The International Food Technology (IFT) conference, IFT FIRST, is a treasure trove of innovations, trends and exciting developments in the food industry. In a recent episode of the State of the Plate podcast, host Rochelle Ripp Schnadt and special guest Kelli Calkins fill co-host Brandon Miller and all our listeners in on the top takeaways from this leading food technology conference. The episode features discussions we had at the event with leading food innovators as they share their latest game-changing breakthroughs and technologies.
One of the most exciting trends noted was the growing prominence of mushrooms in the food industry. At the conference, mushrooms were everywhere, from ingredients in new products to standalone offerings like mushroom jerky. Mushrooms are becoming a powerhouse ingredient with numerous applications across the food industry. Various fungi are being used in everything from medicine to gourmet dishes, emphasizing their versatility and health benefits.
Speaking of mushrooms, Kikkoman, a brand known for its soy sauce, made a memorable appearance with its mushroom jerky and tamari caramel iced latte.
We loved seeing fellow soybean supporters at the conference and were delighted by the innovative products they showcased. One standout was the Umami Joy sauce, a tomato-based alternative to soy sauce, which is gaining popularity for its rich, umami flavor and versatility in cooking. Tune in to hear Kelli’s hot take on this new ingredient!
While functional ingredients still reigned, we noticed a focus on natural alternatives to synthetic ingredients, driven by consumer preferences for healthier and more sustainable options. One example discovered and discussed was the use of red corn to create a natural red food coloring, an innovation that has the potential to replace synthetic colorants like Red 40. Shout out to Givadaun who made a splash at the event and is crafting naturally derived color alternatives for our food experiences!
The IFT conference provided a wealth of insights into the future of the food industry. The event highlighted the importance of staying ahead of trends to meet the evolving demands of consumers. Rochelle and Kelli left the conference feeling inspired and excited about the future, eager to explore these trends further and invite new connections to future episodes.
At State of the Plate, we’re all about creating meaningful connections across the food chain, so whether you’re curious about the latest industry insights or just want to chat about what’s next, we’re here to connect.
Let’s set up a time to catch up or suggest our next podcast guest.
C.O.nxt Insight.
Our team of subject matter experts focuses on food and agriculture—farm field to processing to entrée on a plate. We can help you build a new brand, protect an old one or target customers to foster sales. Let’s talk when the time is right to handle your next strategic marketing and communications challenge: Marcy Tessmann, marcy@co-nxt.com.
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