The Drip by AQUALAB

Upcycled Food: the Climate Solution Sitting in Your Trash with Emily Lafferty and Amanda OenbringWhat 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 innovationReal-world examples: from by-products to breakfast The challenges of processing upcycled foodsPractical ways to plug into the upcycled food revolutionJump 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 TroyboiLinks mentioned in this episode:Amanda Oenbring on LinkedInEmily Lafferty on LinkedInUpcycled Food AssociationSeven SundaysThe Highwomen by Crowded Table, music was chosen by AmandaSunday Vibes by Masego, music was chosen by EmilyConnect with the showAQUALABZachary Cartwright, PhD

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 Science09:49 Effective Layered Communication Strategy12:52 Navigating Uncertainty in Mergers16:02 Effective Communication Drives Future Sales17:17 Content Trends: Visuals and Transparency20:59 Aqualab: Communicating Scientific InnovationsFeatured Artist and Song:Found Your Love by GrizLinks mentioned in this episode:Laura Lampa on LinkedInLML StoryLab Consulting"Just Can't Get Enough" by Depeche Mode, music was chosen by Laura LampaConnect with the showAQUALABZachary Cartwright, PhD

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 industriesBalancing reasoning and logic with creativity, termed as "realistic imagination"Stories detailing the development of unique products like artificial spider silk and waterproof mascaraHow looking to nature and unrelated industries can inspire breakthroughs … and practical advice for those starting in product innovationJump 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 LakeLinks mentioned in this episode:Kraton Corporation‘Disruptive Innovation' by Clayton Christensen'Rules for Revolutionaries' by Guy Kawasaki‘Entrepreneurs in High Technology' by Dr. RobertsViva La Vida by Coldplay, music was chosen by Ali AlwattariConnect with the showAQUALABZachary Cartwright, PhD00:00 Reusable Skills Drive Success04:26 Empathy and Emotion in Innovation08:46 Translating Concepts into Scientific Terms11:40 Nature-Inspired Water-Repellent Textiles15:52 Innovative Mascara Formulation Insights18:57 Dimples Revolutionize Gel Adhesion20:16 Shaving Gel Chemistry Evolution23:17 Simplified Product Development Framework27:00 Need-Driven Innovation in Food Industry32:31 "Professionalizing Innovation and Mentorship"35:46 "Product Innovation & Music Groove"37:49 Strength Over Struggle

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 challengesStages of production and importance of probiotic survival and functionalityRole of water activity in preservation and gut survival challengesAngela's PhD insights on probiotics and Montenegro's marketEmerging trends, future directions, and AI in probioticsJump 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 FocusLinks mentioned in this episode:Anđela Martinović’s workAnđela 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 MartinovićConnect with the showAQUALABZachary Cartwright, PhD00:00 Probiotic Survival and Functionality05:04 Optimizing Probiotic Production Factors07:03 Ensuring Probiotic Stability: Key Factors11:45 Streptococcus Thermophilus' Urase Activity Reduction14:59 Enhancing Standards and Analyzing Sales18:10 Multidisciplinary Collaboration Key to Probiotic Innovation20:31 Emerging Trends in Probiotics26:17 "Push the Temple" Review27:07 "Releasing Toxicity: The Drip"

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 Funding03:48 Started YouTube During Covid Lockdown08:40 Yeast-Based Milk Protein Production12:50 Abby's Food Science Courses Online15:31 Tackling Ice Cream Moisture Migration16:36 "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 AgustinLinks mentioned in this episode:Abbey the Food Scientist – WebsiteAbbey the Food Scientist – YouTubeAbigail Thiel on LinkedInWageningen UniversityTaylor Swift, music was chosen by Abigail ThielConnect with the showAQUALABZachary Cartwright, PhD

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 Insights05:26 Entrepreneurs Vs. Big Brand Ingredients08:23 Designing a Custom Snack Bar13:02 Finding the Right Co-Packer14:14 Evaluating Co-Packer Suitability19:52 Preparing for Food Science Consulting21:14 Essential Skills for Food Consultants26:51 Food Science Consulting Expertise28:08 Song and Mantra for UpliftmentIn 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 MarshmelloLinks mentioned in this episode:A La Carte ConnectionsRachel Zemser on LinkedInStrange Currencies by REM, music was chosen by Rachel ZemserConnect with the showAQUALABZachary Cartwright, PhD

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."

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 foodsStability challenges with psilocybin in beveragesThe future of psychedelic consumptionRegulatory challenges in consumer testing… and how fungi can improve public health outcomesJump 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 SummitLinks 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 LibovConnect with the showAQUALABZachary Cartwright, PhD

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 sterilizationHow enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteinsCombining plant and animal proteins with 3D food printingHow less popular cuts like brisket are getting a makeover … and how these innovations will be able to lower the cost of meatJump 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 KaivonLinks mentioned in this episode:‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.Massey UniversityHass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep KaurConnect with the showAQUALABZachary Cartwright, PhD00:00 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.

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 flightsHow to overcome the unwanted presence of water in jet fuelInnovative aspects of Aether's technologyWhat 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 SoDownLinks mentioned in this episode:Aether FuelsSAF Grand ChallengeDepartment of EnergySustainable Aviation Buyers AllianceEco-Skies AllianceEveryone Deserves The Chance To Fly by WICKED, music was chosen by Alyssa NorrisConnect with the showAQUALABZachary Cartwright, PhD00:00 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.