Wacker Chemical Corporation’s (booth S2110) Cavamax® W6 is a cyclodextrin that can be used in icings for improved spreadability and stabilization. The icing in the middle is made with Cavamax® and does not melt, even at 130°F.
With plant-based cream cheese and vegan sour cream, Kraft Heinz Ingredients Corp.’s (booth S1836) sample of plant-based taco dip gives attendees the flavors of taco seasonings and hot sauce. The dip is served with flavored chips.
Innova Market Insights (booth S1175) has several presentations over the duration of IFT FIRST, including their top 10 trends of 2023.
In the Startup Pavilion, Antithesis Foods (S3471D) booth presented attendees with a plant protein sugar cookie and fiber sugar cookie. Each of the varieties were gluten-free and either low or no sugar.
Inspired by Indian-style mawa ice cream, Gallivant (The Food Shop startup booth S3471L) displayed its three popular flavors: coffee, coconut, and mango. Founder and CEO Snehee Chaplot said that the mango flavor is the most popular.
Nutraberry (startup booth S3471BH) uses upcycled ingredients from berries native to Washington, such as blueberries and raspberries, to create new ingredients that can be applied in the food and cosmetic industries.
Chef Kaimana Chee joins Sweegen (booth S1619) again this year to showcase their Sweetensify™ flavors. Monday’s menu featured an al pastor taco with a no-added-sugar pineapple chili sauce.
A Business FIRST panel of research and development professionals held at IFT FIRST on July 19 discussed how to adapt and innovate within the ever-changing food product development landscape.
Hundreds of IFT FIRST Innovation Lab visitors took part in an immersive product development exercise on the Food Expo floor.
Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.
Sharing their personal stories, a panel of three consumers addressed how their food choices were and are impacted by crisis at a Tuesday IFT FIRST featured session.
A look at five key focus areas in the bakery category, which has performed well in the past year.
An infographic showing consumers’ preferences for ordering takeout or eating in a restaurant.
A blend of news stories and research from around the food industry
Faced with slowing sales, pizza makers are targeting specific slices of the market, including both indulgence seekers and consumers with special dietary concerns.
Connecting the dots between behavioral research insights and product innovation is a labor of love for Dave Lundahl.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.