Artificial intelligence and precision fermentation are creating new flavor development options.

Food Technology editors reported live from IFT FIRST: Annual Event and Expo. To follow are some of the highlights.

Food Technology editors got to chat with lots of influential members of the food community during IFT FIRST. Here are some of the highlights of those conversations.

Sarah Reisinger, chief science and research officer at dsm-firmenich, chatted with Food Technology at IFT FIRST about everything from projects looking at the gut microbiome to others focused on bespoke cultures for fermented dairy products.

Nora Khaldi, founder and CEO of Nuritas—a biotech company leading the way in AI-powered ingredient discovery—sat down with Food Technology while at IFT FIRST to share what’s in store for her company and offer advice for others on how to implement AI in their organizations.

National Institutes of Health Senior Investigator Kevin Hall discussed the impact of ultra-processed foods on health and research needs in this area with Food Technology at IFT FIRST.

Nutritionist Julie Hess elaborates on research into ultra-processed and minimally processed food plans conducted at the Grand Forks Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture.

The head of FDA’s new Human Foods Program (HFP), which launches as an agency unit on Oct. 1, 2024, goes beyond his July 16 IFT FIRST keynote remarks to share his broad vision for ensuring nutritious and safe foods for all consumers.

Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.

In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.

Photo highlights of the Startup Pavilion on the IFT FIRST Expo floor.

Scentian Bio, a technology company that combines insect biology with nanotechnology in sensor devices, took the top spot and a prize of $10,000 at The Pitch competition during IFT FIRST.

IFT FIRST Innovation Lab offered food scientists a tutorial in the demands of product development.

The IFTSA Closing Ceremony on Tuesday, July 16, was a highlight of IFT FIRST for many students, with the highly anticipated College Bowl competition and the announcement of the winners of multiple awards.

Faced with the ongoing impact of inflation on consumers’ wallets, food companies need to get strategic with pricing and promotion and stay focused on product innovation.

Panelists at an IFT FIRST featured session on Tuesday, July 16, shared how collaboration among governments, businesses, and researchers can leverage food science to promote equitable and sustainable nutrition solutions.

SPINS reveals the market for functional beverages—especially those formulated for mood support—is large and growing, according to data the company shared at its IFT FIRST booth.

In an energetic IFT FIRST keynote address on Tuesday morning, Jim Jones, deputy commissioner of Human Foods at the U.S. Food and Drug Administration (FDA), highlighted the agency's commitment to integrating innovation and technology into federal food safety regulation and policy.

During an individual presentation at IFT FIRST on July 16, attendees learned how lupin beans could be used to create innovative, sustainable, plant-based formulations.

Photo highlights from the IFT FIRST Expo floor.

In a Business FIRST panel session titled “Preparing for Generation Alpha,” leading market research experts discuss the early indications of how foodservice providers and CPG companies can best position themselves to reach this vast consumer group.

Collaboration and effective communication must go hand-in-hand with innovation to allow cutting-edge companies to establish a market presence.

Panelists in a Business FIRST session point to changes in job-seeker and employee priorities.

Consumers are increasingly drawn to flavors that evoke positive emotions and memories, with trends such as floral, fantasy, and nostalgic flavors gaining popularity.