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 cheese sauces. He explains how the clean label ingredient can replace...

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 this year in a “low-carbon” gelato. The dairy protein produced with...

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. He highlights that the ingredients’ purity improves heat stability...

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 it supports formulation, ensures answer accuracy, and combines AI with...

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 development. He examines changing definitions of nutrition, personalized...

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 conversation explores emerging almond applications, culinary innovation, and...