Here are the recipes and videos from the four companies—PureCircle, Qualisoy, Almond Board of California, and Pulse Canada—that participated in the Cooking Up Science sessions at IFT16.
At a press conference on Tuesday, July 19, EAS Consulting Group (booth 4728), a consulting, training, and auditing firm, launched a new strategic consulting service to the food industry as they struggle to develop new foods and dietary supplements that meet the demands of today’s health conscious consumers.
In a special session on Monday morning, attendees viewed clips of the upcoming Food Evolution documentary and listened and participated in a lively discussion with IFT President-Elect John Coupland, Director/Producer of Food Evolution Scott Hamilton Kennedy, and Fellow at the Cornell Alliance for Science Mark Lynas.
If you want to have a say in the programming and activities for the IFT17 event in Las Vegas, then visit the IFTNext Hub in the back of the S100 ballroom in McCormick Place and share your ideas.
The newest Certified Food Scientists (CFS) were honored and recognized at IFT16 during the annual CFS Networking Breakfast and Celebration on Sunday, July 17.
At a press conference on Monday, July 18, Virginia Dare (booth 1226), a manufacturer of flavors and extracts for more than 90 years, debuted refreshed and evolved branding including a new logo and revamped website.
At a press conference on Sunday, July 17, MGP Ingredients (booth 602), a supplier of specialty wheat proteins and starches, announced that all of its food grade starches are now designated as Non-GMO Project Verified.
An increasing number of consumers are foregoing meat at a few meals every week and cutting down their meat intake all together. Food manufacturers are responding to these “flexitarians” by offering innovative meat substitutes and meat alternatives.
Food Network’s Retro Rad Chef Emily Ellyn joined Qualisoy’s edible oils expert to show that interesterified high oleic soybean oil can replace partially hydrogenated oils with ease.