Transformation Via Collaboration + Innovation

Innovation has always been at the forefront for making things faster, cheaper, more delicious. Food and beverage product developers are called upon to innovate to get market share and drive profits. But more and more, science is needed to help regenerate the land, create more clean water, maximize health, and minimize waste. From novel processing techniques to sustainable food packaging, multifunctional ingredients, genomic mapping, or health and nutrition breakthroughs, collaboration and innovation are essential for making the food system more safe, equitable, and sustainable.

Under this year’s IFT FIRST event theme, “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?,” researchers, scientists, engineers, and entrepreneurs from across the global food value chain will gather to find practical, market-based innovations and creative scientific applications that will make a difference in the global food and beverage system and in the health of people and the planet.

The program at this year’s IFT FIRST: Annual Event and Expo, Sunday through Wednesday, July 14–17, at Chicago’s McCormick Place, sets the stage for transformative innovation and science in action.

On Monday, July 15, the 8:15 a.m. to 9:30 a.m. opening keynote, “Revolutionizing Food Innovation Through AI,” will kick off the event with a discussion on how collaboration across the human/machine spectrum is fueling groundbreaking advances in predictive analytics, precision engineering, biotechnology, and food product development. Asch Harwood, vice president, data and insights, ReFED, will moderate the all-star lineup of expert speakers, which includes Justin Honaman, head, worldwide retail and consumer goods go-to-market, Amazon/Amazon Web Services; Nora Khaldi, founder and CEO, Nuritas, and member of the World Economic Forum of Young Global Leaders; and Ramesh Kollepara, global chief technology officer and vice president, Kellanova.

The second Monday keynote, hosted by Bernhard van Lengerich, founder of Seeding The Future Foundation, will feature the highly anticipated global innovation speed pitch event from teams of scientists, engineers, innovators, and entrepreneurs from across the world who will showcase their winning Seeding The Future Global Food System Challenge projects. The event, scheduled for 11 a.m. to 12:15 p.m., will highlight the collective effort of innovation and collaboration that forms the bedrock of a resilient and thriving global food system.

First-day featured sessions will include the panel “F&B Ecosystem of the Future: Harnessing the Power of Innovation, Collaboration, and Diverse Thinking,” from 1:45 p.m. to 2:45 p.m., which will cover themes such as sustainability, digitalization, consumer-centric innovation, and diversity, exploring how these factors are shaping the future of the food and beverage ecosystem and the partnership needed across academia, industry, and nonprofit spaces. Speakers will include René Lammers, executive vice president and chief science officer, PepsiCo; Quincy Lissaur, executive director, SSAFE, a nonprofit group that works to enhance the integrity of the food supply chain; Sarah Reisinger, chief science and research officer at dsm-firmenich; James Gratzek, director, Food Product Innovation and Commercialization Center, University of Georgia, along with moderator Saharah Moon Chapotin, executive director, the Foundation for Food and Agriculture Research.

A special session on ultra-processed foods (UPFs), sponsored by IFT scientific journals, will take place on Monday from 3:15 p.m. to 4:30 p.m. and will detail recent advances in the characterization of these foods, the impact of innovative ingredients and technologies on their quality and safety, expectations and perceptions of consumers, and the influence of UPF consumption on nutrition and health and building healthy dietary patterns. The special session, moderated by Anna Rosales, senior director of government affairs and nutrition, IFT, will feature speakers Kevin Hall, senior investigator at the National Institutes of Health; Mario Estévez García, scientific editor, Journal of Food Science; Youling Xiong, professor, University of Kentucky; and Julie Hess, research nutritionist at the U.S. Department of Agriculture’s (USDA) Agricultural Research Service.

On Tuesday, July 16, from 8:30 a.m. to 9:45 a.m., “The Future of the FDA’s Food Program” keynote will feature insights from Jim Jones, the U.S. Food and Drug Administration’s (FDA) first Deputy Commissioner for Human Foods. Deputy Commissioner Jones will highlight the FDA’s strategies for protecting and promoting the health and wellness of all people through science-based approaches to prevent foodborne illness, reduce diet-related chronic disease, and ensure chemicals in food are safe. Jones will share lessons learned and strategies for fostering collaboration among diverse stakeholders, and the audience will gain insights into the FDA’s strategic risk-prioritization management system to shape the future of the food system.

Second-day featured sessions will include the panel discussion, “Empowering Food and Nutrition Security: A Vision for Health Equity and Impactful Partnerships,” which will explore how advancing food and nutrition security goes beyond simply ensuring enough food for all—it involves leveraging transformative partnerships and cutting-edge food science. This global panel, moderated by Sylvia Rowe, president and owner at SR Strategy, will feature Ruth Oniang’o, founder and editor-in-chief of the African Journal of Food, Agriculture, Nutrition and Development; Gary Foster, chief science officer at WeightWatchers; Caree Jackson Cotwright, director of nutrition security and health equity at USDA’s Food and Nutrition Service; and Katie Stebbins, executive director, Food and Nutrition Innovation Institute at Tufts University.

Also on Tuesday, an esteemed panel will take center stage to share bold strategies for leading innovation within their organizations—from unlocking the promise of biotechnology for sustainable food solutions to achieving the world’s first animal-free cellular agriculture. In the session “Advancing Food System Innovation Through Novel Technologies,” IFT FIRST attendees will hear insights from Lou Cooperhouse, president and CEO, BlueNalu; Ellen Kim, marketing director: Plantspired brand innovation and marketing communications, Pulmuone Foods USA; Aletta Schnitzler, chief scientific officer, TurtleTree; and moderator Tim Fires, president, Circana Global Foodservice.

Dynamic Scientific Collaboration

What is the relationship between state-level actions and national-level impacts in the context of additives? Which innovative solutions addressing food loss throughout the food and beverage value chain are proving effective and generating measurable value for the food system? How can novel technologies and innovations be created in an environment of consumer mistrust, anxiety, and pseudoscience?

Guiding questions like these—20 in all—will be addressed in IFT FIRST’s Scientific and Technical Forums. Each 75-minute session will bring together interdisciplinary perspectives and subject matter experts to engage in discussion and conversation with audience members to address challenges impacting the global food system. Each of the forums will have four to five speakers and will be moderated by two session hosts, who will engage the audience, deliver new information, inspire action, share best practices, and provide usable tips through an easy-to-understand process.

The forums have been designed to be interactive and more engaging than a traditional symposium model, notes Tracy Fink, IFT’s director, scientific programs and science and policy initiatives. “Our aim is simple: to foster a space where knowledge thrives, connections flourish, and innovation ignites,” explains Fink. “Set to revolutionize the attendee experience, these forums transcend traditional symposia, inviting attendees into a collaborative exchange of ideas, insights, and solutions.”

New this year to the IFT FIRST Scientific Program is the Individual Presentations Track, which features 15-minute presentations on topics from disciplines across the science of food community, followed by a question-and-answer period. Speakers will present their latest research in front of a live audience on approximately 60 different topics, ranging from digital technologies to sensory science, food chemistry, agriculture, health and nutrition, innovation, and many more.

The content featured in the Scientific and Technical Forums and the Individual Presentations was curated by members of the IFT Annual Meeting Scientific Program Advisory Panel, drawn from hundreds of proposals submitted for consideration by scientific experts from around the globe.

“Designed with interactivity at its core, these forums empower attendees to shape the conversation, pose burning questions, and contribute their unique perspectives,” Fink says. “Whether you’re a seasoned industry veteran or an aspiring science of food enthusiast, there’s something for everyone to discover and discuss at the Scientific Program at IFT FIRST.”

Ideation, Innovation, Inspiration

The popular Innovation Lab is back, taking place on the expo floor from 11 a.m. to 2 p.m. on Wednesday, July 17, the final day of the event. No advance sign-up is required. Attendees may participate in the full event or any portion of it, progressing through a series of stations that have been designed to prompt creative thinking about connecting the dots between the expo, science, and problem-solving. Innovation Lab activities will invite participants to consider consumer needs, science, research, and food system challenges in five areas: novel technology and innovation; health and nutrition; sustainability and climate; food safety; and consumer insights and education.

IFT’s Fink notes that the Innovation Lab is “designed for the brilliant minds in food science, engineering, and entrepreneurship as participants will embark on a captivating journey of creativity, science, and innovation.” This immersive experience, she adds, will not only challenge participants’ skills but also expand their food and beverage product development horizons. “The Innovation Lab will help attendees to lean into our unique value proposition of connecting the dots between the science, the expo, and the challenges we’re facing by incorporating design thinking and collaboration plus innovation to create the food and beverage ecosystem of the future,” Fink reflects.

The Expo Experience

Home to the largest global food science and innovation expo featuring more than 1,000 exhibitors, the IFT FIRST show floor is sure to be a hub of energy, expertise, and tempting food product samples. Each year, science meets business at the Food Expo, with a wide array of exhibitors, including ingredient companies, equipment manufacturers, and suppliers of services and technologies.

Five specialty pavilions are planned: the Agriculture Pavilion, the new Co-Manufacturers Pavilion, the Food Safety Pavilion, the Organics Pavilion, and the Startup Pavilion. Additionally, intelligence partners Mintel, Innova Market Insights, and SPINS will return to the expo floor to present the latest food and beverage trends research.

The Startup Pavilion will also be back with its much-anticipated pitch competition. In this area, 100 food and food tech startups will highlight their cutting-edge products and solutions. In the competition, participating startups will each present a one-minute pitch to a panel of judges and compete for a grand prize of $10,000 provided by the Seeding The Future Foundation.

The IFT Hub (booth 2885) on the Food Expo floor will serve as a gathering spot for daily networking and section events. Free headshots for members will be offered in this area, and IFT team members will be on hand to share information about IFT’s programs and events.

In addition to industry exhibitors, scientific excellence will also be on display in the expo hall. The Research Showcase will feature poster presentations and a research competition on the latest studies in the science of food, while the Innovation Lab will allow attendees a hands-on experience in new product development. Fireside Chats, which are small, informal sessions focused on the latest trends and research, will also take place on the expo floor.

Getting Down to Business

One area of the Food Expo floor that is sure to be a focal point for those interested in the intersection of business and science is the Business FIRST stage, where Food Technology’s editors will moderate four panel discussion sessions.

In “Future-Proofing Ingredient Supply Chains Against Climate Change,” panelists will exchange insights on ways that ingredient suppliers and food manufacturers can mitigate the risks of an increasingly unstable supply chain and build a diverse pipeline. It’s set for noon to 12:45 p.m. on Monday, July 15.

Two discussions are slated for the Business FIRST stage on Tuesday, July 16, “Seizing Career Opportunities in an Evolving Workplace,” from 10:30 a.m. to 11:15 a.m. and “Preparing for Generation Alpha” from 4:15 p.m. to 5 p.m.

Rounding out the Business FIRST panel discussion agenda is “How Rising Food Prices Create Challenges—and Opportunities” from 10:30 a.m. to 11:15 a.m. on Wednesday, July 17, in which a group of market experts will weigh in on how CPG companies can address mounting consumer discontent with high food prices.

Networking and Celebrations

For most attendees, networking opportunities are among the highlights of IFT FIRST: Annual Event and Expo. The event offers a rare chance to establish new professional connections with a broad swath of the science of food community in addition to meeting up and reconnecting with former colleagues. A variety of options for gathering will facilitate those interactions.

First, be sure to attend the annual Achievement Awards Celebration on Sunday, July 14, at McCormick Place starting at 4:30 p.m., where IFT will recognize outstanding contributions in research, education, and impact. Next comes the opportunity to network and connect with peers at the opening reception immediately following the Awards Celebration.

Sunday evening also features the IFT FIRST Belonging Bash, hosted by IFT Member Resource Groups, from 7:30 p.m. to 10 p.m. at Quartino Chicago. A ticket for that event can be purchased through the registration process.

Daily networking sessions—many sponsored by IFT’s Resource Groups—will take place near the IFT Hub and will provide conversation starters and icebreakers, making it possible for participants to easily establish meaningful connections with other professionals in the field.

On Monday, July 15, a single ticket will offer access to the Professional Networking Event taking place at the Hyatt Regency Chicago. This all-access pass will provide access to refreshments and topic-based networking and gathering with all 25 IFT divisions, offering ample opportunities to engage with industry peers.

Interested in knowing more about IFT’s sections? Join section leaders for coffee at the IFT Hub on Tuesday, July 16, from 10 a.m. to 11 a.m. and on Wednesday, July 17, from 1 p.m. to 2 p.m., to learn more and understand how to get involved with IFT in your area.ft

 

On the Agenda for Students

 

Students interested in pursuing a career in the science of food will get a firsthand view of the field during IFT FIRST. They will have the opportunity to meet working professionals in the industry, showcase their latest research, and compete with students from other chapters of the Institute of Food Technologists Student Association (IFTSA).

 

Student programming will begin on Sunday, July 14, with the IFTSA Student Kick-Off. This event, located in the student lounge, will give students the opportunity to introduce themselves to other young professionals and learn more about what IFT FIRST has to offer. Immediately following, PepsiCo will host a meet and greet for students to converse with the company’s employees and ask questions about the company’s products, culture, and career opportunities. There will be additional meet and greets on Monday and Tuesday.

 

Over the course of the event, IFTSA will be hosting six competitions, including three product development competitions, two research competitions, and the College Bowl. The 34th Annual IFTSA and Mars Product Development Competition returns on Monday, July 15, to give students an opportunity to showcase their innovative ideas and apply their skills to real-world situations. Additionally, the Smart Snacks for Kids Product Development Competition and Developing Solutions for Developing Countries Product Development Competition will take place on Monday, July 15, and Tuesday, July 16, respectively.

 

Presentation of awards and the final rounds of the College Bowl will take place on Tuesday evening during the IFTSA Student Closing Ceremony and Reception.

Fun and Fitness at FIRST

 

 

The Feeding Tomorrow Fun Run + Walk Fundraiser includes a 5K run and a one-mile walk to support IFT’s Feeding Tomorrow Fund, one of the largest scholarship programs in the nation. The run and walk will take place at 6:30 a.m. on Tuesday, July 16, at McCormick Place, followed by an after-party at 7 a.m. Attendees can sign up to participate in the Fun Run + Walk when registering for IFT FIRST.