Honey and Spice, IFT Was So Nice

Posted July 20, 2022 by Alyssa Stahr

IFT FIRST was the theme of this year’s event and expo at Chicago’s McCormick place, and Food Improved by Research, Science and Technology certainly showcased the new, the innovative and the future of food science.

For those unable to attend the vent, the online experience features more than 120 on-demand scientific sessions and poster presentations, synonymous with what in-person attendees experienced. Live cooking demonstrations — I was particularly intrigued by the wonder of umami — keynote speakers and aisles of scientific papers surrounded the aisles of ingredients that truly exhibited what the food world has been working on for the past several years.

Alyssa and Jasmyne offered attendees a taste of orange blossom, buckwheat and meadowfoam honey, three different varietals that are a great example of the vast flavor combinations available through an all-natural sweetener.

Jasmyne points out just one of the many spice ingredient tables at IFT.
A treat for the senses!

Innova Market Insights’ “Taste the Trend” hub featured presentations on snacking trends, consumer insights and innovation in plant-based products

IFT’s June 2022 print magazine quotes Datassential’s New Foundations in Health Keynote Report and Future Food Report, which found that 46% believe a healthy digestive system can reduce stress. There were a number of gluten-free, digestive innovation offerings at IFT.

Exberry, a natural food color solutions company, was one of my favorite booths to visit, due to both the delicious cherry bubble beverage and the ultimate show swag: an eco-friendly stainless steel straw.

We were thrilled with the amount of students and professors who visited our booth, representing the future of food science. We met an intern at Hormel, a student focusing on algae research and several food enzyme experts — which just so happened to be another theme of IFT.

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