“I am thrilled to officially welcome Chris Daubert as IFT’s 85th President as he joins a very prestigious list of renowned global food leaders,” said IFT CEO Christie Tarantino-Dean. “Throughout his career, Chris has done an exceptional job shaping the future of food as both a food science leader across multiple prominent universities and as a longtime member of IFT."

Two pioneers in global sustainability certification, FoodChain ID and ReSeed, announced the launch of a new industry-leading ReSeed Soil Carbon Methodology for carbon market initiatives. The Soil Carbon Methodology rewards farmers not only for maintaining existing soil organic carbon built through sustainable farming practices, but also for the removal and storage of additional carbon dioxide emissions by soils. The Soil Carbon Methodology is the first program on the market to offer these two key benefits, while also making voluntary carbon markets accessible for vulnerable and small farmers to scale agriculture climate initiatives worldwide.

The Institute of Food Technologists Student Association (IFTSA) is a student-governed community of more than 2,000 IFT members spanning 62 Chapters in 60 countries. IFTSA’s vision of a global community of inspired and informed students who are prepared for a future in food drives its mission to enrich the academic experience and empower students to thrive individually and together.

Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.

It has been well established that long-term nutritional imbalance due to low-fiber diets leads to increased incidence of noncommunicable diseases, such as heart disease, diabetes, gut dysbiosis, cancer, metabolic syndrome, allergies, inflammatory bowel disease, obesity, and autoimmune diseases. 

Students Anandu Chandra Khanashyam, Abrielle Schnurr, Nghi Huynh and Suchismita Roy are studying food science and earned the first-place prize of $10,000. 

“Texture and color influence the perception of sweetness. So, it is not just about the texture and physical attributes of the sugars but also of preparing the base ingredients in ways that can enhance the sensory experience of the food product," said Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC. “Processing techniques, such as caramelization, roasting, drying/dehydrating, and fermentation can help enhance sweetness without the need for sugar, too."

The center will engage partners from academia and industry to research, create, and commercialize new technologies, provide training for the emerging industry workforce, and gauge consumers' protein preferences.

“The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”

The gift and belief in FASI’s work sheds light on the growing recognition of the critical role interdisciplinary research plays in understanding the complexities of food allergies.