High heat built the modern food system. But it may also be limiting it.

In Episode 89, we explore how Novel Food Processing (NFP) technologies are transforming protein at the molecular level, unlocking better texture, higher bioavailability, improved digestibility, and cleaner labels without sacrificing safety.

From electricity-powered milk processing to ultra-high pressure seafood engineering, this episode breaks down how food science is moving beyond the burner and into the future.

If you work in food innovation, functional ingredients, protein R&D, or regulatory strategy, this one changes how you think about what’s possible.