IFT FIRST: Annual Event & Expo, whose updated brand is an acronym for Food Improved by Research, Science and Technology, takes place July 10-13 at Chicago’s McCormick Place, It will bring together the science of food community to solve food-centric challenges and spark innovation to benefit the global population for years to come. More than 18,000 people are expected to attend the in-person event, along with nearly 2,000 expo booths.

The Institute of Food Technologists (IFT) announced new details around the in-person experience at IFT FIRST: Annual Event and Expo, taking place July 10-13 at McCormick Place in Chicago.

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The clean-label and better-for-you products are moving from a niche marketplace and into the mainstream at a rapid rate. The ingredients for these new formations often have special needs, including the need for clean label bitter blockers, flavor maskers, flavor potentiators, and flavor extenders.

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The impact of yogurt, probiotics and the gut microbiome has exceeded expectations and been tied to brain, digestive and immune function. 

AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Sneha Karthikeyan has joined the US Customer Innovation team as senior confectionery scientist. Karthikeyan will oversee all co-development activities at AAK’s Customer Innovation Center in Edison, N.J.

Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.

This next major milestone demonstrates Remilk's continued leadership in the rapidly developing category by offering consumers animal-free dairy products identical to its traditional counterparts but free of lactose, cholesterol, and hormones, thus severing the dairy supply chain's reliance on animals.

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