Food Technology Magazine | Innovation

Transformation Via Collaboration + Innovation

Get ready for science in action at IFT FIRST: Annual Event and Expo in Chicago July 14–17.

By Julie Bricher, Kelly Hensel, Emily Little
Business First Session

Innovation has always been at the forefront for making things faster, cheaper, more delicious. Food and beverage product developers are called upon to innovate to get market share and drive profits. But more and more, science is needed to help regenerate the land, create more clean water, maximize health, and minimize waste. From novel processing techniques to sustainable food packaging, multifunctional ingredients, genomic mapping, or health and nutrition breakthroughs, collaboration and innova…

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About the Authors

Julie Bricher
Julie Bricher is Science and Tech editor of Food Technology magazine ([email protected]).
Kelly Hensel
Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Emily Little
Emily Little is an associate editor of Food Technology ([email protected]).