In the third year of their productive partnership, the Institute of Food Technologists and the Research Chefs Association again provided entertainment and inspiration on the exhibit floor of the 2006 IFT Annual Meeting + Food Expo®.
Three teams, each consisting of a chef, a food scientist, and a student, conceived and executed novel food products meant to be eaten on the run. The teams also tried to make the products natural, nutritious, and practical to manufacture. All were volunteers, fitting …