IFT FIRST 2026: Curie Co boosts dairy yields with protein-stabilizing enzyme

Erika Milczek, founder and CEO of Curie Co, presents Curabind, a clean label enzyme designed to stabilize proteins by increasing the number of bonds. Milczek says the enzyme can improve cheese curd yields by up to 11% and...

IFT FIRST 2026: Nexira launches Eficacia Advanced to cut costs with lower dosage

Charlotte Wallart, product manager of Nexira’s food division, presents Eficacia Advanced, an upgraded version of its Eficacia ingredient. The ingredient delivers stable emulsions at up to 5% lower dosage than standard acacia gum,...

IFT FIRST 2026: AAK spotlights specialty fats in deconstructed Dubai-style chocolate

Ryan Branch, senior marketing manager at AAK, presents a deconstructed Dubai-style chocolate concept built with four specialty fats. He explains how the system delivers creaminess, coating performance, and pastry flakiness while...

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...