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

Product Development

1 - 10 Results out of 37
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.”
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.

Experts share insights about what consumers want in terms of sweetness reduction and how to go about achieving it in product formulations.

Congratulations to all the IFT Student Association 2019 competition winners! And thanks to all the finalist teams that participated.
Margaret Malochleb. associate editor of Food Technology magazine, talks with Tastepoint by IFF (booth 1925) and Asenzya Inc. (booth 713) who are responding with their creative takes on the global food trend.
Texture has always been an important consideration during product development. Kelly Hensel, senior digital editor of Food Technology magazine, talks with ICL Food Specialties (booth 1123) and CP Kelco (booth 3947) whose innovations are bringing superior texture and stability to formulations.

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

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.

From coffee to cake, IFT19 exhibitors’ product prototypes are palate pleasing.

The three winning innovations enhance food safety, product visual appeal, and ingredient sustainability.