banner

There is a huge global movement of consumers seeking alternative protein options well beyond the vegetarian/vegan niche. While bean burgers and tofu have been popular for decades, the market for novel innovations from nut milks to cellular agriculture is on fire. This IFTNEXT Food Disruption podcast brings together experts from three different sectors to discuss the current and future state of the rapidly changing landscape in alternative proteins. We’ll discuss plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.

Guests:

Andrew Ive

Andrew Ive, Founder and GP of Big Idea Ventures and New Protein Fund, founded Big Idea Ventures created to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Andrew has invested in more early stage / pre-seed food companies than any other investor worldwide. Andrew serves on the Advisory Board for Tufts Nutrition Council, is a Friedman School Entrepreneurship Advisor, and served on the Small Business Council Board of the Department of Trade and Industry, advising the UK Government on entrepreneurship and high growth companies. He is a Harvard Business School graduate and Procter & Gamble brand management trained.

Lou Cooperhouse

Lou Cooperhouse, President and CEO of Blue Nalu, is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry. Lou has considerable expertise in food safety and quality assurance systems, and has provide leadership at numerous FDA and USDA-inspected operations throughout his career, and has conducted third-party audits of dozens of food companies throughout the nation. He received an MS in Food Science and a BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.

Julie Mann

Julie Mann, Global Protein Program Manager at Ingredion, Inc., leads Ingredion’s Global Plant Protein Program. Her personal and professional passion for plant protein, health and nutrition, food safety, the environment/planet, and animal welfare drive all motivations. Her professional role is essential to Ingredion’s future in plant protein and pulses, and has established strategy, and driven alignment with key stakeholders across regions. She spent 20 years of her career at The Hershey Company, where she led and drove plant protein functional and nutritional understanding, technical development, and application into new snacking opportunities, as driven by consumer desires. Julie has earned her Master’s Degree from Drexel University in Food Science and Nutrition, and holds a Bachelor’s in Food Science from Pennsylvania State University. She holds 5 US Patents, with 1 additional patent pending approval.

Host:

Teegarden

Matt Teegarden, PhD, recently completed his PhD in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNEXT Food Disruptors podcast.

More from IFTNEXT right arrow

Chocolate-based ‘ink’ allows 3-D printing at room temperature

A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.

Enzymatic bioprocess may produce tagatose economically

While tagatose has many advantages for use as a sweetener in formulated food and drink products, its cost of production has hindered its application. But that may change thanks to research from Tufts University.

Genomic analysis results in more rapid breeding of disease-resistant beans

New developments in plant breeding techniques show promise in being able to breed disease-resistant bean varieties quickly and selectively than what is currently available.

Insights into sensing sour taste

Sour is one of the five basic tastes that humans can detect, and researchers from the University of Southern California have identified a sour taste receptor that sheds light on how sour taste is sensed.

More from IFT right arrow

2019 Food Technology Subject and Author Indexes

The 2019 Food Technology Subject & Author Indexes are guides to content published in the magazine during calendar year 2019.

Diet Hopping

Consumers are experimenting with multiple different diet plans rather than choosing one and sticking with it.

Sensory evaluation of specialty oranges; Europe leads in organic launches

News about food science research, food companies, food regulations, and consumer/marketplace trends

The Dairy Chronicles

Dairy experts at the University of Wisconsin–Madison’s Center for Dairy Research explain why cow’s milk is a near-perfect beverage and perhaps the most versatile ingredient.

Latest News right arrow

Consumers believe ag-tech is needed, but many don’t want it

Technology in agriculture (ag-tech) is how we'll feed a growing population, make farming more sustainable, and improve the lives of farm animals, say 85% of the 3,000 participants in Cargill's new three-continent consumer survey.

Moderate alcohol consumption may increase cancer risk

A study published in the journal Cancer suggests that even moderate alcohol consumption may increase the risk for cancer.

Mintel announces food, drink trends for 2020

Mintel has announced three key trends that will shape the global food, drink, and foodservice industries over the next 10 years.

Snacks may help children increase fruit, veggie and protein intake

A study published in the Journal of the Academy of Nutrition and Dietetics suggests that children who eat between meals may be getting fruits and other elements of a healthy diet that they would not otherwise eat.

Scientists map 99% of sugarcane genome

An international group of researchers led by Brazilian scientists has assembled the most complete genome sequence of commercial sugarcane.