Upcycled Food: the Climate Solution Sitting in Your Trash with Emily Lafferty and Amanda Oenbring What if the future of food isn’t about creating more, but wasting less? In this episode of The Drip , we sit down with Amanda Oenbring , CEO of the Upcycled Food Association , and Emily Lafferty , Director of Supply Chain at Seven Sundays , a breakfast brand rewriting the rules of what ends up on your plate. Together, they’re part of a movement turning food system “waste” into something far more val...
May 07, 2025•21 min•Ep. 63
Laura Lampa is a scientist turned communicator and the founder and CEO of LML StoryLab Consulting . She translates complex scientific concepts into compelling narratives that resonate with wider audiences. On this episode of The Drip , Laura outlines why some groundbreaking scientific innovations struggle to capture public attention and how the art of storytelling can be the key to bridging this critical gap. In this episode, you’ll hear about: Key principles for translating science into stories...
Apr 22, 2025•24 min•Ep. 62
Ali Alwattari from Kraton Corporation has been working in product innovation for over 33 years, spanning industries from consumer goods to biotechnology and energy. His passion lies in integrating the human dimension and storytelling into scientific work, accelerating innovation and tackling challenges from the lab to the market. He joins The Drip to share his creative process and reflect on the unique products he's developed over his career. In this episode, you’ll hear about: How phenomena lik...
Mar 11, 2025•38 min•Ep. 61
Anđela Martinović holds a PhD in Food Systems from the University of Milan, specializing in probiotics and gut health. As a co-founder and program development coordinator at epiSTEMe Hub , she advances science, innovation, and technology with a focus on Montenegro. Angela joins The Drip to explore the complexities of probiotics, from production to their journey in the human GI system, and the role multidisciplinary research plays in this field. In this episode, you’ll hear about: Definition of p...
Feb 25, 2025•28 min•Ep. 60
Abigail Thiel is a Food Scientist and YouTuber of ‘ Abbey the Food Scientist ’. She is a postdoctoral researcher at Wageningen University in the Netherlands, focusing on food quality and design, with a particular interest in ice cream microstructure, healthier fat alternatives, and sustainable food production. She joins The Drip to delve into the fascinating world of ice cream science, from its microstructure to the intricacies of creating healthier and more sustainable sweet treats. In this epi...
Feb 12, 2025•19 min•Ep. 59
Rachel Zemser from A La Carte Connections is a lifelong food scientist and consultant, dedicated to helping companies formulate and develop innovative food products. She is the author of "The Food Business Toolkit for Entrepreneurs" and holds degrees in food science from the University of Massachusetts Amherst and the University of Illinois. She has also attended culinary school in New York. Rachel joins The Drip by AQUALAB to explore the intricacies of food science consulting and entrepreneuria...
Jan 28, 2025•30 min•Ep. 58
Dr. Carolyn Ross is a professor of food science and the director of the Washington State University School of Food Science . Her expertise covers sensory science, human perception of food textures, and the formulation of food products tailored to different populations. She joins The Drip to unpack texture's critical role in food acceptance and how this knowledge can be leveraged to design foods for diverse groups, from children with Down syndrome to older adults. 00:00 Understanding food texture...
Jan 14, 2025•25 min•Ep. 57
Roman Libov is a food scientist specializing in plant-based foods and the incorporation of bioactive and psychoactive fungi into nutraceuticals. In this episode of The Drip, we learn about Roman’s journey from mental health to food science. We explore the challenges and innovations in incorporating psychoactive fungi into food products, the intersection of food science and psychedelics, and the promising future of fungi in the food industry and mental health therapeutics. In this episode, you’ll...
Dec 10, 2024•24 min•Ep. 56
Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat. In this episode, you’ll hear about: Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilization How enzymatic hydrolysis enhanc...
Nov 26, 2024•17 min•Ep. 55
Alyssa Norris is the Director of Sustainability at Aether Fuels . She sits down with Zachary Cartwright to discuss how we can produce aviation fuel from waste, and how you don’t have to choose between seeing the world and saving it. Alyssa will shed light on the production, impact, and future of this fuel. We'll also discuss its current usage, the processes involved, and how it plays a crucial role in reducing greenhouse gas emissions and supporting a circular economy. In this episode, you’ll he...
Nov 12, 2024•23 min•Ep. 54
Ravi Karkara and Vinay Indraganti , from AI For Food Global Initiative , join the Drip to discuss their new book ‘The AI for Food Movement’. We'll explore how AI is transforming food production, from creating consistent culinary experiences to enhancing sustainability. Tune in as we address challenges like AI adoption fears and data integration, the role in flavor development and personalized dining, and manufacturing efficiencies. In this episode, you’ll hear about: Flavor and texture customiza...
Oct 29, 2024•44 min•Ep. 53
Matthew Moore is an Associate Professor at the University of Massachusetts, Department of Food Science who is recognized for his groundbreaking research on foodborne pathogens. In this episode, we’ll tackle the risks of influenza H5N1 jumping to mammals and debunk misconceptions about foodborne illnesses, especially noroviruses. We’ll also explore cutting-edge virus detection methods using magnetic liquids and nanopore technology, and discuss the impact of climate change on virus transmission. I...
Oct 16, 2024•40 min•Ep. 52
Mario Gonzalez Angulo is the HPP Food Applications Manager at Hiperbaric High Pressure Technologies . Curious about how your guacamole stays fresh? High Pressure Processing (HPP) is a non-thermal food preservation method that harnesses oceanic-level pressures to inactivate foodborne pathogens and extend the shelf life of various products… all while preserving their nutritional and sensory qualities. We’ll explore the history, application, and potential of this revolutionary technology, as well a...
Oct 01, 2024•24 min•Ep. 51
Subhendu Nayak is the Director of Formulation (Probiotics and Herbal) at Vida Herbs . He joins The Drip to talk about the complexities of manufacturing, from blending to storage, and the crucial role of water activity in maintaining probiotic potency. We'll also explore the nuances between CFU and AFU measurements and discuss innovative yet straightforward solutions. In this episode, you’ll hear about: Water activity in probiotics Colony Forming Units (CFU) versus Active Fluorescent Units (AFU) ...
Sep 17, 2024•40 min•Ep. 50
Marcus Washington is the co-founder of FSQA Help in Oklahoma. Marcus joins The Drip to address the challenges faced by emerging food brands, the importance of understanding regulations, and the role of consulting in maintaining compliance. He also shares his experiences managing a small farm, the science behind animal health, and his entrepreneurial journey of his own food business. In this episode, you’ll hear about: Understanding and complying with FDA and USDA regulations. A unique perspectiv...
Sep 04, 2024•26 min•Ep. 49
Transforming Invasive Plants into Valuable Resources – The Biochar Solution with Pratikshya Silwal Pratikshya Silwal recently finished for PhD in agricultural economics from Oklahoma State University . She joins The Drip to share how biochar, a form of charcoal produced through pyrolysis, can be used as a sustainable additive in potting mixes. We'll uncover how it can replace conventional components, the size and growth of the global biochar market, and its environmental impact. Pratikshya also ...
Aug 20, 2024•17 min•Ep. 48
Breanna Neff from brelixi , delves into the innovation of nanoemulsified technology in the cannabis space. As a certified food scientist and founder, she shares her expertise on the advancements of nano-infused edibles, the benefits of different cannabinoids, and her journey in creating functional cannabis products. We'll also explore the science behind fast-acting cannabis, the diverse consumer market, and how her company is overcoming social stigmas associated with edibles. In this episode, yo...
Aug 06, 2024•20 min•Ep. 47
Marlana Malerich is the Co-Founder and Sustainable Food Systems Researcher at the Rooted Research Collective (RRC). Marlana, poised to begin her PhD at Sussex University, has spent the last six months focused on ultra-processed foods and plant-based meat alternatives. She joins the show to unpack the complexities of defining and understanding ultra-processed foods through systems like NOVA and Nutri-Score. In this episode, you’ll hear about: The NOVA nutritional framework vs the Nutri-score syst...
Jul 23, 2024•30 min•Ep. 46
Navigating Food Safety Challenges: Bruce Ferree’s 40-Year Career in Food Science Bruce Ferree , a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He’s a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safe...
Jul 10, 2024•28 min•Ep. 45
Digitizing Food Safety: Innovations in Middle East and North Africa with Fidele El Achkar Fidele El Achkar is the visionary founder of FoodSight , an initiative aimed at revolutionizing the food industry in the Middle East and North Africa. By digitizing food safety and industry activities, Fidele seeks to modernize traditional practices, ensuring they align with global trends. FoodSight fosters collaboration among freelancers, international experts, and service providers, creating an ecosystem ...
Jun 26, 2024•24 min•Ep. 44
Angela Anandappa, Ph. D. is the founding director of the Alliance for Advanced Sanitation . Anandappa is an experienced food safety industry professional having worked in the supply chain, product development, and sanitation areas of the food manufacturing industry. In this episode we unpack the alarming prevalence of microplastics, explore their pathways into our food supply, and discuss the potential solutions and innovations in sustainable packaging. In this episode, you’ll hear about: The av...
Jun 11, 2024•22 min•Ep. 43
The Truth About Raw Milk: Breaking Down the Risks with Savana Everhart Nunn Savana Everhart Nunn, PhD in One Health Sciences from Texas Tech University, joins the show to share why the US government agencies caution against consuming raw milk. We also explore the implications of not pasteurizing milk, and Savana’s groundbreaking research on mastitis in dairy cattle. Whether you're a food science enthusiast or just curious about the science behind your daily foods… you're in the right place. In t...
May 28, 2024•28 min•Ep. 42
Today, we dive into the intriguing world of wine, exploring why some bottles can unpleasantly surprise your senses with aromas resembling barnyards or dirty socks. Drawing from my doctoral research on the pesky wine spoilage yeast, Brettanomyces bruxellensis , at Washington State University under Dr. Edwards, I'll unpack how this microorganism infiltrates wineries and impacts your wine’s bouquet. From unsettling findings in vineyard pumice to the challenges of eradicating Brett from oak barrels,...
May 14, 2024•24 min•Ep. 41
I'm your host, Zachary Cartwright, and today marks our 40th episode - a special milestone. To celebrate, we've got an equally special guest joining us, Ashutosh Jaiswal, a wizard in the world of food safety and a driving force in quality assurance with over a decade of experience at Sri Dut India Private Limited. Ashutosh shares his journey, from his formative years influenced by family ties to agriculture and the food industry to his current role, where he passionately oversees quality assuranc...
Dec 19, 2023•35 min•Ep. 40
Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activi...
Nov 21, 2023•28 min•Ep. 39
In today's episode, we have a special guest, Dr. Milda Embuscado, a distinguished scientist at McCormick and Company. Dr. Embuscado is an expert in materials and processing technology, with a focus on powder science and technology, flavor compounds, flavor encapsulation, and food emulsions. She shares her insights on the role of water activity measurements and moisture absorption isotherms in understanding ingredients and developing new products.
Oct 31, 2023•21 min•Ep. 38
Today, we have a very special guest, Ian Fretheim, joining us from Cafe Imports. Ian is the Director of Sensory Analysis, where he passionately explores the depths of coffee quality. He's not just an observer but a hands-on enthusiast who dedicates his talents to ensuring the highest standards of coffee. In the quality control lab, Ian's daily routine involves processing an astounding number of taste-bud signals. He's like a sensory superhero, utilizing his seventh, ninth, and tenth cranial nerv...
Oct 17, 2023•56 min•Ep. 37
We had the recent pleasure of talking with Rob Rebich, Co-Founder of AUPA, a company on a dedicated mission to provide customers with convenient, nutrition-packed meat-based snacks, all free from harmful industrial additives. Rob's vision is to champion small, local regenerative farms and ranches by sourcing ingredients locally, thereby contributing to a broader transformation aimed at enhancing the entire food system. AUPA firmly believes that incorporating animal products is a key element of a...
Oct 03, 2023•19 min•Ep. 36
Today my guest is Dr. Imran Ahmad, a Research Assistant Professor at Florida International University where he is part of the Food Agriculture and Biotechnology Lab. This lab focuses on four core areas of food and beverage science including 1) studying product and process development for optimization of safety and quality, 2) developing novel microbes for commercial applications, 3) investigating sensory and consumer behavior, and 4) conformance with regulations. Dr. Ahmad has postharvest and fo...
Jul 24, 2023•28 min•Ep. 35
In this episode of Water In Food, we explore two new technologies that have the potential to revolutionize food safety. The first is hyperspectral imaging, and the second is ultra-fine bubbles, which can increase the potency of antimicrobial solutions and promote the growth of probiotics in milk products. Our guest speaker is a food scientist passionate about dairy and microbiology. He teaches food science and conducts research in a dairy microbiology lab nationally recognized for its work in hy...
May 12, 2023•27 min•Ep. 34
