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: 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...

IFT First 2025: Tirlán on enhancing sustainability credentials in a shifting dairy market

We spoke with Kate Lennon, category manager for whey protein and lactose at Tirlán, about the company’s IFT First 2025 showcase, which includes whey protein isolates, milk protein concentrates, and oat-based ingredients. Lennon...

IFT First 2025: Brenntag eyes flexitarian trends with bold flavors and culinary versatility

Terry Wagner, innovations and applications manager, US, discussed Brenntag’s focus on culinary flexibility, sustainability, and bold flavors at IFT First 2025. He highlighted sugar reduction in energy drinks using sugar alcohols,...