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

Food Expo Highlights

1 - 10 Results out of 53
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.
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.

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

Suppliers of grain ingredients highlight their myriad functionalities.
Food and beverage discovery, plant-based eating, alternatives to mainstream products, and green appeal make the Top 10 Trends list from Innova Market Insights.
57% of travelers cite local food/dining as a factor that is important when deciding on travel destinations. According to Melanie Zanoza Bartelme, global food analyst at Mintel, this is a driver behind the rise in demand for flavors and dishes from the Middle East, Japan, and India.
Satisfy your hunger cravings by sampling a range of food and beverage product concepts at the IFT19 food expo. 
There’s a renewed call for people to eat less sugar and for many food and beverage manufacturers to try to reduce added sugar in products.
The three winning innovations enhance food safety, product visual appeal, and ingredient sustainability.