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June 2-5, 2019 | New Orleans, LA
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IFT19 Highlights

Articles reported on by IFT’s Food Technology magazine editorial team.
IFTNEXT’s NOLA Startup Night on June 3 provided a forum for the local and global startup community to get to know each other and to learn from leading industry experts during a panel entitled “Realistic Scaling in a Unicorn Culture.”
Congratulations to all the IFT Student Association 2019 competition winners! And thanks to all the finalist teams that participated.

The Art of Science Translation competition paired three finalists—Courtney Schlossareck, Amy DeJong, and Matthew Teegarden—with an IFT Food Science Communicator, who acted as a mentor to help them prepare for the competition, which took place on June 3, at the IFT Central booth.

IFTNEXT’s NOLA Startup Night on June 3 provided a forum for the local and global startup community to get to know each other and to learn from leading industry experts during a panel entitled “Realistic Scaling in a Unicorn Culture.”

High-fat foods and fiber may be key to perfect weight management and good health outcomes.

Whether they’re vegan, vegetarian, or flexitarian, more and more consumers are gravitating toward plant-based eating. Mary Ellen Kuhn, executive editor of Food Technology magazine, talks with Cosucra (655) and The Almond Board of California (4013) to learn more about plant-based formulation.

Yeast starter cultures and flavors are expanding the taste profiles of beer from sweet and savory to sour and bold.

If you’re serious about advancing your career, business, research, or the science of the future of food, then you can’t afford to miss IFT19.