UPFs and the Queston of Hyper-Palatability, Revisiting Reusable Packaging | Omnivore Episode 69

Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that may override natural satiety signals—and discuss what makes a food hyperpalatable, how researchers identify and test for it, and whether evidence exists linking hyperpalatable foods to increased consumption and poor health outcomes. Packaging expert and contributing editor Claire Koelsch Sand about why reuse is worth reconsidering as the industry struggles to keep pace with the demand for more sustainable packaging.

Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

GUESTS
Richard Mattes, PhD, RD, is a distinguished professor of nutrition science at Purdue University, adjunct associate professor of medicine at the Indiana University School of Medicine and affiliated scientist at the Monell Chemical Senses Center. His research focuses on the areas of taste function, hunger and satiety, food preferences, regulation of food intake in humans and human cephalic phase responses. He was a member of the 2020 Dietary Guidelines Advisory Committee, a past-president of the American Society of Nutrition and secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund.
  / purdue-nutrition-science  

Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Lisa has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle, Inc.
  / lisa-sanders-nutrition  

Claire Koelsch Sand, PhD, contributing editor to Food Technology and IFT Fellow, is a global packaging leader with more than 35 years of food science and packaging experience. Dr. Sand is the owner and founder of Packaging Technology and Research, LLC, and an adjunct professor at Michigan State University and CalPoly. Sand's mission is to enable a more sustainable food system by advancing science and value chain innovations that increase food shelf life and prevent food waste.
  / drclairekoelschsand