Feed your future
June 2-5, 2019 | New Orleans, LA

Trends

11 - 20 Results out of 29

Kelly Hensel, senior digital editor of Food Technology magazine, chats with BI Nutraceuticals (booth S1045) and Mizkan America (booth S2240) about innovative applications for botanicals and beer/spirits ingredients.

Panelists in the Monday afternoon featured session explored the complexity and challenges food companies experience when well-intentioned consumer demands are in direct conflict with their eco-friendly, healthy, and sustainable intent.

Interest in clean label, organic products, and gourmet ingredients are shaping the way that consumers shop for foods and beverages.

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.
Kelly Hensel, senior digital editor of Food Technology magazine, chats about fiber with BENEO (booth 4023) and ADM/Matsutani (booth 762).
Bob Swientek, editor-in-chief of Food Technology magazine, talks about green proteins with Parabel (booth 4555) and All Things Bugs (Start-Up Alley).

The IFT17 screening of Food Evolution drew an enthusiastic audience response. The film uses the debate around GMOs to further the dialogue about the role of science in the food system.

Environmental concerns over conventional meat production is stimulating R&D of cultured meat products.