IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.

Last year’s event in Chicago saw more than 23,000 people from 84 countries registered, and featured over 1200 exhibitors. Attendees can experience the event in a variety of ways, which include:

  • Innovation Zone – Meet with the developers of new products, technologies and other innovations to gain inspiration for new product development
  • On Trend Exhibit – View a showcase of the latest product innovations being featured on the expo floor
  • 1,000+ Exhibitors – Connect with companies at the forefront of innovation
  • 100+ Sessions – Peer-reviewed scientific and applied sessions  that are divided into focus areas, including Food, Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations and Sustainability
  • 700 ePoster Presentations – Get a 10-minute deep-dive into new research 
  • Pop-up Sessions – These take place after several of the most popular education sessions and give an opportunity to sit down and continue the conversation with peers
  • New Exhibitors Pavilion – Explore companies new to the IFT expo

What’s new?

Attendees can start mapping out what short courses, sessions and presentations they’d like to see by using the IFT16 online session planner. (See the sidebar for some must-see sessions of interest to dairy processors.)  In the ePosters area, attendees can get a 10-minute detailed download on technical research that’s focused on today’s hottest topic areas.  Also new this year, attendees can take advantage of the IFT Bistro, an all-inclusive dining area right on the expo floor, featuring comfortable seating for conversations or meetings, as well as a variety of lunch options. Advance reservations are required.

Featured speakers

This year’s Featured Sessions will explore today’s public perceptions and misconceptions toward food and science. A consumer panel will share clean-label buying habits of today’s consumer.  In another session, Jacques Rousseau, professor and chair of the Academic Freedom Committee at the University of Cape Town and founder and chairperson of the Free Society Institute will share his perspective on the reasons why people fear innovation and how to better equip consumers with the scientific knowledge and resources to assist them in making more informed decisions.

Another featured speaker, Bev Postma, an international policy specialist and executive director of Food Industry Asia will discuss the rise of the “pseudoscientist” in a world of digital media and its larger cultural implications. In addition, Ben Goldacre, a doctor, epidemiologist and author of the bestselling book “Bad Science” will show the ways in which evidence can be distorted.

To learn more about specific events, and for more exhibitor and attendee information, travel arrangements, directions and registration links, visit www.am-fe.ift.org. 

Must-see educational sessions for dairy processors 

Sunday, July 17, 8:30 a.m. - 10 a.m. – Recent Advances in Creating New Opportunities and Overcoming Challenges Associated With Acid Whey (Symposium)

Sunday, July 17, 2 p.m. - 3:30 p.m. – The Clean Label Market and How to Overcome Formulation Challenges Using Functional Clean Label Ingredients (Symposium)

Monday, July 18, 10:30 a.m. - noon – Using Botanicals to Build Better Functional Foods and Beverages (Symposium)

Monday, July 18, 2:15 p.m. - 3:45 p.m. – Functional Ingredients for Cognitive Health in Food and Beverage Applications (Symposium)

Tuesday, July 19, 8:30 a.m. - 10 a.m. – Recent Research and Development in Milk Phospholipids: A Natural, Functional Dairy Ingredient (Symposium)

Tuesday, July 19, 1:15 p.m. - 2:45 p.m. – Formulating With Proteins: Understanding Effects of Protein Blending (Symposium)

Other educational session highlights

Sunday, July 17, 7:15 a.m. - 8:15 a.m. – How to Address Dust Concerns for Food Manufacturers (Primer)

Sunday, July 17, 2 p.m. - 3:30 p.m. – Formulation and Processing Challenges and Insights Into the Development of New and Healthier-For-You Snacks (Symposium)

Monday, July 18, 10:30 a.m. - noon – Sustainability and Food Waste: Challenges for the Food Industry (Symposium)

Monday, July 18, 10:30 a.m. - noon – Trends and Ingredient Solutions for Clean Label/Non-GM Sweeteners (Symposium)

Monday, July 18, 12:30 p.m. - 2 p.m. – Achieving a “Clean Label” While Maintaining the Quality and Safety of Your Product, Is It Possible? Part 1 (Symposium)

Tuesday, July 19, 8:30 a.m. - 10 a.m. – Generally Recognized as Safe (GRAS) in the New Millennium of Technology and Food Science (Symposium)

Tuesday, July 19, 10:30 a.m. - noon – Natural Colors: Challenges and Chances in a Global Perspective (Symposium)