Futurist Mike Walsh posed a lot of questions to a packed room of attendees on Monday morning aimed to inspire everyone to think differently about the future and to begin to ask the “dangerous questions.”
Insect-based ingredients are a nutritious, sustainable protein source, and interest is growing in the use of insects to help feed the world’s growing population. But product developers must be aware of issues related to food safety and allergenicity.
At a press event on Monday, July 13, Carolina Innovative Food Ingredients highlighted its sweet potato ingredients, which provide nutritional benefits and are sourced from domestically grown sweet potatoes.
Bob Swientek, Editor-in-Chief of Food Technology magazine, talks to IOI Loders Croklaan Americas and Qualisoy about how they are helping product developers meet the challenge of removing partially hydrogenated oils while maintaining the functional requirements of taste, texture, and shelf life.
Speakers will explore several aspects of sustainability as it relates to food production, touching on the potential of edible insects, the latest in postharvest produce storage, resource-saving sanitation practices, and the concept of sustainable packaging.
Mary Ellen Kuhn, Executive Editor of Food Technology magazine, talks with Ganeden and AIDP about their prebiotics and probiotics—two important contributors to maintaining a healthy gut.
Kelly Hensel, Senior Digital Editor of Food Technology magazine, talks to Tate & Lyle and Cargill about their innovative sweetener solutions on display at IFT15.
Session 121 will present information on the latest developments in fermented functional foods, highlighting benefits and identifying technology gaps and opportunities.
Melanie Zanoza Bartelme, associate editor for Food Technology magazine, talks to Ardent Mills and Bay State Milling, who are showcasing healthy grain ingredients at the IFT15 food expo.
It is well documented that the intestinal microbiota plays an important role in gastrointestinal development and function while regulating host inflammatory responses and immune homeostasis.
This session provides an overview of the current status and future role of emerging processing and packaging technologies in food product development.
Two product concepts from Jungbunzlauer illustrate functions of its ingredients in reduced-sodium and reduced-sugar products.