Institute of Food Technologists

AI, Agility, and Communication Top Career Skills for Food Scientists

Panelists at IFT FIRST explore how AI, adaptability, communication, and changing workforce expectations are reshaping food ...
Institute of Food Technologists

Experts Debate How MAHA Is Reshaping Food Science and Regulation

Experts at IFT FIRST examined how the MAHA movement is influencing food regulation, ingredient reformulation, consumer ...
Institute of Food Technologists

Individual Presentation: Natural Fermentation‑Derived Emulsifiers for Cleaner Labels and Lower Environmental Impact

Increasing scrutiny of ultra-processed foods, growing consumer awareness for sustainable food choices and evolving regulatory environment have heightened the demand for natural, clean-label food ...
Institute of Food Technologists

FDA Deputy Commissioner Details Agency’s Food Safety Priorities

Acting FDA Deputy Commissioner Donald Prager shared the FDA’s latest food safety priorities at IFT FIRST, including AI-driven ...
Institute of Food Technologists

A Multi-Pronged Approach Can Earn Consumer Trust in Food Safety

Experts at IFT FIRST said transparency, collaboration, and clear communication are essential to strengthening public confidence in food safety and nutrition science. In a world where social media ...
Institute of Food Technologists

Views From the Expo Hall: Monday

From AI-assisted product development to protein-forward prototypes and flavor innovation, here's a look at what attendees discovered in the IFT FIRST Expo Hall on Monday, July 13. Food Technology ...
Institute of Food Technologists

Individual Presentation: Sugar Kelp as a Climate-Resilient Functional Food Ingredient: New Insights Into Its Wellness and Sensory Potential

As climate change and resource constraints intensify, the food industry is exploring new, low-impact ingredients that can support both nutritional needs and sustainable sourcing goals. Sugar kelp ...
Institute of Food Technologists

Individual Presentation: Designing AI Workforce Literacy for Food Systems: A Practical Blueprint for Smart, Accessible Training

Artificial Intelligence (AI) is rapidly becoming embedded in product development, food safety, supply chain management, sustainability analysis, and consumer engagement. However, most students and ...
Institute of Food Technologists

Individual Presentation: Natural Colors in Focus: US Consumer Awareness and Regulatory Developments

The Natural Food Colours Association (NATCOL) conducted a comprehensive study of a representative sample of 1,000 US consumers to assess awareness, preferences, and acceptance of natural versus ...
Institute of Food Technologists

Invited Student Research Presenter: Decoupling Protein Concentration From Stability: Pea Protein-Hydrocolloid Synergy in Functional Beverages

Monday, July 13, 2026 11:00 AM to 11:10 AM CT Expo Hall A: Research Showcase and Poster Stage Food News Now delivers personalized industry news from reputable sources to your inbox daily.
Institute of Food Technologists

Community Conversation: What Consumers Really Think About Health, Diet, and GLP-1s

In this live consumer panel, participants from different generations react in real time to key topics shaping food and nutrition discourse, including the Dietary Guidelines for Americans, ...
Institute of Food Technologists

Networking Session: Turning Volunteer Leadership into Career Growth

Volunteer leadership can be a powerful tool for building skills, expanding your network, and creating new career opportunities. Join this networking discussion to share experiences, explore ways to ...