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.
More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.
IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.
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.
From Lab to Fork: The Emergence of Cellular Agriculture
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - N427D
The market introduction of products developed via cellular agriculture poses a myriad of questions from a regulatory perspective. For example, what level of regulatory oversight will be needed? How will it be ensured that these products are safe? Will these products have to be nutritionally equivalent to their conventionally-obtained counterparts? How will they be labelled? When genetically modified (GM) foods were first developed and brought to market, existing regulations had to be adapted and new regulations had to be promulgated and, in some jurisdictions, GM foods continue to be contentious. Similar developments are likely to be needed for the commercialization of products obtained via cellular agriculture.
This symposium will begin with an overview of cellular agriculture: what it is, and the methods and technologies used to develop cultured animal products. The stakeholders involved in advancing the research and development of cultured animal products will be shared, in addition to the challenges associated with the progress of research in this area. Whether the existing regulatory framework in the United States for bringing food products to market can be adapted to support the commercialization of cultured animal products will be discussed, in addition to foreseen regulatory challenges.
*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Hot Topics Session: Technological Advances and New Insights into the Emerging Insects as Sustainable Food Ingredients Industry from Farm to Table
When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM
Where: McCormick Place - N427ABC
Eating Less Red Meat: The Evidence Behind the Recommendation
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM
Where: McCormick Place - S405AB
The Future of Food Packaging
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - S404A
This topic is relevant to food industry professionals looking for innovations, development pipeline context, and competitive advantages, as well as researchers searching for alignment of their research to new packaging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.