The Institute of Food Technologists (IFT) has shared a glimpse into some of the latest innovations and scientific sessions that will take place at IFT First.
The event is organized around an expo which will feature over 1,000 exhibitors from across the food system sharing the latest in ingredient, equipment, processing, technology, safety, R&D, and packaging solutions.
There will also be several pavilions featuring startup companies, food innovation, and more surrounding the expo floor, including a Taste of Science pavilion where attendees can get ingredient samples, demos, and product tastings.
The Business First stage, presented by Food Technology and Omnivore, IFT’s magazine and podcast, will have presenters dive into challenges and opportunities in food science.
Fireside Chats will offer a more relaxed, informal atmosphere as top experts chat with attendees about important topics impacting the food industry today.
“Every year, IFT FIRST spotlights the latest in food innovation and technological advancements from the top food companies in the world,” said Christie Tarantino-Dean, CEO of IFT. “From our stages and booths throughout the expo floor, global leaders are sharing innovations that are improving health and nutrition for communities around the world. It’s a view into the future of food you can’t afford to miss.”
Can’t-Miss Supplier Sessions
IFT called special attention to a number of can’t-miss supplier sessions at this year’s event.
Infor, a global business cloud software specialist, will present “Harnessing AI and PLM for Next-Level Food and Beverage Innovation,” which will delve into strategies and tools to optimize product development and ROI, through applications of artificial intelligence, machine learning, and product lifecycle management. Infor’s session will cover actionable knowledge to use these tools to improve operational efficiency and innovation. The session is taking place on July 16 from 12:15 to 12:45 p.m. CT.
Jungbunzlauer will showcase its latest innovation in recovery beverages. Its new formula integrates BCAAs and electrolytes into a pleasingly tasty drink. The session, slated for July 15 at 11:30 a.m., will go over the dual challenges of flavor and functionality in sports nutrition, and how sodium gluconate can mask bitterness while enhancing both taste and performance.
NURA USA will host a scientific session, “Leading Health Innovations with Advanced Postbiotic Solutions” at 3:00 p.m. on July 15, in which it will cover details of EF-2001 and the vegan beLP1. NURA exclusively distributes Bereum’s postbiotics for food, beverage, and supplement brands. In the session, the company will showcase a travel-friendly postbiotic kombucha stick pack, and will be hosted by Melissa Riddell, director of research and development.
dsm-firmenich will sponsor a business session called “Reduce Sugar, Not Taste: A Comprehensive Approach to Sugar Reduction Challenges in Food and Beverages.” This session, slated for 2:00 p.m. at the Business First stage, will address critical issues in sugar reduction, and how to create healthier products that achieve consumer satisfaction.
Edlong Flavor Solutions, a specialist in dairy-type flavors, will host a fireside chat called “Can Functional Foods Help You Overcome Biases Against Processed Foods,” in which CEO and owner Laurette Rondenet and president Michael Natale will address common misconceptions about processed foods, and how functional foods have the potential to reshape consumer perception. The session will cover education and innovation strategies to promote functional foods and how science may be the best tool to rewrite the narrative.
Arden Mills will host the session “Savory Science: Crafting Superior Gluten-Free Foods with Sorghum,” on July 15 from 3:30 to 3:45 p.m. Attendees can hear from Kirk Bordchart, senior R&D chef, on how to innovate with sorghum in the gluten-free space to keep up with consumer demands.
