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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.

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.

Meat hybrids could capture 10% to 15% of the global $844 billion meat market.