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An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A. 

Jeni's has a rich history with the ice cream bar. In the company's early days, founder Jeni Britton hand-molded and hand-dipped ice cream bars (what she called J-Bars) at the original North Market location in Columbus. T

Leveraging the world's largest consumer data lake, with 61 billion global data points collected in real-time from social media, e-commerce, and foodservice menus, the AI platform delivers powerful insights into emerging flavors and ingredients, as well as category opportunities.

Classic flavors get a fresh twist with two new limited-edition releases sure to delight any sweet tooth.

Crafted with organic ingredients, real fruit, and no added sweeteners, Stonyfield Organic’s YoBaby No Added Sweeteners Yogurt Pouches offer wholesome nutrition in a convenient, mess-free format.

Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board.

The Amano Enzyme team will be co-chairing and presenting in two separate sessions in the AOCS Technical Program, covering the latest enzyme advancements and cutting-edge research.

Kerry’s Taste Charts map flavor performance into four tiers—Mainstream, Key, Up & Coming, and Emerging—based on consumer testing and proprietary data across categories like sweet, savory, citrus, dairy, salty snacks, and more. 

The line includes Sargento Natural American Cheese, Sargento Shareables, Sargento Seasoned Shreds featuring Frank's RedHot and Cholula Hot Sauce Seasonings and McCormick Crushed Red Pepper.

To celebrate their debut, Talenti partnered with world-renowned pastry virtuoso Chef Dominique Ansel to create a first-of-its-kind, elevated dessert experience: The Dipped Whisk.