IFT
IFT 17: Category Developments and Innovations
If you were at this year’s Institute of Food Technology (IFT) show, held this week at the Sands Expo and Convention Center in Las Vegas, you likely caught a glimpse of the future. The venue hosted over 20,000 attendees and 1,200 exhibitors showcasing a range of ingredients, flavorings, colorings, sweeteners and everything in between, painting a broad portrait of the current state of the industry and pointing the way towards further developments and innovations that are only just beginning to emerge.
IFT17: Analysts Discuss Macro Trends in Ingredients
During the Institute of Food Technologists (IFT) 2017 show this week, BevNET spoke with analysts from leading market research firms Mintel and Innova Food Insights about their observations on the macro-trends in this space that are helping shape the next wave of consumer food and beverage products.
Fermented Foods Up 30 Percent YOY, According to Study
There’s something bubbling up in grocery store aisles. Fermented foods are growing — both in popularity with the American consumer as well as in the variety of products offered. At this year’s IFT Show, Innova Research detailed why this trend is on the rise and at the summer Fancy Food Show, Project NOSH spoke with some of the brands in the category.
McGill University Students Place First in Institute of Food Technologists Student Competition
Two teams of Food Science students from McGill University won first prize in two separate categories at this year’s Institute of Food Technologists (IFT) Annual Meeting held in July in Chicago. McGill is the first Canadian university to win either of these competitions and the first university to win both competitions in the same year.