Even if you didn’t attend the show, you’re probably aware that the Institute of Food Technology’s annual event happened this week in Chicago. The IFT16 event “Where Science Feeds Innovation” has always done an excellent job of highlighting current industry innovations and trends. As a food contract manufacturer with spray drying and extrusion capabilities, this is a crucial show for us to stay on top of food industry trends and meet up with key contacts.
Key Trends Discussed at IFT16
In case you missed the event, here are the best articles based on what we learned at IFT16:
- “Simple” is in, “Natural” is out when it comes to food labels. Stephanie Mattucci, global food science analyst at Mintel, presented a survey at IFT16 which showed that 59 percent of those surveyed believe that products with fewer ingredients are better for you.
- Consumers are becoming more aware that they’re not getting the nutrition they need, but aren’t necessarily seeking the nutrients they lack the most. According to the 2015 Dietary Guidelines for Americans; calcium, potassium, vitamin D, fiber, and iron are considered of public health concern because of the low amount that we consume.
- Almost all the new trends we’re seeing in food are based on health and sustainability. Flexitarian diets, alternative proteins, clean labels, natural processing methods, and locally sourced foods – just to name a few.
What did you see or learn at the show that caught your attention? What did your company focus on? Comment below and let us know!
Not just on the sidelines
We weren’t only listening to experts at the show, but we were also very active! Check out the high speed video below of Chris Bekermeier jumping into a double dutch game with our booth neighbors, Pacific Spice. If you look very closely, you might see something is missing…like any actual jump ropes….
Looking forward to next year
IFT is always an amazing experience. we’re already looking forward to exhibiting at IFT17 in Las Vegas! Will we see you there?
