EP 59: Building a Better Food Ecosystem, Inside Aseptic Processing, GRAS Reform
Description
Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the planet. Consulting food scientist Rick Stier explains the historical significance and the science behind aseptically processed foods, beverages, equipment, and packaging—and why this processing technique has stood the test of time. Food safety and regulatory expert Steven Gendel talks about how the GRAS process really works, what’s driving calls for reform, and what a more transparent system might look like.
Plus: This episode of Omnivore is brought to you by IFT FIRST—where the future of food takes shape. Join thousands of changemakers and innovators at Chicago’s McCormick Place, July 13-16, 2025, for the food industry’s can’t-miss event of the year. Secure your spot at iftevent.org.
United States
