The Developing Solutions for Developing Countries Competition poses a new challenge to students each year with the goal of developing new products and processes that are targeted at improving the quality of life for people in developing countries. This year, competition participants have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures. The six finalist teams in this competition will present their solutions in a session from 1–4 p.m. on Tuesday, July 12, in room S501AB of the convention center. A roundtable question-and-answer session will follow the presentations.
The six finalist teams are:
BananaYo' – University of Costa Rica (Costa Rica)
Cryogurt – Soegijapranata Catholic University (Indonesia)
Drygurt – University of Costa Rica (Costa Rica)
MahasiswaPL – Poznan University of Life Sciences (Poland)
PÈDI PARADI – University of Costa Rica (Costa Rica)
Sumber Rejeki – Bogor Agricultural University (Indonesia)
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 Student Association will present the first-place team with a personalized plaque after the IFT annual event.
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?
Kenyan entrepreneur Yvonne Otieno developed a successful fruit exporting business and introduced mobile drying operations.
Miranda Grizio relates the story of the creation of a low-cost moisture meter that is keeping grain safer in Ghana.
How Bread and Butter Ventures’ Brett Brohl went from startup CEO to VC investor in the future of food and ag-tech.
An update on cultured meat innovators in Israel
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.
