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...

IFT FIRST 2026: How Puris makes pea protein work in everyday food and beverages

Puris CEO Tyler Lorenzen discusses the company’s latest pea protein launch and how it addresses common formulation challenges at IFT FIRST 2026. He explains why high-protein ingredients are moving beyond sports nutrition into...

IFT FIRST 2026: PLT Health Solutions explores the future of energy drinks

At IFT FIRST 2026, PLT Health Solutions’ Steve Fink, VP Marketing, shares key insights on the next generation of energy beverages. He explores the formulation challenges of bringing nutraceutical ingredients into everyday drinks,...