11 - 20 Results out of 24
More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.
For every sample of sugar reduced chocolate milk that Kerry hands out at its booth (1440), the company will make a donation to Three Square, Southern Nevada’s only food bank providing food assistance to the residents of Lincoln, Nye, Esmeralda, and Clark Counties.
Kelly Hensel, senior digital editor of Food Technology magazine, chats about fiber with BENEO (booth 4023) and ADM/Matsutani (booth 762).
Bob Swientek, editor-in-chief of Food Technology magazine, talks about green proteins with Parabel (booth 4555) and All Things Bugs (Start-Up Alley).
Competition for entrepreneurs will culminate with a live business pitch session at IFT18.
Environmental concerns over conventional meat production is stimulating R&D of cultured meat products.
Melanie Zanoza Bartelme, associate editor of Food Technology magazine chats with Kalsec (booth 2244) and Woodland Foods (booth 4014) about globally-inspired flavors.
Mary Ellen Kuhn, executive editor of Food Technology magazine, discusses label-friendly food preservation with Kemin (booth 3845) and Corbion (booth 1256).
Plant-powered product growth, active nutrition, and more are highlighted at Taste the Trend pavilion.
Lauren Shimek, founder and CEO of Food.Tech.Design, and Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology at the University of California, Davis, drew a large crowd for their session “Design Thinking for Food” on Monday morning at the IFTNEXT stage. With a casual setting and interactive presentation, the session encouraged forward thinking and collaboration—exactly what IFTNEXT is all about.