Emily Little

Emily Little

Edlong's booth

Edlong (both S1105) allowed attendees to sample a pairing of chocolate mousse and cookies, which uses the company’s natural milk, butterscotch, and chocolate flavors.

CJ Food & Nutrition Company's booth

Samples of vegan soft jerky from CJ Food & Nutrition Company (booth S1841) contain the company’s Nrich flavors to mask the off-notes associated with plant-based meat.

AOI's booth

AOI Matcha (booth S2638) features ceremonial-grade matcha in a blueberry and raspberry flavor. This company has been growing, harvesting, and producing matcha for 110 years.

IFT FIRST Innovation Lab
Wednesday featured the Innovation Lab, an interactive experience in product development.

IFT FIRST Innovation Lab
The Innovation Lab allowed attendees to develop a prototype product to help solve the food system’s challenges. An AI tool helped create a visual of the concept.

IFT FIRST Innovation Lab
Attendees could also have their idea brought to life by two sketch artists.

Ajinomoto's booth
Ajinomoto (booth S1135) served barbeque macaroni and cheese at lunchtime, which featured an MSG-enriched topping.

Ardent Mills' booth
Ardent Mills (booth S0811) showcased their egg replacement product in a cupcake. This new replacement, made from chickpeas, can replace half of the eggs in a cake application.

About the Author

Emily Little is an associate editor of Food Technology ([email protected]).
Emily Little

Digital Exclusives right arrow

Is Phenology the Missing Link in a Climate Resilient Food System

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.

Reaching Gen Z On Their Terms

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.

Why Regenerative Agriculture Matters to Brands

Three passionate advocates for regenerative agriculture laid out the challenges and opportunities it presents in a Monday Business FIRST session.

One Company’s ‘Food Waste’ is Another’s Profitable Reuse

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.

Food Technology Articles right arrow

Polishing Up Dairy's Health Halo

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.

Reflections by Richard Waycott and News From Ingredient Companies

News and new product information from food industry suppliers, including a Q&A with Richard Waycott of the Almond Board Of California.

Solar Cookers Supply Safer Cleaner Energy

A look at the ways in which solar cookers provide safer, cleaner energy alternatives for people in lower-income countries.

How Eco Friendly Is Cultivated Meat

With the United States on the cusp of cultivated meat commercialization, debate surrounds its potential impact on progress toward net zero food production.

Top 4 Ingredient Trends from IFTs Food Expo

A team of Food Technology editors visited the IFT FIRST Food Expo floor in search of the latest ingredient innovations—and found four top trends that are exciting both industry innovators and consumer palates.

Recent Brain Food right arrow

A New Day at the FDA

IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.

Members Say IFT Offers Everything You Need to Prepare for an Uncertain Future

Learn how IFT boosts connections, efficiencies, and inspiration for its members.

More on the FDA's Food Traceability Final Rule

In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.