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Video06:06
IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme
Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek sa...
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Video03:45
IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage
Charlotte Wallart, product manager of Nexira’s food division, presents Eficacia Advanced, an upgraded version of its Eficacia ingredient. The ingredient deliver...
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Video04:08
IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate
Ryan Branch, senior marketing manager at AAK, presents a deconstructed Dubai-style chocolate concept built with four specialty fats. He explains how the system ...
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Video07:06
IFT FIRST 2026: Revyve cuts sauce formulation costs with yeast protein
Hans Brand, applications director at Revyve, showcases three sauces formulated with the company’s functional yeast protein, including burger, mayonnaise, and ch...
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Video05:24
IFT FIRST 2026: Standing Ovation presents precision-fermented casein in low-carbon gelato
Xavier Pinardon, head of business development at Standing Ovation, debuts the company’s animal-free Advanced Casein, which received self-affirmed GRAS status th...
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Video07:54
IFT FIRST 2026: Phytolon showcases heat-stable beet pigment made with precision fermentation
Ethan Leonard, VP of sales at Phytolon, explains how the company uses precision fermentation to produce pigments that occur in foods like beets and prickly pear...
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Video06:47
IFT FIRST 2026: Ingredion walks us through its new AI-powered formulation platform
Larry Fernandes, chief commercial and sustainability officer at Ingredion, and Charlie Beall, VP of customer operations at Knowde, discuss Ask Ingredion — how i...
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Video06:19
IFT FIRST 2026: Cargill maps the next wave of food and beverage trends
Keith Albright, Cargill’s senior insights manager for North America, discusses the company’s Future of Food trends platform and its implications for product dev...
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Video04:38
IFT FIRST 2026: Almond Board of California CEO spotlights product development opportunities
Clarice Turner, CEO of Almond Board of California, discusses how almonds help F&B brands differentiate in competitive snack and nutrition markets. The conve...
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Video04:43
IFT FIRST 2026: How Puris makes pea protein work in everyday food and beverages
Puris CEO Tyler Lorenzen discusses the company’s latest pea protein launch and how it addresses common formulation challenges at IFT FIRST 2026. He explains why...
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Video05:09
IFT FIRST 2026: PLT Health Solutions explores the future of energy drinks
At IFT FIRST 2026, PLT Health Solutions’ Steve Fink, VP Marketing, shares key insights on the next generation of energy beverages. He explores the formulation c...
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Video02:49
IFT FIRST 2026: How Galactic’s new vinegar pearls simplify clean label preservation
At IFT FIRST 2026, Galactic’s Natalia Breuer, chief market and customer officer for North America, introduces a new vinegar-based preservation solution in a low...
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Video05:50
IFT FIRST 2026: How Prosur supports reformulation in the Make America Healthy Again era
At IFT FIRST 2026, Prosur’s Brian Metzger, vice president for North America, explains how the Make America Healthy Again movement is accelerating reformulation ...
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Video13:03
PAN Europe: Pesticide “cocktails” in strawberries sharpen focus on supply chain controls
A Pesticide Action Network (PAN) Europe investigation has found widespread pesticide contamination in strawberries from 11 EU countries, including PFAS pesticid...
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Video06:06
Cargill: Cocoa volatility, processing control and the rise of hybrid chocolate
During a tour of Cargill’s cocoa supply chain in the Netherlands, Michiel van der Bom, product line director, Cocoa & Chocolate, spoke to us about the impac...
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Video09:28
Cargill: Why Dutch cocoa processing matters amid supply volatility
We visited Cargill’s Wormer cocoa processing plant, where Emiel van Dijk, senior VP and managing director for Cocoa & Chocolate, Europe and West Africa, out...
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Video12:47
Ardent Mills: How “Fibermaxxing” is shaping food innovation
As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber i...
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Video09:00
Oterra: Navigating natural color innovation amid blue and white challenges
Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and...
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Video10:03
AHDB: GLP-1 weight loss drugs set to reshape UK meat demand
The rapid rise of GLP-1 weight-loss drugs is creating both challenges and opportunities for red meat consumption, according to new analysis from the UK's Agricu...
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Video10:00
Cargill: Cocoa-free innovation to complement traditional chocolate portfolios
Mia Divecha, senior product line specialist at Cargill, discusses NextCoa, the cocoa-free confectionery alternative that Cargill and Voyage Foods are now bringi...
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Video04:54
Vitafoods Europe 2026: How Givaudan balances taste, compliance and sustainability in cognitive health ingredients
At Vitafoods Europe 2026, Anne Auger, sales director for South-West Europe — Health & Functional BU at Givaudan, discusses integrating cognitive health ingr...
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