Podcasts about Food technology

In this conversation, Joel Evan interviews Don Dillon, the CEO and founder of Sound Foods, who shares his remarkable journey from a Navy veteran facing severe health challenges to an innovator in the health and wellness market. Don discusses the unique technology behind his nutrient-rich food bars, which utilize ultrasonic technology and microencapsulation to preserve nutrients and enhance flavor. He emphasizes the importance of clean ingredients and the potential for his products to address nutritional deficiencies in various populations, including military personnel and those in need globally. The conversation also touches on the misconceptions surrounding nutrition, the impact of toxins, and the future of food innovation.Chapters00:00 Introduction to Don Dillon and Sound Foods03:04 Don's Journey: From Navy to Health Innovator06:00 The Impact of Seizures and Recovery Journey09:00 The Birth of Sound Foods and Healthy Snack Bars11:45 Innovative Technology in Food Production15:00 Microencapsulation and Nutrient Preservation18:05 Future of Food: Integrating Supplements into Snacks19:54 Innovative Nutritional Solutions26:35 Addressing Global Nutritional Needs32:33 Personal Health Journeys and Insights34:17 Challenging Nutritional Myths39:28 Future of Food Technology

(3:00) - Robotics meets the culinary artsThis episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn more about the rise of soft robotics in applications like 3D printing, rescue missions, and more! Become a founding reader of our newsletter: http://read.thenextbyte.com/ As always, you can find these and other interesting & impactful engineering articles on Wevolver.com.

In this conversation, Dr. Aaron T. Dossey discusses the surprising amount of land clearing around the globe for agriculture and its detrimental effects on the environment, including biodiversity loss and climate change. The solution, according to our guest, is insect protein as a sustainable alternative to traditional livestock because of the efficiency and nutritional benefits of growing insects for food. Dr. Dossey shares his journey into the field of entomophagy, detailing how he transitioned from a passion for insects to founding All Things Bugs LLC where he focuses on the commercialization of insect-based food products. In this conversation, Dr. Aaron T. Dossey discusses the challenges of the insect protein market, the processing techniques he developed, the hurdles faced in scaling production, and the importance of consumer acceptance. Dr. Dossey emphasizes the need for collaboration within the industry and shares his vision for a sustainable future where insect protein becomes a mainstream food source.Key points from this episode:Land clearing contributes significantly to climate change.Deforestation leads to loss of biodiversity and ecosystem degradation.Insect protein is more sustainable than traditional livestock.Insects require less water and resources for production.Insects provide complete proteins and essential nutrients.Funding opportunities can drive innovation in sustainable food sources.Product development in insect protein is complex but necessary.Scaling insect farming can address food security issues.Serendipity plays a role in entrepreneurial success.Innovative processing techniques can enhance the quality of insect protein.Market challenges include competition from lower-quality products.Consumer acceptance is crucial for scaling insect protein products.Collaboration within the industry can lead to more efficient practices.Raising awareness about the benefits of insect protein is essential.Funding and investment are critical for growth in this sector.Sustainable practices can make insect protein a viable alternative.The ingredient price must be competitive for widespread adoption.Consumer products can help normalize insect protein in diets.A better world includes more wild spaces and equitable economic systems. Sound Bites“It appears that land clearing potentially is a bigger problem than climate change.""We're losing species faster than we can track.""Insects are really a no-brainer when you really look at their benefits, their efficiency, all the positive attributes and lack of negative – other than perception, there really aren't a lot of negative attributes.""Insects use very little water compared to livestock. For example I see usually around 1% water use compared to beef, or something in that range.”"Insects are complete proteins, unlike many plants.""We need to scale up sustainable technologies quickly.""We need to reduce beef and dairy consumption.""We are the R&D labs for major food manufacturers." LinksDr Aaron T Dossey on LinkedIn - https://www.linkedin.com/in/aarontdossey/All Things Bugs - https://allthingsbugs.com/All Things Bugs on LinkedIn - https://www.linkedin.com/company/allthingsbugs/All Things Bugs on Facebook - https://www.facebook.com/AllthingsbugsAll Things Bugs on X - https://x.com/AllThingsBugsAll Things Bugs on YouTube - https://www.youtube.com/user/AllThingsBugsAll Things Bugs on TikTok - https://www.tiktok.com/@allthingsbugsAll Things Bugs: Leader in Insects as a Sustainable Bioresource - https://www.youtube.com/watch?v=CgGWStYQC_YBugs In Space: Biomimicry Solution for Sustainable Food on the Moon, Mars and Earth - https://www.youtube.com/watch?v=vp0S-Gfk_tAInsects as Sustainable Food Ingredients (Book) - https://shop.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8Invertebrate Studies Institute - https://isibugs.org/Invertebrate Studies Institute on LinkedIn - https://www.linkedin.com/company/isibugs/Invertebrate Studies Institute on Facebook - https://www.facebook.com/InvertebrateStudiesInstitute/Invertebrate Studies Institute on X - https://x.com/ISIBugsInvertebrate Studies Institute Research Video - https://vimeo.com/user48219928Griopro (Ingredient) - https://griopro.com/Some videos:https://www.youtube.com/watch?v=CgGWStYQC_Yhttps://www.youtube.com/watch?v=vp0S-Gfk_tAhttps://vimeo.com/user48219928…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio

As any parent knows, it is really important to help our children to make healthy food choices. I know as a father who cooks for my child, it is really critical that I introduce her to fruits and vegetables and encourage whole grains and try to manage the amount of additional sugars, but it's hard. We do this with the goal of trying to make sure that our child is able to eat healthy once she leaves the home. That she's able to make healthy choices there. But it's not just about the future. My child is making choices even today at school and outside of school, and the question is, can we help her make those choices that are going to lead to healthy food outcomes? Do food labels on products encourage children to make healthy food choices if it indicates good ingredients? Or would labels that warn against nutrients of concern actually discourage kids from using those or consuming those products? Today we're going to actually explore those questions in a particular context- in Chile. In 2016, the Chilean government implemented a comprehensive set of obesity prevention policies aimed at improving the food environment for children. Last year on this podcast, we actually explored how the Chilean food laws affected school food purchases. But now today, we're going to explore how food labels are influencing youth outside of school. It is my pleasure to welcome back my colleagues, Gabriela Fretes, who is an associate research fellow at the International Food Policy Research Institute, or IFPRI; and Sean Cash, who is an economist and chair of the Division of Agriculture, food and Environment at Tufts University at the Friedman School of Nutrition, Science and Policy. Interview Summary Gabi and Sean, I'm excited to discuss our new paper, Front of Pack Labels and Young Consumers an Experimental Investigation of Nutrition and Sustainability Claims in Chile that was recently published in a Journal of Food Quality and Preference. Gabi, let's begin with you. So why look at Chile? Can you explain the focus of the Chilean labeling and food environment policies there? So, the setting of our study, as in the previous study, was Chile because recently the country implemented the law of food labeling and advertising, which includes three main components. The first one being mandatory front of package warning labels on packaged goods and beverages. The second one being restrictions on all forms of food marketing directed to children younger than 14 years. So, including printed media, broadcast, and also all digital media. And the third component being at school regulations at different levels including preschool, elementary, and high school levels. Briefly, food manufacturers in Chile must place front of package labels on packaged foods or beverages that are high in specific nutrients of concern, including added sugars, saturated fats, sodium, and or energy. This law was implemented in three stages, starting in June 2016. The last stage was implemented in June 2019. So, it has been already six or seven years since the full implementation of the regulation. Specifically talking about the school component because this, yeah, it relates to children and adolescents. The law mandates that foods and beverages with at least one front of pack warning label cannot be sold, promoted, or marketed inside schools. And this includes the cafeteria, the school kiosks, and even events that are happening inside the schools. And additionally, food and beverages that have at least one front pack warning label cannot be offered as part of school meal programs. In addition to this front of pack warning label regulation, Chile also implemented voluntary eco labels starting in 2022 that provide information about the recyclability of food packages specifically. There is a certification process behind this labeling regulation and the eco label can be displayed if the food or beverage package is at least 80% recyclable. Wow. This is a really comprehensive set of policies to encourage healthier food choices, both at the school and then also outside of the school. I'm excited to discuss further what this may do to food choices among children. Sean, that really brings up the question, why is it important to look at young consumers and their food choices and what makes them unique compared to adults? Thanks for asking Norbert. This is an area where I've been interested in for a while. You know, young consumers play a crucial role in shaping the demand for food and long-term dietary habits. And young consumers might be more open to incorporating dietary advice into those long-term habits than adults might be. Just perhaps kids are less set in their ways. Children and adolescents are both current, but also future consumers with growing autonomy in what they choose around food as they get older. To marketers, we sometimes would say they might represent a three-in-one market. First, they spend their own money on snacks. What you could think of as the primary market. And how children spend money autonomously is really something that hasn't been studied enough by researchers. Although it's an area where I have tried to make a contribution. Second, kids influence household purchases. This is sometimes called pester power. You can think of a kid in the supermarket begging a parent to buy a favorite snack or a certain brand of cereal. But this can also be more socially positive in that kids might be agents of change within their households. Encouraging perhaps other family members to buy healthier food items if they get more interested in that. And third, this three-in-one market is rounded out by the fact that children represent future purchasing power as future adults. So, the habits that they're forming now might influence what they do when they're older. Despite this importance for marketers, but also for pro-social behavior change, there really hasn't been a lot of research on youth food purchasing behaviors. And this question that we are looking at here of how kids might respond to front to package labels has been particularly limited. In this project, we wanted to understand how Chilean adolescents might respond both to nutrition warning labels, but also eco labels, and how they consider price when choosing snacks. We were lucky to be able to recruit a sample of over 300 kids, aged 10 to 14, to participate in these experiments. I know we're going to chat a bit more about what we found, but in general, our results suggest that while price is perhaps the biggest factor in explaining what the kids chose in our experiment, that some of these youth showed preferences for the eco labels, which could be indicative of an emerging interest in sustainability issues. But overall, understanding these behaviors is really important because the food choices made during childhood and adolescence can persist in adulthood. And this can be really something that helps change long-term health outcomes.   Gabi, let's talk a little bit more about eco labels for a moment. What are they, and how do these echo labels influence children's snack choices? What did they tell us about their awareness of sustainability? That's a great question, Norbert. Thanks. In our study specifically, we found that eco labels, had a greater influence on adolescents' snack choices than nutrition warning labels these black and white octagons that are displayed on the front of the package of products in Chile. And this suggests that some young consumers are becoming more aware of environmental issues, or at least in our sample. One possible explanation for this could be that eco labels suggest positive emotions rather than warnings, as with the nutrition labels. Which might feel more restrictive. Unlike the nutrition labels that tell consumers what not to eat, eco labels, on the other hand, highlight a product's benefits, making it more appealing. This could be one of the reasons. Related to that, adolescents may also associate eco-friendly products with social responsibility aligning with increasing youth-driven environmental movements that are very prevalent around the world. However, not all adolescents in our sample responded equally to the eco labels that were presented to them in the snacks. Our study specifically found that those who receive pocket money were more likely to choose eco label snacks. And this could be possibly because they have more autonomy over their purchases and their personal values could be playing a bigger role in their choices. If eco labels are really influencing children and adolescents with choices, one intervention that could be potentially beneficial could be to incorporate sustainability messaging in school food and nutrition education in order to reinforce those positive behaviors. And make them part of the daily food choices that they make. In making sustainable food more affordable, government incentives or retailer promotions could encourage youth to choose more eco-friendly snacks. Given that price, as we saw in our study, remains a key factor for choice. Lastly, not all eco labels are created equal. And this suggests that clear standardization and regulation are needed to prevent misleading claims. And ensure that adolescents receive accurate information about the sustainability of their food choices. Ultimately, the eco labeling, of course, is not a silver bullet. It's not going to solve all the environmental issues, but it represents a promising tool to nudge consumers. So our better dietary and environmental behaviors. Gabi, you talked about how the eco labels have a bigger effect than nutrition warning. And overall, the nutrition warning labels didn't really have that big of an effect on snack food choices. Why do you think that's the case? Yes, this was really one surprising finding in our study. That front of pack nutrition warning labels did not significantly impact children's and adolescents' snack choices. And this kind of contradicts some previous research suggesting that warning labels can help consumers make healthcare choices. And there are several possible explanations for why this could be happening. The first one could be just lack of interest. So compared to adults, children and adolescents may be just more responsive to positive rather than negative messaging. Because negative messages related to nutrition might not seem relevant to them because they feel healthy in the present. They just are not interested in those kinds of messages. The second could be label fatigue. We discuss this in our paper and basically it is because Chile's regulation was already introduced in 2016. Given that it has been already some time since implementation, young consumers may have become habituated to seeing the warning labels on food products. So, like how adults also experience label fatigue, and this is documented in the evidence, children and adolescents might no longer pay attention or pay less attention to the warning. Third possible explanation is it relates to taste and brand loyalty. For this point, research shows that for youth specifically, taste remains the top priority when they choose food. So often outweighing any other factors including health concerns. If a favorite snack, for example, has warning labels but remains tasty and familiar to the kid, the label alone may not discourage them from choosing that snack. And lastly, social and environmental factors. Our study found, as we already mentioned, that eco labels had a stronger influence that nutrition warnings, and this could indicate that children and adolescents are just more responsive to messages about sustainability than to warnings, which they may perceive as less immediate. Thank you for sharing that. And at this moment in the US there is a conversation about front of pack labels. And the work that you are showing in this paper may even point to some of the things that may happen if we see similar front of pack labels here in the US. I'll be looking forward to see what happens with that effort right now. Sean, I want to turn to you and ask an economist type question. What role does price play in adolescent food choices? Not only price, but the availability of pocket money? And how do you think that should influence policy? Our study shows that price is the most significant factor influencing the snack choices of the kids in our study. And higher prices definitely reduce the likelihood of seeing a certain product being selected. It was kind of interesting. Interestingly, this effect was consistent regardless of whether the kids regularly received pocket money. Suggesting that even those that don't receive spending money still are paying attention to price. And this was a little bit different from what we found in some other studies that I've been able to work on, in the US and Germany, that suggested that previous experience with pocket money, or getting an allowance, was really important for understanding which kids might be most careful about spending their own money. I don't know if that's something different in the Chilean context than those other contexts. Or if that was just about what the kids in this particular study were paying attention to because we're asking about different things. But when we look more closely at the kids in our Chilean study, we found some important differences. As Gabi already mentioned, those kids who received pocket money were the ones who were more positively inclined to choosing products with the eco labels. And that suggests that they might be valuing sustainability a little bit more when making their own choices. Perhaps because they're already a little bit more familiar with some of those dynamics of spending their own money. Whereas those without pocket money were more likely to choose cheaper options or sometimes the healthier options like the apples that we provided as an option in our study. And suggesting they're focused more on affordability or health. So, what this means for policy, given the strong influence of price, it means that policy interventions that focus on price, like taxes on unhealthy foods or perhaps subsidies for healthier options, might be effective tools in guiding better choices for these kids. But also, programs promoting budgeting skills and food literacy might help adolescents make more informed decisions both about the nutrition and the sustainability of the foods they're eating. Finally, since some kids are responding positively to eco labels, integrating sustainability messages with the nutrition education could enhance the impact of food labeling policies. Overall, combining price policies and education labeling strategies could be really effective in driving meaningful changes in children and adolescent food choices. Sean, thank you. And it's really important to appreciate the differences that may occur when we think about a country like Chile versus the US or in some of your other work in Germany. And understanding that youth culture may be different and may be shaping these behaviors. But it's very clear that all people, it sounds like, are responding to price. And that's a constant that we're seeing here. Sean, here's my final question for you. What is the take home implications of this study? Well, first and foremost, our findings here suggest that nutrition labeling alone isn't necessarily going to be enough to drive healthier choices among children and adolescents. It can be part of an answer, but policymakers looking to promote healthier food choices might need to compliment labeling with education campaigns that reinforce the meaning of these warnings and integrate them into school-based nutrition programs. That said, I think that Chile has already been a leader in this regard, because the food items that get the warning labels in the Chilean context are the same ones that are subject to different restrictions on marketing or sales in schools, as well. I do think that we're going to see kids and eventually adults just become more familiar with these categorizations because of the consistency in the Chilean law. Also, on the eco label side, leveraging that kind of eco labeling alongside nutrition messaging might be an effective combination to help promote both healthier and more sustainable food choices. And finally we've been talking about new front to pack labeling schemes here in the United States. And it's really important to make sure we learn as much as possible from the experiences with such policies in other countries. Chile's really been a world leader in this regard and so I'm very happy to have tried to contribute to an understanding of how people use these labels through this study and through some of the other projects that Gabi, you and I have all been involved in. Bios Gabriela (Gabi) Fretes is an Associate Research Fellow in the Nutrition, Diets, and Health (NDH) Unit of the International Food Policy Research Institute. She received her PhD in Food and Nutrition Policies and Programs at the Friedman School of Nutrition Science and Policy, Tufts University, USA in 2022 and holds a master's in food and nutrition with a concentration on Health Promotion and Prevention of Non-Communicable Diseases from the Institute of Nutrition and Food Technology, University of Chile. Her research interests are at the intersection of child obesity prevention, food policy and consumer behavior, and her doctoral thesis involved evaluation of a national food labeling and advertising policy designed to improve the healthfulness of the food environment and address the obesity epidemic in Chile, particularly among children. She has worked with a broad range of government, international organizations, academia, public and private sector stakeholders and decision-makers in Paraguay, Chile, and the United States of America. Sean Cash is an economist and Chair of the Division of Agriculture, Food and Environment at the Friedman School of Nutrition Science and Policy at Tufts University. He conducts research both internationally and domestically on food, nutrition, agriculture and the environment. He is interested in environmental impacts on food and beverage production, including projects on crop quality and climate change, consumer interest in production attributes of tea and coffee, and invasive species management. He also focuses on how food, nutrition, and environmental policies affect food consumption and choice, with specific interest in children's nutrition and consumer interest in environmental and nutritional attributes of food. He teaches courses in statistics, agricultural and environmental economics, and consumer behavior around food. He is currently Specialty Chief Editor of the Food Policy and Economics section of Frontiers in Nutrition, and has previously served as an Editor of the Canadian Journal of Agricultural Economics as well as the Chair of the Food Safety and Nutrition Section of the Agricultural and Applied Economics Association.

Regarding food in Irish tradition, Kevin Danaher, writing in 1964, noted that "Sometimes we get the impression that Ireland, in ancient times, was a land of plenty, and again we get quite the opposite impression - that our forebears lived out their lives on the very edge of starvation. In reality both these impressions are wrong." As an expression of culture that permeates every aspect of life, food holds a central place in Irish folk tradition, and for episode 41 of Blúiríní Béaloidis, I am delighted to be joined by Máirtín Mac Con Iomaire, Senior Lecturer in the School of Culinary Arts and Food Technology at Technological University Dublin to discuss food in Irish folk tradition. Máirtín, along with Dorothy Cashman, was co-editor of the recent "Irish Food History: A Companion", published by the Royal Irish Academy in hardcopy in 2024, and available freely online via EUT+ at the following link: https://arrow.tudublin.ie/irishfoodhist/1/ For this episode of the podcast we discuss Máirtín's background, exploring the way in which he came to take such an interest in Ireland's food history, as well as examining the themes of continuity and change in the context of the Irish diet. Join us as we explore Irish food traditions in the context of calendar observances, the life cycle and ritual observances, as well as considering regional foodways, the importance of hospitality and the impact of the Irish language on our understanding of both food and place in Irish tradition. From milk, butter and the Brehon Laws, to spice bags and purple Snack bars, join us as we explore changing attitudes to food in Ireland. This is also the first episode of the podcast which we have been able to record on video, and I would like to extend my sincere thanks to Andrew Fogarty, Veronica Aguilar Olmos and Dominic Martella for their support for the series to date, and for organising the shoot. I hope listeners and viewers will please forgive my excessive humming-and-hawing in this episode - I felt quite nervous in front of the new setup! Video for this episode is available here: https://www.youtube.com/watch?v=3x4PdbSXrSk&ab_channel=UCD-UniversityCollegeDublin

DARRA MÅNDE NITROSAMINERNA. Vi har doktor Magnus Hillman i podden och nu nördas det loss på allvar. Nitrosaminer, anaeroba förhållanden för mer sprit, estrar, maillardreaktion och … en irländsk whiskey på det. Era poddare bugar i nördvördnad. Vad var det i glaset? Magnus Hillman njöt av en Yellow Spot, irländsk single pot still från Midleton: https://midletondistillerycollection.com/spot-whiskeys/yellow-spot-product/ Jeroen hade Jameson single pot still: https://www.systembolaget.se/produkt/sprit/irish-distillers-53401/ David hade SMWS 48.160, ”Ode to the worm tub”, en Balmenach: https://www.whiskybase.com/whiskies/whisky/233006 Länkar från Magnus Hillman! Anaeroba förhållanden skapar etanol Reid, S., Speers, A., Lumsden, W., Willoughby, N., & Maskell, D. (2024). The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners. Journal of the Institute of Brewing, 129(2), 110-127. https://doi.org/10.58430/jib.v129i2.18 Flytande jäst har visat sig ha en signifikant kortare lag-phase jämfört med torkad jäst, men hade längre total jäsningstid på grund av en långsammare exponentiell fas. Hög pitchinghastighet (dvs mängd jäst som tillsätts vörten i början av jäsningsprocessen) resulterade i kortare lag-phase och snabbare jäsning. Flytande jäst producerade också fler estrar än torkad jäst. För att maximera etanolproduktionen är det viktigt att hålla jäsningen anaerob (syrefri), eftersom syre kan påverka jästens metabolism och leda till mindre etanolproduktion då den i stället producerar vatten och koldioxid. Nitrosaminer I whisky, idag är det mycket lågt till och med i rökig whisky Park, J., Seo, J., Lee, J., & Kwon, H. (2015). Distribution of Seven N-Nitrosamines in Food. Toxicological Research, 31(3), 279-288. https://doi.org/10.5487/TR.2015.31.3.279 Studien undersöker förekomsten av nitrosaminer i olika livsmedel, inklusive whisky. Den fann spårmängder av nitrosaminer som NDMA, NPYR och NMOR i whisky. Nitrosaminer är relativt instabila under destillationsprocessen, vilket innebär att deras koncentrationer minskar betydligt under produktionen. Tack vare förändringar i produktionsmetoder och destillationsprocessens effektivitet är förekomsten av nitrosaminer i whisky idag mycket låg. Analys av alkohol och estrar i whisky Whisky är en av de mest komplexa spritdryckerna, och för att förstå dess smakprofil behövs avancerade analysmetoder. I podden pratade David och Magnus om HPLC som visar hur många smakämnen som finns i whisky. Här visas en liknande metod på hur mångfacetterad whisky är och hur små förändringar i produktionen påverkar dess arom och smak. https://www.agilent.com/cs/library/applications/A00052.pdf Maillardreaktioner och annat Zhao, H. (2023). The chemistry of malting: Understanding the biochemical changes in grains. Journal of Food Technology and Preservation, 7(5), 196. https://www.alliedacademies.org/articles/the-chemistry-of-malting-understanding-the-biochemical-changes-in-grains.pdf När korn omvandlas till malt sker kemisk reaktioner som ger whisky och öl sin smak. En viktig process är Maillardreaktionen. Det är den som skapar de rika karamelliga, rostade och nötiga tonerna i malt. När malten torkas reagerar socker och aminosyror med varandra och bildar hundratals nya smakämnen. Temperaturen spelar en stor roll och vid lägre värme får vi ljus malt med mild smak, medan högre temperaturer ger mörkare malt med djupa smaktoner av kaffe, choklad och kola. Denna reaktion sker också när whisky lagras på fat och bidrar till dess komplexitet över tid. De kemiska reaktionerna fortstätter faktiskt efter den första reaktionen påbörjades, speciellt i fuktiga och varma miljöer. Frågan vi ställde oss är om det kunde fortsätta i t ex flaskan och lagringen. Det finns det inga bevis för vad vi känner till men kanske skulle vi göra en liten stuide? Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960 Special Guest: Magnus Hillman.

Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef. Since joining Clemson Extension in 2007 as a Food Safety and Nutrition Agent in Greenville County, Dr. Baker has become a leading authority in food safety and education. She is a certified Seafood HACCP Trainer and Instructor, a Food Safety Preventive Controls Lead Instructor for both Human and Animal Food, a certified Produce Safety Alliance Lead Trainer, and a ServSafe® Instructor/Proctor. Dr. Baker is passionate about empowering others through education. She leverages her extensive expertise to teach home food preservation, promote consumer food safety, and support food entrepreneurs in achieving their goals. In this episode of Food Safety Matters, we speak with Dr. Baker [33:43] about: Her work at Clemson Extension educating growers and manufacturers on how to prevent contamination and product recalls, as well as conducting root cause analysis on actual recall events How Dr. Baker collaborates with federal and South Carolina State regulatory agencies to prevent foodborne illnesses and to promote and advance food safety Specific strategies for mitigating contamination of ready-to-eat foods by Listeria monocytogenes and other pathogens Best practices to help industry avoid product recalls The Food2Market program, a Clemson Extension program developed by Dr. Baker that provides education and technical assistance to food producers related to food safety regulations and processes What the South Carolina Home-Based Food Production Law is, and how Clemson Extension helps producers navigate and comply with the law Education for home-based food producers and small entrepreneurs on allergen cross-contact and labeling, corrective actions in the face of food safety incidents, and recall management. News and Resources News FDA Leader Jim Jones Resigns After 89 ‘Indiscriminate' Firings in Human Foods Program [3:45]National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]New Avian Influenza Genotype Found in Dairy Cattle Resources [WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability Sponsored by: Hygiena Hygiena Pathogen and Spoilage Organism Detection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Food Technology's deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey's sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology's Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project … Continue reading EP 54: Honey's Aroma and Sweetness, Can We Refine the Definition of UPFs? →

Join hosts Phil Stevens, Dr. Mike T Nelson, and Lonnie Lowry in the first episode of Iron Radio for 2025. They discuss a range of topics from the impact of AI on food technology and fitness predictions for 2025, to the evolving trends in gym memberships and performance training. Dive into how AI is revolutionizing gene control for targeted therapies, predictions of high-end fitness programs, and the shift from athletic training to physique-oriented goals. They also tackle the broader societal issues surrounding science and technology in the fitness industry. A must-listen for enthusiasts about strength sports, sports nutrition, and the future of fitness technology.01:17 AI in Food Technology03:16 AI's Impact on Product Development17:27 AI in Gene Therapy and DNA Switches31:27 Drug Classifications and Research Limitations32:47 Biohacking and Gene Editing Concerns35:18 Iron Radio's New Broadcast and Website Updates37:45 Predictions for the Fitness Industry in 202539:17 The Rise of High-End Gyms and Preventative Care50:58 The Shift Towards Physique-Based Training55:35 The Anti-Science Trend and Its Implications01:03:02 Closing Thoughts and Donations Donate to the show via PayPal HERE.You can also join Dr Mike's Insider Newsletter for more info on how to add muscle, improve your performance and body comp - all without destroying your health, go to www.ironradiodrmike.com Thank you!Phil, Jerrell, Mike T, and Lonnie

Each year, we're currently adding more than 70 million new humans to the planet…which should make your head spin if you attempt to grasp how the food supply will handle this immense population proliferation. Were you able to pull an idea out of thin air? Wait a minute…that's it! In the 1970s, NASA invented a method that allowed astronauts to use oxygen supplies to grow food. While this food technology was basically forgotten for four decades, the nascent air-fermentation-based proteins market is now rushing to scale up production and commercialize. And I'm sure skeptical consumers will scoff that microbes fed on carbon dioxide, hydrogen, and oxygen can produce edible protein…but it's now not a matter of “if” but “when” global food production will be disrupted by precision fermentation and cellular agriculture. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this “Best of 2024” episode of Omnivore, Food Technology revisits the top food science and thought leader interview segments of the year. Charlie Arnot explains why facts are not enough to build trust in food science. Instacart's Beatrice Abiero talks about her company's efforts to turbocharge the food as medicine movement. Process authority Larry … Continue reading EP 50: Building Trust in Food Science, Food As Medicine, Food Safety Tech Game-Changers →

In this “Best of 2024” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Renowned agrologist Robert Saik discusses the ways that science and technology are critical if food production is to meet the needs of a fast-growing global population. Brittany Towers Lewis, aka The Black Food … Continue reading EP 49: Ag Futurist Robert Saik, @TheBlackFoodScientist Shares the Science, The Potential of Generative AI →

Ann Marie Dunne, Bakery lecturer in School of Culinary Arts and Food Technology at TUD and Tara Gartlan, Pastry Chef and Chocolatier

Perry is redefining emotional wellbeing in perimenopause- Connect with women in the same stage of life. Chat. Find validation. Join the live experts. Simplify things by downloading the Perry App on either Apple or Android.  Welcome to the Perimenopause Awareness Month , an initiative by Perry and the National Menopause Foundation. Learn more!  Also Check out our new feature! perry guides. For guidance with up-skilled peers with the same lived experience and dedicated perimenopause training. Tune in to today's talk, “What Everyone 35+ Should Know About Fitness & Nutrition During Perimenopause”, with Shannon Peterson & Nurit Raich. Listen in as these two experts tackle the importance of diet and exercise during Perimenopause whilst answering the Perry community's questions.  And if you want access to some incredible perry resources, curated especially in honor of Perimenopause Awareness month, just click the link to download our Toolbox. Perimenopause WTF! brought to you by perry!  perry is a safe space for connections, support, new friendships & occasional laughs during the menopause transition. A #1 perimenopause app where you will meet other warriors who understand.  Sharing experiences will help to feel ‘normal' again. No, you're not crazy and no, you are not alone. With our network of wonderful menopause experts, we have gathered an abundance of  evidence-based knowledge, articles, podcasts and book: The Perry Menopause Journal. To learn more visit: www.heyperry.com https://perry.app.link/perimenopausewtf The Perimenopause Journal Are you looking for a meaningful way to prioritize your well-being during this crucial phase of your life? Do you crave self-care practices tailored specifically to the ups and downs of perimenopause? The journal offers: 1️⃣ Thoughtful Prompts: 2️⃣ Progress tracking: 3️⃣ Evidence-based knowledge  4️⃣ Community Support Grab a journal today!  About Shannon Peterson:  Shannon is the founder of Thrive Women Fitness, fitness coaching for women 40+.  As a Personal Trainer & Multisport Coach for over 30 years, She is on a mission to help pre-menopausal and beyond women achieve better health by tailoring fitness programs to help maintain weight, improve lean body mass, prevent injury,  increase energy and elevate mood.  All while facing the uniquely female challenges of hormonal change and accumulative stress. Shannon has a BS in Exercises Science from Penn State University, and holds certifications as Personal Trainer, Triathlon Coach, Running Coach, and Group Exercise Instructor. In addition to Live Your Truth Women, she is the founder of ACHIEVE Multisport Coaching & Personal Training, focused on helping clients achieve endurance race related goals.  Shannon is a published writer, speaker, and hosts women's hike/yoga retreats in Tucson, AZ. Learn more: https://www.youtube.com/watch?v=DpqaTSM5BxM https://www.instagram.com/thrivewomenfitness/ https://www.linkedin.com/in/thrivewomenfitness About Nurit Raich:  Nurit has held multiple positions in Food Product Innovation throughout her successful career including Pret A Manger, Starbucks, Freshology, Pinkberry and The Coffee Bean and Tea Leaf. Her work has taken her all over the world including London, Hong Kong, Tokyo, NY, Mexico City, San Francisco, Singapore, Malaysia and Los Angeles. Nurit has a Hormone Health Certification from the Institute for Integrative Nutrition (2019 - 2020), she is an Integrative Nutrition Health Coach (Institute for Integrative Nutrition -2019), she has an M. Sc. Food Science degree from Reading University (1996-1997), and a B. Sc. in Food Technology from the Universidad Iberoamericana (1990-1996). Learn more: Instagram:https://www.instagram.com/nuritraich/ Linkedin: https://www.linkedin.com/in/nuritraich/ Disclaimer: This is not medical advice, it does not take the place of medical advice from your physician, and is not intended to treat or cure any disease. Patients should see a qualified medical provider for assessment and treatment.

**Monthly Podcast: Legendary Napa Valley Winemaker Richard G. Peterson**This month's podcast features an extraordinary guest—Richard G. Peterson, one of Napa Valley's most legendary winemakers. If there's anyone who can tell the story of Napa Valley's evolution over the decades, it's Peterson, whose career has spanned more than half a century. He's witnessed and contributed to the valley's transformation from a quiet, rural region to one of the world's most renowned wine-producing areas. Peterson's journey began in 1948, when he started as a home winemaker in Iowa. This early passion for winemaking sparked a long and illustrious career that would take him from the Midwest to the heart of California's wine country. After earning a B.S. in Chemical Technology from Iowa State University in 1952, Peterson moved to California, where he earned an M.S. in Food Technology from UC Berkeley in 1956 and a PhD in Agricultural Chemistry. In 1958, Peterson joined the iconic E. & J. Gallo Winery, initially focusing on new product development and research. His tenure at Gallo lasted for a decade, during which he rose to become the Research Director and Assistant Production Manager, responsible for overseeing winemaking operations. This experience provided Peterson with invaluable insights into the wine industry and laid the foundation for his future leadership roles.In 1968, Peterson moved to Napa Valley, where he took on the role of Winemaster at Beaulieu Vineyard, a prestigious estate located in Rutherford. He served at Beaulieu until 1973, honing his skills and deepening his connection with Napa Valley's terroir. His next major venture was at Monterey Vineyard, where he served as Winemaster and President from 1973 to 1986. At Monterey, Peterson gained recognition for producing innovative wines, including California's first Botrytis Sauvignon Blanc and Botrytis Pinot Noir, as well as unique harvest wines like the January Harvest Gamay Beaujolais and December Harvest Zinfandel.From 1986 to 1990, Peterson served as Winemaster and President of Atlas Peak Vineyards, and was also Chairman from 1989. His leadership in these roles further cemented his reputation as one of Napa Valley's most respected winemakers.This podcast episode offers listeners a rare opportunity to hear from a true pioneer of Napa Valley wine. Peterson's deep knowledge, combined with his rich history in the industry, provides a unique perspective on the valley's development and the art of winemaking. Whether you're a wine enthusiast or simply curious about the history of Napa Valley, this conversation is one you won't want to miss.

Le proteine in polvere possono essere utili come integrazione proteica, ma sono davvero necessarie per tutti? Analizziamo i vari tipi di proteine in polvere – dalle whey alle caseine, fino a quelle vegetali – per capire come scegliere quella più adatta in base a obiettivi, tolleranze e stile di vita. Segui Postura Da Paura su Instagram e Facebook per trovare altri consigli e informazioni per vivere una vita più equilibrata e serena. Per noi il movimento è una medicina naturale, visita il sito www.posturadapaura.com per trovare il programma di allenamento più adatto alle tue esigenze. Come promesso ecco le fonti citate durante la puntata: Boirie Y, Dangin M, Gachon P, Vasson MP, Maubois JL, Beaufrère B. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci U S A. 1997 Dec 23; 94(26):14930-5. Geiser, M., 2003. The wonders of whey protein. NSCA's Perform. Train. J., 2: 13-15. Khan, S.H., 2013. Whey protein hydrolysates: Techno-functional perspective. Int. J. Applied Biol. Pharmaceut. Technol., 4: 1-3. O'Halloran F, Bruen C, McGrath B, Schellekens H, Murray B, Cryan JF, Kelly AL, McSweeney PLH, Giblin L. A casein hydrolysate increases GLP-1 secretion and reduces food intake. Food Chem. 2018 Jun 30;252:303-310. doi: 10.1016/j.foodchem.2018.01.107. Epub 2018 Jan 30. PubMed PMID: 29478546. Precision Nutrition. All About Protein Powder. https://www.precisionnutrition.com/all-about-protein-powders Shankar, J.R. and G.K. Bansal, 2013. A study on health benefits of whey proteins. Int. J. Adv. Biotechnol. Res., 4: 15-19 Somaye, F., M.N. Marzieh and N. Lale, 2008. Single Cell Protein (SCP) production from UF cheese whey by Kluyveromyces marxianus. proceedings of the 18th National Congress on Food Technology, October 15-16, 2008, Mashhad.

Who got rich during the Gold Rush? But can the popular business narrative that “more millionaires were created by those who sold mining supplies than the diggers themselves” also apply to the growing functional snack category? Well…it seems the multinational food conglomerate behind iconic snack brands like Oreo and Sour Patch Kids is testing that theory. In exchange for shutting down its startup brand accelerators, Mondelez International has launched SnackFutures Ventures…that will invest in “disruptor” supply-side companies. And this new corporate venture capital arm has already invested in two startups…a cellular agriculture company focusing on cocoa and food technology company that utilizes ultrasonic energy to create minimally processed no-added sugar snacks. By supporting the “picks and shovels” that make functional snacks better, Mondelez International gets early insights into innovation that could result in future competitive advantages. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

Get the latest insights from the food science and technology community in the November 2024 episodes of the Omnivore podcast. Science and technology editor Julie Larson Bricher talks about Food Technology's 2024 Technology Trends Outlook and where the investments are being made in 2025. Liz Moskow, food futurist and founder of Saase, explores the latest … Continue reading EP 47: 2024 Tech Trends Outlook, Foodservice Trends, Explore Ag STEAM Camp →

Kate [一只海胆] and Prin 来聊食品安全，饮食，还有运动。Prin 是个 Food Scientist，Kate 是个运动爱好者。

Brent Charleton, President and CEO of Enwave Corporation, shared with Steve Darling from Proactive that the company has entered into a license agreement, equipment purchase agreement, and referral agreement with the Spanish National Centre for Food Technology and Safety (CNTA). CNTA is a private non-profit organization dedicated to enhancing the competitiveness and quality of the Spanish food sector. Under the terms of the agreement, CNTA will have research and development rights to use EnWave's proprietary Radiant Energy Vacuum (REV™) dehydration technology in collaboration with its current and future clients. Additionally, CNTA has purchased a 10kW REV™ machine, which will be featured in its state-of-the-art facility, providing a showcase for the technology's value. Charleton highlighted that CNTA has been a leader in the agri-food industry for over 40 years, working to improve sustainability, health, safety, and accessibility in food production. CNTA's network includes more than 500 associated companies, and the organization employs over 250 professionals. The partnership with EnWave is expected to drive innovation in food technology and contribute to the ongoing advancements in the agri-food sector. #proactiveinvestors #enwavecorporation #tsxv #enw #DehydrationTech #VacuumMicrowave #RoyaltyBusinessModel #BluechipClients #MilitaryContracts #FoodIndustryInnovation #ShelfStableRations #GlobalExpansion #USArmy #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

Fall into the intersection of science-meets-business in the September episodes of the Omnivore podcast. In an excerpt from a session that took place on the Business FIRST stage this past July during IFT FIRST: Annual Event and Expo, Food Technology's Kelly Hensel talks to a panel of industry experts about how to future-proof supply chains … Continue reading EP 44: Supply Chain Resiliency at IFT FIRST, Battling Food Waste Via Upcycling, A Tasty Tour of IFT FIRST Expo →

We are sitting having lunch with Diamondo, Leftheres and their extended family. Their daughter Eleni chats with us about many topics related to Ikaria and longevity. From the challenges we all face – access to healthy food and the rise of technology – to the simple (but not easy) challenges of slowing down and family… Continue reading 100NO 599: Ikaria’s Longevity Future – Food, technology, family & more The post 100NO 599: Ikaria’s Longevity Future – Food, technology, family & more appeared first on The Wellness Couch.

Most CPG companies are largely unready to handle the ingredient shortages, price hikes, and supply issues caused by climate change (and/or population growth) over the next decade. From staple crops to cash crops like cocoa and coffee, disruption from these factors won't happen everywhere at once…but the impact severity will only increase over time. Food technology innovations like precision fermentation and cellular agriculture present hopeful aid…that is if they survive the upcoming predicated market consolidation period. The problem was created when these food technology startups raised billions at the “tippy top” of market valuations, scaled up operations too quickly, and hit commercialization snags. So, the question remains: how long before traditional agricultural giants like Cargill just buy up all the struggling precision fermentation and cellular agriculture startups that own valuable IP…further strengthening market domination of whole commodity groups? FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

If you didn't get a chance to attend the world's leading food technology conference, we have you covered. In this episode we cover off on the coolest things we saw at the show and share interviews we had with some of food innovation's most interesting people.  00:00 – Our IFT Highlights26:26 – Interview 1, Corny Red Dye: Meghan Jacobs, Global Marketing Director, Givaudan33:29 – Interview 2, Shroom Boom: Linda May-Zhang, VP Science & Innovation, Blue California41:35 – Interview 3, Mango Bricks: Adeel Jawed, Business Development Manager, Ingredyum54:39 – Interview 4, Vertically Integrated Duck: Olivia Tucker, Director of Marketing, Maple Leaf Farms

Avocado seed powder to make snacks, fish waste skin for wound healing, and bioactive compounds made from brewer's spent grain – Claire Concannon visits a food lab at AUT turning food waste into wealth.  

Pippa speaks to consumer journalist Wendy Knowler about a body corporate who locked out a tenant because their landlord was behind in their levies. Wendy is also attending the Institute of Food Technology conference in Chicago and gives information on the latest food innovations, challenges, and trends. See omnystudio.com/listener for privacy information.

Learn from the brightest minds in food science in the July episode of the Omnivore podcast. Recruiter Moira McGrath shares her take on science of food career opportunities, culture fit, and the perils of job hopping. Christina Birke Rune discusses her work dispelling a myth about coffee's acidity and its origins. Futurist Tony Hunter explores … Continue reading EP 39: Career Insights from a Recruiter, Coffee Origin Myths, The Future of Food Technology →

Lahiru Jayakody, assistant professor in the School of Biological Sciences and the Fermentation Science Institute at SIU  explains 3-d printed cookies to Megan Lynch.

An event hosted by nature restoration charity Hometree next week will hear a warning that food technologies are likely to cause significant disruption to the meat and dairy industries. Changing Landscapes will take place next Thursday, 30th May at The Falls Hotel, Ennistymon, Co. Clare. Dustin Benton of Green Alliance will tell attendees that advancements in precision fermentation and cell culture mean that commodities like milk powder will soon be cheaper to produce synthetically than using liquid milk. The knock-on effect of this is a potential collapse in commodities markets, which could disproportionately affect the dairy-dependent Irish farming sector. Changing Landscapes will outline how those affected can get ahead of any such change and explore the opportunities that now exist for corporates and investors to help reposition Ireland as a truly green economy and an example of what's possible. The conference will also hear that marginal farm incomes could as much as double if landowners were paid the carbon value of the peat and trees on their land. It will examine the opportunities available to farmers and other landowners through global and national nature and climate funds, which are currently valued at €13 billion euro but are forecast to reach €1 trillion euro by 2050. In Ireland alone, €3bn euro has been earmarked for nature restoration and climate mitigation projects. Tom Popple, speaker and Hometree board member, said: "Interestingly, Ireland has a wonderful opportunity because it's already significantly diminished from the point of view of nature. Our forests are gone, and the ones we have recreated since are made up of non-native trees. When we think about nature depletion, we think of it being exotic and distant but that's because we've already destroyed our forests. This is what Brazil will look like in 100 years. We are the baseline, the worst-case scenario, so everything we can do is just hugely positive. And if you can do it here, you can do it anywhere in the world. It's such a wonderful opportunity to build a green economy, to export sustainability, to export climate impact." Dustin Benton, Policy Director at Green Alliance, who will also be speaking at the conference, said: "We need unprecedented levels of change. We've done a lot of analytical work in the UK, the lessons of which are broadly applicable to Ireland, and we probably need to see roughly 2% to 2.5% of land change from its current type of farming into either very low-input agriecological, organic-style farming or new natural habitats, like wetlands, mixed forestry and rare habitats like heath. We think this change can happen in ways that improve rural incomes, particularly in uplands that have less economically attractive farmland. With diet change, we can also see the UK cutting its net food imports by a third, and doing that at the same time as meeting its climate neutrality objectives and restoring the natural world." The conference will also hear from thought leader on climate finance, Cain Blythe, who has developed a pioneering mechanism to finance change through the world's first nature fintech platform, CreditNature. He said "There is now a new breed of investor who recognises that an investment in the recovery of nature is not only profitable, it can also have multiple benefits for society such as sustainable food production, clean water and sequestering of carbon. Impact funds are now forming in the UK and internationally that aim to help bridge the funding gap for nature and this offers significant opportunities and resources for land owners, communities and indigenous people to continue to be custodians of land." Changing Landscapes takes place next Thursday, May 30th in The Falls Hotel, Ennistymon, West Clare, with discounts available for land workers, students and NGOs. The full programme is available at hometree.ie/changinglandscapes.

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine. Taylor Quinn shares his experiences as he works to end hunger by providing low-cost, nutritious, and culturally relevant food to the lowest-income consumers. IFT's technical services … Continue reading EP 34: Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms →

Sharing is caring, right? I believe that commercial-scale precision fermentation facilities will be like data centers, which eventually became ubiquitous. And, like data centers, these commercial-scale precision fermentation facilities could one day be relied upon to make a vast array of vital products. But that future might hinge on how open or closed this food technology eventually becomes. Most precision fermentation startups are heavily funded by tech billionaires and venture capitalists. Why? Boilerplate “fight climate change” answers might be used publicly, but it's about betting on the potentially enormous upside that comes with market domination of whole commodity groups and categories. But it's those massive private investments that subsidize early deals that help overcome consumer adoption challenges around price. So, the debate over open-source food tech research is “complicated” and I'm sure global regulatory agencies will make it worse soon. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS LINKEDIN YOUTUBE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TWITTER INSTAGRAM ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FACEBOOK ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine. Renowned agrologist Robert Saik discusses the ways that science and technology are critical if food production is to meet the needs of a fast-growing global population. … Continue reading EP 33: Ag Futurist Robert Saik, Vickie Kloeris on NASA, @TheBlackFoodScientist Shares the Science →

Ann-Marie Dunne, Bakery Lecturer in the School of Culinary Arts and Food Technology in TU Dublin Grangegorman

Season 3 of the Flavour Talks podcast kicks off with flavourist Nigel John Murphy.  Nigel began his career over 40 years ago, after graduating in Food Technology, he began creating seasonings with a particular focus on learning the flavour of herbs and spices, progressing to join the largest seasoning house in the UK. Encouraged and taught by leading names in the industry and through several joint ventures, this culminated in the creation of the Quintessence range of seasonings. This success led to a position with IFF.  After global positions as senior flavourist, several roles were developed for Symrise, Griffiths, Kerry and Mane, creating a huge range of expertise in all areas of savoury. He retired after 5 years as Head of Savoury Creation for Givaudan in Singapore. Originally from Leicester, Nigel is married, with 2 children and 5 grandchildren. Host: Andrea Albertino & Seán Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠⁠British Society of Flavourists⁠

In this episode of Omnivore, Food Technology's editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue. Angela Dodd, founder of Females in Food, shares her passion for the work of accelerating the careers of women in the food community. FDA's Adam Friedlander and IFT's Blake … Continue reading EP 28: FDA Talks Traceability, Part 2, Achieving Gender Equity →

In this episode of Omnivore, Food Technology's editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue. Darren Seifer offers a data-based analysis of what food and beverage companies should expect to see from consumers in 2024. Journalists Dale Buss and Kayt Sukel share their insights … Continue reading EP 27: What Consumers Want 2024, Reaching Net Zero, Blue Nalu's Lou Cooperhouse on Innovation →

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated … Continue reading EP 26: The Art of Science Communication, Josh Tetrick on Cultivated Meat, IFT FIRST Pitch Competition Winner, Disruption in the Backseat →

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Dr. Elizabeth Rieke sheds light on how regenerative agriculture practices and new DNA technologies can improve soil health and help the agriculture sector reach net zero Scope 3 emissions. We have a chat … Continue reading EP 25: Regenerative Ag, Food Safety Change Agent, Inside the Genomics Institute →

This episode of Omnivore features all-new conversations on timely topics with leading food scientists and experts taken from the pages of the November 2023 issue of Food Technology magazine. Fereidoon Shahidi, professor at Memorial University of Newfoundland and recipient of the 2023 IFT Lifetime Achievement Award in honor of Nicolas Appert, discusses the importance of … Continue reading EP 24: IFT Appert Award Winner Fereidoon Shahidi on Food Waste; FDA on the Food Traceability Rule →

Embark on a culinary journey with "The Unseen Chef: AI in Cooking and Food Preparation" episode. Explore the fascinating intersection of artificial intelligence and the culinary arts. From AI-generated recipes to smart kitchen gadgets, discover how technology is revolutionizing the way we cook, eat, and experience food. Whether you're a foodie or a tech enthusiast, this episode serves up a delightful blend of innovation and tradition in the world of gastronomy.----------Resources used in this episode:Can ChatGPT generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns? [Link to the paper]Design in Everyday Cooking: Challenges for Assisting with Menu Planning and Food Preparation [Link to the paper]AI-Driven Meal Planning in the FoodTech Industry: A Reinforcement Learning Approach [Link to the paper]Ensuring Food Security Through Meal Optimization [Link to the paper]Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda [Link to the paper]Robots, Artificial Intelligence, and Service Automation in Restaurants [Link to the paper]Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers' Evaluations of Packaged Food Products and Restaurant Menu Items [Link to the paper]I'll Have What She's Having: Effects of Social Influence and Body Type on the Food Choices of Others [Link to the paper]Impact of Artificial Intelligence and Machine Learning in the Food Industry: A Survey [Link to the paper]Support the Show.Keep AI insights flowing – become a supporter of the show!Click the link for details

One of the most challenging things in the ‘food and beverage technology' umbrella is the different terminology we use to define tech and the different segments within our industry. How do you define SMB vs. Enterprise? Casual vs. Full Service? What are the functions, features and applications within back-office technologies? As you seek or sell technology, understanding these definitions is key to making choices. Accelerate host Rob Grimes says emerging technology creates further complexity. “Operations Technology, Infrastructure, Food Technology, Equipment Technology, and Experiential Technology are 5 major areas to focus on when considering the future.” If you want to hear Rob's breakdown of some of these terms within the industry and find out what questions to ask when talking about technology, tune in to this episode of Accelerate.

This week's categories include: Food, Technology, Phobias, Dinosaurs, and Movies…ALL FOR KIDS!!! ADVERTISE ON OUR SHOW!! Email us at triviaforkidspodcast@gmail.com or https://www.podbean.com/triviaforkidspodcast Please follow us on Instagram and Facebook @triviaforkidspodast https://www.patreon.com/triviaforkids610 If you have a question or category idea, please email us at triviaforkidspodcast@gmail.com.  Include a picture and your Instagram handle for a social media shout out as well! Want to do trivia live?? Email us!! 

Today I'm talking with the legendary Bruce Barry about how to increase your healthspan and age well. If you want to learn the secrets of feeling your best at every stage of life, you'll be inspired by this 72 year old water sports athlete and local legend.Professionally Bruce has a degree in Food Technology and is a 50 year veteran of the food industry with leadership positions in food safety, product development, and labeling where he also performed a leadership role in industry trade associations and academics. During his career, Bruce has authored multiple food safety studies and publications, has interfaced with regulatory agencies, and has been a frequent speaker at industry events.Personally, Bruce is a 72-year-old endurance athlete with decades of experience in surfing, sailing, windsurfing, and standup paddle where he is a frequent podium winner for both age group and open events. His professional and personal interests have given him a unique ability to blend science with the art of performance related living and he writes, speaks, and teaches on holistic and ancestral health with the goal of improving the understanding of the difference between lifespan and healthspan.Connect with Bruce:You can contact Bruce by email at: bbarry6186@aol.comProducts Mentioned:Primal KitchenCronometer (this is Jeannie's affiliate link)Also mentioned:Darin Olien, Fatal ConveniencesVitamin D – If you'd like a recommendation for a high quality Vit. D3 supplement, DM me and I can send you one. Dosage should be determined depending on your levels, so I recommend asking your doctor to test your Vit. D level.References:Adipose Tissue as a Site of Toxin Accumulation Is early-onset cancer an emerging global epidemic? Current evidence and future implicationsDisclaimer:This podcast and website represents the opinions of Jeannie Oliver and her guests to the show and website. The content here should not be taken as medical advice. The content here is for informational and entertainment purposes only, and because you are unique, please consult your healthcare professional with any medical questions.This website or podcast should not be used in any legal capacity whatsoever, including but not limited to establishing “standard of care” in a legal sense or as a basis for expert witness testimony. No guarantee is given regarding the accuracy of any statements or opinions made on the podcast or website.In no way does listening, reading, emailing or interacting on social media with our content establish a doctor-patient relationship.Privacy is of utmost importance to us. All people, places, and scenarios mentioned in the podcast have been changed to protect patient/client confidentiality.Views and opinions expressed in this podcast are our own and do not represent that of our employers. While we make every effort to ensure that the information we are sharing is accurate, we welcome any comments, suggestions, or correction of errors. Interested in working with Jeannie? Schedule a 30-minute Coffee

Join host Jennifer Kulzer, Director of Global Digital Experience, and guest Julie Anna Potts, the President and CEO of the North American Meat Institute (NAMI) as they discuss the current state of the Meat & Poultry industry. Learn how NAMI supports meat and poultry processors with current and upcoming challenges facing the industry in this NEW! episode of “A Fresh Perspective Podcast”.

Jennifer Stojkovic is a General Partner at Joyful Ventures, an early-stage VC fund focused on disrupting the $1.4 trillion meat and dairy industry with sustainable protein. She's also the founder of Vegan Women Summit (VWS), a platform of over 60,000 women professionals in the future of food, and author of the award-winning book, The Future of Food is Female. Prior to her career in food technology, Jennifer built her career in Silicon Valley under Ron Conway, Founder of SV Angel, and worked with the world's largest tech companies including Google, Meta, and Microsoft.

In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico. She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing efforts to improve quality through breeding programs.

In this episode of "A Fresh Perspective" Food News Podcast, we learn how Corbion's nature-derived antioxidant portfolio is well-suited for label-conscious consumers and manufacturers. Join host Jenni Kulzer, Director of Global Digital Experience, as she speaks with Amber Beckett, Senior Business Development Manager and Savory & Global Product Manager, with Corbion. They will discuss the millennial generation and their impact on buying power and the importance of sustainability and clean labels when buying.

(2:00) - Honey, the 3D print-I mean, dessert-is ready!This episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn about how additive manufacturing is being leveraged for industry 4.0!

Jennifer Stojkovic is a General Partner at Joyful Ventures, an early-stage VC fund focused on disrupting the $1.4 trillion meat and dairy industry with sustainable protein. She's also the founder of Vegan Women Summit (VWS), a platform of over 60,000 women professionals in the future of food, and author of the award-winning book, The Future of Food is Female. Prior to her career in food technology, Jennifer built her career in Silicon Valley under Ron Conway, Founder of SV Angel, and worked with the world's largest tech companies including Google, Meta, and Microsoft.

Anna and Amber are keeping the festive mood alive this week with a wine and cheese platter for your ears, and boy howdy, is it a silly one... and we weren't even drinking! Learn about the world's oldest wine gunk and the many (many!) sizes of wine bottles, and then we'll discuss the difference between wine and "wine," and nibble on some stories about very, very aged cheese.Old Wine: An ancient timeline for great old wine (Snooth)Guide to Wine Bottle Sizes (Wine Folly)You Can (Probably) Still Drink the World's Oldest Bottle of Wine (Gastro Obscura)Columella's De Re RusticaDrinks in Ancient Rome (Facts and Details [no, really])The Wild Ancient Greek Drinking Game That Required Throwing Wine (Gastro Obscura)A History of Wine in America (UC Press eBooks)World's Earliest Wine (Archaeology)Early Neolithic wine of Georgia in the South Caucasus (PNAS)The Wonders That Were Jiahu: The World's Earliest Fermented Beverage (Penn Museum)Chateau Jiahu (Dogfish Head Brewery)Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units (The Journal of Food Technology in Africa)The Origin of Wine (Scientific American)2,200-Year-Old ‘Rice Wine' Found in China (SciNews)Ancient wine discovered in Chinese tomb (CBC)Ancient wine found in China (BBC)Sake Isn't a Rice Wine, and Four Other Myths Dispelled (Eater)Since 1700, Wine Glasses Have Gotten 7 Times Bigger (Gastro Obscura)