The shift away from artificial additives is fueling innovation with ingredients that deliver both natural color and flavor.

In a sponsored session at IFT FIRST, Aptean’s Todd Austin and Tyler Bray explored how weight-loss drugs are altering consumer behavior and what food companies must do to adapt.

In an IFT FIRST Hot Topics Studio session, experts from PepsiCo and Glanbia Performance Nutrition examined consumer perceptions, technological realities, and the balancing act behind clean-label, shelf-stable products.

At an IFT FIRST Hot Topic Studio session, Purdue’s Richard Mattes examined whether ultra-processed foods are designed to be “irresistible” and why unclear definitions complicate the science.

In an IFT FIRST Hot Topics Studio session, The Rockefeller Foundation’s Dana Thomas and IFT’s Anna Rosales explored how to move food as medicine programs from pilots to scalable, insurer-funded solutions.

IFT divisions announce winners of the oral competition research paper competitions, hackathons, and more.

At IFT FIRST’s Solutions Showcase, experts detailed how tariffs are reshaping supply chains, raising costs, and challenging food companies to stay transparent and flexible.

At IFT FIRST’s Hot Topics Studio, experts outlined how GRAS scrutiny, post-market surveillance, and state actions are reshaping product development.

As synthetic dyes are phased out, experts at IFT FIRST’s Hot Topics Studio shared strategies for transitioning to natural colors while managing performance, cost, and supply challenges.

Crush Dynamics and RedLeaf Biologics achieve runner-up status.

To counter science denial, lead with empathy, communication experts advise.

As GLP-1 drugs reshape eating behavior, panelists at IFT FIRST explore what desire, hunger, and satisfaction mean now.

COVID-era disruptions, shifting trade policies, and environmental extremes are forcing food companies to build in flexibility.

From plant-based performance to precision fermentation, day two featured bold prototypes and sustainable solutions shaping the future of food.

To stay ahead of the AI curve, IFT FIRST keynoter Steve Brown urges food innovators to experiment, stay curious, and double down on what makes us human.

PeakBridge, a Startup Pavilion sponsor, sees massive potential in science-backed, scalable solutions for food, health, and digital convergence.

A keynote panel at IFT FIRST explores how public health goals, sensory science, and policy pressure are influencing healthier formulations.

In a trend-focused presentation at IFT FIRST, Innova reveals how wellness, authenticity, and adventurous tastes are redefining the flavor landscape.

Bright colors, bold flavors, and new tech take center stage in this first look at the IFT FIRST Expo floor.

Hot Topics Studio panelists warn that RFK Jr.’s nutrition agenda may sideline science in favor of sound bites.

Panelists break down the key issues confronting the food industry in an environment of policy uncertainty.

Michiel Bakker challenges food professionals to rethink their role in shaping a healthier, more sustainable food future—one intentional decision at a time.

A look at how Domino’s focuses its product development on permanent menu additions versus limited-time offerings.

Trend experts share their insights on how consumer behavior will drive food and beverage category developments in the year ahead.