EP 46: Making Bean Flour More Functional, AI in Product Development, Healthy Indulgences with Cookies

You’ll get the latest food system knowledge and know-how from a stellar line-up of expert guests in the October episodes of the Omnivore podcast.

Iris Joye and Navneet talk about their research at the University of Guelph, where they are working to make bean flour into a more versatile, functional ingredient for formulating gluten-free foods. Rachel Zemser, founder and principal at A La Carte Connections, shares her experiences working with AI to enhance the product development process and its potential impact on the work of food scientists. Shica Little discusses trends in the cookie category and her brand’s plant-based treats.

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