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From IFT15


Same Time Next Year?

Judging from the highly trafficked expo floor and packed session rooms, IFT’s 75th conference was the place to be.

pizza dough

Gluten-free Formulation Requires a Holistic Approach

Gluten can be tricky to remove from products such as breads and pizza doughs. However, by utilizing a selection of key ingredients, it is possible to retain a product’s taste and texture without using gluten.

New Prebiotic Ingredient from AIDP Helps Ensure a Healthy Gut

AIDP introduces a new prebiotic ingredient, PreTicX, at IFT15.

vegetables and fruits

Every Meal Is an Opportunity to Improve Health

More and more evidence shows the benefit of eating whole plant foods.

CEO Panel

CEO Panel: A View From the Top

Three industry CEOs identify the issues that forward-thinking food companies must address now and going forward in the IFT15 CEO Panel session.

FutureFood film Documentary

Documentary to Bring Clarity to the Food Debate

The film will explore the issue of feeding 9+ billion people by 2050 and how to do it without harming the planet.


2015 IFTSA Student Competition Winners

Congratulations to all the IFT Student Association 2015 Competition Winners!

Foods Get a Nutrient Boost With Latest BI Ingredients

Samples of two functional beverages and a fortified graham cracker will feature some of BI Nutraceuticals’ newest ingredients.

Ingredients for Better-for-You Products

ADM has formulated product concepts that show how its ingredients can be used to produce healthier and better-tasting foods and beverages that meet the demands of today’s consumers.

Mark Heiman presentation

Diverse Diet + Diverse GI Microbiome = Better Health

A diverse diet produces a diverse gastrointestinal (GI) microbiome, which leads to better health outcomes. Research on specific food components shows promise in treating diseases, such as Type 2 diabetes, obesity and bowel disorders.

Presenters Consider the Impact of Coming Dietary Policy Changes

IFT session presenters consider the impact of the 2015 Dietary Guidelines and the revision of the Nutrition Facts Panel.

Marc Forgione

Everyone’s Talking About Cooking Up Sorghum

Award-winning chef Marc Forgione cooked up popcorn shrimp featuring sorghum as an ingredient in the Cooking Up Science session sponsored by United Sorghum Checkoff Program.

The Shifting Definition of Dieting

In one of six main stage presentations put on in its booth (#5250), Mintel’s directors of innovation and insights Lynn Dornblaser and David Jago shared with attendees data on how consumers view dieting.


Do Gut Microbes Dislike Processed Foods?

Emulsifiers may be contributing to intestinal health problems.

Fun Run bag

Despite Cancellation, Fun Run Participants Raise $140K for Feeding Tomorrow

Despite the weather-related cancellation of this year’s Fun Run, all funds donated will still go to the foundation. This year, that will be $140K—breaking last year’s record-setting total.

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