ⏱ 5:00 — Step-by-step: how to make it yourself ⏱ 7:00 — How to use it + what the studies show ⏱ 8:30 — Why the supplement industry won't tell you about this
We are raiding the Guardian long read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2019: The days of the mass-produced pappy white British supermarket loaf may be numbered. Meet the bread heads revolutionising the way we eat By Wendell Steavenson. Read by Lucy Scott. Help support our independent journalism at theguardian.com/longreadpod
The weather is hotter than a dashboard in August, which naturally leads the gang to ask the important scientific questions... like whether eating ridiculously spicy food actually cools you off or if someone's "Mexican friend" just made that up.Then things take an unexpected turn when the crew debates one of life's biggest questions: January or July? One side argues for sunshine, pools and BBQs, while the other passionately defends fireplaces, blankets and seasonal depression. Somehow everyone makes a compelling argument... even if none of it makes any sense.Meanwhile, Learn officially declares Dry July after an absolutely legendary night that ended exactly the way every adult swears will "never happen again." The crew relives embarrassing hangover stories, questionable late-night food choices, mysterious sink incidents, and enough bad decisions to make every listener suddenly want a glass of water.As if that wasn't enough chaos, the conversation shifts toward dangerous TikTok trends after reports of the Benadryl Challenge resurfacing. The crew mixes genuine concern with their trademark sarcasm while reminiscing about all the unbelievably dumb things their own generation somehow survived.There's also plenty of discussions about American air conditioning, European heat waves, saunas, spicy snacks during a heat advisory, weird summer traditions, and why every generation somehow invents new ways to accidentally knock themselves unconscious.Basically... if you've ever questioned your life choices while sweating through your shirt, this episode is for you.Whether you're listening at work, in traffic, by the pool, or hiding from the heat with the AC cranked to "meat locker," this daily comedy show delivers exactly the kind of ridiculous conversations you've come to expect from The Rizzuto Show.If you're new around here, welcome to your newest bad habit.And if you've been listening for years... thanks for continuing to encourage this behavior.Don't forget to subscribe, leave a review, and share the show with someone who definitely needs to hear the story about vomiting with the toilet lid closed.If you're looking for a daily comedy show full of ridiculous stories, sarcastic humor, weird news, and friends who overshare for your entertainment... congratulations. You found it.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
And now for something (almost) completely different. Welcome to Out of Scope, a new sub-series where Austin and Tori Pastore (aka Birb Bernake) riff with guests on hot takes from the frontiers of tech, finance, policy, and whatever else is the flavor of the week In this debut episode, they sit down with Austin Campbell to discuss... quite a few things: running stablecoin reserves, repealing the 17th Amendment, why banks resemble cartels, insider trading, market structure, why regulators should be paid more and held to higher standards, modernizing the BSA, and—most importantly—a definitive ranking of video conferencing tools. 00:00 - Introducing Tori 01:24 - Chinese Peptides Explained 02:45 - GLP 1 Hype Cycle 05:40 - Peptides and Food Science 10:49 - Enter Austin Campbell 16:11- Stablecoin Reserve Rules 20:35 - Gold Doom Scenarios 22:59 - Banks' Payment Monopoly 34:38 - AI Lobbying and EA critiques 38:20 - Prediction Markets Incentives 43:59 - Fixing Regulator Accountability 47:39 - Prediction Markets 48:47 - Market Manipulation Debate 59:54 - Perps Versus Futures 01:02:51 - Assassination Markets Debate 01:06:21 - Austin's Magic Wand Reforms 01:10:40 - Blooper Reel Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information.
In this episode, host Stephanie Ruff continues the conversation about hay. This month the focus is on how to get the most out of your hay – from the purchase to storage to reducing hay waste. And to help us with that, Stephanie talks to Dr. Bob Coleman, associate extension professor in the Department of Animal and Food Sciences in the College of Agriculture at the University of Kentucky, her alma mater. Dr. Coleman's extension program covers the state and focuses on nutrition, management and facility design. This is a subject near and dear to his heart. Take a listen!At Tribute Equine Nutrition, horses have always been at the heart of everything they do. As a family-owned company proudly manufacturing feed right here in the USA, Tribute believes in supporting both horses, and the people whose lives are touched by them. That's why, as America celebrates its 250th anniversary, Tribute is giving back through a special summer initiative supporting PATH International's Equine Services for Heroes program. Through equine-assisted services, these programs help veterans build confidence, connection, and healing through the power of horses.Throughout the summer, every bag of Tribute product sold helps support this important mission. Horse owners can also join the celebration with Tribute's limited-edition Patriotic Horse Treats, featuring festive red, white, and blue sprinkles.For those who aren't currently feeding Tribute, there's never been a better time to learn more. Tribute's team offers free, personalized feeding plans designed around each horse's unique needs, and new customers receive their first bag free.To learn more, visit TributeEquineNutrition.com and tell them Feeding Horses sent you!Watch Feeding Horses on YouTube or listen wherever you get your podcasts. Follow us below...Feeding Horses - Season 1, Episode 4 Guests and Links:Guest: Dr. Bob Coleman, associate extension professor in the Department of Animal and Food Sciences in the College of Agriculture at the University of KentuckyConnect with Host: Stephanie Ruff of TheHorse.com | Email the Show at editorial@thehorse.com |Watch Feeding Horses on YouTube or listen wherever you get your podcasts. Follow us here:Facebook – @TheHorseInstagram – @TheHorseMagYouTube – @TheHorseTikTok - @thehorsemagX – @TheHorsePintrest – @TheHorseMagWebsite – TheHorse.comEmail – editorial@thehorse.comDisclaimer: The information provided in this podcast is intended for educational and informational purposes only. It is not intended to replace professional veterinary advice, diagnosis, or treatment. The hosts and guests may discuss general nutrition concepts, research, and personal experiences, but these discussions should not be interpreted as specific recommendations for individual horses.The creators of this podcast make no guarantees regarding the accuracy, completeness, or applicability of the information discussed and assume no responsibility for actions taken based on the content of this podcast. Listeners are encouraged to seek professional guidance before making changes to their horse's diet, supplements, or healthcare program.
Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information.
These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.
This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.See omnystudio.com/listener for privacy information.
Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.See omnystudio.com/listener for privacy information.
This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).See omnystudio.com/listener for privacy information.
Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.See omnystudio.com/listener for privacy information.
This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.See omnystudio.com/listener for privacy information.
This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.See omnystudio.com/listener for privacy information.
This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.
Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young. Chris also walks Dave through how to make the best french fries at home—from the freezer! Dave and Chris talk about their mindsets regarding the intersection of food and science, what they look for in restaurants now that they're older, and taking creative risks. Learn more about Chris Young Cooks: https://chrisyoungcooks.com/ Watch Chris Young's videos on YouTube: https://www.youtube.com/@ChrisYoungCooks Watch Chris' soufflé video: https://www.youtube.com/watch?v=rU5u9UzZnEU&t=394s Learn more about Combustion Inc: https://combustion.inc/ Learn more about Modernist Cuisine: https://modernistcuisine.com/books/modernist-cuisine/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Check out The Fat Duck cookbook: https://amzn.to/40mo19d Check out Harold McGee's book On Food and Cooking: https://amzn.to/4rp2NlS Learn more about Tire Shop Taqueria: https://www.yelp.com/biz/tire-shop-taqueria-los-angeles Learn more about Frontier Restaurant: https://www.frontierrestaurant.com/ Learn more about Sushi Sonagi: https://www.exploretock.com/sushi-sonagi-gardena/ Learn more about Arpège: https://www.alain-passard.com/en/ Check out Heston's Blumenthal's perfect French fry recipe in 'Pursuit of Perfection': https://www.youtube.com/watch?v=MCB9jIpNGzY Learn more about Morton's: https://www.mortons.com/ Learn more about Joe's Stone Crab: https://joesstonecrab.com/ Host: Dave Chang Guest: Chris Young Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices
© 2020-2026 Ivy Podcast Discovery LLC
