Accomplishing more with less. That was the beating heart of this year’s Institute of Food Technologists (IFT) conference held at McCormick Place in the heart of Chicago. From drinkable yogurt to sweet sugar swaps to fiber and protein boosts, there was a smorgasbord of innovative ingredients pushing the boundaries of what we thought possible.
To discuss all that and more, Marcy Tessmann, CEO and President of C.O.nxt, and Rochelle Ripp Schnadt, Senior PR Supervisor, hit the tradeshow floor to scout out new trends and report back on this month’s State of the Plate podcast.
The five most enticing items on their plate included: