The Drip by AQUALAB

The Drip by AQUALAB: Upcycled Food with Emily Lafferty and Amanda Oenbring

Zachary Cartwright, Ph.D. — Wed, 07 May 2025 08:18:17 -0700

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 valuable: a solution. We go deep on the science, the systems, and the surprising innovations behind upcycled ingredients. Think of it as ingredient alchemy: transforming by-products into breakfast, and inefficiencies into impact.

In this episode, you’ll hear about:

What counts as “upcycled”?
The big problem with food waste – and the greatest opportunities for innovation
Real-world examples: from by-products to breakfast
The challenges of processing upcycled foods
Practical ways to plug into the upcycled food revolution

Jump to:

(00:07) Upcycling 101: What it really means

(00:54) Meet Emily Lafferty and Amanda Oenbring

(03:42) What is upcycled food, exactly?

(05:09) Food waste: The hidden giant

(07:26) Upcycled ingredients in action

(09:10) Tech hurdles and how to solve them

(18:57) This episode’s song recommendation.

(19:34) This episode’s mantra.

Featured Artist and Song:

Pyaar by Troyboi

Links mentioned in this episode:

Amanda Oenbring on LinkedIn

Emily Lafferty on LinkedIn

Upcycled Food Association

Seven Sundays

The Highwomen by Crowded Table, music was chosen by Amanda

Sunday Vibes by Masego, music was chosen by Emily

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: The Science of Storytelling with Laura Lampa

Zachary Cartwright, Ph.D. — Tue, 22 Apr 2025 08:28:24 -0700

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.
Using analogies to make science relatable.
Strategies to improve communication in companies.
Balancing accuracy and engagement in communication.
Trends shaping the future of technical communication.

Jump to:

(00:53) Introduction to storytelling in science

(03:46) Key principles for effective communication

(07:22) Simplifying technical topics with real-world examples

(11:53) Improving internal communication in companies

(22:20) This episode’s song recommendation.

(23:12) This episode’s mantra.

00:00 "Communicating Breakthroughs: Science Storytelling"

05:20 From Jargon to Relatable Science

09:49 Effective Layered Communication Strategy

12:52 Navigating Uncertainty in Mergers

16:02 Effective Communication Drives Future Sales

17:17 Content Trends: Visuals and Transparency

20:59 Aqualab: Communicating Scientific Innovations

Featured Artist and Song:

Found Your Love by Griz

Links mentioned in this episode:

Laura Lampa on LinkedIn

LML StoryLab Consulting

"Just Can't Get Enough" by Depeche Mode, music was chosen by Laura Lampa

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Realistic Imagination in Product Innovation with Ali Alwattari

Zachary Cartwright, Ph.D. — Tue, 11 Mar 2025 08:46:24 -0700

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 like the surface tension of water can drive innovation across industries
Balancing reasoning and logic with creativity, termed as "realistic imagination"
Stories detailing the development of unique products like artificial spider silk and waterproof mascara
How looking to nature and unrelated industries can inspire breakthroughs
… and practical advice for those starting in product innovation

Jump to:

(00:53) Ali's journey in product innovation across diverse industries.

(03:46) The significance of the human dimension in scientific work.

(07:22) Realistic imagination's role in innovation.

(11:53) Ali's creative process and examples of innovative projects.

(25:47) The future of innovation in the food industry

(29:59) Resources Ali recommends

(36:44) This episode’s song recommendation.

(37:29) This episode’s mantra.

Featured Artist and Song:

Ease My Mindy by Chris Lake

Links mentioned in this episode:

Kraton Corporation

‘Disruptive Innovation' by Clayton Christensen

'Rules for Revolutionaries' by Guy Kawasaki

‘Entrepreneurs in High Technology' by Dr. Roberts

Viva La Vida by Coldplay, music was chosen by Ali Alwattari

Connect with the show

AQUALAB

Zachary Cartwright, PhD

00:00 Reusable Skills Drive Success

04:26 Empathy and Emotion in Innovation

08:46 Translating Concepts into Scientific Terms

11:40 Nature-Inspired Water-Repellent Textiles

15:52 Innovative Mascara Formulation Insights

18:57 Dimples Revolutionize Gel Adhesion

20:16 Shaving Gel Chemistry Evolution

23:17 Simplified Product Development Framework

27:00 Need-Driven Innovation in Food Industry

32:31 "Professionalizing Innovation and Mentorship"

35:46 "Product Innovation & Music Groove"

37:49 Strength Over Struggle

The Drip by AQUALAB: Probiotics Explained with Anđela Martinović

Zachary Cartwright, Ph.D. — Tue, 25 Feb 2025 10:01:17 -0800

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 probiotics and key production/ regulation challenges
Stages of production and importance of probiotic survival and functionality
Role of water activity in preservation and gut survival challenges
Angela's PhD insights on probiotics and Montenegro's market
Emerging trends, future directions, and AI in probiotics

Jump to:

(00:53) Understanding the definition and challenges of probiotics.

(03:46) Overview of the probiotic production process.

(07:22) Importance of water activity in probiotics' journey through the gut.

(09:52) Angela’s PhD research insights on probiotic survival and functionality.

(13:46) Analyzing the probiotic market in Montenegro.

(18:10) Future directions and emerging trends in probiotics

(26:05) This episode’s song recommendation.

(26:45) This episode’s mantra.

Featured Artist and Song:

Push the Tempo by Sub Focus

Links mentioned in this episode:

Anđela Martinović’s work

Anđela Martinović on LinkedIn

‘Uncovering the Probiotic Supplement Landscape: Market Offerings, Sales Patterns, and Future Forecasts Using Machine Learning Approach - A Case Study of Montenegro’ by Anđela Martinović et. al (2024)

Spread Your Wings by Queen, music was chosen by Anđela Martinović

Connect with the show

AQUALAB

Zachary Cartwright, PhD

00:00 Probiotic Survival and Functionality

05:04 Optimizing Probiotic Production Factors

07:03 Ensuring Probiotic Stability: Key Factors

11:45 Streptococcus Thermophilus' Urase Activity Reduction

14:59 Enhancing Standards and Analyzing Sales

18:10 Multidisciplinary Collaboration Key to Probiotic Innovation

20:31 Emerging Trends in Probiotics

26:17 "Push the Temple" Review

27:07 "Releasing Toxicity: The Drip"

The Drip by AQUALAB: Exploring Ice Cream Science with Abigail Thiel

Zachary Cartwright, Ph.D. — Wed, 12 Feb 2025 07:56:21 -0800

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 episode, you’ll hear about:

What are the ice cream terms "variegates" and "inclusions”?
Understanding the healthier fats in ice cream.
Creating a food science YouTube channel.
Precision fermentation: milk proteins from yeast.

00:00 Ice Cream Texture Research Funding

03:48 Started YouTube During Covid Lockdown

08:40 Yeast-Based Milk Protein Production

12:50 Abby's Food Science Courses Online

15:31 Tackling Ice Cream Moisture Migration

16:36 "Mesmerizing Down Tempo Collaboration"

Jump to:

(00:53) How Abby started studying the science of ice cream through a USDA-funded project focusing on healthier fats.

(03:46) The difference between variegates and inclusions and their importance in ice cream.

(07:22) Balancing texture and health in food, and how it is a central theme in Abby's research.

(11:53) Abby's venture into YouTube during the COVID-19 lockdown.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Liftoff by Adastra and Bethany Agustin

Links mentioned in this episode:

Abbey the Food Scientist – Website

Abbey the Food Scientist – YouTube

Abigail Thiel on LinkedIn

Wageningen University

Taylor Swift, music was chosen by Abigail Thiel

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Food Safety, Shelf Stability, and Consulting Tips with Rachel Zemser

Zachary Cartwright, Ph.D. — Tue, 28 Jan 2025 08:18:31 -0800

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 entrepreneurial challenges in the food industry.

00:00 Food Science Consulting Insights

05:26 Entrepreneurs Vs. Big Brand Ingredients

08:23 Designing a Custom Snack Bar

13:02 Finding the Right Co-Packer

14:14 Evaluating Co-Packer Suitability

19:52 Preparing for Food Science Consulting

21:14 Essential Skills for Food Consultants

26:51 Food Science Consulting Expertise

28:08 Song and Mantra for Upliftment

In this episode, you’ll hear about:

Rachel’s productivity hacks for self-employment success.
Key tips for developing successful food products.
Importance of water activity in dry foods.
From Unilever to startups: Rachel’s career insights.

Featured Artist and Song:
Here with Me by Marshmello

Links mentioned in this episode:
A La Carte Connections
Rachel Zemser on LinkedIn
Strange Currencies by REM, music was chosen by Rachel Zemser

Connect with the show
AQUALAB
Zachary Cartwright, PhD

The Drip by AQUALAB: Understanding Food Texture with Dr. Carolyn Ross

Zachary Cartwright, Ph.D. — Tue, 14 Jan 2025 10:40:42 -0800

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 is crucial for acceptance.

03:52 Down syndrome: 80% have eating and swallowing difficulties.

07:35 Individual consumer needs shape food product development.

10:16 Behavioral and preference studies on children, adults.

16:02 Include targeted users in product design decisions.

18:28 Water activity affects food consistency over time.

21:49 AQUALAB collaboration enhances food sensory evaluation.

23:53 Mantra: "I'm brave enough to climb any mountain."

The Drip by AQUALAB: Fungi's Role in Future Foods & Medicine with Roman Libov

Zachary Cartwright, Ph.D. — Tue, 10 Dec 2024 10:50:41 -0800

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 hear about:

The rise of fungi in functional foods
Stability challenges with psilocybin in beverages
The future of psychedelic consumption
Regulatory challenges in consumer testing
… and how fungi can improve public health outcomes

Jump to:

(03:45) What is fungi's nutritional, medicinal, and sensory potential?

(06:59) How psilocybin affects brain serotonin receptors and the “Entourage Effect”.

(11:50) The importance of water activity for bioactive preservation.

(13:25) How psilocybin stability is affected by environmental factors.

(16:54) Why fungi are gaining popularity in health food.

(22:28) This episode’s song recommendation.

(23:26) This episode’s mantra.

00:00 Fungi's future role: food, health, psychedelics, innovation.

04:19 Fungi offer innovative, eco-friendly food solutions.

08:36 Psychoactive fungi consumed as gummies or chocolates.

10:27 Maintaining bioactive compounds' stability in food matrices.

13:24 Psilocybin stability affected by processing and elements.

16:54 Fungi increasingly popular in food and health.

21:55 Sponsored content about fungi ingredients and music.

23:52 Embrace authenticity and self-understanding; stay hydrated.

Featured Artist and Song:

Where You Are by John Summit

Links mentioned in this episode:

Roman Libov on LinkedIn

‘Virtual Reality as a Moderator of Psychedelic-Assisted Psychotherapy’ by Agnieszka D. Sekula, Luke Downey, Prashanth Puspanathan (2022)

‘Psychoactive Fungi Formulations in Nutritive and Palatable Food Matrices: Options for Clinical and Non-clinical Use’ by Roman Libov (2023)

‘Psychedelics and virtual reality: parallels and applications’ by Jacob S. Aday, Christopher C. Davoli, Emily K. Bloesch (2020)

My Time by Sultan + Shepard, music was chosen by Roman Libov

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Sustainable Meat Processing Technologies with Lovedeep Kaur

Zachary Cartwright, Ph.D. — Tue, 26 Nov 2024 08:44:28 -0800

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 enhances flavors and nutritional value by breaking down proteins
Combining plant and animal proteins with 3D food printing
How less popular cuts like brisket are getting a makeover
… and how these innovations will be able to lower the cost of meat

Jump to:

(00:53) How sustainable technology boosts efficient, waste-free meat processing.

(03:46) The ways of enhancing meat flavour, texture and safety.

(07:22) Key technologies that improve protein digestibility and nutrient preservation.

(11:53) Factoring in food safety and public health.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Run Wtih Me by Kaivon

Links mentioned in this episode:

‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.

Massey University

Hass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep Kaur

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AQUALAB

Zachary Cartwright, PhD

00:00 New tech aids sustainable meat processing practices.

03:46 Innovative technologies enhance food flavor and texture.

07:22 Advanced technologies improve protein digestibility and nutrient preservation.

11:53 Technologies improve health, nutrition, and food safety.

13:47 AQUALAB helps the meat industry with moisture control.

The Drip by AQUALAB: Creating Aviation Fuel from Waste with Alyssa Norris

Zachary Cartwright, Ph.D. — Tue, 12 Nov 2024 10:05:45 -0800

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 hear about:

What is sustainable aviation fuel (SAF)?
Suitability of SAF versus electric aircraft for long-haul flights
How to overcome the unwanted presence of water in jet fuel
Innovative aspects of Aether's technology
What does a Director of Sustainability do for a company like Aether?

Jump to:

(03:44) SAF is made from hydrogen, carbon, and waste materials.

(08:41) Airlines will adopt sustainable fuel, therefore lowering costs.

(10:25) Why electric flight tech lags and SAF infrastructure is more simple.

(14:04) Being a startup leader focusing on sustainability and compliance.

(16:07) Which flight operators are currently using SAF?

(20:35) This episode’s song recommendation.

(21:22) This episode’s mantra.

Featured Artist and Song:

Ice Cream Paint Job by SoDown

Links mentioned in this episode:

Aether Fuels

SAF Grand Challenge

Department of Energy

Sustainable Aviation Buyers Alliance

Eco-Skies Alliance

Everyone Deserves The Chance To Fly by WICKED, music was chosen by Alyssa Norris

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AQUALAB

Zachary Cartwright, PhD

00:00 SAF reduces emissions, fossil reliance, and aids sustainability.

03:44 SAF uses hydrogen, carbon, and various waste sources.

08:46 Increasing SAF adoption will reduce its cost.

10:15 SAF enables existing infrastructure use, batteries are inefficient.

14:03 Startup focuses on sustainability, compliance, and stakeholder engagement.

16:05 Alaska and United boost sustainable aviation fuel initiatives.

19:50 Aqualab sponsors moisture analysis in fuels discussion.

The Drip by AQUALAB: AI Innovations in Food with Ravi Karkara and Vinay Indraganti

Zachary Cartwright, Ph.D. — Tue, 29 Oct 2024 14:25:12 -0700

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 customization through AI
The use of AI in R&D, production, and logistics
Revolutionizing quality control in food production with computer vision
How AI ensures consistent and repeatable food experiences
Ethical considerations in automation

Jump to:

(03:39) How big data optimizes farming and food logistics.

(08:25) Sustainability innovations in agriculture: AI, emissions and drones.

(10:58) How AI enhances sensory neuroscience and flavor chemistry.

(17:10) The AI vending machine which offers customizable drink combinations.

(24:09) There is a need to promote positive AI perception in processed food.

(26:26) Mastering AI involves data integration and artistry.

(30:08) Building AI-skilled professionals for sustainable food production.

(33:44) Establish boundaries, evaluate regularly, and address ethical implications.

(36:08) Food's cultural, political, and religious dimensions influence meaning.

(41:40) This episode’s song recommendation

(42:24) This episode's mantra

Featured Artist and Song:

Places to Be by Fred again..

Links mentioned in this episode:

SKALA for Moisture Control

AI For Food Global Initative

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Noroviruses, Influenza Risks, and Cutting-Edge Detection Methods

Zachary Cartwright, Ph.D. — Tue, 15 Oct 2024 23:37:08 -0700

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.

In this episode, you’ll hear about:

Viral vs. bacterial foodborne illnesses
How do noroviruses survive the journey through your body?
The impact of climate change on foodborne viruses and mycotoxins
Cutting-edge work in virus detection and concentration
Why policy matters when it comes to controlling outbreaks
… and why it's not just cruise ships affected by noroviruses

Jump to:

(05:56) Viruses must withstand harsh conditions to infect.

(08:14) Key Nnorovirus research: viral entry, replication, and ongoing breakthroughs.

(12:56) Using bacteria to capture viruses cost-effectively.

(14:04) Engineering E. Coli for norovirus detection and collaboration.

(17:08) Fingerprint norovirus to identify outbreaks accurately.

(23:50) Researching virus resistance to disinfectants and application.

(25:20) Students advancing magnetic liquids for virus detection.

(29:05) How climate change and mycotoxins affect food safety.

(33:01) Current H5N1 risk to humans remains low.

(36:00) The guest’s favorite artist and song

(38:34) Featured artist and song

(39:13) This episode’s Mantra

Featured Artist and Song:

Falling Flying by GRiZ

Links mentioned in this episode:

University of Massachusetts, Department of Food Science

Dr Matthew Moore’s current research

Outstanding Young Scientist Award in honor of Samuel Cate Prescott

Calculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew Moore

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Mario Gonzalez and High Pressure Food Processing

Zachary Cartwright, Ph.D. — Tue, 01 Oct 2024 10:00:56 -0700

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 as its effects on the molecular level.

In this episode, you’ll hear about:

The journey of HPP from its first mention in 1899
What food products are benefiting from HPP – from guacamole to baby food
Why water activity needs to be between 0.97 and 1 for optimal HPP effectiveness
How the method keeps your food pathogen-free AND flavorful
How the applications of HPP extend beyond food

Jump to:

(04:43) pH and water activity determine microbial inactivation.

(06:54) How pressure affects weak bonds, not strong covalent bonds.

(12:50) Why clostridium botulinum struggles to grow in coconut water.

(16:54) The guest’s favorite artist and song

(20:30) Featured artist and song

(22:31) This episode’s Mantra

Featured Artist and Song:

Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh Derakhshanian

Links mentioned in this episode:

Hiperbaric High Pressure Technologies

The Scientist by Coldplay, music was chosen by Mario Gonzalez Angulo

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB – Probiotics Unpacked: Stability, Water Activity, and Innovations with Subhendu Nayak

Zachary Cartwright, Ph.D. — Tue, 17 Sep 2024 09:16:13 -0700

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)
Spore-forming, non-spore-forming, and next-generation types
Manufacturing processes like blending, encapsulation, and packaging
How keeping solutions uncomplicated can lead to better success and innovation

Jump to:

(03:39) How AW measures the vapor pressure ratio in foods.

(08:01) Minimize water activity to prevent probiotic die-off.

(10:12) Molecular sieves control water activity and maintain potency.

(15:20) Preferred sugar alcohols for coolness.

(17:34) Granular ingredients ensure better stick-pack sealing.

(22:54) Water activity control in oil prevents decay.

(25:39) Plate counting measures CFU per gram.

(30:20) Viable but unculturable cell health benefits questioned.

(32:41) The guest’s favorite artist and song

(35:09) Featured artist and song

(38:25) This episode’s Mantra

Featured Artist and Song:

Sometimes Somehow by Eric E.

Links mentioned in this episode:

Vidya Herbs

One Dance by Drake, music was chosen by Subhendu

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Ensuring Food Safety: Insights from Farm to Table with Marcus Washington

Zachary Cartwright, Ph.D. — Wed, 04 Sep 2024 08:44:16 -0700

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 perspective on food safety from having managed a small farm
The science behind feeding farm animals
Why local state regulations can be a lifeline for startups
How to better integrate preharvest food safety knowledge

Jump to:

(05:48) Navigating food classification regulations.

(07:40) Why is ensuring animal safety vital for food safety?

(13:36) Key lessons from Grad school farm visits.

(14:53) Promote food safety through farm relationships and volunteering.

(20:13 Decision-making is like playing poker in life.

(18:58) The guest’s favorite artist and song

(23:24) Featured artist and song

(24:22) This episode’s Mantra

Featured Artist and Song:

NRG by PiCO THE GUYO

Links mentioned in this episode:

FSQA Help

Homemade Food Freedom Act

Pink Friday 2 by Nicki Minaj, music was chosen by Marcus Washington

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AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: The Biochar Solution with Pratikshya Silwal

Zachary Cartwright, Ph.D. — Tue, 20 Aug 2024 10:15:01 -0700

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 shares insights into her groundbreaking research on converting the problematic eastern red cedar tree into valuable biochar and discusses consumer willingness to adopt this innovative product.

In this episode, you’ll hear about:

What is biochar, and how is it produced through pyrolysis?
The factors that are driving the growth of the global biochar market
How biochar in soil contributes to the reduction of greenhouse gas emissions
Pratikshya’s research on using the invasive eastern red cedar
… and which other plant species can be used to produce biochar

Jump to:

(01:05) What is biochar?

(03:39) How the invasive eastern red cedar threatens ecosystems and agriculture.

(07:32) Some studies show negative effects of biochar.

(12:14) The power of the optimistic mindset: everything happens for the best.

(14:44) Featured artist and song

(15:46) This episode’s Mantra

Featured Artist and Song:

Midnight Thoughts by McNasty

Links mentioned in this episode:

Oklahoma State University

‘Role of biochar toward carbon neutrality’ by Liuwei Wang, Jiayu Deng, Xiaodong Yang, Renjie Hou and Deyi Hou

One Love by Blue, music was chosen by Pratikshya Silwal

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AQUALAB

Zachary Cartwright, PhD

The Drip By AQUALAB: Revolutionizing Edibles, Nanoemulsified Technology with Breanna Neff

Zachary Cartwright, Ph.D. — Tue, 06 Aug 2024 11:02:57 -0700

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, you’ll hear about:

What are the different forms of cannabis edibles?
How nanoemulsified technology enhances the bioavailability of cannabinoids
The development approach of new flavors for brelixi products
How the cannabis industry faces social stigma
Ensuring compliance with federal regulations for shipping

Jump to:

(05:00) How brelixi offers fast-acting cannabis wellness products.

(09:22) Turmeric's anti-inflammatory benefits and market research.

(10:17) How small businesses can overcome challenges through networking.

(13:21) The guest’s favorite artist and song

(16:34) Featured artist and song

(18:06) This episode’s Mantra

Featured Artist and Song:

RIGHT NOW by NASTY CAT

Links mentioned in this episode:

brelixi

Feel Good Inc. by Gorillaz, music was chosen by Breanna Neff

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Ultra-processed food with guest Marlana Malerich

Zachary Cartwright, Ph.D. — Tue, 23 Jul 2024 09:05:51 -0700

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 system
The history behind hyper palatability of ultra-processed foods – and its link with tobacco companies
Issues with moisture sorting affecting shelf life and texture
Pros and cons between plant-based and animal-based products
Balancing your diet while navigating the complexity of food classification systems

Jump to:

(03:50) Negative effects of globally distributed junk food.

(08:18) Focus on alternative proteins, and challenges with food advertising.

(11:07) Media focusing on ultra-processed foods labeling.

(14:38) Ultra-processed foods are designed for overconsumption.

(20:07) Plant-based options vary in nutrition quality.

(23:39 Reminding myself to appreciate being here alive.

(26:50) Featured artist and song

(29:09) This episode’s Mantra

Featured Artist and Song:

Deep Mind by ROBMON

Links mentioned in this episode:

‘Nutrition and health. The issue is not food, nor nutrients, so much as processing’ by Carlos A Monteiro

‘The Impact of Transnational ‘‘Big Food’’ Companies on the South: A View from Brazil’ by Carlos A Monteiro

‘Ultra-processed foods: how functional is the NOVA system?’ by Véronique Braesco, et al
'Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database' by Tera L. Fazzino

Is the Ultra-processed Food (UPF) concept useful, and for what goals?

‘Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses’ by Melissa M Lane et al

‘Food Politics’ by Marion Nestle

Alabora (Foxall Pale Blue Remix) by Beyhude, music was chosen by Marlana Malerich

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Navigating Food Safety Challenges with Bruce Ferree

Zachary Cartwright, Ph.D. — Wed, 10 Jul 2024 09:09:11 -0700

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 safety culture, and the significance of consistency, continuous improvement, and prevention.

In this episode, you’ll hear about:

The key changes in the culture of food safety and quality over Bruce’s career
The importance of CCP (Consistency, Continuous Improvement, and Prevention)
Military discipline transferred to food science
How surviving cancer influenced Bruce’s perspective on life and work
Some key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumers

Jump to:

(05:03) Workers who take ownership of quality and safety.

(07:14) Integration of quality teams for efficient collaboration.

(12:39) Challenges in food safety mirror cancer survival.

(17:09) Diverse food scientists unite in global organization.

(19:13) Pesticides, heavy metals and public awareness.

(25:00) Featured artist and song

(25:57) This episode’s Mantra

Featured Artist and Song:

QUEMA by NASTY CAT

Links mentioned in this episode:

Institute of Food Technologists

Bang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Innovations in the Middle East and North Africa with Fidele El Achkar

Zachary Cartwright, Ph.D. — Wed, 26 Jun 2024 08:28:05 -0700

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 where stakeholders work together using a customized approach.

In this episode, you’ll hear about:

Addressing food safety issues in Lebanon and the MENA region
How FoodSight is uniting industry stakeholders and creating job opportunities
The digitization of food industry activities and how it’s revolutionizing food safety and efficiency
Assisting producers with export and compliance issues
How other regions around the world can learn from the success of FoodSight

Jump to:

(05:19) How FoodSight aims to unite industry stakeholders and create job opportunities.

(07:01) Assisting producers with export and compliance issues.

(11:58) Experts fill out detailed profiles and questionnaires.

(16:17) Repositioning FoodSights as a social enterprise and expanding globally.

(19:44) This episode’s song.

(21:40) This episode’s mantra.

Featured Artist and Song:

FIGHT 4 ME by NASTY CAT

Links mentioned in this episode:

FoodSight

Fidele El Ackhar on LinkedIn

Woman by Andreya Triana,a song recommendation by Fidele El Achkar

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: Microplastics in Food with Angela Anandappa

Zachary Cartwright, Ph.D. — Tue, 11 Jun 2024 09:53:41 -0700

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 average intake of microplastics by an American
Understanding the complexities of recycling and how to overcome them
Advanced sanitation's role in integrating sustainability with food safety
Strategies for significantly reducing microplastics' impact
A call for a more unified and capable recycling system within the US

Jump to:

(04:29) How consumers are influenced by multiple sustainability standards and options.

(09:02) The Animal Digestible Food Packaging Initiative's mission for sustainability.

(11:33) Why the food industry must take action to reduce microplastics.

(14:51) How to not be overwhelmed by fighting climate change.

(17:11) Featured artist and song.

(19:17) This episode’s Mantra.

Featured Artist and Song:

2L8 by NASTY CAT

Links mentioned in this episode:

Alliance for Advanced Sanitation

Animal Digestible Food Packaging Initiative

Jason Mraz, music was chosen by Angela Anandappa

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Drip by AQUALAB: The Truth About Raw Milk; Savana Everhart Nunn breaks down the risks

Zachary Cartwright, Ph.D. — Tue, 28 May 2024 14:16:27 -0700

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 this episode, you’ll hear about:

What does pasteurization involve and why is it necessary for milk safety?
Who is at greater risk when consuming raw milk?
The pathogenic bacteria most commonly found in raw milk
How animal health directly impacts food safety and human health
How Savana helped pioneer a PhD program in One Health Sciences

Jump to:

(06:07) Why HTST is the common pasteurization method in the US.

(08:41) The negligible benefits and risks of drinking raw milk.

(11:44) Penicillin resistance in US dairy.

(13:50) The challenges of grad school and coping with mental health.

(19:28) The scientists analyzing big data to solve problems.

(21:41) Passionate about zoonoses and improving animal health.
(25:14) Featured artist and song

(26:03) This episode's Mantra

Featured Artist and Song:

THE SMOKE by CΔTΔLYST

Links mentioned in this episode:

‘Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture’ by Savana Everhart Nunn
‘Cross-Contamination to Surfaces in Consumer Kitchens Using MS2 as a Tracer Organism in Ground Turkey Patties’ by Savana Everhart Nunn, et al.
Institute for One Health Innovation
Euclid by Sleep Token, music recommended by Savana Everhart Nunn.

Connect with the show

AQUALAB

The Drip: Why Does My Wine Smell Funky? Uncovering the Science of Wine Spoilage

Zachary Cartwright, Ph.D. — Tue, 14 May 2024 11:45:30 -0700

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, join me as we unravel the complexities of wine microbiology.

In this episode, you’ll hear about:

What causes wine spoilage
Used barrels, insects, and bulk wine
Compounds produced by Brettanomyces and their effects
Study on the survival of Brettanomyces in vineyard conditions
… and how to control Brettanomyces populations

Jump to:

(03:22) How compounds in wine create various aromas.

(07:20) Studying Brettanomyces survival in Washington vineyards.

(10:16) Heating methods and effects on oak barrels.

(12:53) How Brettanomyces populations in oak barrels are affected.

(18:26) This episode’s song and mantra.

This episodes song and artist:

Links mentioned in this episode:

‘Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulfites’ by Z.M. Cartwright and B.R. Bondada

‘Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves’ by Z.M. Cartwright and Charles G Edwards

Connect with the show

AQUALAB

Episode 40: Food Safety with Ashutosh Jaiswal

Zachary Cartwright, Ph.D. — Tue, 19 Dec 2023 09:37:10 -0800

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 assurance and food safety. He's not only worked to earn the prestigious American Institute of Baking Certification and the National Confederation of Indian Industry Food Safety Award but also poured half his salary into food safety education to fuel his dreams.

Episode 39: Michelle Schwenk, Bellis Food Solutions

Zachary Cartwright, Ph.D. — Tue, 21 Nov 2023 09:05:29 -0800

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 activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.

Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry.

So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

Episode 38: Inside McCormick & Company: A Conversation with Dr. Milda Embuscado

Zachary Cartwright, Ph.D. — Tue, 31 Oct 2023 09:07:33 -0700

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.

Episode 37: Ian Fretheim of Cafe Imports

Zachary Cartwright, Ph.D. — Tue, 17 Oct 2023 07:42:50 -0700

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 nerves to decipher the intricate flavors and nuances of coffee. This is no small feat, and Ian's expertise is pivotal in the pursuit of the perfect brew.

But Ian's involvement doesn't stop there. He can also be found meticulously preparing, roasting, and cataloging green-coffee samples. His involvement in every step of the coffee journey ensures that every cup is a masterpiece in itself.

In today's episode, we delve into Ian's remarkable long-term observational study on water activity in specialty green coffee. This research is a testament to his dedication and passion for understanding every aspect of coffee. What's even more exciting is that Ian has some intriguing updates and insights to share since completing the study in 2019.

So, without further ado, let's dive into the world of coffee science and hear what Ian has to say on this episode of "Water in Food." Get ready for a caffeinated journey of knowledge and flavor.

Episode 36: AUPA co-founder Rob Rebich

Zachary Cartwright, Ph.D. — Tue, 03 Oct 2023 08:57:29 -0700

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 healthy diet, and they're excited to introduce the AUPA bar!

Episode 35: Imran Ahmad of Florida International University's Chaplin School of Hospitality & Tourism Management

Zachary Cartwright, Ph.D. — Mon, 24 Jul 2023 10:35:07 -0700

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 food process engineering expertise haven't and is a Lead Instructor for Produce Safety and Preventive Control Rules. Let’s hear what he says on this episode of Water in Food.

Episode 34: The Science of Water Activity and Pathogen Survival in Low Water Activity Foods

Zachary Cartwright, Ph.D. — Fri, 12 May 2023 10:46:26 -0700

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 hyperspectral imaging and other technologies. Additionally, we discuss the potential of these technologies and how they can improve food safety and extend the shelf life of products.

Dr. Minto Michael is an assistant professor of dairy science at Washington State University, where he has the main responsibility for conducting research, taking up 70% of his time, and teaching, taking up 30%. He is considered an expert in dairy microbiology, food safety, product development, and dairy processing, as he spends a significant part of his time validating his findings. Notably, he was hired to create a strong dairy science program at WSU.

Episode 33: Suresh Chander from Arboreal Stevia

Zachary Cartwright, Ph.D. — Tue, 28 Feb 2023 09:17:41 -0800

We sit down with Suresh Chander, R&D lead at Arboreal Stevia! Learn more about the sugar substitute and its various implications in food production. Discover what misconceptions exist around it, plus weigh up some of the pros and cons of this unique sweetener on our latest episode of Water In Food.

Episode 32: My Food Job Rocks with Adam Yee

Zachary Cartwright, Ph.D. — Tue, 17 Jan 2023 15:47:49 -0800

Today my guest is Adam Yee, the podcast host of My Food Job Rocks! He interviews people from the food industry and discusses why they love their jobs and how they got to where they are today. With over 250 episodes and hundreds of blog posts about career advice, Adam’s goal is to show that the food industry is full of intelligent, driven, and passionate people. Today, the podcast has been downloaded over 150,000 times and his website has over half a million views, helping those interested in learning more about the food industry and helping other food scientists network and grow their skills. Let's hear what Adam has to say on this episode of Water In Food.

Episode 31: University of Arkansas Department of Food Science

Zachary Cartwright, Ph.D. — Mon, 10 Oct 2022 09:09:44 -0700

This week on Water in Food is Dr. Jennifer Acuff from the University of Arkansas System Division of Agriculture. She's also an assistant professor of food microbiology and safety in the department of food science at Dale Bumpers College. Currently, her focus is microbial contamination in low-moisture foods, including products like spices, nuts, dried fruits, and powders. Her goal is to expand the body of knowledge about pathogen contamination in low-moisture foods and conduct applied research that provides real solutions. Then, she will also identify ways to present food safety training to help small food processors in order to comply with the Food Safety Modernization Act. Hear what Dr. Acuff has to say on Water in Food.

Episode 30: Milkify

Zachary Cartwright, Ph.D. — Tue, 02 Aug 2022 08:05:49 -0700

Welcome to another episode of Water in Food. Today my guest is Dr. Berkley Luck, who is the Co-Founder and COO of Milkify. This was the very first company to offer a service for nursing mothers that enables them to safely powder their breast milk for storage and convenience. By understanding water activity, Dr. Luck’s team is able to prevent nutrient degradation and achieve long-term storage without refrigeration.

Episode 29: Cael Bar

Zachary Cartwright, Ph.D. — Thu, 14 Jul 2022 09:29:04 -0700

Today my guest is Cael Byrd, the founder and owner of Cael Bar, a company specializing in energy bars and pet treats. Cael’s vision for his company came from his desire to provide his family with healthy, energizing snacks. So he started by building a full-scale commercial kitchen out of a garage space in western Washington. As his company began to grow, Cael realized the importance of having water activity measurements to ensure the safety and quality of his products. Let’s hear what Cael has to say on Water in Food.

Episode 27: Melissa Coppel Chocolate and Pastry School

Zachary Cartwright, Ph.D. — Wed, 01 Jun 2022 13:40:20 -0700

Today my guest is Melissa Coppel, who is the owner of the Melissa Coppel Chocolate and Pastry School in Las Vegas, Nevada. Many of her students have a dream of opening their own business someday, and she helps them realize that there is a lot more to chocolates and pastries than just making a delicious tasting product. From formulations to shelf life predictions, one key aspect of Melissa’s curriculum is understanding water activity and its impact on food safety and quality. Let’s hear what Melissa has to say on Water in Food.

Melissa Coppel

https://melissacoppel.com

Episode 26: Kemin Industries

Zachary Cartwright, Ph.D. — Tue, 17 May 2022 09:47:34 -0700

Today my guest is Gregg Schieffer from Kemin Industries, a company that supplies specialty ingredients for human and animal health and nutrition, pet food, aquaculture, nutraceuticals, food technologies, crop technologies, and textile industries. Since its start in 1961, Kemin’s dedication and discipline in scientific research have remained constant. This company is the science inside countless products that you probably interact with every day. Today, Gregg is here to discuss his role as an associate scientist and why water is essential to some of the things he works on. Lets hear what Gregg has to say on Water in Food.

Episode 25: Clif Bar

Zachary Cartwright, Ph.D. — Tue, 26 Apr 2022 07:41:59 -0700

Today my guest is Shaunti Luce from the energy foods company, CLIF Bar. From their flagship product to Luna bars and CLIF Kid Zbars, this company aims to make nutritious energy foods for every moment in your day and for every member of your family (now including your pets!). In this episode, Shaunti is here to discuss her role on the Food Safety Quality Assurance team as a Senior Innovation & Technical Manager and touch on why water is so important to the quality and safety of CLIF Bar’s product lines. Let's hear what Shaunti has to say on Water in Food.

Episode 24: ITEGA (Institute of Packaging Technology and Food Engineering)

Zachary Cartwright, Ph.D. — Tue, 08 Feb 2022 11:07:23 -0800

My guest is Dr. Anne Maltais, a senior scientist and researcher at the Institute of Packaging Technology and Food Engineering, located in Montreal, Canada. The Institute develops innovative and eco-responsible packaging solutions. Let's hear what Anne has to say on Water In Food.

Episode 23: Mori Food Technology

Zachary Cartwright, Ph.D. — Tue, 18 Jan 2022 10:56:44 -0800

On this episode of Water In Food, we're joined by Nadia Hallaj of Mori. Based in Boston, Massachusetts, Mori is known as being an anti-waste company, specializing in keeping food fresher for longer by using nature-inspired protection. Let's learn about how Mori is able to better understand the effectiveness of their protective layers using water activity measurements and moisture sorption isotherms in this episode of Water in Food.

Episode 22: Hostess Brands

Zachary Cartwright, Ph.D. — Tue, 07 Dec 2021 07:43:42 -0800

Today my guest is Dr. Vivian Allen who is a senior research scientist in product development at Hostess Brands. From new product conception to commercialization, Dr. Allen works in a fast-paced environment and is always looking for new solutions and technologies to improve her team’s R&D processes. One recent addition to her laboratory is the ability to create dynamic dewpoint isotherms, and in this episode we will be learning about how she is using this data to save time and make predictions about new products. We will also be discussing how METER Group has partnered with Hostess in all aspects of their production, from MASTERING their products in R&D, MEASURING their products for quality control, and MANAGING products during production to make perfect products every time.

Episode 21: Science Says with Beatrice Zatorska

Zachary Cartwright, Ph.D. — Tue, 09 Nov 2021 09:09:56 -0800

Beatrice Zatorska joins the podcast to discuss an emerging platform for food science professionals and researchers. As co-founder and CEO, Beatrice launched The Science Says as a site to find and exchange reliable, evidence-based information about food. Though scientists make up the bulk of content creators, anyone can participate. Let's hear what Beatrice has to say on Water In Food ...

Episode 19: Trouw Nutrition

Zachary Cartwright, Ph.D. — Mon, 25 Oct 2021 10:26:11 -0700

Today we're joined by Prince Nanda of Trouw Nutrition, a global leader in innovative feed specialties, premixes, and nutritional services for the animal nutrition industry. The division provides species-specific nutritional solutions consisting of feed concepts, products, and nutritional know-how. Prince is a global program manager and he's here today to discuss why water is important in the animal feed industry. Let's hear what Prince has to say on Water In Food.

Episode 18: Univ. of Arkansas, Division of Agriculture

Zachary Cartwright, Ph.D. — Wed, 29 Sep 2021 16:42:13 -0700

The state of Arkansas is a major hub for rice production in the United States. As such, it's the ideal region for agricultural research on the venerable crop. Leading that research is the University of Arkansas Division of Agriculture's Dr. Griffiths G. Atungulu and his graduate assistant Abass Oduola. Listen to how Dr. Atungulu and Abass use water activity and moisture sorption isotherms to advance their region's rice industry.

Episode 17: "Mr. Lactose," Kent Keller

Zachary Cartwright, Ph.D. — Tue, 21 Sep 2021 15:18:56 -0700

Today I'm joined by Kent Keller of Keller Technologies, Inc. A lactose specialist, Kent has educated people and companies about lactose for over 40 years. He's worked for Dow Chemical and Cargill to name a few, volunteered for the Peace Corps along with his wife, but eventually went into business for himself. He is highly regarded and often referred to as "Mr. Lactose." Let's hear what Kent has to say on Water In Food.

Episode 16: Outcast Foods

Zachary Cartwright, Ph.D. — Mon, 16 Aug 2021 15:34:43 -0700

Today we’re joined by Zack Farrar and Quinn Keily-Finlay of Outcast Foods based in Nova Scotia, Canada. Outcast uses plant-based technology that turns rejected produce from farmers, grocers, and food processors into nutritional supplements and powders. They do this by upcycling at-risk produce that would otherwise go to waste. A critical step towards Outcast’s success has been understanding the water in their products, setting the right moisture targets, and reducing variation throughout production. Let’s hear what Zack and Quinn have to say on Water in Food https://outcastfoods.com/

Episode 15: AQUALAB Product Overview

Zachary Cartwright, Ph.D. — Fri, 16 Jul 2021 09:27:52 -0700

Most of the time on Water In Food, I like to get to know our customers better and highlight their success. Though their products vary in many aspects, underscoring their success is a firm grasp on food science and knowing what hardware fits best for their application. John Russell, application specialist, joins us again for an overview of AQUALAB water activity devices.

Episode 14: Edesia Nutrition

Zachary Cartwright, Ph.D. — Tue, 25 May 2021 11:00:52 -0700

Rami Kawsara and Maria Kasparian from Edesia Nutrition join us on the podcast. Edesia's story and mission are quite extraordinary, as key players in mitigating malnutrition and hunger issues around the world. Although Rami works as a Quality & Regulatory Manager, and Maria as the Executive Director, they both have a strong understanding of why the role of water is important to the success of their products. Listen in to learn about Edesia's rich history, its mission, and future products.

Episode 13: Peaceful Fruits

Zachary Cartwright, Ph.D. — Wed, 05 May 2021 17:14:09 -0700

In this episode of Water In Food, we're joined by Evan Delahanty, founder of Peaceful Fruits based in Akron, Ohio. Inspired by his Peace Corp experience and entrepreneurial spirit, Evan is building a unique all-natural fruit snack company. His products promote healthy snacking and feature a full fruit serving in every pack. Working with fruit and developing new products can be challenging. Water activity helps him nail texture, taste, and sustainable growth. Let's hear what Evan has to say on Water in Food.

Episode 12: Thorne Research

Zachary Cartwright, Ph.D. — Thu, 22 Apr 2021 12:46:30 -0700

Welcome to another episode of Water in Food. Today, I'm joined by Research Scientist Aaron Denzler of Thorne Research, a wellness-driven leader in health technology. Aaron works closely with Thorne's Effusio line of dissolvable beverage disks. He uses high-resolution dynamic isotherms to assess shelf life and evaluate packaging needs of Thorne's products. Let's hear what Aaron has to say on Water In Food.

Episode 11: Virginia Park Foods

Zachary Cartwright, Ph.D. — Mon, 22 Mar 2021 20:31:56 -0700

Today I am joined by Mohammad Hossain, the Director of Food Safety, Quality and Compliance at Virginia Park Foods based in California. Virginia Park Foods manufactures gluten-free certified pasta. In this episode, Mohammad talks about oven drying, moisture content, water activity, and his hopes of building a culture of food safety. Let's hear what he has to say on Water In Food.

Episode 10: The Hemp Mine

Zachary Cartwright, Ph.D. — Thu, 25 Feb 2021 11:02:52 -0800

Today I’m joined by Dr. Allison Justice who is the founder of The Hemp Mine located in South Carolina. Dr. Justice has combined her scientific education from Clemson University and her experience with cannabis producers in California to supply premium hemp in her home state. The Hemp Mine is known for its transparency to its customers and sound research, and in this episode, we discuss her highly regulated industry, current experiments, and use of water activity measurements. Let’s hear what Dr. Justice has to say on Water in Food...

Episode 9: Predicting Hydrate Formation Boundaries

Zachary Cartwright, Ph.D. — Wed, 17 Feb 2021 10:31:49 -0800

In this special episode of Water in Food, we explore two articles published by Purdue University and Pfizer that address hydrate formation boundaries.

Episode 8: Arkopharma (Water in Pharmaceuticals)

Zachary Cartwright, Ph.D. — Mon, 18 Jan 2021 10:07:26 -0800

Today I'm joined by Fabienne Latournel-Perrot, a French research and development team manager at Arkopharma Laboratories. In this special episode, we're stepping out of Water in Food to learn about water in pharmaceuticals and nutraceuticals and how moisture sorption isotherms are applied to these industries. Let's hear what Fabienne has to say on Water In Food ...

Episode 7: Voyaging Foods

Zachary Cartwright, Ph.D. — Mon, 11 Jan 2021 10:08:42 -0800

Today I’m joined by Brynn Foster, founder of Voyaging Foods based in Hawaii. Brynn founded her gluten-free, artisan milling company in 2005 and does it all...from farming to distribution, to studying and applying food science principles like water activity. Let’s learn about Brynn’s company and her desire to make indigenous plant products more accessible on Water in Food.

Episode 6: Purdys Chocolatier

Zachary Cartwright, Ph.D. — Wed, 09 Dec 2020 09:34:43 -0800

Today’s episode is sure to tickle your sweet tooth as we’re joined by Rachel McKinley. She is a master chocolatier at Purdys Chocolatier based in British Columbia. As Canada’s number one, independently owned chocolatier, Rachel is in charge of creating delicious new products for the company. She says that water and chocolate aren’t very good friends, but where water really matters most is in the centers of chocolate confections.

Episode 5: Pan's Mushroom Jerky

Zachary Cartwright, Ph.D. — Thu, 08 Oct 2020 15:20:31 -0700

Today I’m joined by Michael Pan in Portland, Oregon. He is the creator of Pan’s Mushroom Jerky, a plant-based alternative snack to traditional meat jerkies. From taking a very novel approach for product development, to cultivating desired tastes and textures, Michael has been able to scale his production and improve his process measurements in a fascinating way. Let’s hear what he has to say on Water In Food

Episode 4: Balancing Stability and Continuous Improvement

Zachary Cartwright, Ph.D. — Fri, 25 Sep 2020 11:05:18 -0700

We’re joined by my colleague John Russell, one of our best water application specialists at METER Group. More than most, John fully understands the often tangled relationship between food manufacturers and water. For the past 14 years, he has been answering questions like….”How can I confidently measure moisture?”... or…”how is water activity the foundation for product safety, quality and profit?” Through customer visits, support, and offering innovative solutions, John thinks the key for food manufacturers is finding the balance between stability and continuous improvement.

Episode 3: Simmons Pet Food

Zachary Cartwright, Ph.D. — Mon, 24 Aug 2020 09:07:39 -0700

Today, I’m joined by Rick Stoller of Simmons Food, one of North America’s largest producers of poultry, pet, and animal nutrition products. Family-owned since 1949 and based in Arkansas, Simmons employs over 7,000 team members. Rick’s primary focus is process improvement in dry end treats. Let’s listen to his thoughts on Water In Food.

Episode 2: Nailing Water Specs in All-Natural Dried Fruits

Zachary Cartwright, Ph.D. — Fri, 19 Jun 2020 15:00:00 -0700

Sunrise Fresh is a family-owned farm in California, growing and selling the number one dried fruit on Amazon. Jake and Case Samuel, CEO and VP of Sales, join Zachary Cartwright for a discussion on how this overachieving dried fruit farm leverages the power of water activity in annual production and product development.

Episode 1: Why Moisture Balances Suck

Zachary Cartwright, Ph.D. — Wed, 20 May 2020 11:00:00 -0700

Dr. Zachary Cartwright is joined by METER CEO Scott Campbell. When it comes to using moisture balances, the food industry is mired in what Paul Graham coined as Schlep Blindness (tedious and unpleasant tasks). What if science and technology could speed up moisture content readings while, at the same time, optimize workflows in food production? Listen to find out more!