Food innovators, decision-makers, and solution providers will flock to Chicago this summer for the annual IFT FIRST (Food Improved by Research, Science, and Technology) event, held July 13-16 at McCormick Place. IFT (Institute of Food Technologists), a nonprofit scientific organization and the host of the event, is expecting more than 16,000 professionals from 90 countries to attend.

Informative programming
“IFT FIRST unites top experts throughout the science of food disciplines across academia, industry, and government,” says Melodie Anderson, VP, meeting and exhibit experiences, IFT. “Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry. The dynamic expo floor, a celebration of the latest food innovations and technologies, features some of the top food, health, and wellness companies in the world launching or showcasing the products and solutions that will help usher in a new era of food.”

The programming at IFT FIRST is rooted in five focus areas, Anderson notes: new technology and innovation, sustainability and climate, health and nutrition, food safety, and consumer insights and education.

“The food landscape is rapidly changing, leaving the food community and consumers more confused than ever. From artificial food dyes and GLP-1s to ultra-processed foods and sugar reduction, this year’s event will address the most pressing food issues and share how the food science community is addressing each issue through technology and innovation,” she adds.

At the conference’s opening keynote on July 14, Michiel Bakker, president of Culinary Institute of America and former head of Google’s global workplace programs (including Food at Google), will address “Food as Experience Design: Applications in F&B Product Development,” where he will share insights on the importance of food and beverage businesses balancing profitability with public health and consumer demands, and highlight the importance of integrating product and service for enhanced consumer engagement.

“Health and nutrition, alongside food safety, are top of mind for consumers, product developers, and regulators. IFT FIRST is responding to these priorities with keynotes including ‘Food Additives: Reformulation and Regulatory Challenges,’ ‘Reducing Fat, Salt, and Sugar for Healthier Foods,’ and ‘The Desire Dilemma: How GLP-1 Agonists Shape Behavior and Future Research Opportunities,’” shares Anderson.

“Reducing Fat, Salt, and Sugar for Healthier Foods” will explore research, strategies, and approaches for reducing salt, sugar, and healthy fats while aiming to maintain taste and consumer satisfaction. The discussion will include scientists from academia, government, and industry.

“The Desire Dilemma: How GLP-1 agonists shape behavior and future research opportunities,” also on July 15, will be hosted by a panel including an author, chief medical officer, professor of neuroscience, and principal nutritionists. The group will explore research from GLP-1 “agonists,” people who are recognized for their potential to influence desire and behavior in the context of appetite regulation and food intake. Opportunities for innovation, as well as new product development, will also be explored.

On July 15, Steve Brown, former executive at Google DeepMind and Intel, will help attendees get ready for the future of AI. Brown is the author of The Innovation Ultimatum: How Six Strategic Technologies will Reshape Every Business in the 2020s” and is reportedly a leading authority on AI, generative AI, and digital transformation. In the keynote, Brown will aim to explain AI in accessible terms, demonstrate its latest capabilities, and explain how companies and individuals can prepare for the upcoming AI wave.

In addition, there are several scientific sessions focused on consumer insights, including:

• “How Can Improved Consumer Education Foster Sustainable Food Acceptance?”
• “How Can Food Companies Earn Trust While Combatting Misinformation?”
• “Meeting Industry Needs: Recruiting and Retaining Food Science Students”
• “How Do Consumer Perceptions Influence Ingredient Avoidance and Purchasing Decisions?”

Beyond keynotes and scientific sessions, IFT FIRST offers several different types of programming and events to help attendees thrive in their roles, Anderson notes.

“Our Hot Topics Studio offer bite-sized conversations on the most pressing topics in our global food system while our Solutions Showcase (formerly Business FIRST) will feature presentations, case studies, and expert discussions on food product development, safety, and nutrition,” Anderson relates.

IFT FIRST will also host a series of networking and social events, connecting attendees with other attendees as well with exhibitors.

“IFT FIRST converges leaders across industry, academia, and government—take full advantage of this unique opportunity by attending our rich selection of networking sessions,” advises Anderson. “Finally, no IFT FIRST event would be complete without the always-exciting student competitions. The IFT Student Association will host three separate product development finals featuring student food innovations from around the world, as well as the final rounds of the popular College Bowl competition.”

Features and first-timers
IFT will publicly launch its new R&D tool to assist food and beverage companies anticipate and solve challenges—big and small—such as FDA’s latest artificial food dye mandate, which requires the reformulation of products to remove these dyes by the end of 2026, notes Anderson.

The Startup Pavilion and The Pitch! Competition will return this year, but with a slight twist, she says. “Startup Pavilion exhibitors will each get their moment in the spotlight on the Startup Pavilion Stage to share their food tech innovation in the early stages, while attendees will be able to enjoy finals of The Pitch, where a handful of companies compete for the $10,000 prize courtesy of the Seeding the Future Foundation.”

Also new this year, attendees can upgrade their event experience to VIP status and receive a variety of perks that ensure an elevated experience throughout the event, such as priority badge pickup, access to a VIP lounge with refreshments, and guaranteed front-row seating at all keynote sessions. VIP status is limited to only 200 people and available on a first-come, first-serve basis, Anderson shares.

Anderson’s advice for new attendees to the show is to attend the FIRST-Timers networking event on July 14, as it’s specifically designed for first-time attendees to connect with fellow newcomers and explore how to make the most of their IFT FIRST experience.

“I’d also recommend exploring our full programming schedule ahead of time to determine which of our many sessions and events you’d like to attend—though, of course, leave time in your schedule to explore our vast Expo floor,” she comments.

The future of food
Anderson says it has been a year of great change for the global food system with policy changes, staff reductions, and other issues impacting so many within the food community.

“Some may be wondering where they fit in this new future for food. The answer is, they belong at IFT FIRST. For more than 85 years, IFT has been the voice of the food science community, and our community rallies around one another, and rallies around science, when it is needed most,” she relates.

Sunday, February 16

• Society of Bakery Women Professionals’ Networking Annual Brunch
• Spouse/Guest Welcome Reception
• Young Professionals’ Event
• Group Dinners

Monday, February 17

• Kansas State University/Florida State University Alumni Breakfast
• Future Forward Luncheon
• Interactive Group Activity: People Bingo

Tuesday, February 18

• Hall of Fame Luncheon
• Carnival Extravaganza
• VIP Reception

“In the past, IFT FIRST may have been viewed as a nice-to-attend, but it truly is a must-attend this year. This is where science always has a voice, and those voices are needed now more than ever,” continues Anderson. “Top experts from around the world are coming to shape food’s future as they collaborate and network with those who share their commitment to changing the world through science, research, and technology.” SF&WB