CHICAGO: The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, is proud to share a sneak peek at a few of the supplier scientific sessions and demonstrations that will take place at IFT FIRST Annual Event and Expo, the leading food science and innovation expo being held July 12-15, 2026, at McCormick Place in Chicago.

Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST (Food Improved by Research, Science, and Technology) addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety, and consumer insights. New in 2026, all scientific programming will take place directly in the Expo Hall, offering attendees the unique opportunity to engage with cutting-edge sessions at the heart of the event. By integrating scientific discussions and presentations within the expo environment, participants can seamlessly connect with experts, explore new technologies, and experience the vibrant innovation showcased throughout IFT FIRST.

That scientific programming includes the Taste of Science stage where attendees can enjoy an array of ingredient samples, interactive demos, and product tastings; as well as the Solutions Showcase stage where presenters dive into the challenges and opportunities in the science of food. Meanwhile, the Hot Topics Studio offers a more relaxed, informal atmosphere as top experts discuss important topics impacting the food industry today.

“One of the things that make IFT FIRST unique is the opportunity to learn directly from the people who are advancing food science every day," said IFT CEO Christie Tarantino-Dean. "Our scientific presenters bring a depth of expertise and real-world experience that helps attendees better understand not only what's new, but why it matters and how those innovations can be applied. Those conversations are why IFT FIRST is such a valuable experience for food science professionals at every stage of their careers.”

Here is a glimpse at some of the can’t-miss supplier sessions at IFT FIRST:

Brenntag

• “From Prototype to Production: Food Innovation at Scale”
• Taste of Science: Tuesday, July 14, 11:00 – 11:15 a.m.

Brenntag will present “From Prototype to Production: Food Innovation at Scale” at IFT FIRST, showcasing how complex foods like soup dumplings can be translated from artisanal preparation to scalable manufacturing without compromising quality. Using soup dumplings as a case study, the session explores the intersection of culinary development, ingredient functionality, and process engineering. A key focus will be flavor and broth retention, two of the most technically demanding aspects of production. In collaboration with Givaudan, Brenntag examines how flavor systems, vegetable ingredients, and broth design can be optimized to maintain a rich, authentic sensory experience while ensuring stability through processing, freezing, and cooking.

The session will demonstrate how formulation influences moisture migration, texture, and flavor release in high-throughput environments. Attendees will gain insight into how ingredient functionality can be leveraged to improve both eating quality and manufacturing performance. By bridging culinary craftsmanship with scientific precision, Brenntag highlights how food innovation can move seamlessly from kitchen prototypes to scalable production systems.

Tate & Lyle and Manus

• “Reb M Stevia Without Compromise: Taste, Performance, and Supply You Can Formulate With”
• Solutions Showcase: Tuesday, July 14, 11:15 – 11:45 a.m.

For R&D and formulation teams, effective sugar reduction hinges on performance in taste, application, and supply. In this session, Tate & Lyle and Manus will introduce the Yume™ M Stevia Sweetener, which offers a sugar-like taste without compromise. We will highlight key aspects such as sensory performance, ease of formulation, and consistency at scale. Additionally, the session will cover a new all-Americas Reb M supply model, from stevia cultivation in Peru to manufacturing in the United States, aimed at enhancing reliability and transparency for procurement and supply teams. Attendees will gain practical insights into Yume™ M Stevia's performance across various applications and learn about key considerations for evaluating next-generation sweetener solutions. Product samples will be available during the session.

Grain Processing Corporation

• “Flavor Without Compromise: The Faba Protein Story”
• Taste of Science: Tuesday, July 14, 2:00 – 2:15 p.m.

Plant protein's most persistent challenge isn't nutritional performance, it's flavor. Beany notes, bitter aftertaste, and chalky texture have driven consumers away from products they only tried once. Grain Processing Corporation (GPC) is addressing that challenge directly at IFT FIRST with a session built around science, sensory data, and real formulator insight.

At the center of the session is a blinded, third-party sensory study. Across high-protein muffin formulations, GPC's PURE-TEIN™ Faba Protein Concentrate outperformed pea protein concentrate on flavor and whey protein concentrate on texture. Attendees will walk through the study results and explore what consumer research reveals about the faba opportunity: strong openness to new proteins, low awareness of faba specifically, and a clear signal that taste, not skepticism, is the barrier to adoption.

GPC's PURE-TEIN™ is minimally processed, allergen-friendly, and North American-sourced, differentiating it from other plant proteins on the market. Attendees are invited to taste for themselves with naan dipper samples served during the session.

WTI

• “Navigating the Future of Natural Emulsifiers and Preservatives in Foods”
• Hot Topics Studio: Tuesday, July 14, 3:30 – 3:50 p.m.

The shift toward clean label foods is creating new challenges for product developers tasked with balancing food safety, shelf-life, flavor, functionality, and consumer expectations. At IFT FIRST, WTI will lead a discussion exploring the scientific, regulatory, and practical considerations influencing the adoption of naturally derived preservation solutions.

Long before clean label became an industry priority, WTI helped pioneer the naturally derived vinegar antimicrobial category, supporting the industry's transition toward natural preservation strategies. Today, its portfolio of vinegar-based antimicrobials, rosemary antioxidants, and lemon-based phosphate alternative systems helps manufacturers replace conventional ingredients across a range of food applications.

Attendees will gain practical perspectives on formulation challenges, performance trade-offs, and emerging technologies shaping clean label food protection. WTI will share how manufacturers can evaluate and implement these alternatives while maintaining the food safety, quality, yield, and flavor their products depend on.

Register for IFT FIRST.

IFT members receive special pricing on registration. To learn more, email membershipinfo@ift.org.

About IFT FIRST

IFT FIRST Annual Event and Expo is one of the most influential food technology events in the world as it unites instrumental leaders across the global food system to help shape the future of food. Each year, IFT FIRST (Food Improved by Research, Science, and Technology) convenes prominent food, health, and nutrition professionals across industry, academia, and government to collaborate, innovate, and educate. IFT FIRST features a dynamic expo hall that connects many of the top global food and wellness companies with buyers and those with purchasing influence, while also offering cutting-edge scientific programming that explores the hottest topics across the science of food. IFT FIRST also offers valuable networking opportunities, unique food competitions, and engaging interactive experiences to connect, enrich, and empower attendees in their missions to transform the global food system. For more information, go to www.ift.org/ift-first-event/.

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.

Fonte: Business Wire