Food Forward: Nourishing the World

In this enlightening episode of Food Forward, we delve into the world of alternative proteins. As the global demand for sustainable and ethical food sources grows, alternative proteins have emerged as a promising solution. From plant-based meats to lab-grown seafood, we'll explore the innovations driving this food revolution. Join us as we discuss the environmental, health, and ethical implications of these new protein sources and hear from industry experts about the challenges and opportunities ahead. Discover how alternative proteins are not just a trend, but a movement towards a more sustainable and nourishing future.

In this episode, we dive deep into a personal journey of resilience and adaptation as our host shares their story of living with diabetes. Discover the transformative power of mindful eating and the steps taken to embrace a healthier lifestyle. Plus, we're joined by Colleen Zammer from Bay State Milling, unveiling a game-changer for diabetics: a new glycemic-friendly flour. Tune in for an episode that's both heartfelt and groundbreaking, as we explore the nexus of health, food, and innovation.

Join us for a Food Forward conversation that dives deep into the future of food! We'll be talking to two inspiring entrepreneurs who are shaking up the food industry with sustainable and innovative solutions. First, we'll meet Henry Lovejoy, co-founder of Freshe, a company bringing sustainable tinned fish to the US. Then, we'll chat with Kristie Middleton, co-founder of Rebellyous, a company manufacturing plant-based chicken that's so delicious, you won't believe it's not the real thing! Get ready to explore how these trailblazers are changing the way we eat and nourishing the world, one bite at a time.

In this tantalizing episode of Food Forward, join us as we dive into the world of flavors and health. Our special guest, Stephen Parker, executive chef of the renowned Black Tap, discusses their exciting partnership with McCormick Spices, blending taste and tradition in innovative ways. Dr. Deb Kennedy, an expert in nutrition, enlightens us on the transformative power of healthy eating. Plus, Meg Bluth, senior director of insights at the Brightfield Group, reveals intriguing findings on what young consumers seek out on food labels. Get ready for a flavorful exploration of how what we eat shapes our health and lifestyle!

Tune in as we delve into the burgeoning world of non-alcoholic spirits, exploring how modern distillation techniques are crafting beverages that rival their alcoholic counterparts in taste and complexity. But that's not all! We'll also uncover the transformative role of Artificial Intelligence in the food industry. From crafting personalized recipes to predicting culinary trends, discover how AI is reshaping our dining experiences. Join us for a journey of taste and technology!

In this thought-provoking episode of our radio show, we delve into the evolving landscape of food choices and sustainability. Join us as we welcome two distinguished guests, each championing a unique approach to our diets and food production. Lori Amos, the driving force behind the 'Eat Differently' campaign, shares her insights on the benefits and impacts of adopting a vegan lifestyle, highlighting the environmental and health advantages of plant-based eating. On the other side of the table, we have Corwin Heatwole, founder and CEO of Farmer Focus, who is redefining the organic poultry industry. Corwin discusses the importance of supporting family farmers, ethical farming practices, and how organic poultry fits into the broader picture of sustainable food systems. Together, we'll explore the challenges, opportunities, and future trends in our food choices, offering a balanced perspective on how what we eat shapes our world. Tune in for a compelling conversation about the future of food.

In this thought-provoking episode of our radio show, we delve into the evolving landscape of food choices and sustainability. Join us as we welcome two distinguished guests, each championing a unique approach to our diets and food production. Lori Amos, the driving force behind the 'Eat Differently' campaign, shares her insights on the benefits and impacts of adopting a vegan lifestyle, highlighting the environmental and health advantages of plant-based eating. On the other side of the table, we have Corwin Heatwole, founder and CEO of Farmer Focus, who is redefining the organic poultry industry. Corwin discusses the importance of supporting family farmers, ethical farming practices, and how organic poultry fits into the broader picture of sustainable food systems. Together, we'll explore the challenges, opportunities, and future trends in our food choices, offering a balanced perspective on how what we eat shapes our world. Tune in for a compelling conversation about the future of food.

An enlightening episode that promises to reshape your views on nutrition and sustainability. Join us as we welcome two trailblazing guests, Aleh Manchuliantsau, Founder and CEO of Planetarians, and Dotsie Bausch, founder of Switch4Good. Aleh Manchuliantsau is at the forefront of sustainable food innovation, with Planetarians transforming by-products into nutrient-rich food ingredients. Discover how his groundbreaking approach is not only nourishing but also caring for our planet by reducing food waste and promoting sustainable practices. Meanwhile, Dotsie Bausch, an Olympic medalist turned nutrition activist, is challenging the status quo with Switch4Good. Her organization fights against big dairy companies, advocating for plant-based alternatives that benefit both personal health and the environment. Learn about the impact of dairy on health and the planet, and explore the power of plant-based living

We dive deep into the fascinating world of fermentation. Discover the age-old art of creating kombucha, a bubbly probiotic-rich drink, and learn about the cutting-edge advancements in precision fermentation. From traditional methods to modern innovations, we'll explore how fermentation is reshaping our food landscape, offering healthier, sustainable, and flavorful options. Tune in to uncover the science, benefits, and future of fermented foods!

Tips on healthy holiday eating

In the next enlightening episode of Food Forward: Nourishing the World, we delve into the evolving relationship between consumers, food labels, and the powerful concept of food as medicine. Join us as we host two distinguished guests, Meg Bluth from the Brightfield Group and Dr. Deb Kennedy, who bring their unique insights to these critical aspects of our food choices and health. Meg Bluth, a leading expert from the Brightfield Group, will shed light on the latest trends and research findings about what today's shoppers prioritize on food labels. In an era where consumers are increasingly conscious about what goes into their bodies, understanding these preferences is crucial for anyone interested in the future of food. Meg will discuss how transparency, ingredient sourcing, and nutritional information are playing pivotal roles in shaping buying habits. She'll also explore the growing demand for organic, non-GMO, and locally sourced products, and how these trends are influencing the food industry. Switching gears to the intersection of nutrition and health, we welcome Dr. Deb Kennedy, an advocate of the 'food as medicine' movement. Dr. Kennedy will discuss how our daily food choices can significantly impact our health and well-being. She'll provide insights into how certain foods can prevent, manage, or even reverse specific health conditions. Expect to learn about the science behind superfoods, the importance of a balanced diet, and how to make food choices that support long-term health. This episode is a must-listen for anyone interested in the future of food, health, and wellness. Whether you're a consumer looking to make informed choices, a food industry professional, or simply someone interested in the transformative power of food, join us for a conversation that promises to be both informative and inspiring. Tune in to Food Forward: Nourishing the World and be part of the journey towards a healthier, more informed world of food consumption and production.

In the upcoming episode of Food Forward, we explore innovative solutions to global food challenges with two trailblazing entrepreneurs who are reshaping the future of sustainable dining. First, we meet with Connor Harbison, the founder of Atlas Urban Farms, whose company is pioneering the integration of vertical farms directly into restaurant spaces. Connor will discuss how vertical farming technology allows restaurants to grow fresh produce on-site, drastically reducing food miles and providing diners with peak freshness. We'll delve into the technicalities of installing these farms in varied restaurant settings and the environmental and economic benefits they bring. Next, we'll be joined by Yonatan Gola, CEO of Brevel, an Israeli startup at the forefront of the alternative protein movement. Yonatan will share insights into how Brevel harnesses the power of microalgae to create nutritious and sustainable protein alternatives. He will explain the process of cultivating algae at scale and its potential impact on food security and environmental sustainability. Yonatan will also discuss the culinary possibilities of algae-based proteins and their reception in the global market. Tune in for a thought-provoking discussion on how Atlas Urban Farms and Brevel are contributing to a greener planet and a more sustainable food system. We'll learn about the challenges they've overcome, the impact of their work on local and global scales, and their vision for the future of food. Join us on Food Forward as we delve into these cutting-edge developments that are not just feeding the world, but nourishing it with innovation and responsibility.

In the latest episode of Food Forward: Nourishing the World, we embark on a delectable journey into the heart of one of the world's most cherished indulgences: chocolate. This episode promises to be a treat for both your ears and your taste buds as we delve deep into the art, science, and innovation behind chocolate-making. Our first stop is sunny Florida, where we meet a pair of artisan chocolate makers who are keeping the age-old traditions of chocolate-making alive. With a passion for quality and authenticity, these chocolatiers take us through the meticulous process of crafting chocolate from bean to bar. They share the secrets behind selecting the finest cocoa beans, the art of roasting to perfection, and the delicate balance of ingredients that go into making a bar of chocolate that's nothing short of a masterpiece. As we explore their workshop, we gain insights into the dedication and craftsmanship that goes into every batch, ensuring that each piece offers a taste of pure, unadulterated bliss. But the world of chocolate isn't just about tradition. It's also about innovation and pushing boundaries. And that's precisely where our next segment takes us. Crossing the Atlantic, we land in the bustling city of London to meet two trailblazing entrepreneurs who are redefining the very essence of chocolate. Their mission? Creating delectable chocolate without using cocoa beans. At first, it might sound like an impossible feat, but as we delve into their story, we discover the magic of science, sustainability, and sheer ingenuity. These innovators walk us through their groundbreaking process, revealing how they've managed to capture the essence and flavor of chocolate without relying on its primary ingredient. It's a testament to the endless possibilities that arise when passion meets innovation. The Wonderful World of Chocolate is more than just an exploration of a beloved treat. It's a celebration of the people behind the scenes who pour their heart and soul into creating moments of joy for chocolate lovers worldwide. Whether it's honoring age-old traditions or pioneering new methods, this episode shines a spotlight on the dedication, creativity, and resilience of those in the chocolate industry. So, whether you're a die-hard chocophile or just someone with a sweet tooth, this episode promises to offer a fresh perspective on a familiar favorite. Join us as we journey through cocoa plantations, bustling workshops, and state-of-the-art labs, unraveling the stories, processes, and people that make the world of chocolate so wonderfully diverse and delightful.

Food waste is a huge problem, with up to 40% of food in the U.S. going uneaten. This episode looks at innovative solutions to cut down on waste, from apps connecting stores with discounted near-expired foods to in-home composting appliances that keep scraps out of landfills. We talk with Flashfoods, which partners with grocers to sell items close to expiration at deep discounts, and Lomi, maker of a countertop composting machine that turns food scraps intousable compost. Tune in to learn how technology and creative thinking are helping maximize the use of the food we produce.

In this episode of Food Forward: Nourishing the World, we bring together a trio of visionaries shaping the future of food. Dive into the delicious world of Long Table Pancakes with Sam Taylor, and learn how he's revolutionizing the morning staple. Then, unravel the secrets of plant science with Frank Jaksch of Ayana Bio as he discusses breakthroughs in biotech for a healthier planet. Finally, get inspired by Katie Cantrell from Greener by Default, who will share innovative sustainable practices reshaping the industry. Join us as we explore the intersection of taste, technology, and sustainability.

Dive into a world where culinary innovation meets sustainability in this tantalizing episode of Food Forward. First, we journey into the heart of Popadelics, where the humble shiitake mushroom is transformed into a snack sensation that's both delicious and eco-friendly. Then, we delve into the luxurious world of caviar, but with a twist. Zeroe Caviar is redefining this gourmet delicacy, offering a vegan alternative that's as sumptuous as it is sustainable. And for those with a penchant for the avant-garde, we explore the mesmerizing realm of molecular gastronomy, showcasing how science and artistry come together to create dishes that are not only visually stunning but also burst with flavor. Join us as we celebrate the trailblazers pushing the boundaries of what's possible in the culinary world.

Demand for natural and organic food and beverages is higher than ever — Natural Products Expo East makes sure you have the goods to deliver. As the East Coast’s largest marketplace of emerging natural and organic brands, this is where you’ll find the freshest ideas to satisfy your conscious customers’ cleaner, greener appetites. Whether you’re in retail, food service, health and wellness or beyond, join us and let our all-new personalized experiences help you zero in on your next bestsellers. New co-located event for 2023: The Innovation Experience, an immersive learning environment where buyers, brands and investors can explore companies using unique ingredients, cutting-edge manufacturing processes, groundbreaking sustainability solutions and inventive business models to develop roadmaps for purposeful innovation.

In this riveting episode of 'Food Forward: Nourishing the World,' we venture into the dynamic realm of food innovation. As the culinary landscape evolves, so does our understanding of what nourishment truly means. Our guests, Shannon Falconer and Fred Benenson, are at the forefront of this transformation. Shannon, the mastermind behind BioCraft, is redefining pet nutrition, ensuring our furry companions receive meals as wholesome as ours. Her approach to pet food is not just about sustenance, but about holistic well-being, emphasizing the bond between pets and their owners. On the other hand, Fred, with his ingenious creation, Breadwinner, is revolutionizing the age-old art of bread-making. He brings technology and tradition together, ensuring that our sourdough starters are always at their prime, enhancing both flavor and nutrition. Together, they represent the future of food—a future where innovation meets tradition, and where every meal, be it for us or our pets, is a testament to progress and passion. Join us as we explore these groundbreaking ventures and discover how they're shaping a new era of culinary excellence.

In this eye-opening episode of Food Forward: Nourishing the World, we delve into the fascinating world of alternative proteins. Join host [Your Name] and special guests Amos Gollan of Chunk Foods, Oliver Zahn of Climax Foods, and Kim Le of Prime Roots, as they explore the innovations shaping our plates and the planet. From plant-based meats to fungi delicacies, discover how these trailblazers are redefining protein and paving the way for a sustainable future.

In our inaugural episode, we look at future food trends and how they will impact our lives. Those trends include sustainability, food waste, native proteins, smart kitchens, indoor gardening, and more. Which of these will be a hit, and which will be a miss? Our experts are Michael Wolf, publisher of The Spoon; Oliver Zahn, Founder and CEO of Climax Foods, and Jen Stojkovic, founder of the Vegan Women’s Summit as well as tech innovator, and investor and more. Also, we will talk about the goals of the show and preview coming episodes.