Omnivore

Bryant Williams, founder of Nurtured Nuts, discusses how gene-editing technology could transform peanut allergy prevention and expand safe food choices for millions of consumers. Nurtured Nuts is commercializing the world’s first allergen-less peanut butter developed using advanced CRISPR technology. AgriNetica is the developer and owner of the technology underlying the hypoallergenic peanuts. Also in this episode, a special segment from IFT FIRST’s Hot Topic Studio on snealing (i.e., blending meals and snacks into mini, functional eating occasions) and how brands are responding to consumer demand with nutrient-dense, portable, satiety-boosting products in traditional daypart categories. Plus: This episode of Omnivore is brought to you by RTI International, an independent scientific research institute dedicated to improving the human condition. Discover more at RTI.org/food-innovation.

Food and beverage reformulation is becoming increasingly complex as companies respond to regulatory pressures, shifting consumer expectations, and ingredient and cost challenges. In this episode of Omnivore Presents: SciDish, experts explore how consumer insights, technical considerations, communication, and AI-enabled tools can help companies navigate reformulation more effectively. Plus: This episode of Omnivore is brought to you by RTI International, an independent scientific research institute dedicated to improving the human condition. Discover more at RTI.org/food-innovation.

In this episode of Omnivore, development chef, food writer, and science communicator Anthony Warner—better known as The Angry Chef— explores how the modern food system has dramatically reduced famine and improved food security, why history offers important lessons for the future, and what it will really take to feed nearly 10 billion people—well. What forces will truly shape the food system over the next decade—and which trends are simply noise? In this episode’s second segment recorded live at the IFT FIRST Hot Topics Studio, futurist Mike Lee joins the conversation to take a long-arc strategic view of the structural shifts already reshaping food innovation and business strategy. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we’re exploring Artificial Intelligence in Food Science and Nutrition: Applications in Academia and Industry, sponsored by IFT Scientific Journals. Moderating the discussion is Richard Hartel, editor in chief of the Journal of Food Science and professor at the University of Wisconsin–Madison. He’s joined by Chang Chen, assistant professor at Cornell University and editorial board member of Comprehensive Reviews in Food Science and Food Safety, and James Kennedy, computational science discipline lead at Mars. Drawing on perspectives from both academia and industry, their discussion explores the opportunities, challenges, and future applications of AI that could shape the next generation of food innovation. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

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