IFT to Host Free Webinar on Reformulation Strategies

CHICAGO – September 9, 2026 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, is hosting a free webinar that will help food professionals address changing consumer expectations, nutritional requirements, and ingredient constraints through advances in science-led reformulation. Sponsored by Exberry, Creating a Winning Playbook for Reformulation Strategies is being held on Wednesday, September 16, 2026, from 11:00 a.m. – 12:00 p.m. CT.

The webinar will also help attendees maintain consumer acceptance and product performance as formulations change; evaluate plant-based color solutions and the role appearance plays in product expectations; understand the increased scrutiny of ultra-processed foods and the demand for credible, evidence-based nutrition benefits; and address technical, cost, scale-up, and credibility challenges.   

“Companies are navigating evolving consumer expectations, nutritional priorities, ingredient availability, and cost pressures. They need practical, science-based strategies that support both innovation and product performance,” said IFT Chief Science and Technology Officer Brendan Niemira, PhD. “This webinar will equip attendees with actionable insights from leading experts to help them create products that meet consumer demands while maintaining the quality, trust, and eating experiences people expect.”

Panelists include:

• Rebeka Davis, Senior Account Manager, GNT USA
• Renee Leber, Manager, Food Science and Technical Services, IFT
• Lisa Sanders, PhD, RD, Owner/Principal Scientist, Cornerstone Nutrition, LLC

Davis has nearly 15 years of experience helping food and beverage manufacturers implement Exberry plant-based colors across a wide range of applications. Holding a master’s degree in food science from the University of California, Davis, she works closely with customers to identify color solutions that align with their product goals, application requirements, and desired consumer experience.

Leber has a culinary degree from the Culinary Institute of America and a bachelor’s degree in food science and technology from The Ohio State University. Prior to joining IFT, Leber worked in research and development and product development for U.S. Foods, Freshway Foods, and Jeni’s Splendid Ice Cream.

Sanders has expertise in the translation of nutrition evidence to support science-based innovation and communications for multiple audiences, including scientists, health professionals, and consumers. Sanders has spent more than 20 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Co. and Tate & Lyle, Inc.

Register for the webinar.

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.