IFT First 2025: American Egg Board showcases egg-based beverage and dessert innovations 

We spoke with the American Egg Board’s director of innovation Nelson Serrano-Bahri about the company’s latest applications in desserts, beverages, and savory formats.

IFT First 2025: ProXES answers clean label and alt-protein demands through emulsion technology

Kevin Torres, director of sales at F&B processing machinery firm ProXES, discussed trends like clean label products, alternative proteins, and upcycling. He emphasized the company’s equipment for processed cheese, hummus,...

IFT First 2025: California Natural Color on replacing traditional synthetic ingredients 

We spoke with Dana Osborne, marketing manager for California Natural Color, about how legislative changes in the US are driving demand for natural food dyes that can replace traditional synthetic ingredients and provide consumers...

IFT First 2025: Ingredion talks sugar reduction trends amid evolving consumer tastes

Nate Yates, CEO of PureCircle by Ingredion, spoke to us about the global evolution in consumer perceptions of sweetness in reduced-sugar products. He touched on global flavor preferences shifting toward more exotic and “less...

IFT First 2025: Almond Board of California’s latest R&D 

We spoke with Clarice Turner, CEO of the Almond Board of California, about how almonds are replacing traditional animal-based ingredients and answering consumer demands for healthier, environmentally sustainable foods. The...

IFT First 2025: Givaudan showcases natural color advancements 

We spoke with Katie Rountree, regional product manager at Givaudan Sense Colors, about how the company is replacing synthetic F&B colors with natural alternatives. We discussed recent legislative changes in the US, consumer...