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IFTNEXT sessions are where you will learn what market, trend, and global forces are will affect the food industry of tomorrow.
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.”

Mintel analysts—one a Baby Boomer and the other a Millennial—discuss the ins and outs of developing and marketing products for aging consumers.

Cornell’s Robin Dando introduces show goers to the concept of virtual reality as a sensory testing tool.

The creator of an innovative postharvest produce wash solution clinches the top prize in the annual IFTNEXT Food Disruption Challenge competition. Heliponix wins the People’s Choice Award.

Does environment influence the perception of flavor? IFT19 attendees will have the opportunity to immerse themselves in different virtual environments.
Six forward-thinking entrepreneurs pitched their companies in the inaugural Food Disruption Challenge competition at IFT18 on Tuesday morning.

Tamar Haspel, Washington Post columnist, moderates a discussion on how shifting diets to more plant-based food might impact the environment. Panelists include: Mary Christ-Erwin, Taylor Wallace, Adam Drewnowski, and Jessica Fanzo.

Kelly Hensel, senior digital editor of Food Technology magazine, chats with Nima, Bugeater Foods, and Quigistics about what they have learned and the challenges they face being start-ups in the food industry.
3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.