Student product developers from six universities will vie for top honors in the final rounds of the annual IFTSA & Mars Product Development Competition at IFT FIRST. Now in its 32nd year, this prestigious 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. Finalist teams will make oral presentations on Monday, July 11, from 10:30 a.m.–1:30 p.m. in rooms S501ABCD of the convention center.
Here’s a look at the concepts that will be in the spotlight in Chicago:
Charcute-V – Cornell University
Java Up! – Chapman University
PROteam – University of Florida
Rooted – California Polytechnic University, Pomona
S’Cream – Michigan State University
SeaZen’d Noodles – Oregon State
Winners of the competition will be announced at the IFTSA Closing Ceremony on Tuesday evening, July 12, in the S100 Ballroom of the convention center. Each of the finalist teams will receive a certificate and a reimbursement for travel to IFT FIRST 2022 of up to $1,500. Prizes include $3,000 for first place, $1,500 for second place, and $500 for the third-place team. The competition is sponsored by Mars Wrigley Confectionery.
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?
This article explores the impact of inflation on dinnertime meal patterns.
A look at some of the new products available this summer.
Consumers are finding more reasons to turn to plant-based milk alternatives, although taste is still sometimes a purchase barrier.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
Toxic element exposure in early life and toxic metals in tainted baby foods are top of mind for the U.S. Food and Drug Administration (USDA) and FDA as they work to safeguard the food supply. Last year, the USDA announced a new action plan called Closer to Zero, which identifies steps the agency will take over the next three years to reduce exposure to toxic elements from foods eaten by babies and young children. Read more about how IFT’s is engaging with this initiative.
IFT responds to scientific questions to be examined to support the development of the Dietary Guidelines for Americans. Specifically, “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed foods and growth, size, body composition, risk of overweight and obesity, and weight loss and maintenance?”
Discover what the team behind IFT’s Global Food Traceability Center is working on, including recent events, research projects, and advocacy efforts
In an effort to provide the science of food community with actionable information that can be used in their own DEI efforts, IFT shares a case study of its recent effort to increase accessibility and inclusivity in its scholarship program.
