IFT FIRST: Annual Event and Expo was held July 14-17 at McCormick Place in Chicago. Focusing on Food Improved by Research, Science, and Technology, the theme for this year’s event was “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?” 

The event brought together researchers, scientists, engineers and entrepreneurs from across the global food value chain. The tradeshow featured 1,134 exhibitors showcasing the latest innovative solutions, technologies, new products and ingredients and welcomed 16,405 attendees. Mark your calendars because IFT FIRST 2025 will be held July 13-16, 2025, at McCormick Place in Chicago.

Here’s a recap of a few dairy companies and the ingredients, beverage prototypes and new technologies that were featured at IFT: 

Alianza Team USA — Tailor-made solutions from oils, lipids and fats

Alianza Team USA offers new technologies, including a suite of artificial intelligence (AI) tools and a variety of concepts created in collaboration with Hi-Food USA. Oleum, the name Alianza has given its AI technology, potentially optimizes formulation time and processing for margarines, shortenings and emulgels, while seeking to maintain high standards of quality and sustainability, the company says. The Oleum portfolio includes three AI tools, referred to as Jul-ia; James.ify; and Anthon/e.

Balchem — Cold-water-soluble oat-based creamer

Balchem announced the latest addition to its portfolio, VitalBlend Oat 2540, a cold-water soluble creamer. Offering outstanding cold-water solubility, this creamer delivers smooth texture and a creamy mouthfeel, making it ideal for a variety of applications. On-the-go, tasty and refreshing functional drinks have become increasingly popular in recent years, with the U.S. market projected to grow at a compound annual growth rate of 6.9% from 2024 to 2029. VitalBlend Oat 2540 will help brands tap into consumer needs for solutions that not only quench thirst but also provide multiple health benefits. Balchem also showcased a variety of its beverage system offerings, a selection of ingredients to help brands create solutions that balance superior sensory profiles with nutritional benefits. 845-326-5600

Batory — Ingredient and sweetener solutions

Batory Foods showcased its Batory Boba Bar, which debuted sugar-free tea prototypes and highlighted its expertise in product formulations and customization capabilities along with its portfolio of ingredient and sweetener solutions. In the beverage industry, the company showcased its natural sweeteners and specialty ingredients, while also demonstrating its advanced custom blending capabilities. The Batory Boba Bar encouraged R&D professionals to explore the latest trends within boba/bubble tea. Through the company’s network of sweetener partnerships, Batory debuted sugar-free boba tea prototypes in creative flavors with sugar alternatives, which maintain the same level of sweetness, texture and mouthfeel at a less expensive price. Cost optimization during product formulation, specifically relating to how sugar alternatives can be leveraged for cost savings, also was highlighted.

Beneo — Healthy weight management solutions

Beneo showcased healthy weight management solutions. Topics included functional carbohydrates for blood glucose control, prebiotic fiber to increase satiety and trigger short-chain fatty acids, and plant proteins that provide amino acids and counteract muscle loss if too little protein is consumed. The company’s scientifically proven and natural solutions encourage healthy weight management and essential nourishment to support a balanced and healthy lifestyle, whether dieting or looking for companion products during or after GLP-1 medications. Beneo also educated attendees how its prebiotic fibers affect metabolism and reduce calorie intake while contributing to a healthy gut microbiota and increasing the absorption of calcium for bone health.

Cargill — Plant-based dairy-alternatives prototypes

Cargill highlighted several plant-based dairy-alternatives prototypes, including a strawberry-dragonfruit pea protein smoothie. With just a single gram of added sugar, Cargill’s EverSweet stevia sweetener helps keep sugar in check, while PURIS HiLo pea protein makes it possible to pack in 21 grams of protein. The acid-stable protein combines a clean, neutral taste with excellent solubility, resulting in a smooth and stable solution for protein-fortified acidic beverages. The company also garnered great reviews for its onion-chive seasoned vegan sour cream, which featured label-friendly texturizing ingredients, including PURIS pea protein and SimPure soluble rice flour.

Global Organics — Organic, ethically-sourced ingredients

Global Organics showcased its diverse range of organic, ethically sourced ingredients in the Organic Pavilion at the show. The company highlighted its commitment to sustainability and ethical sourcing, with a particular focus on its newly launched ROC alcohol, as well as ROC cane sugar from the Native Green Cane Project. The cane project features sustainable sugarcane farming with innovative eco-social programs and production methods that revitalize the Earth’s resources, according to the company. Additionally, the cane sugar recently achieved ROC Gold status. Experts at the booth addressed the growing demand for organic and sustainably sourced ingredients, while cautioning against the rising trend of “greenwashing.”

Icon Foods — Sweetener blend

Icon Foods highlighted it newest ingredient system: IconiSweet Gold. This natural sweetening system was formulated to replicate the taste and functionality of brown sugar. A blend of erythritol, allulose and monk fruit extract sweeteners, the new system also includes vegetable glycerin, natural flavor and caramel color. Allulose provides a sugar-like mouthfeel and flavor, as well as humectancy and the ability to brown, melt and caramelize, while erythritol is used to further sweeten, replacing volume and providing a structure similar to sugar. Because of its low molecular weight, erythritol lowers water activity and can extend shelf life in baked goods. Monk fruit, on the other hand, is a natural, high-intensity sweetener that brings the blend to sweetness parity with sugar.

IFPC — Plant-based soft serve

IFPC showcased its ingredient capabilities in two frozen dessert prototypes: a chocolate soft serve and a plant-based horchata soft serve. The chocolate soft serve features their ice cream stabilizer that was specially developed for dairy products and a cocoa powder blend that enhances the color of the soft serve while offering a flavor that is ideally suited for ice cream applications, the company states. The plant-based horchata soft serve featured plant-based protein (3 grams/serving) for a vegan option, a prebiotic fiber (5 grams/serving) that promotes positive nutrition and health, and the company’s trademarked Legacy Botana stabilizers, which are specially developed stabilizer blends for plant-based products. Both samples highlighted the company’s custom stabilizer systems, which are manufactured at its custom blending facility in St. Louis.

Kerr by Ingredion — Real fruit and vegetable ingredients

Kerr by Ingredion showcased its individualized formulated and blended solutions. The company offered several sample prototypes at the show, including its Plant-Based Frozen Yogurt and Bunuelos with 5 grams of plant proteins from North America in the yogurt, as well as Astraea liquid allulose plant-based sweetener, Vitessence Pulse 1853 pea protein isolate, Globe 15DE Maltodextrin Non-GM maltodextrin and DairyBlend Natural IC 21 frozen dessert stabilizer system; a Layered Chocolate Raspberry Protein Bar featuring the company’s red raspberry PC 28 brix and a cranberry juice concentrate 50 brix; and Blueberry Earl Grey Gummies, a clean-label, gelatin-free and reduced-sugar confection with on-trend fruit and tea-based flavor profile, featuring the company’s carrot juice concentrate, blueberry juice concentrate and Earl Grey tea. 800-910-5377

Nuseed — Plant-based nutrition

Nuseed showcased its canola-based omega-3 ingredient, Nutriterra, which it says is the first plant-based source of total omega-3 nutrition. The ingredient includes docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and alpha-linolenic acid (ALA). Historically, DHA and EPA have only been available in marine sources, including fish and algae. But as consumer interest in taking omega-3 supplements has increased, it has become unsustainable to source the vital nutrient from the world’s oceans, the company says. Many consumers also seek omega-3 alternatives that align with plant-based diets, are allergen-free or that don’t feature a fishy taste or aroma. Nuseed Omega-3 Canola, the source plant for Nutriterra, could double the global supply of DHA on less than 5% of current acreage producing the crop, according to the company.

Pecan Deluxe — Popping boba and other topping flavors

Pecan Deluxe showcased its portfolio of fruit-forward toppings, classics, and more niche flavors, which drew from trending flavors from around the globe to create a one-of-a-kind culinary fusion experience. For example, its Taro nougat gives consumers a trending, global flavor that provides the warm vanilla-y flavor of taro combined with the delightful chew of nougat. This inclusion is perfect for ice cream, baked goods, snacking, and more. Additionally, its Mango Popping Boba can be used in chilled desserts, frozen yogurt and bubble tea. Each Popping Boba has an edible transparent shell, filled with its own flavor, that adds a burst of tantalizing flavor to any food or beverage, transforming it into a unique edible experience, the company says. The company also showcased its on-trend Chili Lime Sprinkles and Passionfruit Coated Popping Candy.

Sustainable Vanilla Initiative — High-quality vanilla

The Association of Vanilla Exporters of Uganda Limited (VANEX) is raising awareness of the need to diversify vanilla sources to avoid supply chain disruptions. With quality on par with Madagascar-sourced vanilla, Uganda-sourced vanilla is grown in an ideal growing climate with a hands-off government, the association says. Additionally, Uganda is a natural option for brands seeking to diversify their vanilla supply since it offers the same cultivar as vanilla from Madagascar with no discernable difference in quality. The high vanillin content of up to 4.5% contributes a bold flavor with notes of cacao and leather from the nutrient-rich soil, and it is sustainably grown without the use of pesticides, fungicides, tilling or slash-and-burn practices. It also states that Uganda is the only place on Earth that experiences two vanilla crops per year, offering a regular, dependable supply, and landlocked geography shields crops from destructive weather events.

Tate & Lyle — Ingredient solutions for healthier food and beverages

Tate & Lyle showcased five innovative prototypes. These prototypes, including Lassi Parfait and Dragon Fruit Kiwi Prebiotic Beverage, among others, highlight its dedication to creating customized ingredient solutions across diverse categories, including for dairy producers. Ingredient highlights included the company’s extensive and growing range of stevia solutions. Its Tasteva M Stevia Sweetener helps elevate dairy formulations. Also sampled were its versatile, complementary soluble fibers. The company’s Promitor soluble fiber in a Dragon Fruit Kiwi prebiotic beverage was on hand, as well as its Claria G, a more sustainable, clean-label starch with excellent performance and reduced environmental impact, it notes. The company also is accelerating emission reductions to help customers meet their 2030 targets.