Melanie Zanoza Bartelme, associate editor of Food Technology magazine chats with the US Dry Pea & Lentil Council (booth 1877) and Ingredion (booth 1231) about the power of pulses.
Kelly Hensel, senior digital editor of Food Technology magazine, talks to S&D Coffee and Tea (booth 2207) and Amelia Bay (booth 1660) about how they are utilizing coffee and tea in innovative applications.
Learn about trends affecting the food industry and how ingredients function in applications by sampling food and beverage product concepts that ingredient manufacturers are showcasing at the IFT16 food expo.
In this video, Mary Ellen Kuhn, executive editor of Food Technology magazine, talks to Naturex (booth 2651) and Sensient (booth 1631) about some of the options that product developers have for keeping it colorful—and natural.
Session 69 will illustrate the way in which sensory and consumer science research can provide valuable information to product developers and marketers.
Various start-up companies offering novel insect-based foods and ingredients have entered the market in recent years, promising a source of high-quality animal protein with a substantially lower ecological footprint than vertebrate livestock. Is this a fad or can it move up to a full-scale industry?
Culinology, the blending of culinary arts and food science, allows restaurant chefs to create amazing new menu items that will eventually inspire the future of consumer packaged products.
Sample a range of food and beverage product concepts formulated with ingredients that help product developers address consumer trends at the IFT16 food expo.