MGP Ingredients (booth S3241) gave attendees samples of barbeque “pork” pizza with corn relish. The pizza featured MGP’s textured wheat proteins and starches.
Several exhibitors showcased their ingredients for sugar reduction. ASR Group (booth S1700) showcased their new Tagatose sweetener in an iced tea and granola bar.
Whiled Jar (startup booth S3471AK) features a patented two-part vacuum seal jar design to prolong shelf life and reduce food waste.
Phytolon (booth S3467) offers natural colors for a variety of applications, including red velvet cupcakes.
The expo floor features new technologies in addition to new ingredients and flavors. SafeSteril (booth S4168) showed their steam sterilization technology, which can be used for low-moisture products.
Using upcycled ingredients from the byproducts of plant-based milk, Renewal Mill (startup booth S3471CA) debuted its white corn flour, green banana flour, and pineapple fiber. This included a dark chocolate brownie for attendees to sample.
Intelligence partner SPINS (booth S4665) had several presentations throughout the day. In the afternoon, SPINS and Milk Specialties Global partnered to share trends in the sports nutrition category.
Lipids and protein brand Bunge (booth S1829) gave attendees samples of a chocolate pomegranate cookies and sugar cookies to showcase their new ingredients.
The authors describe how phenology—the impact of weather on plant growth cycles—threatens to destabilize the food supply chain and argue that this area of study should be actively considered by food scientists.
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.
Three passionate advocates for regenerative agriculture laid out the challenges and opportunities it presents in a Monday Business FIRST session.
Byproducts of agriculture and food processing written off as “waste” can be profitably and sustainably reused as other food products, according to panelists at a featured session on Monday at IFT FIRST.
In this digital exclusive article, the author shares how dairy products formulated to address consumers’ health concerns and negative perceptions of the category are proliferating.
News and new product information from food industry suppliers, including a Q&A with Richard Waycott of the Almond Board Of California.
A look at the ways in which solar cookers provide safer, cleaner energy alternatives for people in lower-income countries.
With the United States on the cusp of cultivated meat commercialization, debate surrounds its potential impact on progress toward net zero food production.
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.