Cover image of show Innovativeness: An Examination of Unexpected Ideas and Their Thinkers

Innovativeness: An Examination of Unexpected Ideas and Their Thinkers

Podcast by BrandFirst

English

Technology & science

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About Innovativeness: An Examination of Unexpected Ideas and Their Thinkers

We are exploring the concept of innovativeness and the people who embody it; not just what they have done to garner that distinction, but the reasons behind it – the methodology, the history, the process, the things that make them tick and want to continue to relate to the world in a vital way. At its core, the human capacity to see opportunity and to make change, is what makes life interesting in the first place. The art form of creating new processes requires adaptation, insights, empathy, and intelligence.

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9 episodes

episode Innovativeness with Julie Emsing Mann of Ingredion artwork

Innovativeness with Julie Emsing Mann of Ingredion

Flavor and texture are king, no matter the culinary expression. In this episode, we traveled to the corporate office of Ingredion to do an onsite tour of their facilities and sit down with Julie Emsing Mann who is the Global Plant Protein Manager for Ingredion. She is responsible for strategy & innovation, and helps lead the direction for what is next when it comes to the use of plant proteins at Ingredion. We cover a wide range of topics, including trends in plant protein and her perspective on the future in this space, as well as how she learned that complex problem solving requires breathing new life into the way you measure innovation and solve problems. We also touch on vegan chocolate, as she led protein research and technology at Hershey before joining Ingredion.

26 Feb 2020 - 1 h 4 min
episode Innovativeness with Laura Kliman of Impossible artwork

Innovativeness with Laura Kliman of Impossible

On this episode of Innovativeness, BrandFirst talks with Laura Kliman, the Senior Flavor Scientist at Impossible and the person responsible for Version 2.0. With a doctorate in Organic Chemistry, Laura was working as a pastry chef in Chicago when she heard about Impossible on NPR. Appealing to what she considered the “trifecta of her concerns”, Laura relocated to California and became instrumental in the development of Impossible’s plant-based meat. We talk about the differences between versions 1.0 and 2.0, the definition of Heme, and how some people might think that Impossible is performing magic to deliver on their promise. Impossible’s plant-based products have challenged an entire industry and Laura really helps to break things down.

25 Sep 2019 - 58 min
episode Innovativeness: Tribalingual with Inky Gibbons artwork

Innovativeness: Tribalingual with Inky Gibbons

Language is important; currently the world speaks more than 7,000 languages. But what happens when a language stops being spoken? What is lost?  There is a tendency for technology to homogenize users and while it can help to create a sense of connectedness, it is often the case that the platform of technology is used to project commercialism and not the products of genuine culture. Inky Gibbons is one of those rare individuals that has innovated a way to harness technology to assist in the teaching of not only language but also culture. As we become more united around platforms for communication, it is vital that we consider the power of diversity in language and how language is the very apparatus that allows a people to tell its unique story. Platforms like Tribalingual give us the opportunity to learn about human experiences that we might never get the chance to until it becomes too late to do so.www.tribalingual.com

21 Aug 2019 - 1 h 2 min
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