Podcast

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.

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.

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.

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.

Today my guest is Jeremy Basha, the Chief Revenue Officer at Sonoran Roots, a recreational cannabis company known for its large-scale cultivation, extraction, and dispensary operations throughout Arizona.

Our guest is Melissa Coppel. She founded the Melissa Coppel Chocolate and Pastry School based in Las Vegas, NV. We talked about how she uses water activity in her curriculum to help students learn about shelf life and moisture migration. Let's hear what Melissa has to say on Water In Food.

Gregg Schieffer, an associate scientist at Kemin Industries, joins Zachary Cartwight on the Water in Food Podcast.

Every year, billions of dollars are spent by food manufacturers to move water in and out of food products. As a food scientist, I'm on a mission to understand how this can be done better.

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.