A food scientist, a chef, and a food product developer discuss what's in your food, why it's in your food, and why that matters
SE2 E08 Where do new product ideas come from?
An introduction to how companies (often) come up with new products to launch. The crew discusses the innovation pipeline, a bunch of boring processes, and some more fun ways new products come to market.
This week's guest is Imaide Steverango, the R&D Manager for NutureLife, a meal delivery company for kids.
S2 E07 Undeclared! The hidden ingredients not on the label
Food processing aids do not need to be declared on a label according to the FDA. In this episode we talk about what they are, how they are used, and why they don't need to be declared. It's not as boring as it sounds! Plus we talk about insects!
The actual language on processing aids from the CFR
Don't read this link until after you've eaten
S2 E06 MSG for you, UMAMI!
We crave "umami", the fifth taste. Every global cuisine has a source of umami, yet MSG, monosodium glutamate, is seen as a villain in packaged food. Join as as we discuss MSG, the flavor of Umami, and glutamic acid, which as glutamate is responsible for the delicious flavor that makes everything taste better!
This American Life Episode about the letter that gave birth to Chinese Restaurant Syndrome
Colgate Magazine's Overview of the Chinese Restaurant Syndrome Letter/Possible Hoax
Redefining Chinese Restaurant Syndrome in the NY Times
Umami Map of World Cuisine
Fermented Locust Beans
S2 E05 Gums: the low percentage ingredient with outsized impact
Why do packaged foods need added gums when the food you make at home never does? Join us as we talk about how gums (also known as hydrocolloids) end up in your food and for what purpose.
Guest Lela Squire
FDA Regulations on Gums
Recent Carageenan Study
S2 E04 Upcycling: A grandma-approved approach to the food waste crisis
Have you heard about Upcycling? Join us for a crash course in all things food waste. In this episode we talk with Caroline Cotto, the cofounder and COO of Renewal Mill, an ingredient, mix, and cookie company that is taking a new approach to the circular food economy. Caroline goes deep into the issues of food waste and how Renewal Mill, and the new Upcycled Food Association, are bringing attention and money into the food renewal space.
Upcycled Food Association
RePurpose Global, for plastic offsets
S2 E03 The less processed side of plant-based meats
In this episode we chat with Kristine Sanschagrin, Vice President of Strategic Sourcing & Sales at Atlast , a company making minimally processed meat analogues with mycelium from mushrooms. We get deep into plant-based meat substitutes that don't try too hard to be exactly like meat.
Love Label Reading
I have taken what I have learned and apply it every time I look at labels. I look forward to the next season and what you will be teaching us. What a great team here.
Well made, entertaining, and informative
I learned so much about food science listening to this podcast. It’s great to learn about the challenges of meeting current demands and trends from customers and consumers. Made me understand a lot about some of the food options and their labelling
So informative! There is so much misinformation out there on food, especially in the wellness space. Linsey and her rotating cast of experts are so knowledgeable and informative while also being entertaining! Highly recommend for anyone interested in packaged foods!!