It’s becoming harder to avoid the looming UN statistic that the world population will reach 9.6 billion by 2050, and harder still to evade the question: How will we feed them all in an environment of dwindling resources?
FoodNavigator-USA's intrepid editorial team headed to the windy city to chew the fat (or maybe replace it with algae) with the great and the good of the global food industry, and keep up to speed with the latest developments in everything from open...
Day two of the IFT annual meeting and expo in Las Vegas, and the FoodNavigator-USA team was still standing (just about), roaming the aisles in search of innovation, inspiration (and free snacks)...
Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
The US Institute of Food Technologists (IFT) announced this week
that it is to embark on a process of change which will
fundamentally redesign the institute, its structures, and
operations.
The Institute of Food Technologists this week welcomed a new
President-Elect II. On the basis of a tabulation compiled by
Election.com, C. Ann Hollingsworth was elected to the role.
