IFT First 2025: Daesang America showcases “next generation” natural savory ingredients 

We speak with Yoon Ha Song, global sales manager for Daesang America, about the global ingredient corporation’s latest releases. We discuss the advancement of naturality as a product trend, fermentation technology, and how...

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: Balchem discusses functional beverage innovation advancements 

We spoke with Balchem’s Andrew Hart, director of strategic marketing and business development, Flavors & Encapsulates, and Josephine Nakhla, strategic marketing & business development director, Powders & Cereal. We...

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...