Student product developers from six universities will vie for top honors in the final rounds of the annual IFTSA & Mars Product Development Competition at IFT FIRST. Now in its 33rd year, this prestigious competition requires student teams to develop a new food product and take it from concept stage through production and marketing, in the same way that a commercial product development team would. The six finalist teams will present their product on Monday, July 17, from 10:30 a.m. – 1:30 p.…
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.
IFT FIRST Innovation Lab offered food scientists a tutorial in the demands of product development.