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: 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,...

IFT First 2025: dsm-firmenich targets off-notes in plant proteins with ModulaSense masks

Melanie Luangrath, senior director for new business development at dsm-firmenich, talked to us about the company’s ModulaSense maskers, which help “unlock the full potential” of its plant-based protein, Vertis CanolaPro. She...

IFT First 2025: Biospringer serves up flavor innovation with “bitter blockers” for alt-sweeteners

Andrew Vasina, North America culinary center manager, spoke to us about how Biospringer uses fermentation to develop natural flavor solutions. He highlighted yeast extracts that enhance umami in savory foods and bitter blockers...

IFT First 2025 live: Cargill on leveraging insights to “meet consumers where they are” and guide NPD

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the company’s proprietary research influences product reformulations and innovation for its customers. He...