The Weekly: February 21, 2018

February 21, 2018

IFT Top Stories

Nestlé USA names Presley CEO
Nestlé has announced that Steve Presley, currently chief finance and strategic transformation officer for Nestlé USA, will succeed Paul Grimwood as market head and CEO of Nestlé USA, effective April 1, 2018. Grimwood will transition from his current role and will continue to serve the business as non-executive chairman of Nestlé USA until May 2019.

With $9.7 billion in 2017 sales, Nestlé USA is the largest of eight U.S. operating companies as part of Nestlé Group. It includes iconic brands such as Lean Cuisine, Nestlé Toll House, DiGiorno pizza, Stouffer’s, and Nescafé across Baking and Global Foods, Beverage, Foods, and Ice Cream divisions.

Presley began his career with Nestlé more than 20 years ago as a controller for the beverage factory in Suffolk, Va. He held various roles within the Beverage division, including vice president of finance and vice president/general manager of premium ready-to-drink beverages. In 2009, Presley was named president of Nestlé Business Services and in 2013, he was appointed chief financial officer for Nestlé USA. In 2016, Presley’s role was expanded to include leading Nestlé USA’s strategic transformation where he is currently responsible for developing, implementing, and leading new and innovative strategies that ensure the long-term growth of the company.

Press release

Industry group asks USDA to define ‘beef’
According to the Western Livestock Journal, the U.S. Cattlemen’s Association (USCA) has petitioned the U.S. Dept. of Agriculture to define what “beef” means, as there currently is no definition as to what constitutes a “beef” or “meat” product. “In light of the new market for synthetic products, new regulations should be adopted limiting the ‘beef’ and ‘meat’ labels to animals born, raised, harvested, and processed in the traditional way,” wrote the group in the petition.

Motivated by the growing investment and market share in alternative protein products, the group is asking the agency’s Food Safety and Inspection Service (FSIS) to add two definitions to the “Food Standards and Labeling Policy Book.” The first is that “beef” products only come from slaughtered bovine animals. The second is that “meat” only refers to “the tissue or flesh of animals that have been harvested in the traditional manner.”

“USCA is concerned with the recent introduction and development of alternative products that are being marketed or may be marketed as though they are ‘beef,’” the petition explained, citing potential consumer confusion and misbranding.

Western Livestock Journal article

Petition (pdf)

IFT Research Briefs

Nonthermal technologies’ impact on quality, safety of juices
Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. A paper published in Comprehensive Reviews in Food Science and Food Safety examines the impact of nonthermal technologies on the microbiological quality of juices. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods.

As the authors detail in the paper, conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices. For example, the juice could experience a loss of vitamins, of desirable flavor, and of bioactive compounds, and develop different sensory profiles as a result of heating.

The authors explore nonthermal technologies including ultrasonication, pulsed electric field, high-pressure processing, irradiation, and their combinations and find they are “suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices.” They also help meet consumer demand for clean label, safe, and wholesome products without compromising their nutritional properties.

Review paper

Taste is No. 1 reason U.S. consumers eat plant-based proteins
Whether flexitarian, vegetarian, vegan, or simply eating healthy, plant-based foods are making inroads with consumers. However, new research from Mintel reveals that taste is the top reason U.S. adults who eat plant-based proteins do so (52%), outranking concerns over diet (10%), animal protection (11%), the environment (13%), and even health (39%).

While taste tops the list of reasons to eat plant-based proteins, perceived health benefits are on consumers’ minds as nearly half (46%) of Americans agree that plant-based proteins are better for you than animal-based options, and 76% say plant-based foods are healthy. Whether a desire to avoid processed foods (39%), manage weight (31%), or promote muscle growth (16%), many plant-based protein consumers are motivated by maintaining or improving their health and well-being.

When it comes to making decisions in the grocery aisle, again, taste is the driving factor for 65% of those who eat plant-based proteins, followed by health-centric attributes. These consumers are more likely to seek plant-based protein products with no artificial ingredients (41%), that are high in protein (35%), and fiber (28%), and those that are non-GMO (28%).

“Despite the fact that health attributes, particularly free-from, factor strongly in consumer decisions when purchasing plant-based proteins, at the end of the day, taste is the driving force behind purchase and eating decisions, said Billy Roberts, senior food and drink analyst at Mintel. “While overall consumption of plant-based proteins remains low, these products benefit from a generally healthy reputation both for consumers’ diets and for the environment, and growing consumer interest in better-for-you lifestyles will continue to drive interest in the category.”

Press release

Consuming yogurt may reduce cardiovascular disease risk
A study published in the American Journal of Hypertension suggests that higher yogurt intake is associated with lower cardiovascular disease risk among hypertensive men and women.

The study participants included more than 55,000 women (aged 30–55) with high blood pressure from the Nurses’ Health Study and 18,000 men (aged 40–75) who participated in the Health Professionals Follow-Up Study. In the Nurses’ Health Study, participants were asked to complete a mailed 61-item questionnaire in 1980 to report usual dietary intake in the preceding year. Participants subsequently reported any interim physician-diagnosed events including myocardial infarction, stroke, and revascularization.

The researchers found that higher intakes of yogurt were associated with a 30% reduction in risk of myocardial infarction among the women and a 19% reduction in the men. There were 3,300 and 2,148 total cardiovascular disease cases (myocardial infarction, stroke, and revascularization) in for the women and men, respectively. Higher yogurt intake in women was associated with a 16% lower risk of undergoing revascularization.

In both groups, participants consuming more than two servings a week of yogurt had an approximately 20% lower risk of major coronary heart disease or stroke during the follow-up period. When revascularization was added to the total cardiovascular disease outcome variable, the risk estimates were reduced for both men and women, but remained significant.


Even the healthiest eaters indulge when they feel down
New research reveals that even America’s healthiest eaters cave into indulgences based on their emotional states. In fact, 40% of U.S. food-brand lovers who rated their daily diet as extremely healthy agreed with the statement, “When I’m feeling down, I eat something indulgent to make me feel better.” The study, conducted by food branding agency Foodmix Marketing Communications, breaks out a large group of brand lovers into smaller, differentiated and more actionable consumer segments.

The proclivity to indulge happens despite the healthiest eaters’ attention to how they eat in their majority lifestyles. Most (70%) care a lot about how their food is produced and make sure to look for cleaner labels when food shopping (69%). In addition, 57% of them purchase organic over non-organic food. These healthy eaters also choose a healthier food item over comfort foods and treats.

So why do they cave? It’s likely that members of this group need to give themselves “permission” to indulge, and may in fact turn indulgence food into a sort of self-care. Instead of hitting the gym after a bad day, many of these normally super-healthy eaters are hitting the refrigerator or nearest restaurant for an indulgent treat.

“For those in the food business, the takeaway is that consumers’ need to indulge has permeated the food culture, and is unlikely to diminish any time soon,” said Bill Sherman, director of research at Foodmix Marketing Communications. “Even organic supermarkets and health-oriented restaurants should offer some indulgent foods, perhaps in smaller portions, to capitalize on the growing indulgent factor in America’s food culture.”

Press release

Genetically engineered tomatoes may be plague resistant
Researchers at the Plant Molecular and Cellular Biology Institute (IBMCP), a joint venture of the Universitat Politècnica de València and the Spanish National Research Council (CSIC), have performed a study showing how genetically modified tomato plants may have increased resistance towards Tuta absoluta insect plagues. The results are published in BMC Plant Biology.

“The miner insect Tuta absoluta has become one of the main plagues that threaten tomato plantations across the world, and without the appropriate management it can cause losses of between 80% and 100% of their production,” explained Luis Cañas, researcher of the CSIC at the IBMCP. “To face this threat, we have to fortify the plant’s defense arsenal, and one of the alternatives being studied is giving the plants, through genetic engineering, defensive genes from phylogenetically distant species such as the protease inhibitors present in barley.”

The researchers investigated the in vivo effect of a serine proteinase inhibitor (BTI-CMe) and a cysteine proteinase inhibitor (Hv-CPI2)—isolated from the barley plant—on the Tuta absoluta insect. To do that, the researchers tested both inhibitors separately as well as together in transgenic tomato plants.

The researchers found that the Tuta absoluta larvae that were fed the double transgenic plants showed noticeable weight loss, and only 56% of the larvae reached their adult stage. When the researchers studied the effect of ingesting proteinase inhibitors on the insect’s digestive enzymes, they found a decrease in larvae trypsin activity. Proteinase inhibitors in transgenic tomato plants attracted species of the Tuta absoluta predatory insects such as the Nesidiocoris tenuis, but did not have an effect on them.

Finally, the researchers also studied whether the defensive mechanisms of the plants would activate on transgenic tomatoes. Interestingly, the release of barley cystatin benefitted the plant’s defense, including the proteinase 2 inhibitor gene (Pin2), endogenous to the tomato, and which is inducible through wounding. Furthermore, transgenic plants increased their glandular trichome production and their volatile organic compound emission was altered.


Poll finds significant declines in U.S. well-being last year
Gallup and Sharecare have released the 2017 results from the Gallup-Sharecare Well-Being Index, which found significant declines in well-being across the United States. Findings painted a bleak picture of the well-being of Americans with zero states improving well-being by a statistically significant measure—marking a first in the nearly 10-year history of the Gallup-Sharecare Well-Being Index.

The researchers interviewed more than 160,000 adults about purpose, social, financial, community, and physical metrics to assess overall well-being. The Gallup-Sharecare Well-Being Index found improvement in several traditional measures of physical health in 2017, such as the proportion of Americans reporting participation in regular exercise, abstention from smoking, and being overweight. Community well-being—defined as liking where you live, feeling safe, and having pride in your community—also improved for Americans between 2016 and 2017.

Although improvements in certain physical health categories and community well-being signal progress, the sharp declines in overall well-being were driven by drops in purpose and social well-being metrics, as well as the mental health aspects of physical well-being. Out of a possible score of 100, the national Well-Being Index score dropped from 62.1 in 2016 to 61.5 in 2017, marking the largest year-over-year decline since the index began in 2008.

South Dakota and Vermont ranked at the top of the list for highest well-being, with a score of 64.1 out of 100 possible points. Hawaii ranked third, with a score of 63.4, making it one of only two states that have ranked in the top 10 every year since Sharecare and Gallup began measuring well-being in 2008. West Virginia, Louisiana, and Arkansas were at the bottom of the list with scores of 58.8, 58.9, 59.3, respectively.


Featured Link

IFT Company News

Univar, Cargill reach agreement for select food ingredients business units
Univar, a global chemical and ingredient distributor and provider of value-added services, has entered into a strategic long-term agreement with Cargill’s Food Ingredients & Bio Industrial business in the United States and Canada. Customers will enjoy the combined value of Cargill’s product lines and Univar’s distribution network and access to food innovators.

“In a fragmented distribution network, expanding our business relationship with Cargill allows Univar to offer our customers an even broader selection of high-quality, innovative ingredients. This new agreement strengthens Univar’s position as a leading food ingredients provider and trusted advisor to food producers in a wide variety of categories,” said Gerald Briand, Univar’s vice president of focused industries.

“This partnership will bring improvements to supply chain, e-commerce, technical applications support, and other critical components that bring value to the overall customer experience,” said Pat Rogers, Cargill’s commercial leader, North America – Food Ingredients & Bio Industrial.

Press release

Barry Callebaut, FlavaNaturals partner to produce high-flavanol chocolate
The Barry Callebaut Group, a manufacturer of high-quality chocolate and cocoa products, and FlavaNaturals have announced their exclusive partnership through 2018 for production of high-flavanol chocolate in the United States. FlavaNaturals is a consumer line of chocolate products that provide optimized levels of naturally preserved cocoa flavanols. The announcement follows three years of collaboration on the development of FlavaBars, a line of premium chocolate bars containing 500 mg of cocoa flavanols per serving.

FlavaBars leverage more than a decade of development by Barry Callebaut on high-flavanol chocolate. Although flavanols are naturally occurring in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, this chocolate retains flavanols through optimized cocoa sourcing and processing.

“Consumers today are constantly trying to achieve balance in their diet,” said Peter Boone, CEO and president, Barry Callebaut Americas. “Our proprietary sourcing and processing methods allow us to better preserve the naturally existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for U.S. consumers.”

Press release

Bonduelle acquires Conagra's Canadian Del Monte business
Conagra Brands has entered into a definitive agreement to sell its Del Monte processed fruit and vegetable business in Canada to Bonduelle Group. The sale is subject to customary closing conditions and is expected to be completed before the end of May 2018. The transaction is valued at approximately $34 million.

“We continue to reshape our portfolio and focus resources in areas that best support our business strategy and drive value creation for shareholders,” said Sean Connolly, president and chief executive officer of Conagra Brands. “Del Monte is a strong brand in Canada with quality products, and we believe the Del Monte processed fruit and vegetable business will continue to thrive under Bonduelle’s ownership.”

Press release

IOI Loders Croklaan, Kerry Group partner to support small palm oil growers
IOI Loders Croklaan has partnered with Kerry Group, Wild Asia, and the Fortuna Palm Oil Mill in Sabah, Malaysia, to implement a three-year Small-Growers Support Program. Forty percent of the total worldwide palm oil production is provided by smallholders. This program supports the inclusion of smallholders into IOI’s supply chain and will boost small farmer’s (farm size 0–500 Ha) productivity by helping them implement sustainable agricultural practices. It also guides IOI’s directly sourced third party supplying mills in achieving staged compliance to IOI’s Sustainable Palm Policy and helps them prepare for certification requirements. Wild Asia is the implementation partner for the program that will be managed by both Kerry Group and IOI Loders Croklaan.

“We have a few potential participating non-RSPO [Roundtable for Sustainable Palm Oil] certified mills in the Telupid, Beluran, and Kinabatangan landscape (Sabah) with approximately 5,000 smallholders and small growers. We start with one mill—Fortuna—and will increase the number throughout the duration of the program,” said Ben Vreeburg, sustainability director at IOI Loders Croklaan.

“As a buyer of palm oil we have limited interaction with mills or palm growers, so we rely on our supply partners to help meet our sourcing commitments. This partnership gives us a more direct influence on practices at mill and farm level in the project area,” said Maarten Butselaar, responsible sourcing manager at Kerry Group. “Alongside our broader requirements on palm oil, the program aims to deliver a positive impact for communities and workers within our supply chain.”

Press release

Kalsec names Nykaza CEO, promotes Nahas
Kalsec has announced that Scott Nykaza has been promoted to chief executive officer. George Todd, previously chief executive officer, has become executive chairman of the board of directors and Martha Todd remains vice chairman of the board.

Nykaza joined Kalsec in 1999 and became vice president of procurement in 2004. In 2010, he was promoted to executive vice president of sales and marketing. He was promoted to chief operating officer in 2011 and to president and chief operating officer in 2013. Nykaza received his MS in plant breeding from Kansas State University and his PhD from Colorado State University. Prior to joining Kalsec, Nykaza worked for the DeKalb Seed Co. and Monsanto. While at Monsanto he earned his MBA from Michigan State University.

In addition, Kalsec has announced that Roger Nahas is expanding his duties and responsibilities in the position of vice president of global research and development. Previously, Nahas served as the vice president of global applications and product development. Since 2007, Nahas has been instrumental in building global lab capabilities to include targeted joint development efforts as well as collaborations with outside entities for the advancement of innovation.

Nykaza and Nahas are members of the Institute of Food Technologists.

Press release

Bell names emerging flavor trends, hires Jordan Hill
Bell Flavors & Fragrances has announced its new selection of trends for the 2018 Spark program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Bell’s Spark flavor trends include:

  • Touched by the Mediterranean: Filled with an abundance of fresh seafood, various citruses, crafted-liquors, cheeses, and seasonings.
  • Healthy-ish: Explores healthier alternatives and flavor enhancers that create well-balanced and tasty dishes but also make food selection decisions “healthy-ish.”
  • Longitude and Latitude: Imaginary lines across the globe create a grid of exploration and intrigue for many chefs with the need to learn about new ingredients and flavors.
  • Unexpected: A bunch or two of perfectly crafted executions with a special dash of surprise that keeps us coming back for more using unexpected flavors.
  • Outdoor Social: Features foods and beverages that can and should be enjoyed everywhere, and it seems like we all enjoy it just a smidgen more when that “place” is outside!
  • A Wok Through the Provinces: Not just about crab rangoons and fried rice; the world is finally discovering the robust culinary repertoire of China’s eight food regions and their palette-tickling diversity.

Bell’s Spark trend program has evolved over the years to become a dynamic program that analyzes different data points combined with consumer insight to generate trend forecasts for flavor and fragrance predictions and concepts.

In other news, Bell has hired Jordan Hill as culinary applications technologist. He has previously worked as a food technologist on various product lines from snacks to prepared meals. Hill earned a BS in Culinary Management from the International Culinary School at The Art Institute of Pittsburgh and recently gained his MS in Food Science from Washington State University. He is a member of the Institute of Food Technologists, the Research Chefs Association, American Culinary Federation, and the American Association of Candy Technologists.

Flavor trends press release

Bell Flavors & Fragrances

IFT Regulatory News

Canada surveys consumers for potential front-of-pack nutrition label
To make it easier for Canadians to make healthier food choices, the Government of Canada has announced that Health Canada has launched  consultations on regulations for a new front-of-package nutrition symbol on food. This is part of Health Canada’s Healthy Eating Strategy.

The agency believes that a front-of-package symbol will provide a clear visual cue that a food is high in nutrients of public health concern, such as sodium, sugars, or saturated fat. Health Canada sees the symbol as complementing the Nutrition Facts table on the back or side of the food package.

The consultations will assist the agency in making a final decision on the symbol that will appear on foods high in nutrients of public concern.

“The consultations launched today are geared towards helping Canadians make healthier food choices,” said The Honorable Ginette Petitpas Taylor, Canada’s Minister of Health. “Identifying foods that are high in sodium, sugars, or saturated fat is not always easy, and this front-of-package symbol will make it clearer while shopping for groceries. I invite all Canadians to participate in the process by giving us feedback on the proposed symbols.”

Press release

Consumer consultation website

FDA updates spice risk profile
The U.S. Food and Drug Administration (FDA) has updated its 2013 risk profile on pathogens and filth in spices with data that demonstrate that the prevalence of Salmonella in nine out of 11 types of retail spices in the United States was significantly lower than that for shipments of imported spices. The findings—published in the Journal of Food Protection—are consistent with public comments from the domestic food industry that responsible manufacturers apply a pathogen reduction treatment to many spices after entering the United States, prior to retail sale.

The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked). Salmonella prevalence estimates for the other eight spice types were 0.19% (0.0048%–1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049%–0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11%–1.6%) for coriander seed (ground), 0.19% (0.0049%–1.1%) for curry powder (ground mixture of spices), 0.49% (0.10%–1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038%–0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03%–0.88%) for paprika (ground or cracked), and 0.64% (0.17%–1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced.

Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from Oct. 1, 2011 to Sept. 30, 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7%–18%. The Salmonella prevalence estimates for spices offered for sale at retail
establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice offered for entry.


Survey reveals frustration with EU regulatory framework
The number of nutrition industry professionals who find the European Union regulatory framework unhelpful has risen over the past year, according to a survey of industry professionals by Vitafoods Europe. In fact, one in three (33%) of those surveyed said the current EU regulatory environment is unhelpful, up from 25% at the start of 2017. Although 34% find the framework helpful, this figure has dropped from 37%.

Experts believe dissatisfaction has risen because of the EU’s tough stance on health claims and the continuing regulatory deadlock on botanicals. Thousands of botanical health claims have been on hold for several years while European Food Safety Authority (EFSA) considers how to evaluate them. “Despite progress in some areas, the regulatory challenges for the industry have remained, or even increased, over the past year,” said Annegret Nielsen, senior consultant at analyze & realize. “It is currently very hard for companies to develop innovative products that comply.”

More than a quarter (28%) of respondents to the Vitafoods Europe survey said the EU policy change that would most help their business was an overhaul of health claims regulations. This may be because it has become too difficult to get a health claim approved. “I think many in the food and supplement industry are frustrated with EFSA’s tough stance on the Nutrition & Health Claim Regulation,” said Elinor McCartney, president of Pen & Tec Consulting Group. “Once they established the GAS (Generally Accepted Science) claims list, companies found it extremely hard—and very expensive—to achieve new claims. The industry has worked hard to comply but many feel the compliance pendulum has swung too far towards ‘mission impossible.’”

The EU is currently reviewing nutrition regulation through the Commission’s Regulatory Fitness and Performance (REFIT) program, which aims to keep EU law simple. Experts hope it will reduce the burden on the industry.

Press release

J.M. Smucker recalls dog food due to low levels of pentobarbital
The J.M. Smucker Co. has initiated a voluntary product withdrawal of specific shipments of Gravy Train, Kibbles ‘N Bits, Ol’ Roy, and Skippy canned/wet dog food due to the presence of low levels of pentobarbital. While veterinarians and animal nutrition specialists, as well as the U.S. Food and Drug Administration (FDA), have confirmed that extremely low levels of this substance do not pose a threat to pet safety, its presence at any level is not acceptable to Smucker.

Out of an abundance of caution, the company initiated a voluntary product withdrawal and has taken action to remove specific shipments that were impacted from its supply chain as well as provided actionable information to its consumers and retail partners. The company has identified the root cause to be a single supplier and a single ingredient used at one manufacturing facility.

“We take this very seriously and are extremely disappointed that pentobarbital was introduced to our supply chain. We will continue to work closely with our suppliers and veterinarians to ensure the ingredients used in our products meet or exceed regulatory safety standards and our high-quality standards,” said Barry Dunaway, president, Pet Food and Pet Snacks.

Press release

USDA extends comment period for swine slaughter inspection proposed rule
The U.S. Dept. of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has extended the comment period for the Modernization of Swine Slaughter Inspection proposed rule by 30 days. The original deadline to submit comments was April 2, 2018, but in response to requests from industry and consumer groups, the agency has set extended it to May 2.

The proposed rule would amend the federal meat inspection regulations to establish a new inspection system for market hog slaughter establishments that provides public health protection at least equivalent to the existing inspection system. Market hog slaughter establishments that do not choose to operate under the new swine inspection system may continue to operate under their existing inspection system.

The agency also proposed several changes to the regulations that would affect all establishments that slaughter swine, regardless of the inspection system under which they operate or the age, size, or class of swine. These proposed changes would allow all swine slaughter establishments to develop sampling plans that are more tailored to their specific operations and thus be more effective in monitoring their specific process control. These proposed changes also would ensure that before the start of slaughter operations, food-contact surfaces are sanitary and free of enteric pathogens.

Constituent Update

Proposed rule

IFT IFT & Meeting News

The World Food Prize is accepting nominations
The World Food Prize—an international award recognizing the accomplishments of individuals who have advanced human development by improving the quality, quantity, or availability of food in the world—is now accepting nominations. The World Food Prize is a $250,000 award formally presented at the Laureate Award Ceremony in mid-October, on or around World Food Day, in conjunction with the Borlaug Dialogue international symposium.

Nominations are sought of an individual or individuals having demonstrated exceptional achievement in any field involved in enhancing food production and distribution and increasing food availability and accessibility to those most in need. Any academic or research institution, private or public organization, corporate entity, or governmental unit may submit a nomination. Nominations are due by May 1, 2018.

World Food Prize nomination

IFT18 registration opens next week!
Advance registration opens March 1 for IFT18: A Matter of Science + Food, IFT's annual event and food expo. IFT Premier members have special advance registration privileges and can register beginning February 27. Mark your calendars today so you take advantage of member discounted registration and hotel rates! Learn more

Upcoming Short Courses cover food laws, food labels, and allergen management
Join IFT for the following short courses in Chicago, IL:

  • Food Laws & Regulations
    March 22–23
    This course provides participants with a roadmap to the essential U.S. food regulatory resources. Learn more and register today.
  • One Intensive Day with Food Labels
    April 20 | Save $100 when you register by March 15, 2018!
    This new and unique one-day intensive course takes a deep dive into special issues and hot topics in food labeling. Learn more and register today.
  • Allergen Management Beyond Preventive Controls
    May 10–11 | Save $100 when you register by April 1, 2018!
    This course will help you to establish, enhance, or ensure compliance with various requirements and ensure that your facility has effective controls for each allergen and that they are properly declared on the label. Learn more and register today.

Also, be sure to check out the IFT18 Pre-event short courses taking place July 14-15, 2018, in Chicago.

IFT18 Career Center Live
Save the date! | July 16–18 | Chicago
Planning on attending IFT18 in Chicago this July? Share the IFT18 Career Center Live with your Human Resources department and register as an employer for IFT18 Career Center Live. Learn more.

Reserve your listing in the IFT Services Directory—March 1 deadline
Have your company's services seen by thousands of food science and technology professionals in the IFT Services Directory who are looking for the solutions your company provides. The IFT Services Directory is a cost-effective, year-round resource that provides your organization the print and digital exposure needed to reach thousands of qualified buyers.

Reserve your spot in the print version by March 1 to get distribution in the April 2018 issue of Food Technology magazine, with extended exposure at IFT18 Chicago. The digital edition is available online year-round at Learn more about listing and sponsorship options.

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