Podcasts about Food science

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.

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Meaghan Meyer, Assistant Professor at Oklahoma State University, discusses broiler social dynamics, environmental enrichment, feeding behavior, and welfare assessment. She explains how enrichment strategies influence activity, resource access, feed intake, and flock behavior while highlighting practical considerations for commercial production and student education in poultry science. Listen now on all major platforms!"Enrichment programs increased activity levels while supporting feed intake and maintaining productive performance within broiler populations."Meet the guest: Dr. Meaghan Meyer is an Assistant Professor in the Department of Animal and Food Sciences at Oklahoma State University. She earned her M.S. and Ph.D. at Iowa State University, focusing on broiler welfare and behavior. Her research examines social dynamics, environmental enrichment, and welfare assessment in broiler production systems. Learn more from Dr. Meaghan Meyer 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(01:41) Introduction(02:59) Broiler hierarchy(05:14) Enrichment strategies(07:58) Feeding behavior(10:24) Welfare performance(11:56) Poultry education(16:11) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Fortiva- Poultry Science Association- Anitox- DietForge

While we often think of sleep and diet as separate pillars of health, our internal biological clocks and gut microbiome intricately connect them both. In this episode, co-hosts Dr. Siobhan McCormack and Dr. Sheena Fraser dive into the fascinating, bidirectional relationship between circadian rhythms, sleep quality, and gut health.They discuss how our physiology adapts to 24-hour light and dark cycles, the metabolic havoc caused by social jet lag and shift work, and how our gut microbes actually operate on their own daily schedules. Plus, Siobhan and Sheena share practical, evidence-based chrononutrition strategies and explore how targeted dietary patterns, probiotics, and fermented foods can significantly boost your mood and sleep architecture.What We Cover:The Circadian Symphony: How light, dark, and our body's internal peripheral clocks orchestrate everything from hormone release (like cortisol and melatonin) to digestion.Sleep Architecture & Mental Health: The critical role of REM and deep sleep, and how just one night of sleep deprivation increases impulsivity and degrades mood.Chrononutrition: Why when you eat is just as important as what you eat, and how meal timing acts as a major environmental cue for your gut microbes.Social Jet Lag & Shift Work: The metabolic consequences of disrupted sleep cycles, including increased risks for Type 2 Diabetes, and actionable strategies to regain circadian balance.Nutrients & Microbes for Sleep: Exploring the science behind specific dietary protocols, the power of Lactobacillus, and how fermented foods support restorative rest.Scientific References & Further Reading:Conti, F. (2025). ‘Dietary protocols to promote and improve restful sleep: A narrative review'. Nutrition ReviewsDobielska, M. et al. (2025). ‘Association between fermented food consumption and sleep quality under psychological stress: Prospective cohort study'. Food Science & Nutrition.Scott, A.J., Webb, T.L., Martyn-St James, M., Rowse, G., & Weich, S. (2021). 'Improving sleep quality leads to better mental health: A meta-analysis of randomised controlled trials'. Sleep Medicine ReviewsHepsomali, P., & Groeger, J.A. (2021). 'Diet, sleep and mental health: Insights from the Uk Biobank Study'. NutrientsReid, M., Omlin, X., Espie, C., Sharman, R., Tamm, S., & Kyle, S. (2022). 'The effect of sleep continuity disruption on multimodal emotion processing and regulation'. Journal of Sleep ResearchMarx, W., Manger, S.H., et al. (2023). 'Clinical guidelines for the use of lifestyle-based mental health care in major depressive disorder'. World Journal of Biological PsychiatryVetter, C. et al. (2018). 'Night Shift Work, Genetic Risk, and Type 2 Diabetes in the UK Biobank'. Diabetes CareThis podcast is brought to you in collaboration with the British Society of Lifestyle Medicine.Disclaimer:The content in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.

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 episode is about more than food. It's about understanding why we reach for certain foods, creating a realistic off-ramp from ultra-processed eating, and giving your body a chance to reset. If you've ever felt like you're doing everything right but still struggling with weight, energy, inflammation, or cravings, this episode is for you.   Citation: Hall, Kevin D., et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, vol. 30, no. 1, 2019, pp. 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008 — This is the cornerstone. Same calories, sugar, fat, fiber, and macros on both diets; people ate ~500 kcal/day more on the ultra-processed one and gained weight. It's the strongest evidence that the processing, not just the nutrients, changes intake. Why fat + sugar together hijack reward more than either alone (the “hyperpalatable” mechanism) DiFeliceantonio, Alexandra G., et al. “Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward.” Cell Metabolism, vol. 28, no. 1, 2018, pp. 33–44.e3. https://doi.org/10.1016/j.cmet.2018.05.018 McDougle, Molly, et al. “Separate Gut-Brain Circuits for Fat and Sugar Reinforcement Combine to Promote Overeating.” Cell Metabolism, vol. 36, no. 2, 2024, pp. 393–407. https://doi.org/10.1016/j.cmet.2023.12.014 — Together these support your point that engineered fat-plus-sugar foods (the Doritos idea) light up reward pathways more than natural foods, because fat and sugar run on separate gut-brain circuits that combine. Why “glycemic velocity” matters — hidden refined starches like maltodextrin Hofman, Denise L., et al. “Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.” Critical Reviews in Food Science and Nutrition, vol. 56, no. 12, 2016, pp. https://doi.org/10.1080/10408398.2014.940415 — Supports the egg-bite/maltodextrin point: maltodextrin is a refined starch with a glycemic index around 85–110, higher than table sugar, hiding on labels as “modified food starch.” Backs your “what the calories came from” framing. Why these foods genuinely relieve stress (your central, original thesis) Ulrich-Lai, Yvonne M., et al. “Pleasurable Behaviors Reduce Stress via Brain Reward Pathways.” Proceedings of the National Academy of Sciences, vol. 107, no. 47, 2010, pp. https://doi.org/10.1073/pnas.1007740107 Tomiyama, A. Janet, et al. “Comfort Food Is Comforting to Those Most Stressed: Evidence of the Chronic Stress Response Network in High Stress Women.” Psychoneuroendocrinology, vol. 36, no. 10, 2011, pp. 1513–1519. https://doi.org/10.1016/j.psyneuen.2011.04.005 — This is the science behind “the food was doing something right.” Palatable food measurably dampens the HPA (cortisol) stress axis through reward pathways — which is exactly why pulling it without replacing the stress tool fails. Why cravings are state-dependent and rise with stress (the “urge depends on the state of your blood / stress level” claim) Adam, Tanja C., and Elissa S. Epel. “Stress, Eating and the Reward System.” Physiology & Behavior, vol. 91, no. 4, 2007, pp. 449–458. https://doi.org/10.1016/j.physbeh.2007.04.011 Darcey, Valerie L., et al. “Brain Dopamine Responses to Ultra-Processed Milkshakes Are Highly Variable and Not Significantly Related to Adiposity in Humans.” Cell Metabolism, vol. 37, no. 3, 2025, pp. 616–628. https://doi.org/10.1016/j.cmet.2025.02.002  (edited)      WHAT TO EAT FOR THE NEXT SIX WEEKS — Protein. Plant. Potato. (P³) The formula for every meal: one protein + one plant + one starch (potato, or beans and rice). Add fat — olive oil, butter, avocado, cheese, nuts. Add flavor — salt, pepper, garlic, lemon, vinegar, salsa, hot sauce, herbs. This is not the meal you dreamed of. This is the meal that sets you free. BREAKFAST Eggs + sautéed vegetables + fruit on the side Plain Greek yogurt + berries + a handful of nuts Leftover chicken or beef + potato + vegetables (last night's dinner works) LUNCH Chicken + roasted potato + green salad with olive oil and lemon Tuna + white beans + cucumber + tomato, dressed with olive oil and vinegar Beef + potato + peppers + salsa DINNER Sheet-pan chicken + potatoes + green beans Instant Pot chicken + potato + a vegetable Burger patty (no bun) + potato + salad Batch chili (beef + beans + tomato) over rice Baked fish + sweet potato + roasted broccoli Pork + beans and rice + sautéed greens THE DURESS PLATE — for when the day collapses One protein + one plant + one starch, zero cooking. Examples: • Hard-boiled eggs + apple + handful of nuts • Tuna + canned beans + cucumber, with olive oil • Pre-cooked/frozen ground beef + frozen vegetables + microwave potato • String cheese + fruit + a few nuts (in a real pinch) SIMPLE RECIPES Sheet-Pan Chicken & Potatoes (serves 4) Toss chicken thighs and quartered baby potatoes in olive oil, salt, pepper, garlic. Roast at 425°F (220°C) ~35–40 min. Add green beans for the last 15 min. Batch Chili (serves 6) Brown 2 lb ground beef with chopped onion. Add 2 cans diced tomatoes, 2 cans beans (drained), garlic, cumin, chili powder, salt. Simmer 30+ min. Freezes well — make once, eat all week. Serve over rice. Instant Pot Chicken Chicken breasts + ½ cup broth + salt, garlic, paprika. Pressure cook 10 min, natural release 5. Shred. Pairs with any potato + vegetable. The 5-Minute Tuna Bean Bowl Can of tuna + can of white beans (rinsed) + diced cucumber and tomato. Dress with olive oil, lemon or vinegar, salt, pepper. Microwave Potato, Done Right Pierce a potato, microwave 5–7 min. Split, add butter or olive oil, salt, pepper. The reliable, universal starch. Remember: Don't aim for one perfect week repeated six times. Just follow the basic protocol the best you can for six weeks. When a craving hits, run the nine-minute interrupt from Episode 14.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.

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.

Send us Fan MailFood Technologist Career in India: Salary, Scope, Colleges & Future OpportunitiesHave you ever wondered who ensures that your favourite chips, yogurt, protein bar, packaged juice, or healthy snack is safe, nutritious, tasty, and has a long shelf life?Behind every successful food product is a professional who combines science, innovation, safety, and consumer understanding.

About a quarter of global greenhouse gas emissions come from the food system, but the public conversation about food and climate keeps getting stuck at the two ends of the chain — what farmers grow on one side, what consumers buy on the other. The middle of that chain — processing, packaging, distribution, storage — is where most of the practical climate levers actually live, and it is the part you almost never see. Brendan Niemira, Chief Science and Technology Officer at the Institute of Food Technologists (IFT), wants us to look there. Brendan spent more than 25 years at the USDA Agricultural Research Service leading a team of 30-plus scientists developing non-thermal treatments — cold plasma, high-intensity light, irradiation — that kill foodborne pathogens on produce, meat, poultry, and shellfish without cooking the food. He stepped into the IFT role on December 1, 2025, and joins Sustainability In Your Ear to walk through IFT's new white paper, Food Science & Technology Solutions for Mitigating and Adapting to Climate Change, which lays out a roadmap covering circular bioeconomy practices, AI-enabled supply chain resilience, reusing food waste, precision fermentation, and cellular agriculture.Brendan describes food safety as a three-legged stool — exclusion, containment, and eradication — and notes that in a warming world the first leg is getting harder. Pathogens travel further, persist longer, and show up in places they didn't used to, with warming oceans already expanding Vibrio bacteria in shellfish that previously didn't carry them. That reframes food safety as climate adaptation work — and it lands at the moment when federal research capacity is being thinned out. The conversation then opens into the ultra-processed food debate, where IFT is pressing the case that nutritional quality, not processing intensity, should define dietary guidance, because pasteurized milk, shelf-stable beans, and a deep-fried snack cake are all "processed," and collapsing them into a single category hobbles the very technologies that extend shelf life and cut food waste. Brendan closes on the structural shift coming next: humans domesticated about 50 animal species over 25,000 years of agriculture, but precision fermentation — built on whole genome sequencing and metabolomics — opens up trillions of possible microbial community combinations, each able to turn side streams and waste streams into dairy proteins, vitamins, flocculants for water treatment, and food ingredients. Garbage in, gumdrops out, as he puts it. We're not there yet, but the trajectory is clear.To learn more about IFT's work and download the climate white paper, visit ift.org.Subscribe to Sustainability In Your Ear on iTunesFollow Sustainability In Your Ear on Spreaker, iHeartRadio, or YouTube

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.

In this episode of The Pet Food Science Podcast Show, Ashwath Bendre, Product Manager at Umami Bioworks, and Vincent Krudde, Head of Alternative Protein Program at Nutreco, discuss cultivated protein and its role in pet nutrition. They explain how cell-based seafood is produced, customized for nutrient profiles, and positioned to improve sustainability, protein diversity, and supply security. Discover how this emerging technology could shape the future of pet food. Listen now on all major platforms!“Cultivated protein is the same real animal protein at a molecular level, produced through a different technology that allows controlled and efficient cell growth.” - Ashwath BendreMeet the guests: Ashwath Bendre is a Product Manager at Umami Bioworks, a Singapore-based marine biotechnology company developing cultivated seafood. He holds an MBA from Nanyang Technological University and a Master of Science in Food Science from The University of British Columbia, with experience in quality assurance and supply chain operations.Vincent Krudde is Head of the Alternative Protein Program at Nutreco, a global animal nutrition company. He holds an MBA from INSEAD and a degree in Applied Physics from Delft University of Technology, with experience in strategy consulting and global business leadership focused on sustainable protein innovation.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(01:23) Introduction(04:15) Cell cultivation process(10:04) Nutrient customization(14:22) Feed efficiency comparison(18:35) Sustainability potential(21:23) Scaling challenges(25:23) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- DietForge- Biorigin- Rangen Group

Can you slow your aging by eating a low-protein diet? Is protein really more satiating than fat and carbs? And does an upper level of safe protein intake exist? In this episode, we discuss the evidence behind eight common protein claims, aided by a new article published in Critical Reviews in Food Science and Nutrition, in order to find out what we can be basically sure about – and which claims lack science to support them. Timestamps: 03:00 - Presentation of today's topic: Protein myths and truths 04:30 - Protein proposition 1: Optimal protein intake per meal is crucial for muscle growth, with upper and lower limits that affect muscle mass. 08:45 - Protein proposition 2: Higher protein intake preserves lean mass and muscle strength during weight loss. 12:00 - Protein proposition 3: Protein is the most satiating of the macronutrients and helps to reduce energy intake. 16:00 - Protein proposition 4: An appropriate protein intake can slow aging and promote longevity. 21:45 - Protein proposition 5: The theory of protein leverage, meaning that we eat until we've covered our protein needs, and that a higher-protein diet will make you consume less total energy. 24:15 - Protein proposition 6: Dietary protein benefits can be optimized equally and effectively with plant and animal proteins. 28:45 - Protein proposition 7: There is a threshold above which too much protein can be detrimental to health. 33:15 - Protein proposition 8: Protein and chrononutrition: timing of protein intake can affect health *** Do you like what you hear so far? Please leave a five-star review in your podcast player. And hit that follow button! You can also follow us on Instagram. You'll find Daniel at @strengthdan, and Philip at @philipwildenstam. Become a part of our Reddit community here. *** This podcast is brought to you by Styrkelabbet AB, Sweden. To support us, download the world's best gym workout tracker app StrengthLog here. It's completely ad-free and the most generous fitness app on the market, giving you access to unlimited workout logging, lots of workouts and training programs, and much, much more even if you stay a free user for life. If you want a t-shirt with "Train hard, eat well, die anyway", check out our shop here.

We are kicking off the fifth season of the Flavour Talks podcast with Craig Duckham, winner of last year's Bill Little John Award. Following several years in university research at Nottingham, Lancaster and Reading, investigating plant biochemistry, biogenic volatile emissions and flavour chemistry, Craig pursued a career in small molecule analysis and technical management. This led to a roles in contract R&D and technology transfer management in the microencapsulation industry. He has operated across diverse sectors including six years developing yeast as a carrier of flavourings and other functional ingredients and three years developing sensory tools for water, beverage, and food quality control. In 2012 Craig founded CD R&D Consultancy Services to provide independent technical support to both developing and mature businesses.Craig gained his doctorate in Plant Physiology from The University of Nottingham in 1992 and he is a BSF Fellow, a Fellow of the Institute of Food Science and Technology and a Fellow of the Royal Society of Biology. Craig applies his multidisciplinary background to support further understanding of taste and flavour and to encourage the next generation of flavour scientists to pursue careers in the food and beverage sector.Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

In this week's nugget we are back to evidence-based myth busting!So, the American dietary guidelines favour olive oil, butter, and beef tallow. And urge caution on seed oils. This isn't the first we've heard of it. Most of us have seen seed oils discussed in the context of ultra processed foods, leading us to wonder whether we should worry about cooking in a bit of sunflower or rapeseed oil. Thank goodness last month brought us a useful paper in the journal Critical Reviews in Food Science and Nutrition, with the title 'Concerns about the health effects of industrially produced seed oils are without scientific foundation'. Could there be more to say? Not really, but since the attacks on seed oils continue, it's good to unpack this one as a study of how things can get out of hand beyond social media.Full article: Concerns about the health effects of industrially produced seed oils are without scientific foundation: a scoping narrative review of the clinical and observational evidenceIf you'd like to support our work and be part of a growing community of like-minded people working towards creating a healthier and more sustainable future please join the Plant-Based Health Professionals UK following the link below:https://plantbasedhealthprofessionals.com/membershipYou don't have to be a health care professional to join, but by doing so you're not only supporting our work, you'll be improving your own health;  with membership starting from as little as £15 a year, join us now and be part of the change you want to see.

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.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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.

What if the future of food depends on better science, better communication, and a little more nuance?In this episode of Owning Your Legacy, Donna Berry shares how a lifelong curiosity about food and nutrition led her from an early internship at Edlong to becoming one of the dairy industry's most trusted voices.As a food scientist, writer, and founder of Berry on Dairy and The Daily Dose of Dairy, Donna has spent decades translating complex food science into meaningful industry insight while championing transparency, education, and the value of dairy.This conversation explores the debates surrounding ultra-processed foods, sugar, food safety, and consumer trust, and why Donna believes the focus should shift toward nutrient density, affordability, and helping people better understand how food is made. Donna also shares her passion for mentorship, the importance of exposing young people to careers in food science, and how personal loss taught her to live fully, stay true to herself, and keep moving forward with purpose.Donna also shares her passion for mentorship, the importance of exposing young people to careers in food science, and how personal loss taught her to live fully, stay true to herself, and keep moving forward with purpose.Learn more about Donna Berry and her work with Berry on Dairy: https://www.berryondairy.com/✔ Food conversations need more science and less fear ✔ Nutrient density matters more than oversimplified labels ✔ Transparency builds trust with consumers ✔ Mentorship can shape the next generation of food leaders ✔ Staying true to your values is part of your legacyIf 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. 

Larry Keener, CFS, PA is President and CEO of International Product Safety Consultants Inc. and an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. Mr. Keener is a 2013 Fellow of the Institute of Food Technologists (IFT), a Board Certified Food Scientist by the International Food Science Certification Commission, and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST's) lifetime achievement award for his work in microbiology and food safety. He is also the recipient of Food Safety Magazine's 2026 Distinguished Service Award. He is a past president of IFT's Nonthermal Processing Division and a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. He is also a past co-chair and founding member of the Global Harmonization Initiative (GHI). Additionally, Mr. Keener is a 2022 inductee to the George Washington Carver Society and has received numerous other awards and honors. In this episode of Food Safety Matters, we speak with Larry [40:37] about: The beginnings of his career in food safety and formative experiences that shaped his understanding of the field and his future work Important contributions Larry has made to the food safety field, and concepts his research and publications have helped advance The advantages of food safety professionals and scientists sharing knowledge and engaging in conversations, such as those facilitated by Food Safety Magazine Which risk assessment, regulatory, and technological developments have made the biggest difference in improving food safety outcomes over the years The underappreciation of food irradiation as a viable food safety intervention, which Larry will discuss during his session at the 2026 Food Safety Summit, titled, "Food Irradiation Today: What's Allowed, Where, and Why?" Advice for early-career food safety professionals to "learn the business" and drive value. News and Resources News USDA Announces Reorganization of Food Safety and Inspection Service [4:24] Federal Preemption of State Food Safety Laws Debated During Congressional Hearing [10:42]Congress to Hold Legislative Hearing on 28 Active Bills Related to Food Safety, FDA FRESH Act Aims to Preempt State Food Safety Laws, Proposes Controversial GRAS Reforms Bill Reintroduced to Allow FDA to Share Information with State Agencies During Foodborne Illness Outbreaks FDA Testing Shows U.S. Infant Formula is Safe, with Undetectable or Very Low Chemical Contamination [23:32] WHO Estimates a $46 Return for Every $1 Investment in National Foodborne Disease Surveillance [29:42] Study Finds Cold Plasma Treatment Reduces Peanut Allergenicity [36:29] Resources Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Save 20% on all Nuzest Products WORLDWIDE with the code MIKKIPEDIA at www.nuzest.co.nz, www.nuzest.com.au or www.nuzest.comCurranz Supplement: Use code MIKKIPEDIA to get 20% off your first order - go to www.curranz.co.nz  or www.curranz.co.uk to order yours NZ listeners - save 10% off Calocurb by using the code Mikkipedia10 at www.calocurb.co.nzThis week on the podcast Mikki speaks to returning guest Professor Emeritus Don Layman, a leading nutrition scientist whose work has been central to how we understand protein, metabolism, and the role of diet in long-term health.In this episode, the conversation starts at the top—unpacking what dietary guidelines actually are, why they exist, and how they came to shape the way we think about food at a population level. Don walks through the historical context behind early guidelines, including where things may have gone off track, particularly around the treatment of fat, cholesterol, and protein-rich foods.From there, the discussion moves into the science. Don outlines the limitations of relying heavily on observational nutrition research and contrasts this with findings from controlled trials, particularly in relation to protein requirements and metabolic health. He explains why he recommended a shift to the new protein targets to better support muscle, satiety, and overall health.Dr. Donald Layman is Professor Emeritus in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign. Dr. Layman has been a leader in research about protein, nutrition for athletic performance, obesity, diabetes and cardiovascular health. Dr. Layman has over 100 peer-reviewed publications. He has received numerous awards for his research from the American Society for Nutrition and the National Institutes for Health and for his nutrition teaching. Dr. Layman currently serves as Associate Editor of the Journal of Nutrition Education and Behavior and on the editorial boards of Nutrition & Metabolism, and Nutrition Research and Practice. Dr. Layman has an extensive consulting background including work with NASA, the Shriners Children's Hospital, the US Air Force plus numerous food companies and organizations including Kraft Foods, Nestlé, Agropur and the National Dairy Council. Dr. Layman earned his doctorate in human nutrition and biochemistry at the University of Minnesota.Prof Layman publications: https://www.researchgate.net/profile/Donald-LaymanConversations with Dr Lyon: https://www.youtube.com/playlist?list=PLx1_K-1RwcGTt25RbHqXYcRaQm6rD3Ce7Prof Layman on Twitter: https://twitter.com/donlaymanPrevious podcasts https://podcast.mikkiwilliden.com/55 https://podcast.mikkiwilliden.com/238 Contact Mikki:https://mikkiwilliden.com/https://www.facebook.com/mikkiwillidennutritionhttps://www.instagram.com/mikkiwilliden/https://linktr.ee/mikkiwilliden

Microbes are everywhere. Their ability to adapt to environmental conditions means they can survive on surfaces and enter the food manufacturing chain where they continue to multiply. This presents a daunting uphill battle for food manufactures to maintain hygiene and prevent contamination. Of the more than 200 pathogenic organisms that cause foodborne illness, Listeria monocytogenes is among the most concerning for public health.  The team of Dr. Aliyar Cyrus Fouladkhah, Associate Professor at Tennessee State University, has pioneered validation studies offering invaluable insights into how high-pressure techniques can be adapted to decontaminate food such as ready-to-eat products. In doing so their work is and will be instrumental in making the food we eat safe and improving public health in the USA and worldwide.  Read the original article: https://doi.org/10.3390/microorganisms12091858

Food science has a trust problem. In this episode, we'll explore some of the reasons why consumers are mistrustful and confused, discuss how misinformation spreads, and share thoughts on what food professionals can do to help rebuild trust in the food system. Science communication experts Linda Eatherton and Veronica Jarmillo break down some of the challenges of science communication and offer practical strategies for addressing misinformation.   Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12-15, 2026, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.   

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.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about WiO SmartFoods, specifically their Double Chocolate Chip Muffin, which claims just 48 calories, 3 grams of carbs, 0 grams of fat, and 9 grams of protein. But wait, the nutrition label tells a very different story. How can both numbers be true, and is the science behind this product the real deal or just clever marketing? Jenn digs into the brand's proprietary inhibitor technology, its FDA-compliant yet eyebrow-raising dual-label system, and some ingredients you may not recognize. There may be something to the science, or there may not. Either way, Jenn has plenty to say about what is actually in this muffin to help you decide whether it deserves a spot in your kitchen. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: David BarsKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, High Protein Snacks, WiO SmartFoods, Double Chocolate Chip Muffin, Low Carb Foods, High Protein Snacks, Sugar Free Foods, Net Carbs, Nutrition Label, Digestibility Corrected Label, Carb Blockers, Fat Blockers, Modified Cyclodextrin, Natural Inhibitors, Food Science, Ultra Processed Foods, Allulose, Tagatose, Stevia, Soluble Fiber, Blood Sugar Impact, Glycemic Index, Low Calorie Sweeteners, FDA Compliant Foods, USDA Regulations, Whey Protein, Plant Based Ingredients, Non GMO Foods, Organic Ingredients, Weight Management Foods, Healthy Baked Goods, Low Carb Baked Goods, Digestive Health, Food Marketing Claims, Proprietary Ingredients, Carbohydrate Absorption, Fat Absorption, Health Food Review, Nutrition Facts Label, Code Of Federal Regulations, Food Label Transparency, Clean Eating, Ultra-Processed Food Marketing and Label Transparency in the Health Food Industry, Low Carb, Are WiO SmartFoods Labels Too Good To Be True, How Do Carb and Fat-Blocking Foods Really Work

Host Richie Tevlin and Co-Host Evan Blum talk with Shanleigh Thomson, founder of Shan Ferments and professor at Washington State University. A UC Davis Master Brewer with a Master of Food Science from Purdue University and over 12 years of experience in the beverage alcohol industry, Shanleigh has worked with industry leaders including Diageo, Yakima Chief Hops, and Agriculture Canada. Through Shan Ferments, she runs a consultancy and educational platform dedicated to making the science of fermented beverages accessible to brewers and enthusiasts alike.   BrewedAt's CBC Special Series, releasing a new episode every day from April 27th through May 2nd, and again from May 5th through May 9th, in celebration of the 2026 Craft Brewers Conference in Philadelphia!   https://www.shanferments.com/ @Shan.Ferments _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney _______________________________________ EPISODE NOTES: Mentioned Breweries Fort George Brewery + Public House - Astoria, OR Dunloe Brewing - Davis, CA Mentioned People Tim Wallen - Research Chemist at Hoptechnic and Virgil Gamache Farms Other Mentions Washington State University Campbell's - American Soup Company Late July Snacks - American CPG Company Purdue University Smirnoff Vodka Diageo - Premium Alcoholic Drinks UC Davis Yakima Chief - National Hop Producer AB InBev RahrBSG - Brewing Ingredients Company CLS Farm - Hop Farm What We Drank? Clean Shot IPA | 6.2% | Sabro Space Cadet Brewing Co. (Collab w/ Lost Time Brewing) _______________________________________   STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

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.

In this episode, Vanessa sits down with Dr. Joanne Slavin, Professor of Food Science and Nutrition at the University of Minnesota and one of the most highly cited researchers in nutrition science on fiber, satiety and protein. 

This is a Vintage episode from 2005.Why This Episode MattersDr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?Paul's comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into something concrete and memorable.Mark Pascal and Francis Schott push the conversation beyond nutrition into hospitality, and the cost of convenience.It's a smart conversation about food culture, health, enjoyment, and the way a society teaches people to eat.The BanterMark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience.The ConversationDr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live.Timestamps00:00 – Okra, bone marrow, and why texture can make or break a food03:35 – Dry-aged steak, marrow, and the flavor of meat cooked on the bone08:20 – Why people sacrifice flavor for convenience11:00 – France, daily shopping, and why the meal is the point of the day14:00 – Smaller portions, less snacking, and why the French eat less16:20 – Pleasure, attention, and the difference between savoring food and inhaling it19:00 – Heavy cream, chocolate, guilt, celebration, and cross-cultural food associations23:00 – Customization, and what processed food teaches people to like28:15 – “We're doing it wrong”: the Guys on fad diets, whole foods, and American food anxietyBioPaul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health.The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

In this special episode of The Pet Food Science Podcast Show, celebrating National Pet Day Special, Dr. Amy Farcas, Board Certified Veterinary Nutritionist and founder of Veterinary Nutrition Care, explains how to separate biological truth from marketing in pet nutrition. She outlines practical ways to evaluate claims, understand evidence levels, and make informed feeding decisions. Clear frameworks help professionals guide clients through complex information. Listen now on all major platforms!"Nutrition decisions require understanding the interaction between the animal, the diet, and the feeding environment to ensure recommendations align with real world conditions."Meet the guest: Dr. Amy Farcas received her DVM and advanced training in Nutritional Biology, becoming a Board Certified Veterinary Nutritionist. Her work spans academia, research, and private practice, focusing on translating complex nutrition science into practical guidance. As the founder of Veterinary Nutrition Care, she helps bridge gaps between evidence and client decision-making in pet nutrition. 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(01:20) Introduction(01:48) Guest background(04:17) Client types(07:30) Information overload(11:30) Evidence pyramid(23:21) Marketing terms(32:27) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- Rangen Group- Biorigin- DietForge

Full shownotes, transcript, and resources here: https://soundbitesrd.com/308                          From viral reels warning about 'chemicals in your food' to influencers claiming the food industry is hiding the truth, social media is full of strong opinions about what we eat. But how much of this messaging is grounded in real science, and how much is driven by fear, confusion, or misinformation? In this episode, we're diving into how food, food science, and the food industry are portrayed online and hearing from an expert who's working to bring clarity, context, and credibility back to the conversation. Tune in to this episode to learn about: the raw milk recall from Ballerina Farm the David Bar controversy how some companies are profiting off your fears of the food industry how and why misinformation spreads on social media how credible experts can address misinformation online how to approach mythbusting without amplifying myths promoting evidence-based, accurate info in a clear and relatable manner handling haters effectively on social media short form vs. long form online content what changes in the food industry may improve food science communications resources for health professionals and the public

Suzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica. Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa. In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about: Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community The differences between food safety risk management in manufacturing and retail environments The perspective that global experiences offer in the context of food safety risk management Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette's Summit session, "Beyond the Headlines: Food Safety Risks in Imported Foods" The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina's Summit session, "Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence" Key skills and experiences for food safety professionals entering the field today. News and Resources News IFSAC Publishes Latest U.S. Foodborne Illness Source Attribution Estimates [6:43] Raw Farm Recalls Unpasteurized Cheese While Denying Link to E. coli Outbreak [11:47] Patient Count in Raw Farm E. coli Outbreak Grows, Majority are Young Children GFSI Unveils Updated Food Safety Culture Framework [21:05] UK FSA Reveals Plans to Modernize Food Regulatory System [26:14] Resources The 2026 Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Public Fails to Appreciate Risk of Consuming Raw Milk, Survey Finds (Annenberg Public Policy Center) Sponsored by: Michigan State University Online Food Safety Program

Send us Fan MailIn this episode, we dive into the deliciously magical world of Bakery Boulevard: Tales from Yummville by Gold Shibi. This story turns baking into an exciting science adventure for children. Together with Ayo and Oma, we uncover the secrets behind what makes cakes rise, why cookies turn golden brown, and how the Maillard reaction brings magic to every bite.But beyond the science, this episode celebrates something deeper—the joy of cooking with children, the power of storytelling, and the beautiful bond between a mother and her child. If you're a parent looking to make learning fun, meaningful, and memorable, this episode is for you.If you wish to buy a copy of this book please get this from Amazon US Link : Bakery Boulevardhttps://www.amazon.com/Bakery-Boulevard-Yummville-Science-Adventure/dp/B0GK1QFKVY/Request all of you to listen to this show and share your views or if you have any topics or any thoughts about my podcast write to me at somathakur@gmail.com and follow me on Instagram @somathakur.mothercoach for more updates.Support the showSupport the showSoma ThakurMotherhood Coach, Lifestyle Educator & Mentorwww.somathakur.com 

Welcome to our latest podcast on Young Packaging for Future Generations: Building Can-Making Skills at Ohio State  We interview Domingo Gonzalez from Better Cans LLC, about the “Young Packaging for Future Generations” seminar, created to build foundational knowledge in two-piece aluminium beverage can making amid retirements and potential knowledge loss in the industry.  Run with Ohio State University and major industry suppliers and OEMs, the pilot seminar took place last August in Columbus, Ohio at the Food Science and Technology Department, delivering 14 lectures over two days to about 60 attendees including can makers, users, co-packers, distributors, and OSU PhD students.  This year's edition taking place on April 14–15 spring session repeats the 14 lectures with improvements and adds sessions on packaging safety and FDA compliance, flanging and inside reforming, and a general overview of the canmaking and beverage industry.  Domingo emphasizes the venue as a neutral ground open to competitors and explains his 27+ years' experience across the supply chain as motivation to leave a legacy.   The Metal Pack Pod is brought to you by The Metal Packager, the #1 digital resource for the global metal packaging market, and PPG Packaging Coatings, a global leader in innovative, safe and reliable coatings. Their range of innovative an sustainable solutions help protect and beautify the world.Enjoy!      00:00 Welcome and Context00:37 Seminar Overview and Partners01:42 Who Attends and Why02:52 2026 Agenda and New Lectures04:46 Solving the Skills Gap07:45 Why Ohio State as Neutral Ground9:35 Domingo's Background and Mission13:17 2026 Spring Session Details16:35 Wrap Up 

Are we getting nutrition completely wrong?For decades, we've been told to avoid fat, cut cholesterol, and rely on carbs—but what if that advice has quietly led to weaker bodies, slower metabolisms, and rising chronic disease?Why are more people struggling with obesity, muscle loss, and fatigue… even when they're “eating healthy”?In this eye-opening episode, Dr. Donald K. Layman, one of the world's leading experts on protein metabolism, breaks down what's really happening inside your body—and why protein may be the most misunderstood nutrient in modern nutrition.Dr. Layman is a Professor Emeritus in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, where he served for over 30 years as a Professor of Nutrition. He also held leadership roles as Head of the Department of Foods and Nutrition and Associate Dean of the College of Agriculture.With a Doctorate in Nutrition and Biochemistry and a Master's in Biochemistry, Dr. Layman has built a distinguished career studying dietary protein and amino acids. He is internationally recognized for his research on muscle development, metabolic health, and the role of nutrition in obesity, diabetes, and cardiovascular disease, with over 120 peer-reviewed publications advancing the field.In this episode, he reveals:Why protein is more than just a macronutrient—it's a signalHow aging increases your protein needs (not decreases them)The truth about plant vs. animal proteinWhy muscle is the real key to longevityIf you've ever asked:

Michael Wallace, Professor of Agriculture and Food Economics at UCD School of Agriculture and Food Science talks about the ongoing impact of the war in the middle east.

The MLB season is upon us and we have tons of topics from Opening Day, False Opening Day, and the rest of the week. Freddie Freeman's got a great new outfit, the ABS challenge system is already producing hilarious moments, and we talk about some of the new ballpark food listeners got at games. Subscribe to the show at Patreon.com/BattingAround to get access to our bonus episodes. Tomorrow we'll be releasing our Wach Party episode on The Matrix we recording with Bobby Wagner from Tipping Pitches.

Podcast: Bites and Bytes PodcastEpisode: Plot Twist: I Wrote a Book | Kristin King & Securing What Feeds UsPub date: 2026-03-25Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationShe's back. And she brought a book.After a quieter stretch on the feed, Kristin King returnsto the Bites & Bytes Podcast with a solo episode to announce what she's been building behind the scenes: Securing What Feeds Us: Cybersecurity in Food and Agriculture, published by Wiley and available for pre-order now, with an official release date of September 29, 2026.In this episode, Kristin breaks down what's inside the nearly 500-page book, from precision agriculture and operational technology to aquaculture, agroterrorism, food science innovation, and the human layer that runs through all of it. She makes the case for why food and agriculture deserve the same cybersecurity attention we give to the power grid or financial sector and explains who this book is really for (spoiler: it's anyone who eats).She also talks about where the podcast is headed next andmakes one clear ask of the community that helped get her here.Here are the “Securing What Feeds Us: Cybersecurity in Food and Agriculture” book Pre-Order Links:

Do all those supplements claiming to be “natural Adderall” actually do anything, or are they just giving you a much-needed dose of vitamin B? That's the question we're attempting to answer as we continue down the rabbit hole of supplements and ADHD.    In an episode sponsored by the concept of multivitamins, Professor Kristin is covering the different types of vitamin B, what's happening at the molecular level, how vitamin B deficiencies impact the brain and body, and ways you can increase your intake without falling for supplement scams.    Whether you're a liver and onions type of gal, you like to graze on fistfuls of leafy greens, or you prefer to get your nutrients the old-fashioned way via vitamin gummies, increasing your vitamin B can transform your energy levels for the better, no gimmicks required.  Resources: Vitamin B-6 - ScienceDirect Attention-deficit hyperactivity disorder (ADHD) as a pyridoxine-dependent condition: Urinary diagnostic biomarkers - ScienceDirect Vitamins B9 and B12 in children with attention deficit hyperactivity disorder (ADHD): A systematic review: International Journal for Vitamin and Nutrition Research: Vol 94, No 5-6 Neurodevelopmental effects of maternal folic acid supplementation: a systematic review and meta-analysis: Critical Reviews in Food Science and Nutrition: Vol 63 , No 19 - Get Access The Impact of Maternal Folates on Brain Development and Function after Birth - PMC Prenatal Folic Acid Supplements and Offspring's Autism Spectrum Disorder: A Meta-analysis and Meta-regression - PubMed Maternal serum Vitamin B12 and offspring attention-deficit/hyperactivity disorder (ADHD) | European Child & Adolescent Psychiatry Serum Biomarker Analysis in Pediatric ADHD: Implications of Homocysteine, Vitamin B12, Vitamin D, Ferritin, and Iron Levels The Effects of Vitamin Therapy on ASD and ADHD: A Narrative Review | Bentham Science Publishers My Demoiselle crane (Karkare) (Chamkai) Konj Male calling his female

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

In this episode of SciDish, we sit down with Bruce Friedrich, founder and president of the Good Food Institute, to unpack his new book MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future, recently named one of Publishers Weekly's Top Ten New Releases in Science. Rather than arguing against meat consumption, Friedrich explores a pragmatic question: if global demand for meat continues to rise, can science help us produce it more efficiently, safely, and sustainably? We dig into the food science and biotechnology behind plant-based and cultivated meat, the real-world bottlenecks to scaling these innovations, why conventional meat companies are investing in alternative proteins, and how policy decisions today could quietly shape the future of protein production. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

Send a textThis episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson.Heather Simpson has built a diverse career in the food industry, leveraging her Food Science education from Purdue University. Her journey began at Mars Corp's DoveBar plant gaining experience in production. She then transitioned to the dairy industry, working with a hydrocolloid ingredient company to support McDonald's shake and soft serve products, deepening her expertise in food ingredients and applications.Heather's career path then led her to a sales position with Kraft Food Ingredients, where she honed her skills in client relations and business development. After a hiatus to focus on raising her sons, she re-entered the industry in a sensory role at McDonald's Corporate. Her subsequent work at Jimmy Dean / Tyson Foods involved carrier breads, adding experience in food product innovation. A brief stint at Newlyweds Foods saw her developing English muffins, before joining Tate and Lyle.Heather is currently a Technical Service Account Manager at Tate and Lyle, focused on snack foods and alcoholic beverages. Her varied background and extensive industry knowledge have made her a valuable asset in her role, on what she affectionately calls the "party team," reflecting her enthusiasm and passion for her work.American Society of Baking Website: https://asbe.org/BakingTech Website: https://asbe.org/bakingtech/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send a textWhile I was running a 12-hour, overnight trail race in Highlands Ranch, Colo. in 2024, I got a hamstring cramp that forced me to walk until I could get it to go away. In the middle of the night, when it was fairly cool. What the heck! I started to think afterwards about the number of times I'd been impaired by muscle cramps over the course of 35-plus years of races. At mile 30 of the Leadville Trail 100. At mile 22 of the Lost Dutchman Marathon in Arizona when I was on BQ pace. When my hamstring and quad muscles cramped simultaneously at mile 23 of the Boston Marathon, causing me to hobble-walk a 19-minute mile when I had been on my way to perhaps breaking 3:10. With another Leadville Trail 100 attempt only a couple of months away, I decided it was time to do something about this chronic issue and get a sweat test done at the Nutrition Mechanic in Boulder, Colo. It's a very simple test done in their office. They also had me do three short trial runs to determine my fluid loss rate. It was a real eye-opener. I always knew I sweated a lot of salt, but my degree of fluid loss was rather astounding. I was losing from 0.8 to 1.0 pounds of fluid in just a half-hour! Since your ability becomes impaired once you exceed losing 2% of your body weight, using 150 lbs. as a rough number, meant that that 2% was happening to me in only 90 minutes. I had never considered it necessary to carry water for a run this short. This info was a total game-changer for me.  I used this knowledge during the LT100 to dial in my fluid and electrolyte intakes using products from Precision Fuel, and bam, no muscle cramps hindered me at all. In this episode, you are going to learn a lot that might also greatly impact your training and race performances with Nutrition Mechanic founder and CEO Dina Griffin. Dina is a registered dietician who has an MS in Food Science and Human Nutrition and has also finished races like Leadville, Run Rabbit Run, and Comrades. Our conversation goes in-depth not only about how to use sweat test results and the genetics behind them, but how to efficiently fuel, various kinds of testing that can be done to optimize performance, supplementation, and much more. Dina shares a lot of practical advice in very relatable ways that will potentially help you make adjustments that don't require extreme supplementation or radical dieting.Dina Griffinnutritionmechanic.comFacebook The Nutrition MechanicInstagram @nutritionmechanicLinkedIn DinagriffinrdPodcast Inside Sports NutritionBill Stahlsilly_billy@msn.comFacebook Bill StahlInstagram and Threads @stahlor and @we_are_superman_podcastYouTube We Are Superman PodcastSubscribe to the We Are Superman Newsletter!https://mailchi.mp/dab62cfc01f8/newsletter-signupSubscribe to our Substack for my archive of articles of coaching tips developed from my more than three decades of experience, wild and funny stories from my long coaching career, the wit and wisdom of David, and highlights of some of the best WASP episodes from the past that I feel are worthwhile giving another listen.Search either We Are Superman Podcast or @billstahl8Register for the American Heroes Run: https://ultrasignup.com/register.aspx?did=133138Ride to End ALZ Coloradowww.alz.org/rideco 

Michael Tchao joins the pod to talk about how his unexpected landing on Food Network's 2026 Hot List was a true full-circle moment. He shares how teaching a total kitchen “noob” helped him find his voice as an educator, and why experimenting in public is at the heart of his content. Michael also dives into his recent trip to Japan, where he documented a family preserving a centuries-old charcoal craft that burns hotter, cleaner, and more intentionally than standard briquettes. From patience in the kiln to patience in content creation, he reflects on slowing down, focusing on quality over quantity, and building a brand rooted in curiosity, clarity, and value. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Michael Tchao on Instagram: HERE Learn More about Food Network Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.

Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards Key challenges in eliminating PFAS and other CoCs How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16] FDA Begins Post-Market Safety Reassessment for BHA [6:40] Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41] FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35] EU Sets Provisional Safe Level for CBD as Novel Food [16:44] Resources "Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine "In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

As global demand for meat grows, this episode of Duke University's Leading Voices in Food podcast examines cell-cultivated protein—real meat grown from animal cells—and the evolving U.S. policy landscape shaping its future. Host Norbert Wilson (Duke World Food Policy Center) speaks with postdoctoral researchers Kate Consavage Stanley (Duke/Bezos Center for Sustainable Proteins) and Katariina Koivusaari (NC State/Bezos Center) about their article in Trends in Food Science and Technology on U.S. regulatory and legislative activity. The conversation explains the joint FDA–USDA regulatory approach for cell-cultivated meat (FDA oversight through cell cultivation; USDA oversight from harvest through processing, packaging, and labeling) and FDA oversight for cell-cultivated seafood (except catfish). They discuss timelines companies report for approval (often two to three years), the lack of federal public guidance on naming and labeling so far, and how USDA label approvals are currently handled case by case (e.g., "cell-cultivated chicken" and "cell-cultivated pork"). The episode also covers state-level labeling laws and the likelihood of federal preemption if state requirements conflict with federal statutes, as well as a growing wave of state restrictions and bans—Florida and Alabama in 2024, followed by Indiana, Mississippi, Montana, Nebraska, and Texas in 2025—plus funding restrictions in South Dakota and Iowa. The guests explore implications for consumers, interstate commerce, innovation, investment, and U.S. leadership, noting ongoing lawsuits in Florida and Texas and continued legislative activity such as a proposed ban in Georgia.   Interview Transcript Kate, let's begin with you. In the paper, you write about the regulatory frameworks that have been developed for cell-cultivated meat and seafood products in the US. To start, let's talk about what's unique about cell-cultivated products from a regulatory standpoint and how the US Department of Agriculture and US Food and Drug Administration have decided to handle cell-cultivated protein products. Kate - Yes, so as you mentioned in the introduction, Norbert, cell-cultivation is a new technology for use of the food supply. So, the US government had to adapt its existing legal frameworks for food safety regulation. As your listeners may already know seafood is regulated by the FDA, so it was within their scope to also regulate cell-cultivated seafood. The FDA therefore regulates all cell-cultivated seafood products with the exception of catfish. When it came to determining the regulatory approach for cell-cultivated products from livestock, poultry, and catfish, it was a bit more nuanced as the processes and components evolved fell under both USDA and FDA purview. In 2019, the FDA and USDA therefore agreed on a joint regulatory approach where the FDA regulates the early stages of the cell cultivation process, including when those cells are taken from the animal, grown in the bioreactor, and matured into specific cell types such as muscle or fat cells. At the point where those cells are ready to be harvested from the bioreactor to use in a food product, oversight transfers to USDA who oversees that harvesting process as well as food processing, packaging, and labeling. I know this joint regulatory approach may sound complicated, but it's important to note that USDA and FDA already coordinate oversight over other foods in the food supply. I'll give you an example that we all love pizza. A frozen cheese pizza is regulated by the FDA, whereas a frozen pizza with meat toppings like pepperoni is regulated by the USDA. It is therefore not unprecedented that FDA and USDA would agree to jointly regulate cell-cultivated products. And while the process is new, the products go through the same safety checks as other foods in the food supply. In the past few years, we've seen four cell-cultivated meat products go through the joint USDA-FDA regulatory process, meaning they can be sold in the US food supply. And one cell-cultivated seafood product has gone through the FDA regulatory process. Kate, thank you for sharing this. And I've used a pizza example in my class, and it is super complex this regulatory maze that we're talking about. It seems like there has been a lot of collaboration between these two agencies, and so that's important to hear. But it is also the case that it seems challenging for cell-cultivated protein companies to get through this process. Is this a fair assessment and would you elaborate? Kate - Yes, absolutely. We've heard from cell-cultivated companies that it can take two to three years to get through this process. And there certainly is a lot of back and forth between the companies and FDA and USDA. Great, thank you. Katariina, now let's turn to you. How do these regulations extend to labeling and what do we know about the federal government's approach to labeling the sale of cultivated products thus far? Katariina – So, labeling regulations are the most consumer facing part of regulations, really. And they are used to ensure that the product label has information that's truthful, that's not misleading. And that the package has sufficient information and consistent information also across products so that the consumer can make an educated decision on what product they want to purchase. And you'd think that how you label the product or just how you call the product on the label would be simple. But there are certain regulations in place that define how food items can or cannot be called. Now, when it comes to cell-cultivated products, as you and Kate mentioned, they are novel in the food supply. So, there is not a long-established term or nomenclature on how we should call these products. The federal regulators, FDA and USDA, to date have not released any public guidance either on how these products should be called on the label. The USDA did release an advanced notice of proposed rulemaking back in 2021, requesting comments from stakeholders on how these products should be labeled. And the FDA has also requested comments when it comes to labeling cell-cultivated fish and seafood. But to date, no guidance has been published yet. Kate gave an overview of the regulatory process between FDA and UFDA when it comes to labeling this product products. The USDA oversees labeling cell-cultivated meat, and the FDA oversees labeling cell-cultivated fish and seafood. The USDA has a pre-market approval process for labels, similarly to conventional meat industry. So, whenever a company wants to bring to market a new product, they first submit their label to the USDA. And the USDA reviews it and make sure that they agree with the language used in the label. The FDA does not have a similar pre-market approval process for labeling fish or seafood or cell-cultivated fish or seafood. So, currently cell-cultivated meat labels are approved on a case-by-case basis. And we can see from the products that have gone through the regulatory review so far that the USDA seem to approve the use of 'cell-cultivated' as a qualifying term, together with a meaty term such as chicken or pork. So, the products that we've seen approved to date or brought to market to date are called cell-cultivated chicken or cell-cultivated pork. This is really helpful to know what's happened at the federal level. We also know that there are several actions happening at the state level, so several states have proposed their own laws outlining how and what to label these products. Katariina, can you talk us through what this study regarding state labeling? Katariina - To date, about half of the US states have enacted or proposed their own labeling legislation on cell-cultivated products. Missouri became the first state in 2018, so well before any of these products was available on the market. And they specifically prohibited the use of word meat unless the food was from harvested production livestock or poultry. Restricting, therefore, the use of meat not only on cell-cultivated, but also on other alternative protein products such as plant-based meat analogs or fermentation derived proteins. And this is true for many state level labeling laws. That they are applicable not only to cell-cultivated meat, but also other alternative proteins aiming to mimic meat. In addition to Missouri, there are six other states that prohibit the use of meat or meat related terms, such as chicken or pork. Now, the other group of states that have restrictions on cell-cultivated meat labeling do not concentrate on prohibiting the use of word meat, but they require the use of qualifying terms or other additional language that clearly states that the product does not come from livestock or poultry. And this group of states, there are 18 states, have quite a bit of variation in what kind of qualifying terms they require to be used. And I thought I'd give a couple of examples here. For example, Indiana requires the package to include the phrase this is an imitation meat product. Iowa requires the product to be labeled with qualifying terms such as cell-cultivated, cell-cultured, fake, grown in a lab, imitation, lab grown, lab created, meat free, or meatless. What's interesting though is that the federal statutes that regulate the US food supply have actual language that prevents states from establishing laws or regulations that conflict with or are additional to the federal labeling regulations. So, this means that the state level labeling laws are actually likely to be preempted if they conflict with the federal regulations. So, we've only talked about labeling so far. Kate, I want to go back to you. More recently, we've seen a number of states propose greater restrictions on these products. Can you describe these attempts to restrict cell-cultivated meat and their immediate implications? And how have cell-cultivated companies and other stakeholders responded? Kate - In the past few years we've seen quite a few attempts by states to ban or restrict cell-cultivated meats. And these attempts fall into two buckets: bans that aim to restrict the manufacturer sale or distribution of cell-cultivated products and bans that aim to limit the use of state funding to support these products. In 2024, Florida was the first state to pass a ban on the manufacture, sale, and distribution of cell-cultivated meats. Alabama followed shortly thereafter. In 2025, five more states passed similar bans on cell-cultivated products, including Indiana, Mississippi, Montana, Nebraska, and Texas. And many other states proposed bans that ultimately didn't pass. The language on what is banned differs some between states. For instance, Texas only bans the sale of cell-cultivated products. Whereas Florida and others also ban cell-cultivated manufacturing and distribution. But the core message in all these bans is similar. Cell-cultivated meats are not welcome in those states. The time span for the bans differs too. So, Indiana and Texas have two-year bans while Florida and other states passed indefinite bans. And we've seen two states, South Dakota and Iowa pass legislation to restrict the use of state funding to support cell-cultivated products. What's frustrating about these bands and confusing for those in the alternative protein sector is that cell-cultivated technology is largely still in the early stages. Yes, as I mentioned earlier, five products have passed through the regulatory process. But these products have mainly been made available in small tasting events. And only one has actually made it to retail. Most Americans have never had a chance to actually try these products. So, it begs the question, why is there such resistance? State bans on these products mean that Americans will not have the chance to decide for themselves if they like these products, or if and how they want to incorporate them into what they eat. Another big concern is that these bans create a fragmented policy landscape that's challenging for cell-cultivated startups, especially, to navigate. And it raises a lot of concerns about cross state sales. Concerns like these are the basis for two lawsuits against cell-cultivated bans in Florida and Texas. Those lawsuits are still playing out in court, so we don't yet know how those may Kate, this is really fascinating. And as both you and Katariina described, there's a patchwork of policies and a complex landscape for these companies to navigate. It has the potential of keeping consumers from even trying the products, as you've already suggested, when they're made available. And what I'm hearing from both of you is that this is an ongoing project. So even though there's a paper that's published now, it seems like there will be opportunities to keep going back as new laws and new regulations and new lawsuits are decided. So, this is a policy space that we need to keep an eye on. That's something I want to pick up on this last question. In closing, what does this legislation mean for consumers and the future of cell-cultivated products in the US and even globally? Katariina, let's begin with you. Katariina - Yes. In addition to impeding interstate and international commerce of cell-cultivated products, these bans could negatively impact the US investment climate on these products and technologies. For example, China has included developing cell-cultivated meat in their five-year plan. Within Europe, there's some variation. Some countries are being rather supportive of these technologies and products, whereas others have tried to ban them similarly to some US states. But I think it's important to note that even with some states in the US banning these products, the US will still likely remain a significant market area for cell-cultivated products. And it still takes significant investment and infrastructure to produce the products on a large scale enough to even reach the whole country. Another really important thing to mention here is that the global demand for meat is growing. If we look at global population forecasts, global meat or protein consumption forecasts, we need these alternative proteins. Not only cell-cultivated meat, but also for example, plant-based meat alternatives to help meet the increasing demand for protein and complement conventional meat supply. Kate, what about you?   Kate – I agree with everything that Katariina said. To add on to her points, I note that the US has been a leader in the cell-cultivated research development and innovation spaces to date. We are one of only a few countries that have both developed a framework for regulating these products and had products successfully pass through that process. The bans tell a different story, and they may restrict US innovation in the cell-cultivated space because companies will be limited to only the states where they can produce and sell these products. What this means for US leadership in the space remains to be seen. However, one could ask will cell-cultivated companies choose to set up shop in the US versus another country that isn't facing such legal challenges? We don't yet know the answer to that. You also mentioned consumers. We don't yet know about how these bans and the media surrounding them may influence consumer perceptions of cell-cultivated foods. Products, as you said, they've never even really had the chance to try. But these bans will certainly restrict consumer access to these products in certain states, and the varying state approaches to labeling that Katariina described are likely to confuse consumers. Going back to something you mentioned earlier, Norbert, we're excited to have this paper out in the world. But this work is certainly continuing to evolve. Just recently, a senator in Georgia proposed a new ban on cell-cultivated meat in the state, and other countries have faced similar legislative challenges against these products. So, we'll be watching and learning as these challenges continue to play out. Bios Katariina Koivusaari, Ph.D. is a postdoctoral researcher at the Bezos Center for Sustainable Protein at North Carolina State University. Her work focuses on stakeholder engagement and the regulatory and policy landscape of alternative proteins, including cell-cultivated products, fermentation-derived proteins, and plant-based proteins. She received her Ph.D. in Public Health Nutrition and M.Sc. in Food Sciences from the University of Helsinki. Prior to her current role, she worked in the biotechnology industry as a Senior Regulatory Scientist, where she focused on scientific strategy and regulatory affairs related to cell-cultured human milk ingredients. Katherine (Kate) Consavage Stanley, Ph.D., serves as a postdoctoral associate within the World Food Policy Center at the Sanford School. In this role, Kate supports Duke's research for the Bezos Center for Sustainable Protein housed at NC State. Her research seeks to detail the complexities of the consumer, market, and policy landscapes for alternative protein products. Kate holds a Ph.D. from Virginia Polytechnic Institute and State University where her research focused on how diverse U.S. food and health systems actors can support sustainable diet transitions through promoting plant-rich dietary patterns and reducing red and processed meat intake. She has also published scholarly work on digital food and nutrition literacy, sugary beverage media campaigns, and incorporating sustainability considerations into dietary guidelines, among others. Prior to starting her doctoral studies, Kate worked for the U.S. Agency for International Development (USAID) where she developed technical, communications, and advocacy-focused materials on key nutrition and maternal and child health issues. Kate holds a Master of Science in global health from Georgetown University and a Bachelor of Science in biology from Emmanuel College.      

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Javvy Coffee. With bold flavors ranging from chocolate raspberry truffle to brownie batter s'mores, and promises to help you "get healthier, lose weight, and reach your fitness goals," this coffee concentrate brand is making some serious noise on social media. But when Jenn digs into the nutrition facts and ingredient lists, things get interesting. Zero calories but full flavor? Natural ingredients but mysterious "natural flavors"? A serving size that seems suspiciously small? And why can't she find any information about who actually makes this product? Between the protein coffee's laundry list of health benefit claims, the concentrate's confusing nutrition labels, and sweeteners that are hundreds of times sweeter than sugar, Jenn has some thoughts. Is Javvy Coffee the convenient, guilt-free beverage solution it claims to be, or is there more to the story hidden behind the marketing language? Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Coffee Concentrate Nutrition, Protein Coffee, Coffee Concentrate, Natural Flavors, Whey Protein Concentrate, Added Sugar, Zero Calories, Medium Chain Triglycerides, Reb M, Stevia Sweetener, Acacia Fiber, Arabica Coffee, Instant Coffee, Nutrition Facts, Serving Size, Ingredient Transparency, Food Marketing, Health Claims, Fitness Goals, Weight Loss Coffee, Functional Coffee, Coffee Syrups, Protein Creamer, Lactose Intolerance, Natural Sweeteners, Prebiotic Fiber, Pink Himalayan Salt, Coffee Flavors, Regenerative Farming, Ethical Sourcing, Caffeine Content, Brand Transparency, Label Reading, Food Science, Clean Ingredients, Coffee Alternative, Iced Coffee, Home Coffee, Is Javvy Coffee Good For Weight Loss? What Are The Ingredients In Protein Coffee

JW Wiseman built Curious Elixirs before a non-alcoholic cocktail category even existed—and grew it without outside investors. By spotting overlooked demand and building real community around the brand, he turned a personal pain point into an eight-figure business.For more on Curious Elixirs and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Stay informed on current events, visit www.NaturalNews.com - Preparing for the Storm (0:00) - Using Noco Genius Products (2:13) - Diesel Generator Maintenance (6:17) - Advancements in Dioxin Testing (8:34) - Lab Testing and Food Science (12:17) - Brightelearn.ai and AI Technology (14:50) - AI and Writing Style (22:28) - DeepSea Model 4 and AI Advancements (39:12) - Decentralized AI and Privacy (58:51) - Supporting AI Development (1:10:22) - Brighteon AI Platform Overview and Accessibility (1:12:51) - Introduction to Peptide Therapy and Personal Transformation (1:25:50) - Benefits and Risks of Peptide Use (1:42:48) - Comparison of Different Peptides (1:43:08) - Challenges and Solutions in Peptide Therapy (1:46:55) - Root Cause Reset Course Overview (1:47:09) - Environmental Toxins and Their Impact on Health (1:54:12) - Legal and Ethical Considerations in Peptide Use (1:54:47) - Conclusion and Call to Action (1:55:16) - Glyphosate and Heavy Metals in Food (1:55:49) - Lab Testing and Health Ranger Store (2:31:01) - Doctor's Lack of Toxicology Knowledge (2:32:16) - Urine Testing and Toxicology Course (2:33:27) - Personal Transformation and Health Advocacy (2:34:26) - Final Thoughts and Contact Information (2:37:23) Watch more independent videos at http://www.brighteon.com/channel/hrreport  ▶️ Support our mission by shopping at the Health Ranger Store - https://www.healthrangerstore.com ▶️ Check out exclusive deals and special offers at https://rangerdeals.com ▶️ Sign up for our newsletter to stay informed: https://www.naturalnews.com/Readerregistration.html Watch more exclusive videos here: