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.
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 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.
Wednesday featured the Innovation Lab, an interactive experience in product development.
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.
Attendees could also have their idea brought to life by two sketch artists.
Ajinomoto (booth S1135) served barbeque macaroni and cheese at lunchtime, which featured an MSG-enriched topping.
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.
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.
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.
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.