Digital Exclusives

Content from the editors of Food Technology magazine that is exclusive to IFT.org.

Research Scientist Elviira Kärkkäinen and Research Team Leader Heiko Rischer at VTT's laboratory

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Coffee is the latest to be ‘grown’ in a lab

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.

This Personal Pandemic Requires Collective Resolve

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 is the 2021 IFTNEXT Food Disruptor

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.

Experts Unpack Conflicting Consumer Priorities, Values, and Demands

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.

Investors See Continued Upside for Startups and Agtech Innovators

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

Why Tapping Into Grassroots Wisdom is so Critical

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.

From Nobel Prize to NASA: Reimagining Food Production

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.

Supplier Trendspotting: Spicy, Sweet, and Nostalgic Flavors Sizzle

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.

Drink to Your (Gut) Health

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

Exploring the Expanding Alt Meat Market

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

Technology Enables a More Sustainable Agricultural Future

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

Keynoter Ertharin Cousin Offers Stark, Yet Hopeful, Assessment of Zero Hunger Hurdles

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?

Supplier Trendspotting: Upcycling Hits the Mark With Consumers

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

Building a Better World With Food Science

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.

Forecast Panel Predicts Accelerated Innovation to Continue, Post-Pandemic

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.

Science Officers Prioritize Supply Chain Accessibility, Affordability

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.

Consumers Seek Better Sustainability, More Clarity From Food Packaging

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

Genomic Science is Breeding Better Animals, Crops

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

FIRST Supplier Trendspotting: Technology Takes Center Stage

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.

Here Come the Flexitarians

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

Tackling Food Waste With Education, Apps, and Upcycling

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

Need to Fund Your Startup? Look for Mentorship, Not Just Money

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

The COVID Effect on Consumers

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

How to Encourage Western Consumers’ Acceptance of Insects

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

Moral Satisfaction Can Actually Make Food Taste Better

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

Tracking the High Protein Trend

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

Consumers Adapt as COVID Crisis Eases

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

Unlocking Your Potential: Action Plan

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.

It’s Time We Engage in the Processed Foods Debate

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.

Zero Hunger Action Plan

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.

Consumers Seek Immune Boost

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.

Trust, Understanding Are Keys to Diet Change

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.

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