IFT Staff

IFT Staff

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.

Chef Charlie Baggs of Culinary Innovations will serve as the Cooking Up Science host, sharing myriad creative ways that ingredients can end up on our plates. Here’s a closer look at what’s on the menu for these fun, high-energy, 30-minute cooking shows on the Cooking Up Science stage in the Destination IFT area of the expo.

1 p.m. – 1:30 p.m. Monday, July 11
Ajinomoto Health & Nutrition North America

Chef Christopher Koetke will demonstrate strategies for lowering sodium, reducing food costs, and enhancing flavor and texture by harnessing umami, kokumi, and enzyme technologies.

2 p.m. – 2:30 p.m. Monday, July 11
Gamay Food Ingredients

Ben Zirbel, innovation manager, and Dave Caulfield, director of research and development, will take the stage for a presentation that highlights some of the ingredients in the Gamay portfolio.

1 p.m. – 1:30 p.m. Tuesday, July 12
PROVA US

PROVA Corporate Executive Chef Gary Patterson will create flavorful beverages and baked goods, including Caramel Boba Cold Brew Coffee and Madagascar Vanilla Bean Whoopie Pies. PROVA’s Applications Lab Manager Brian Wilson and Chef Baggs will join Chef Patterson on stage.

2 p.m. – 2:30 p.m. Tuesday, July 12
Pulse Canada

Chef James Bickmore-Hutt, representing Pulse Canada, will share recommendations on improving the functionality of batter and breading systems, meat products, and pasta formulations with the addition of lentil flour.

Digital Exclusives right arrow

10 Food Trend Predictions for 2022

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.

When Science Follows Technology

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.

Ingredient Companies Seek Sodium Reduction Solutions

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.

North American Consumers Get Comfortable With Cannabis

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?

Food Technology Articles right arrow

Coca-Cola Works to Empower Women in STEM

A description of the ways in which the Coca-Cola Women in STEM (CWIS) supports women’s advancement.

Candid Career Conversations

A first-of-its-kind IFT research initiative asked food science professionals to reflect on their professional pathways—how they got to where they are today, what makes their jobs meaningful, and where they hope to be in the future.

IFT FIRST: Live and In Person

After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.

Kudos to the IFT Division Competition Winners

The 2022 IFT Division Oral Competitions drew hundreds of research paper submissions.

And the 2022 Student Competition Winners Are …

Students from around the globe gathered during IFT FIRST for the final rounds of IFT Student Association (IFTSA) competitions in areas ranging from individual research to team product development.

Recent Brain Food right arrow

A Roadmap for Combating Food Insecurity and Promoting Health

IFT’s Anna Rosales attended the White House Conference on Hunger, Nutrition, and Health. Here are her key takeaways.

Bringing Their True Selves to Work

Two IFT members reflect on how resource groups help them promote diversity and inclusion on the job.

ICYMI: Our Most-Popular Business FIRST Conversations Available Online

Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.

Packing a School Lunch? Keep Safety Top of Mind 

A few simple steps are all it takes to keep school lunches not only tasty but safe, says IFT’s food safety expert Sara Bratager.