Letter from the editor: IFT FIRST highlights

At IFT FIRST in Chicago this month, ingredient suppliers offered innovative solutions to some of the biggest challenges facing food and beverage manufacturers.
At IFT FIRST in Chicago this month, ingredient suppliers offered innovative solutions to some of the biggest challenges facing food and beverage manufacturers. (E Crawford)

IFT FIRST revealed how industry and academia are racing to deliver safe, sustainable and consumer-friendly solutions in a rapidly shifting food landscape

With ultra-processed foods, synthetic dyes and other common ingredients in the crosshairs of state legislators and federal regulators, viable and accessible food science on which safety decisions are based is paramount to the industry’s ability to feed the growing population and address consumer concerns.

Likewise, strategies for sourcing high quality ingredients consistently in the face of climate change, evolving trade agreements and other threats to supply chains is a top industry priority.

Stakeholders across the food value chain gathered with academia, government players and others to tackle these and other challenges – as well as opportunities – at the Institute of Food Technologists annual Food Improved by Research, Science and Technology Event & Expo in Chicago earlier this summer.

FoodNavigator-USA was on the ground with leaders from established and emerging companies to suss out proposed strategies and solutions and identify areas of whitespace in desperate need of innovation – all of which we explore in this month’s special edition: IFT FIRST highlights.

In a special episode of FoodNavigator-USA’s Soup-To-Nuts podcast, innovators at the show share strategies for replacing synthetic dyes ahead of state bans and FDA’s suggested timeline. Others showcased how to boost nutrient-density and product satiety in response to the GLP-1 craze. Clean-label remained a top priority for many companies, as in recent years.

Deputy Editor Deniz Ataman took a deeper dive into some of these issues, including how ingredient suppliers are defining clean label and new solutions and strategies to replace synthetic colors and enhance flavors with natural solutions and dietary fiber innovations.

Together we also examined how companies are responding to ingredient shortages, including cocoa, and sugar reduction pressure.

Check out all the details of these stories, and more, by clicking through the headlines below or, if you are FoodNavigator-USA subscriber, by checking your inbox for the special edition.

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Special edition: IFT FIRST highlights

4 trends at IFT FIRST sending food formulators back to the drawing board – Consumers want it all – nutrient-density, satiety, clean-label and fun – and ingredient innovators at IFT FIRST are helping brands meet their myriad demands with new options and boosted production

Upcycled carob offers prebiotic fiber tailored to GLP-1 and gut health – Dietary fiber, like carob, is gaining traction as a star macronutrient in food and beverage formulations as consumer interest in metabolic health, gut support and clean-label products accelerates

Cocoa is out and fats, flavors and powders are in as companies rein in costs and secure supply – Volatile cocoa prices have manufacturers scrambling for ways to stretch limited supply by replacing or reducing how much cocoa powder and butter they use

How are ingredient suppliers defining clean label? – The subjective term goes beyond health and safety to include customizable options for CPG brands

Methylcellulose’s match? ICL’s Rovitaris offers clean-label binding alternative in plant-based meat and seafood – Powered by Plantible Foods’ Rubi Protein, ICL’s binder system outperforms methylcellulose’s gelling capabilities in plant-based meat and seafood and delivers better nutritionals

Fermentation X flavor: Ajinomoto Health & Nutrition’s new tomato flavor tackles cost, supply and clean label challenges Ajinomoto Health & Nutrition is betting that fermentation – and a more transparent, science-forward narrative around natural flavor technologies – will help close the gap between consumer perception, cost feasibility and functional performance

Do more with less: How the right partners can supercharge small teams Startup Fudi Protein’s lean team of two is bringing an alfalfa-based egg white alternative to market fast thanks to strategic collaboration with time tested-experts, open-minded farmers and well-connected investors

The natural color boom is here – can suppliers keep up? – As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands

What’s stevia’s sweet spot? – As consumers grow more accustomed to sugar alternatives, they are becoming more tolerant of a longer sweetness profile, with innovations evolving toward slightly longer tails with shorter off-note tails

Is fiber the new protein? - While no one is eschewing protein’s role in a balanced diet, innovations in dietary fiber are helping boost nutrient density - as both macronutrients continue to trend