The authors describe how phenology—the impact of weather on plant growth cycles—threatens to destabilize the food supply chain and argue that this area of study should be actively considered by food scientists.

Job Ubbink and Allen Levine posit that the NOVA food classification system is flawed, but it draws attention to the fact that many processed foods are not healthfully formulated.

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

IFT announces winners of student product development and other competitions that took place at IFT FIRST.

Photo highlights from the IFT FIRST Expo Hall.

Hundreds of IFT FIRST Innovation Lab visitors took part in an immersive product development exercise on the Food Expo floor.

Helaina, a biotech company specializing in precision fermentation, took the top spot and a prize of $10,000 at The Pitch competition during IFT FIRST.

A Business FIRST panel of research and development professionals held at IFT FIRST on July 19 discussed how to adapt and innovate within the ever-changing food product development landscape.

Locating the synergies and combining the strengths of large CPG companies with small, imaginative, scrappy startups is a new notion challenging the conventional thinking, according to panelists in the closing keynote at IFT FIRST on July 19.

Photo highlights from the IFT FIRST Expo Hall.

The potential benefits of insect protein are many, but market acceptance is not a sure thing.

Experts share tips for anticipating and avoiding food safety threats.

Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.

Business FIRST panelists share strategies for learning from crisis situations and strengthening supply chain management.

Sharing their personal stories, a panel of three consumers addressed how their food choices were and are impacted by crisis at a Tuesday IFT FIRST featured session.

Not all diets comprised of processed and ultra-processed foods are unhealthy, IFT forum presenters point out.

An aging population and increases in chronic disease drive growing demand for functional ingredients.

Three of the 14 winners of the second annual Seeding The Future Global Food System Challenge shared their respective visions for improving the global food system in the Tuesday morning keynote at IFT FIRST.

Photo highlights from the IFT FIRST Expo Hall.

The National Seasoning Manufacturers Association and Virginia Dare celebrate their 50th and 100th anniversaries, respectively, at IFT FIRST.

A Monday afternoon featured session at IFT FIRST discussed what food science professionals can do to advance health, nutrition, and related solutions to this challenge.

Three passionate advocates for regenerative agriculture laid out the challenges and opportunities it presents in a Monday Business FIRST session.

In one of Monday’s Scientific & Technical Forums experts discussed how consumer trust in the food system has been impacted due to food safety challenges.

Byproducts of agriculture and food processing written off as “waste” can be profitably and sustainably reused as other food products, according to panelists at a featured session on Monday at IFT FIRST.

In one of Monday’s Scientific & Technical Forums experts discussed what innovations will help to prepare the food-chain ecosystem for the next crisis.

Lu Ann Williams offers a look at the top trends of 2023 to be highlighted at the Innova Market Insights booth.

Breaking down the barriers to innovation starts with playfulness, says Duncan Wardle.

The 33rd Annual IFTSA and MARS Product Development Competition is a chance for students to take the skills and knowledge learned in school and apply them to a real-world situation.

Back for its sixth year, the IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product targeted at kids and/or teens.

Students were tasked with developing a nutritious fruit-based beverage with an ambient shelf life of at least 6 months.

As a part of its Cocoa for Generations strategy, Mars decided in 2019 to expand its decades-long relationship with the University of California, Davis, by building greenhouses and a genetics and integrated pest management laboratory to study cacao.

Nestlé is fast tracking product development with approaches that include more of a focus on tapping internal expertise.

Pairwise is first to market with a super greens product enhanced by CRISPR technology.

Honey is a frequently adulterated product, but certification efforts attempt to mitigate the scope of the problem and ensure product quality.

Julie Emsing Mann discusses her career path and the importance of educating students about careers in food science.

Dietitian Linn Steward suggests that that the FDA’s healthy labeling guidance is too restrictive and does not serve consumers well.

Foodservice innovation drivers in 2023 include health and wellness, nostalgia, sustainability, and a desire for adventure.

Creative crossovers are reinvigorating traditional beverage category segments and inspiring new product categories.

A recent study shows that dietary pattern changes have reduced the carbon impact of food consumption.

Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.

Food safety champion Ann Marie McNamara describes how the Jack in the Box E. coli O157:H7 outbreak proved a catalyst for new science, technology, and policy that advanced food safety for consumers.

Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.

A look at how Danone’s partnership with a California farm promotes regenerative agriculture.

Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.

Leading meat companies are venturing into the plant-based category via investment in startups and by developing their own new alt-meat products and also via the development of hybrid meat/alt-meat offerings.

The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.

A look at AI-driven analysis as a product development tool.

How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.

The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.

Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.

IFT Career Path Survey respondents offer candid commentary on the impact of race, sexual orientation, and gender on career progression.

Consumer interest in healthy hydration is stoking strong growth in the market, with brands touting wellness benefits, including immune system support and more.

Debunking the myth that compulsory diversity, equity, and inclusion in the workplace leads to mediocrity rather than meritocracy.

U.S. President Joseph Biden opened the 2022 White House Conference on Hunger, Nutrition and Health on September 28, with a look back at the first such event, hosted by President Nixon more than a half-century ago.

With social media so intertwined with a majority of consumers’ everyday lives, it’s not a surprise to see trends—including food and flavors—beginning to develop from social media platforms.

A look at some of the latest trends in controlled environment agriculture cannabis growing.

Sauce and condiment CPG product formulation is influenced by foodservice trends.

A core theme at last week’s White House Conference on Hunger, Nutrition, and Health was the need to develop policies that more intimately tie nutrition and food security to healthcare—both as preventative and treatment measures.

Panelists discussed the importance of introducing sports to young children and breaking down barriers to access at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.

Panelists discussed the importance of using evidence-based nutrition research and data to advance inclusive policy solutions at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Tactics ranging from bolstering local food systems to upgrading food product labeling were considered in panel discussions focused on Pillar 3 of the five-pronged White House National Strategy on Hunger, Nutrition, and Health, which was unveiled this week.

The aisles of the IFT FIRST expo hall were a jarring contrast to what’s actually happening in grocery store aisles, where the current generation of plant-based meat analogues is experiencing declining sales even as prices are being cut.

The challenge for the 2022 White House Conference experts may be less about navigating the mechanics of program development, as was done 50 years ago, and more about taking stock of government’s role in solving today’s nutrition and health challenges.

Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.

Soy researcher Mark Messina shares his thoughts on the ways in which the NOVA food classification system paints plant-based meat and dairy alternatives in an unfavorable light.

The authors reflect on the importance of bringing together indigenous knowledge and Western science, including in product development.

Nutrition consultant Linn Steward explains why she thinks some aspects of the NOVA food classification system have value despite the system’s limitations.

As he prepares to celebrate his 100th birthday, past IFT president and former General Foods executive Al Clausi reflects on his career in food science.

We all have a substance circulating in our blood that appears to have great importance for our long-term health outcomes and life expectancy. Unfortunately, most people have never heard about it and little attention is paid to it.

Despite inflation and supply chain turmoil across the food system, Wells Fargo’s chief agricultural economist sees hope on the horizon.

IFT’s Global Food Traceability Center and the World Wildlife Federation-Philippines teamed up to study barriers to implementing digital traceability systems in small fisheries in the Philippines.

The NOVA food classification system condemns 60% of the U.S. food supply. Is this approach valuable and appropriate? Dire warnings to avoid processed foods no longer grace the internet. Turns out, processed foods are not so bad after all.

A look at the myriad factors contributing to post-harvest food waste in Sub-Saharan Africa.

A look at the impact climate change is having on agriculture and how scientists and entrepreneurs are finding solutions.

Throughout COP 26's climate talks, we rarely heard mention of the industry responsible for producing more than one-third of global methane emissions: animal agriculture. Forget the elephant in the room: It’s the cow in the room everyone has decided to ignore.

Creative restaurateurs are tapping into culinary innovation and cultivating off-premises capabilities, making the best of a challenging market situation—and managing to offer grocery retailers some competition.

Food science leadership boards got their start in the early 1990s, envisioned as a way to offer more feedback to food science programs. These boards potentially can provide a number of vital benefits to students, faculty, staff, and the university at large.

In recent years, there has been increased concern of cultural appropriation in innovation across all industries. Therefore, how can the food industry innovate and feed the world better without cultural appropriation?

Former FDA Deputy Commissioner Frank Yiannas discusses what the Netflix documentary Poisoned got right—and what it missed—about modern food safety.

Fireside Chats bring the future into focus and discuss current trends and opportunities.

The Business FIRST Stage tackles global issues and showcase trends in food, food tech, and the science of food. Business FIRST is presented by IFT's flagship magazine, Food Technology.

The authors describe how phenology—the impact of weather on plant growth cycles—threatens to destabilize the food supply chain and argue that this area of study should be actively considered by food scientists.

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

IFT announces winners of student product development and other competitions that took place at IFT FIRST.

Job Ubbink and Allen Levine posit that the NOVA food classification system is flawed, but it draws attention to the fact that many processed foods are not healthfully formulated.

A Business FIRST panel of research and development professionals held at IFT FIRST on July 19 discussed how to adapt and innovate within the ever-changing food product development landscape.

Photo highlights from the IFT FIRST Expo Hall.

Hundreds of IFT FIRST Innovation Lab visitors took part in an immersive product development exercise on the Food Expo floor.

Locating the synergies and combining the strengths of large CPG companies with small, imaginative, scrappy startups is a new notion challenging the conventional thinking, according to panelists in the closing keynote at IFT FIRST on July 19.

Helaina, a biotech company specializing in precision fermentation, took the top spot and a prize of $10,000 at The Pitch competition during IFT FIRST.

Experts share tips for anticipating and avoiding food safety threats.

An aging population and increases in chronic disease drive growing demand for functional ingredients.

Business FIRST panelists share strategies for learning from crisis situations and strengthening supply chain management.

Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.

The potential benefits of insect protein are many, but market acceptance is not a sure thing.

Photo highlights from the IFT FIRST Expo Hall.

Not all diets comprised of processed and ultra-processed foods are unhealthy, IFT forum presenters point out.

Sharing their personal stories, a panel of three consumers addressed how their food choices were and are impacted by crisis at a Tuesday IFT FIRST featured session.

Three of the 14 winners of the second annual Seeding The Future Global Food System Challenge shared their respective visions for improving the global food system in the Tuesday morning keynote at IFT FIRST.

Breaking down the barriers to innovation starts with playfulness, says Duncan Wardle.

Lu Ann Williams offers a look at the top trends of 2023 to be highlighted at the Innova Market Insights booth.

The National Seasoning Manufacturers Association and Virginia Dare celebrate their 50th and 100th anniversaries, respectively, at IFT FIRST.

Photo highlights from the IFT FIRST Expo Hall.

A Monday afternoon featured session at IFT FIRST discussed what food science professionals can do to advance health, nutrition, and related solutions to this challenge.

Three passionate advocates for regenerative agriculture laid out the challenges and opportunities it presents in a Monday Business FIRST session.

In one of Monday’s Scientific & Technical Forums experts discussed what innovations will help to prepare the food-chain ecosystem for the next crisis.

In one of Monday’s Scientific & Technical Forums experts discussed how consumer trust in the food system has been impacted due to food safety challenges.

Byproducts of agriculture and food processing written off as “waste” can be profitably and sustainably reused as other food products, according to panelists at a featured session on Monday at IFT FIRST.

Students were tasked with developing a nutritious fruit-based beverage with an ambient shelf life of at least 6 months.

Back for its sixth year, the IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product targeted at kids and/or teens.

The 33rd Annual IFTSA and MARS Product Development Competition is a chance for students to take the skills and knowledge learned in school and apply them to a real-world situation.

As a part of its Cocoa for Generations strategy, Mars decided in 2019 to expand its decades-long relationship with the University of California, Davis, by building greenhouses and a genetics and integrated pest management laboratory to study cacao.

Nestlé is fast tracking product development with approaches that include more of a focus on tapping internal expertise.

Sustainability consultant Arlin Wasserman argues that the credibility of eco-certifications is undermined when granted to companies prematurely based only on promises of future improvements.

Pairwise is first to market with a super greens product enhanced by CRISPR technology.

Honey is a frequently adulterated product, but certification efforts attempt to mitigate the scope of the problem and ensure product quality.

Julie Emsing Mann discusses her career path and the importance of educating students about careers in food science.

Dietitian Linn Steward suggests that that the FDA’s healthy labeling guidance is too restrictive and does not serve consumers well.

Foodservice innovation drivers in 2023 include health and wellness, nostalgia, sustainability, and a desire for adventure.

Creative crossovers are reinvigorating traditional beverage category segments and inspiring new product categories.

A recent study shows that dietary pattern changes have reduced the carbon impact of food consumption.

Food safety champion Ann Marie McNamara describes how the Jack in the Box E. coli O157:H7 outbreak proved a catalyst for new science, technology, and policy that advanced food safety for consumers.

Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.

Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.

A look at how Danone’s partnership with a California farm promotes regenerative agriculture.

Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.

Leading meat companies are venturing into the plant-based category via investment in startups and by developing their own new alt-meat products and also via the development of hybrid meat/alt-meat offerings.

The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.

A look at AI-driven analysis as a product development tool.

How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.

The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.

Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.

IFT Career Path Survey respondents offer candid commentary on the impact of race, sexual orientation, and gender on career progression.

Debunking the myth that compulsory diversity, equity, and inclusion in the workplace leads to mediocrity rather than meritocracy.

U.S. President Joseph Biden opened the 2022 White House Conference on Hunger, Nutrition and Health on September 28, with a look back at the first such event, hosted by President Nixon more than a half-century ago.

With social media so intertwined with a majority of consumers’ everyday lives, it’s not a surprise to see trends—including food and flavors—beginning to develop from social media platforms.

A look at some of the latest trends in controlled environment agriculture cannabis growing.

Sauce and condiment CPG product formulation is influenced by foodservice trends.

Panelists discussed the importance of introducing sports to young children and breaking down barriers to access at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.

A core theme at last week’s White House Conference on Hunger, Nutrition, and Health was the need to develop policies that more intimately tie nutrition and food security to healthcare—both as preventative and treatment measures.

Panelists discussed the importance of using evidence-based nutrition research and data to advance inclusive policy solutions at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Tactics ranging from bolstering local food systems to upgrading food product labeling were considered in panel discussions focused on Pillar 3 of the five-pronged White House National Strategy on Hunger, Nutrition, and Health, which was unveiled this week.

The aisles of the IFT FIRST expo hall were a jarring contrast to what’s actually happening in grocery store aisles, where the current generation of plant-based meat analogues is experiencing declining sales even as prices are being cut.

The challenge for the 2022 White House Conference experts may be less about navigating the mechanics of program development, as was done 50 years ago, and more about taking stock of government’s role in solving today’s nutrition and health challenges.

Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.

Soy researcher Mark Messina shares his thoughts on the ways in which the NOVA food classification system paints plant-based meat and dairy alternatives in an unfavorable light.

The authors reflect on the importance of bringing together indigenous knowledge and Western science, including in product development.

Featured session panel highlights the achievements of Seeding the Future Global Food System Challenge.

A look at the IFT FIRST Expo in pictures.

Representatives from 26 startups participated in IFT’s pitch competition to find the best startup.

Evette Cordy detailed the importance of curiosity in both individual and professional development and coached IFT FIRST attendees on assessing and cultivating their curiosity skills.

Panelists in a multi-session conversation at IFT FIRST described types of food fraud seen in the industry and how companies can protect themselves.

A panel of experts from startups, academia, and non-profits shared insights, trends, and groundbreaking solutions to the global food loss and waste challenge.

Congratulations to all the IFT Student Association 2022 competition winners! And thanks to all the finalist teams that participated.

Despite inflation and recession fears, investors are still putting money into food companies explained panelists at Tuesday afternoon’s Business FIRST session.

Speakers at an IFT FIRST multi-session conversation on Tuesday agreed that food scientists have myriad points of influence to drive food and packaging companies’ commitment to sustainability.

Supply chain and transportation issues caused by COVID-19 are creating food safety risks for food companies and retailers, panelists told IFT FIRST attendees in a Tuesday featured session.

Business FIRST panelists analyze the domino effect of food system challenges on product development.

Helping consumers get comfortable with cellular-based meat requires understanding their moral values.

NASA panel explores challenges of space food development and highlights cutting-edge research breakthroughs with the potential to benefit earthbound consumers.

Members of IFT’s Food & Nutrition Security Steering Committee highlight some of the challenges and solutions they are exploring in an effort to help achieve the UN Sustainable Development Goals.

To convince consumers that food tech innovation initiatives are beneficial, food scientists need to come out from behind their curtain of academic degrees and other professional accomplishments to make a gut-level connection and meet consumers where they are.

In Monday afternoon’s Business FIRST session, four food science entrepreneurs shared their experiences in building products and businesses from their passion, creativity, and discoveries.

When it comes to diversity, equity, and inclusion, actions speak louder than words, according to the panelists who participated in a Business FIRST session on the first day of IFT FIRST.

Food manufacturers face a host of challenges in the current recruiting and hiring environment, including remote work.

Consumers’ environmental awareness and interest in next-generation plant-based foods are among the year’s defining trends, the research firm reports.

In day one's keynote, four experts faced off in a lively debate surrounding the topic of processed foods.

Innovative ingredients and culinary science will come together in Cooking Up Science demonstrations conducted by professional chefs representing four ingredient companies at the IFT FIRST food expo on Monday and Tuesday.

Back for its fifth year, the IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product targeted at kids and/or teens.

Now in its 32nd year, the IFTSA & Mars Product Development Competition requires student teams to develop a new food product and take it from concept stage through production and marketing, in the same way that a commercial product development team would.

This year, students competing in the Developing Solutions for Developing Countries have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures.

Nutrition consultant Linn Steward explains why she thinks some aspects of the NOVA food classification system have value despite the system’s limitations.

As he prepares to celebrate his 100th birthday, past IFT president and former General Foods executive Al Clausi reflects on his career in food science.

We all have a substance circulating in our blood that appears to have great importance for our long-term health outcomes and life expectancy. Unfortunately, most people have never heard about it and little attention is paid to it.

Despite inflation and supply chain turmoil across the food system, Wells Fargo’s chief agricultural economist sees hope on the horizon.

IFT’s Global Food Traceability Center and the World Wildlife Federation-Philippines teamed up to study barriers to implementing digital traceability systems in small fisheries in the Philippines.

The NOVA food classification system condemns 60% of the U.S. food supply. Is this approach valuable and appropriate? Dire warnings to avoid processed foods no longer grace the internet. Turns out, processed foods are not so bad after all.

A look at the myriad factors contributing to post-harvest food waste in Sub-Saharan Africa.

A look at the impact climate change is having on agriculture and how scientists and entrepreneurs are finding solutions.

Throughout COP 26's climate talks, we rarely heard mention of the industry responsible for producing more than one-third of global methane emissions: animal agriculture. Forget the elephant in the room: It’s the cow in the room everyone has decided to ignore.

Creative restaurateurs are tapping into culinary innovation and cultivating off-premises capabilities, making the best of a challenging market situation—and managing to offer grocery retailers some competition.

Food science leadership boards got their start in the early 1990s, envisioned as a way to offer more feedback to food science programs. These boards potentially can provide a number of vital benefits to students, faculty, staff, and the university at large.

In recent years, there has been increased concern of cultural appropriation in innovation across all industries. Therefore, how can the food industry innovate and feed the world better without cultural appropriation?

Recent research identifies cocoa honey’s potential to provide a nutritional food to help meet food security and improved nutrition. Here's a list of resources to learn more.

A reduction in food loss and waste will not only help conserve precious natural resources and reduce the greenhouse gas emissions, it will also help strengthen global food security and improve access to nutrition for vulnerable populations.

The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.

While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.

In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.

What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?

Higher food prices aren’t going away anytime soon given the array of interrelated factors that has led to inflation in both the category and the economy in general.

Researchers at Nanyang Technological University’s have developed technology to extract cellulose from durian husks to make hydrogel bandages and food packaging film.

Celebrated research biochemist and IFT Fellow Louise Slade passed away on October 7. Slade was widely recognized for pioneering a new approach to biochemistry, called food polymer science. 

Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers.

After reading the Food Technology article “Beyond Ransomware” you may be inspired to take a deeper dive on the topic of cyberbiosecurity. Here is a curated list of resources to help you learn more and take action.

What if you could produce coffee in a lab using fewer resources and without the need for land? Researchers at VTT in Finland have done just that using cellular agriculture.

Business FIRST hosted a conversation with two innovative, energetic entrepreneurs, who admit to some Type A tendencies but still manage to have a sense of humor about their startup sagas.

The COVID-19 virus sparked an acute health crisis, with near miracle accomplishments to develop vaccines in a year’s time, and national resolve to stem its devastation. But America’s existing obesity epidemic-pandemic (O E-P) is an enduring, chronic health crisis.

SnapDNA, creator of a rapid pathogen detection system for food processing facilities, clinched top honors and a $25,000 prize as the winner of the IFTNEXT Food Disruption Challenge™ Pitch Competition, held Wednesday during the FIRST virtual event.

Values-based marketing and two-way dialogue will become essential tools for CPG brands to engage with an increasingly informed, opinionated—and often conflicted—consumer base, a duo of marketing and consumer behavior experts told FIRST attendees on Wednesday.

FIRST session “Taste and Health: Key Consumer Drivers Behind the Growth of Plant-Based Fermented Beverages”

FIRST session “Blended Meat and Meat Analogues: Is the Market Ready?"

FIRST session “The Food ‘X’ Factor"

FIRST session “Agriculture Innovations Driving the Future of Food Stability”

Since flavor is the No. 1 factor in consumer buying decisions, it’s no wonder that FIRST exhibitors are responding with a creative array of novel and throwback flavor options suitable for a spectrum of food and beverage products.

A panel of investors told FIRST attendees Tuesday that capital markets still have a hearty and unsated appetite for food and agtech innovators.

In a FIRST session on local solutions to global challenges on Tuesday, three very humble experts on food, nutrition, and agriculture challenged the audience to flip that thought process and seize the opportunity to learn at the grassroots level from members of indigenous communities.

Lisa Dyson, CEO of Air Protein, took FIRST attendees on a ride back to the future with her keynote presentation, “Rising to the Challenge,” which outlined how a century-old technology can be reimagined to meet the 21st century challenge of feeding a growing planet.

At FIRST, several exhibitors are making headway in the upcycled space with new ingredient developments that fill a growing niche.

FIRST session “Paving the Way for More Sustainable Food Systems Through Packaging Strategies: Are we there yet?”

FIRST session “Harnessing New Technologies in Agriculture to Support a Sustainable Food System”

As some regions begin their recovery from the COVID-19 pandemic, expect that accelerated pace of CPG innovation and growth to continue, a panel of trend watchers told FIRST attendees Monday.

The COVID-19 pandemic plunged millions further into food insecurity, but it also brought issues to the forefront that may help advance the United Nations’ Sustainable Development Goal of “Zero Hunger,” agreed chief science officers who gathered on Monday for a roundtable discussion during the FIRST virtual event.

Donna Rosa and the panelists for the FIRST panel discussion “Food for Good—Making a Difference in Developing Countries” have a common mission and shared commitment that closely aligns with the “Zero Hunger” theme of the IFT virtual event.

To naysayers who doubt that zero hunger goals are realistic and achievable, Ertharin Cousin counters with a simple, direct question: If China can do it, why can’t everyone?

Food scientists, ingredient suppliers, and consumer-facing companies are mining a vast array of tools, including traditional methods such as enzyme technology and fermentation, and more recent advances, like gene editing, to lower the environmental impact and improve the taste and nutritional value of food.

FIRST session “The Global Demand for Protein and the Rise of Flexitarians"

FIRST session "Consumer Behavior During COVID: Immediate and Lasting Effects in Grocery and Food Service Trends"

FIRST Session "Inside the High-Protein Trend: Competition, Health Ties, and Consequences … What Do Consumers Really Want?"

FIRST session "Tackling the Food Waste Crisis: Unique Perspectives on Sustainability and Effective Ways for Helping Consumers to Reduce Their Food Waste"

FIRST session "The Role of Insect Proteins for Nutrition, Environment and Artificial Intelligence"

FIRST session “I Feel Good so it Tastes Good.”

FIRST session "Your New Food Venture Needs $$—What Now?"

As the number of U.S. consumers vaccinated against COVID-19 increases, some pandemic-driven behaviors are changing while others persist.

After reading the Food Technology article “Unlocking Your Potential” you may be inspired to take a deeper dive on the topic of career growth. Here is a curated list of resources to help you learn more and take action.

How can we best communicate food science to the general public? It is a question that has haunted me. We have a message to tell. We adhere to basic principles that largely contradict much of what we read about food in the media.

After reading the Food Technology article “Can Science Delivery Zero Hunger?” you may be inspired to take a deeper dive on the topic of food security. Here is a curated list of resources to help you learn more and take action.

Watch the 2018 guest lecture at Stanford University’s Freeman Spogli Institute titled “Food Insecurity—A 21^st Century Threat to Global Security and Stability,” in which FIRST keynoter Ertharin Cousin offered an analysis of one of the most pervasive and intractable causes of global hunger.

At IFT's “Time to Kick Start Healthy Eating” virtual meeting, Lynn Dornblaser, Director of Innovation & Insights at Mintel, explained that the COVID-19 pandemic underlined consumers' need to optimize health, especially immunity.

Getting consumers to make healthier food choices is all about winning their trust. It’s not about showing them everything they’re currently doing wrong or the mistaken ideas they have.