Creativity, intuition, curiosity, and imagination will be the skill sets most in demand for the next generation of employees, predicted Monday’s IFT FIRST keynoter, Duncan Wardle, former head of innovation and creativity at Disney in a session titled “Embedding Innovation Into Everyone’s DNA.”
Cultivating innovation and creativity is challenging, however, Wardle explained in a lively, interactive featured session. That’s because our educational system and professiona…
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.
A team of Food Technology editors visited the IFT FIRST Food Expo floor in search of the latest ingredient innovations–and found five top trends designed to solve an array of food industry challenges.
This article discusses the latest trends and innovations in lipid research, including omega-3-enriched foods, plant-based lipids, functional lipid gels and emulsions, encapsulation of bioactive lipids, and reduced saturated fat and trans fat-free alternatives.
In this column, the author provides steps to building a strong vendor program to ensure food safety and quality, including identifying and evaluating potential suppliers, selecting (that is, approving or rejecting suppliers) and initiating the supplier relationship, and assessing supplier performance.
Photo highlights of the Startup Pavilion on the IFT FIRST Expo floor.