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. Products must abide by the USDA Guide to Smart Snacks in Schools recommendations. Teams were empowered to use their imagination to engage their chosen audience in the science and overall appeal behind a novel product of their creation. A crucial component of a winning product is the team’s ability to relay the food or beverage’s “smart” qualities to both a technical and a general audience.
The competition will take place from 3–5 p.m. on Monday, July 11, in the Vista Room S406AB of the convention center. Here’s a look at the concepts from the six finalist teams:
Anagrahams – University of Wisconsin, Madison (USA)
Fingerella – Tel Hai College (Israel)
Jiro – Tecnológico de Monterrey Campus Monterrey (Mexico)
Ocean Hero Bites – Purdue University (USA)
Saurus Snacks – Utah State University (USA)
Waffuns – University of Costa Rica (Costa Rica)
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 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?
A column describing three new products with a holiday theme.
A report on three new products hitting the market.
Product developers target health-conscious consumers with a taste for spicy, global flavors.
A look at research done by a University of Copenhagen doctoral candidate on using fermentation as a tool for formulating between vegan cheese.
IFT’s Anna Rosales attended the White House Conference on Hunger, Nutrition, and Health. Here are her key takeaways.
Two IFT members reflect on how resource groups help them promote diversity and inclusion on the job.
Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.