The Weekly: April 10, 2019

April 10, 2019

IFT Top Stories

U.S. agencies unveil strategy to reduce food waste
The U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA), and the U.S. Food and Drug Administration (FDA) have announced the release of a federal interagency strategy to address food waste. The agencies held an event at EPA headquarters to hear from state, local, and community leaders and other stakeholders on how all levels of government can work together to reduce food waste.

“The issue of food safety and food waste are intertwined, with research showing that there is confusion over the meaning behind date labeling terminology on food packages that have an adverse effect on food waste. Contrary to popular beliefs, date labeling on food packages are often intended to communicate time ranges for optimal food quality, not safety,” said FDA Deputy Commissioner Frank Yiannas. “We remain committed to working with the EPA and USDA to better educate Americans on how to reduce food waste and how to do it safely.”

The interagency strategy—Winning on Reducing Food Waste FY 2019-2020 Federal Interagency Strategy—includes the following six key priority areas the agencies will work together on over the next year:

  1. Enhance interagency coordination
  2. Increase consumer education and outreach efforts
  3. Improve coordination and guidance on food loss and waste measurement
  4. Clarify and communicate information on food safety, food date labels, and food donations
  5. Collaborate with private industry to reduce food loss and waste across the supply chain
  6. Encourage food waste reduction by federal agencies in their respective facilities

Press release

U.S. restaurant sales expected to reach $863 billion
The National Restaurant Association has released its 2019 State of the Restaurant Industry Report that examines significant forces impacting and shaping the U.S. restaurant industry including the economy, workforce, technology, food and menu trends, as well as developments pertaining to table-service and limited-service restaurants. Analyzed data collected from a variety of U.S. surveys among restaurant owners, operators, chefs, and consumers show that restaurant industry sales are expected to reach $863 billion in 2019. In addition, approximately half of restaurant operators rate their business as stronger than two years ago.

When asked about the economy, restaurant operators are generally optimistic about business conditions. Roughly three in four operators gave ratings of “excellent” or “good” when asked to assess business conditions in the overall U.S. restaurant industry. However, operators are also acutely aware of competitive pressures, rising labor costs, a tighter labor market, and a complex regulatory landscape that compounds pressure on business performance and revenue.

Growing demand among consumers will make off-premises options important drivers across the industry in 2019. Thirty-eight percent of U.S. adults—including 50% of millennials—indicate they are more likely to have restaurant food delivered than they were two years ago. Nearly four in 10 operators plan to invest more capital in expanding their off-premises business this year. A solid majority of casual-dining (72%), family-dining (63%), and fast-casual operators (64%) say their delivery sales are higher than they were two years ago. Fewer than one in 10 say their delivery sales have declined.

Press release

IFT Research Briefs

Anti-cancer effects of red chicory extract
Red chicory (Cichorium intybus L.) is consumed worldwide for its sensory properties and medicinal effects, which are due to its phenolic compounds and anthocyanins. In a study published in the Journal of Food Science, researchers developed an experimental design to extract anthocyanins from red chicory. Then, they set out to determine the stability of the extract in relation to the effects of temperature and pH and to evaluate the antioxidant activity and in vitro cytotoxic and antiproliferative potentials against cancerous cell lines of the lyophilized and purified extract.

The best extraction conditions for the bioactive compounds from red chicory were a temperature of 64.2°C for 25 min at which the anthocyanin content was 73.53 ± 0.13 mg per 100 g fresh weight basis sample. The EC50 (half maximal effective concentration) value for the antioxidant activity assay in relation to DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) with optimized extract was 0.363, which corresponds to a concentration of 39.171 µmol/L of anthocyanins. The activation energy for the degradation reaction of the anthocyanins from the red chicory extract was 84.88 kJ/mol.

The optimized extract, which was rich in anthocyanins, presented antioxidant activity in chemical and biological assays and low cytotoxicity and cytoprotective effects in relation to HepG2 (liver cancer), HCT8 (intestinal cancer), and Caco‐2 (colon cancer) cell lines. Additionally, the red chicory extract protected human erythrocytes against hemolysis. The researchers concluded that C. intybus extract “may be used as a natural colorant/antioxidant in foods.”

Abstract

Study finds gluten in more than 50% of gluten-free pasta, pizza dishes
According to a study published in the American Journal of Gastroenterology, more than half of gluten-free pizza and pasta dishes in restaurants tested positive for the presence of gluten, and about one-third of supposedly gluten-free foods had detectable gluten.

The researchers used data uploaded by users of the portable device Nima Gluten Sensor which restaurant patrons use to test foods. The manufacturer supplied 5,624 food tests by 804 users over 18 months. The research showed 32% of tests revealed detectable gluten in dishes that were supposed to be gluten-free. Gluten-free pasta samples were positive in 51% of tests; gluten-free pizza contained gluten for 53%. Gluten was detected in 27% of breakfasts, 29% of lunches, and 34% of dinners.

There are limitations to the data, noted the researchers. Users may have uploaded results that surprised them the most. Additionally, the device is very sensitive. To be labeled gluten-free in the United States, a product must contain less than 20 parts per million (ppm). “The device can detect levels as low as 5–10 ppm, which most do not consider clinically significant, so a ‘gluten found’ result does not necessarily mean ‘unsafe for celiac disease,’” explained Benjamin Lebwohl, Celiac Disease Center at NY-Presbyterian Hospital and assistant professor of medicine and epidemiology at Columbia Mailman School. “The device also does not detect certain forms of gluten, such as fermented gluten. So, both false positives and false negatives will affect this estimate.”

Lebwohl suspects that gluten-free foods are inadvertently contaminated, and “the solution may be better education for food preparers.”

Abstract

Nutrients from food, not supplements, linked to lower risks of death, cancer
Adequate intake of certain nutrients is associated with a reduction in all-cause mortality when the nutrient source is foods, but not supplements, according to a study published in Annals of Internal Medicine. There was no association between dietary supplement use and a lower risk of death. In addition, excess calcium intake was linked to an increased risk of cancer death, which the researchers found was associated with supplemental doses of calcium exceeding 1,000 mg/day.

The study used a nationally representative sample comprising data from more than 27,000 U.S. adults aged 20 and older to evaluate the association between dietary supplement use and death from all causes, cardiovascular disease (CVD), and cancer. The researchers assessed whether adequate or excess nutrient intake was associated with death and whether intake from food versus supplement sources had any effect on the associations.

For the association between nutrient intake and the risk of death, the researchers found:

  • Adequate intakes of vitamin K and magnesium were associated with a lower risk of death.
  • Adequate intakes of vitamin A, vitamin K, and zinc were associated with a lower risk of death from CVD.
  • Excess intake of calcium was associated with higher risk of death from cancer.

When sources of nutrient intake (food vs. supplement) were evaluated, the researchers found:

  • The lower risk of death associated with adequate nutrient intakes of vitamin K and magnesium was limited to nutrients from foods, not from supplements.
  • The lower risk of death from CVD associated with adequate intakes of vitamin A, vitamin K, and zinc was limited to nutrients from foods, not from supplements.
  • Calcium intake from supplement totals of at least 1,000 mg/day was associated with increased risk of death from cancer but there was no association for calcium intake from foods.

In addition, the researchers found that dietary supplements had no effect on the risk of death in individuals with low nutrient intake. Instead, the team found indications that use of vitamin D supplements by individuals with no sign of vitamin D deficiency may be associated with an increased risk of death from all causes including cancer. Further research on this potential connection is needed.

The authors note some limitations, including the duration of dietary supplement use studied. In addition, prevalence and dosage of dietary supplement use was self-reported and so is subject to recall bias.

Abstract

Record U.S. convenience store food sales in 2018
U.S. convenience stores experienced a 16th straight year of record in-store sales in 2018, according to newly released NACS State of the Industry data. U.S. convenience stores sales overall surged 8.9% to $654.3 billion, led by a 13.2% increase in fuel sales, which account for 69.6% of total sales. In-store sales increased 2.2% to a record $242.2 billion. Overall, convenience stores sales are 3.1% of the U.S. gross domestic product of $20.5 trillion.

Foodservice sales accounted for 22.6% of in-store sales, a category that continues to be a key focus area for the convenience store channel. Foodservice is a broad category that mostly encompasses prepared food (69% of both category sales and profits) as well as commissary foods and hot, cold, and frozen dispensed beverages.

The growth in foodservice also has led to an increase in store size. Overall, the average convenience store is 3,230 square feet. But as newer stores feature touchscreen food-ordering kiosks, added space for in-store seating and waiting areas, and incorporate an open-kitchen design, the size of new stores has increased to 4,991 square feet in rural locations, and 4,603 square feet in urban locations.

Convenience stores are the destination of choice for 165 million U.S. customers each day, and 83% of the items bought at a convenience store are consumed within the first hour of purchase. The overall merchandise sales groups as a percentage of overall merchandise sales are as follows:

  • Cigarettes: 31% of in-store sales
  • Foodservice (prepared and commissary food; hot, cold, and dispensed beverages): 22.6%
  • Packaged beverages (carbonated soft drinks, energy drinks, water, sports drinks, juices, and teas): 15.3%
  • Center of the store (salty, candy, packaged sweet snacks, and alternative snacks): 10.4%
  • Other tobacco products: 6.7%
  • Beer: 6.3% (12.4% for stores selling beer)
  • Other: 7.7%

Press release

Poor diets may result in more deaths than smoking
A study published in The Lancet journal suggests that poor diets are shortening lives worldwide and killing more people globally than either smoking or high blood pressure. The study, of nearly 200 countries, linked poor diet quality to nearly 11 million deaths globally in 2017. That translated to 22% of deaths among all adults that year. Previous research has linked tobacco use to 8 million deaths per year worldwide, and high blood pressure to just over 10 million deaths.

For the study, the researchers used published nutrition surveys to look at typical dietary intakes across 195 countries, plus published research on the relationship between various diet factors and disease risks. For example, to estimate the impact of salty diets, the researchers looked at the evidence on urinary sodium levels and changes in blood pressure—and then estimated the relationship between those blood pressure changes and disease outcomes.

The researchers found that people in the United States and Canada tended to eat the most processed meats and trans fats from packaged foods. Consumption of sugary drinks and sodium was too high in nearly all world regions. Meanwhile, healthy foods were shortchanged almost universally, with a few exceptions. People in Central Asia tended to eat enough vegetables, while those in parts of Latin America, Africa, and South Asia typically got plenty of legumes.

Overall, though, unbalanced diets were a health threat everywhere. Oceania and East Asia had the highest proportion of “diet-related” deaths from heart disease, for example. Diet-related deaths from type 2 diabetes complications were highest in the United States and Canada.

The analysis pointed to some eating habits with particularly strong links to higher death rates: diets high in sodium, and those low in whole grains, fruits and vegetables, and nuts and seeds. The researchers concluded that “poor dietary habits are associated with a range of chronic diseases and can potentially be a major contributor to NCD [noncommunicable diseases] mortality in all countries worldwide. This finding highlights the urgent need for coordinated global efforts to improve the quality of human diet.”

Study

Auburn University opens new poultry research, education center
Auburn University, located in Auburn, Ala., has opened its newest facility—an administrative and classroom building at its Miller Poultry Research and Education Center. When complete, the center will be the world’s only research and teaching complex that is comprehensive of the entire poultry industry. Auburn broke ground on the Miller Center in 2016 and is on schedule to complete the 30-acre, multi-facility complex in 2020.
 
“Issues such as food safety, sustainability, and innovation are paramount to the future of this industry,” said Paul Patterson, dean of Auburn’s College of Agriculture. “With the Miller Center, we are equipping some of the top scientists, students, and professionals in the industry to tackle these and many other crucial issues.”

The Miller Center currently includes nutrition and poultry management research facilities, an infectious disease facility, an administrative and classroom building and an equipment testing and demonstration facility, which houses the National Poultry Technology Center. A processing plant is currently under construction. The site of the Miller Center was already home to a feed mill and animal poultry nutrition center, built in 2012. The Miller Center’s final phase of construction will include a hatchery, a battery house, chamber and breeder houses, and floor pen houses.

Press release

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IFT Company News

Constellation Brands sells wine brands to E. & J. Gallo for $1.7 billion
Constellation Brands, a beverage alcohol company, has signed an agreement with E. & J. Gallo Winery to divest approximately 30 brands from its wine and spirits portfolio principally priced at $11 retail and below per bottle, and related facilities located in California, New York, and Washington for $1.7 billion, subject to closing adjustments. The transaction is expected to close at the end of the company’s first quarter of fiscal 2020.

“One of the hallmarks of our success over the years has been our ability to evolve and stay on the forefront of emerging consumer trends,” said Bill Newlands, Constellation Brands president and CEO. “This decision will help enhance organizational focus on a more premium set of wine and spirits brands that better position our company to drive accelerated growth and shareholder value. In turn, Gallo is acquiring a collection of great brands that complement their operational model and business strategy to provide quality products to consumers at every price point.”

Press release

Kraft’s venture fund invests in GrubMarket
Evolv Ventures, the $100 million venture fund backed by Kraft Heinz, has announced GrubMarket as its first investment. GrubMarket is a platform that sources local food directly from producers and delivers it directly to businesses and consumers. Terms of the agreement were not released.

“We’re excited to invest in GrubMarket, a platform that is disrupting the food wholesale market,” said Steve Sanger, general partner of Evolv Ventures. “GrubMarket plans to grow its presence and product offerings through both geographic and product expansion. Evolv Ventures is pleased to support its innovative founders.”

Since Evolv Ventures announced the formation of the fund in October 2018, it has hired a team of investors and entrepreneurs and is actively working and investing with companies in the space, such as GrubMarket.

Press release

Maple Leaf to build $310 million plant-based protein plant
Maple Leaf Foods and its wholly owned subsidiary, Greenleaf Foods, have announced plans to construct a $310 million plant-based protein food processing facility in Shelbyville, Ind. The company will also invest approximately $26 million to keep pace with ongoing growth in demand at its existing facilities.

The new facility, at approximately 230,000 square feet, will double the company’s current production capacity and support a pipeline of innovation to meet increasing consumer demand and fuel market growth. The facility will produce tempeh, franks, sausages, and raw foods. This includes the recently launched Lightlife Burger, which is made from pea protein, coconut oil, and beet powder.

“By establishing a large-scale North American network, we will continue to meet rapidly growing demand for delicious protein alternatives and create a center of excellence for innovation,” said Michael H. McCain, president and CEO. “It will escalate the financial contribution of this business and advance Maple Leaf’s vision to be the most sustainable protein company on earth.”

Construction is expected to start in late spring of 2019, with production expected to begin in the fourth quarter of 2020. The company expects to employ approximately 460 people at the new facility once it is up and running.

Press release

Nestlé launches R&D accelerator to boost innovation
Nestlé has announced the creation of the Nestlé R&D accelerator based in Lausanne, Switzerland. The accelerator brings together Nestlé scientists, students, and startups to advance science and technology with the objective to accelerate the development of innovative products and systems. Internal, external, or mixed teams are eligible to use dedicated hot desks at the accelerator over a defined period of time. They have access to Nestlé’s R&D expertise and infrastructure, including shared labs, kitchens, bench-scale, and pilot-scale equipment. The first teams have been selected and the accelerator will be operational by the end of 2019.

The accelerator is part of Nestlé's global R&D network and is located at Nestlé Research, which employs around 800 people in Lausanne. This ecosystem includes several units of Nestlé’s R&D organization, leading academic institutions such as the Swiss Federal Institutes of Technology in Lausanne (EPFL) and Zurich (ETHZ), and the Swiss Hospitality Management School in Lausanne (EHL), as well as a wide range of innovation partners, suppliers, and startups.

“We have taken a number of steps to accelerate innovation, including our enhanced prototyping capabilities and the funding of fast-track projects,” said Stefan Palzer, CTO of Nestlé S.A. “With the Nestlé R&D accelerator and its proximity to our R&D and business teams, we will bring open innovation to a new level. Combining our internal expertise and the deep knowledge of our academic and industrial partners with the external entrepreneurial creativity is a unique approach and will create an innovation powerhouse.”

Press release

Roquette opens new technical service center in Singapore
Roquette, a manufacturer of plant-based ingredients for food, nutrition, and health markets, has opened its new food customer technical service center in Singapore, strengthening its position in Asia to better address nutrition and health challenges.

This new facility will form part of the overall Asia Pacific Innovation Center based in Singapore, which has already developed a strong expertise in research and development and in pharma customer technical service. It further intensifies Roquette’s technical capabilities in Asia, which currently rely on service centers in Shanghai, Mumbai (India), Tokyo, and Singapore.

This move will also allow the company to further develop strategic partnerships with customers, universities, and research institutions in the region, and will also help in tailoring solutions to the distinct preferences, health requirements, and cultural needs of Asian consumers.

The new center’s customer base will consist of multinational companies, regional players, and local startups. It will bring together technology and expertise to develop solutions with a unique sensory experience in baking, dairy, confectionary, savory, and specialized nutrition market segments. Roquette aims to staff the center with five scientists by the end of 2019.

Press release

fairlife to build $200+ million production facility in Arizona
fairlife has announced plans to increase overall production capabilities with the construction of a 300,000-square-foot production and distribution facility in Goodyear, Ariz. fairlife currently produces multiple varieties of dairy-based beverages at its production plant in Coopersville, Mich., and distributes the beverages to retailers in the United States and Canada.

The new $200+ million facility, which is slated to begin operation in the second half of 2020, will house production lines that will play a key role in meeting the growing demand for fairlife. Working with the United Dairymen of Arizona to source milk from numerous dairy farmers in Goodyear, the new fairlife plant will enable increased production of all fairlife products.

Press release

CP Kelco to construct innovation center in Atlanta
CP Kelco, a global producer of nature-based ingredient solutions, has announced plans to build an innovation center in Atlanta to serve global customers. The new center, which is slated to open in third quarter 2020, will reflect CP Kelco’s technical expertise and will enhance collaboration and development with customers, partners, and industry thought leaders.

“The decision to establish a world-class, state-of-the-art innovation center in Atlanta reinforces our dedication to customer experience and to continually growing our innovation capabilities to meet the needs of the global marketplace,” said Didier Viala, president of CP Kelco. “This is an exciting step in our ongoing journey to build our business, deliver value to customers, and strengthen our culture for employees.”

Press release

IFT Regulatory News

States sue Trump administration over school nutrition rollbacks
A coalition of U.S. state attorneys general is suing the Trump administration for weakening the federal nutrition standards for school meals that are fed to about 30 million children across the country. The coalition contends that the U.S. Department of Agriculture’s (USDA) rollback of sodium limits and whole grain requirements for school meals lacks legally-mandated scientific basis, and, in further violation of law, was adopted without public notice and opportunity to comment.

“Over a million children in New York—especially those in low-income communities and communities of color—depend on the meals served daily by their schools to be healthy, nutritious, and prepare them for learning,” said New York Attorney General Letitia James in a statement announcing the lawsuit. Joining James in the lawsuit are the attorneys general of California, the District of Columbia, Illinois, Minnesota, New Mexico, and Vermont.

Last year, the Trump administration gave school lunch administrators more flexibility in serving up refined grains, including white breads, biscuits, and white pastas. The USDA also issued a rule that eliminated the final maximum sodium target and delaying by five years the second intermediate maximum sodium target that had been set for the 2019–2020 school year.

“The Trump Administration has undermined key health benefits for our children—standards for salt and whole grains in school meals—with deliberate disregard for science, expert opinion, and the law,” wrote James.

The School Nutrition Association (SNA), however, supports the December 2018 final rule on school meal flexibilities, which, it claims, aligns with the Institute of Medicine’s (IOM) scientific recommendations for updating school meal nutrition standards. Representing 58,000 school nutrition professionals, the SNA “commends USDA’s final rule protecting limits on calories and unhealthy fat, which ensure school meals do not contribute to obesity.”

“SNA appreciates USDA’s efforts to preserve strong standards to benefit students while addressing long-standing challenges to ensure they choose and consume healthy school meals,” said SNA President Gay Anderson in response to the lawsuit.

The lawsuit was filed in the U.S. District Court for the Southern District of New York.

Lawsuit (pdf)

Letitia James statement

SNA statement

USDA updates fact sheet on food product dating to reduce food waste
The U.S. Department of Agriculture (USDA) estimates that approximately 30% of the U.S. food supply is wasted. To help combat this issue, the USDA’s Food Safety and Inspection Service (FSIS) has published an updated fact sheet on food product dating that is aimed at reducing food waste by encouraging food manufacturers and retailers to use a “Best if Used By” date label.

The changes to the fact sheet include updating a hyperlink to FSIS’ fact sheet on shelf-stable products and adding “Freeze By” to the list of commonly used phrases used on labels to describe quality dates. These changes stem from FSIS requesting comments in 2016 to a previous version of the fact sheet.

The updated fact sheet also builds on other changes that FSIS has made to facilitate food donation and reduce waste. FSIS issued Directive 7020.1 to make it easier for companies to donate products that may be misbranded or economically adulterated but are still deemed to be safe and wholesome to eat. FSIS also worked with Cornell University and the Food Marketing Institute to develop the FoodKeeper App, which helps consumers understand food and beverage storage, proper cooking temperatures, and how to maximize the freshness and quality of items.

Fact sheet

CDC investigates E. coli outbreak in several states
The U.S. Centers for Disease Control and Prevention (CDC), U.S. Department of Agriculture, and the U.S. Food and Drug Administration are investigating an outbreak of toxin-producing E. coli O103 infections. As of April 9, 96 people infected with the outbreak strain of E. coli O103 have been reported from five states (Georgia, Kentucky, Ohio, Tennessee, and Virginia). Eleven people have been hospitalized. No deaths and no cases of hemolytic uremic syndrome have been reported. Illnesses started on dates from March 2 to March 26.

This investigation is still ongoing, and a specific food item, grocery store, or restaurant chain has not been identified as the source of infections. State and local public health officials are interviewing ill people to determine what they ate and other exposures in the week before their illness started. Federal and state regulatory officials use that information to guide efforts to identify a contaminated food and trace it to its source.

CDC notice

Europe may move from veggie burgers to ‘veggie discs’
According to The Guardian, the European parliament’s agriculture committee has voted to ban producers of vegetarian food from using nomenclature usually deployed to describe meat. “Veggie disc” has emerged as one possible new name for plant-based burgers.

The protected designations would include steak, sausage, escalope, burger, and hamburger, under a revised regulation that passed with 80% approval. The measures will now be voted on by the full parliament after May’s European elections, before being put to member states and the European Commission. It could take several years before the regulation comes into force.

“The meat lobby is not involved in this,” said French socialist MEP (member of the European parliament) Éric Andrieu. “It has generated a considerable debate among the political groups and a large majority wanted to clarify things. Particularly in the light of history, the history we share, you can have a steak or burger, you can’t call it something else.”

The decision to protect meat-related terms and names “exclusively for edible parts of the animals” was firmly opposed by nongovernmental organizations (NGOs) such as Greenpeace and Birdlife who insisted it presented a blow against sustainable food.

The Guardian article

FDA announces public meeting to discuss responsible innovation in dietary supplements
The U.S. Food and Drug Administration (FDA) has announced a public meeting entitled “Responsible Innovation in Dietary Supplements,” to take place May 16 from 8:30 a.m. to 4 p.m. at the FDA’s Center for Food Safety and Applied Nutrition’s Wiley Auditorium (College Park, Md.).

On February 11, the FDA announced new efforts to strengthen the regulation of dietary supplements by modernizing and reforming its oversight. The purpose of the public meeting is to give interested parties an opportunity to present ideas for facilitating responsible innovation in the dietary supplement industry while preserving the FDA’s ability to protect the public from unsafe, misbranded, or otherwise unlawful dietary supplements.

Public meeting information

Europe grants patent for Arjuna’s curcumin extract formulation
Arjuna Natural has been granted a new patent in Europe for its applied technology of improving the bioavailability of curcumin in its BCM-95 (Curcugreen) formulation. The product is already protected by 49 patents (14 in the United States, two in Japan, and 33 in European countries) for composition and manufacturing processes of curcumin extract. The patented formulation provides biologically active curcumin with essential oil of turmeric. The 100% natural formulation is backed by over 55 published studies worldwide and several on-going studies for its therapeutic activity on multiple health indications.

“The composition of BCM-95 (Curcugreen) contains only turmeric-based components and no synthetic or non-turmeric ingredients,” said Benny Antony, joint managing director for Arjuna. “This composition of turmeric delivers free curcumin into blood and is retained in the body for longer duration.”

Press release

IFT IFT & Meeting News

IFT19—Advance registration discounts end next week!
Do yourself, your wallet, and your career a huge favor and get registered for IFT19 right now—before prices go up to the top tier next week. All advance registration discounts end Friday, April 19 and hotel discounts end May 6. Don’t miss out on these huge savings!

Find your next job (or hire your next highly qualified employee) at IFT19 Career Center Live
June 3–5 | New Orleans
Join the career fair that brings together the top companies and job seekers in the science of food. Share the IFT19 Career Center Live with your human resources department and register as an employer for IFT19 Career Center Live.

Advance your knowledge with pre-IFT19 short courses
Reserve your spot in pre-IFT19 short courses, taking place June 1–2 at the New Orleans Marriott. New courses include FSPCA Intentional Adulteration: Conducting Vulnerability Assessments and Plant Proteins: Functionalities and Applications. Save $100 with early registration until April 19. Popular courses will sell out, so register early! Learn more.

Upcoming webcast highlights top 10 trends

  • 2019 Top 10 Food Trends Webcast
    April 30 | 1–2 p.m. CDT | Consumer and food trend experts Liz Sloan and Catherine Adams Hutt. Learn more.

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