Baking & Snack - March 2020 - 105

SPECIAL REPORT
Meeting Preview: IFT

OF CHANGE
IFT20 reflects shifts from consumer preferences to food science and technology.
by Karlee Renkoski

The future of food is influenced by a variety of forces such as processing methods, public policy and
even climate. From July 12-15, the Institute of Food
Technologists' (IFT) annual conference will take a closer
look at these elements at McCormick Place in Chicago
- the event's location for the next decade.
Attendees will meet face-to-face with more than 1,200
exhibiting companies at IFT20 and explore the latest
topics relevant to researchers, scientists, suppliers, manufacturers, entrepreneurs and more. IFT also wants to
challenge individuals with new ideas and inspire them
to ask new questions and think differently, especially
with this year's theme being "SHIFT20."
What's shifting in this new decade? Kelly Fox, senior
vice-president of meetings, learnings and business partnerships at IFT, said the answer can be found in every
aspect of the industry: consumer preferences, formulation, packaging, equipment, and regulation and safety
standards. How manufacturers integrate food science
and technology is also changing.
"We recognize that our world is moving fast, especially for those in the food industry," Ms. Fox explained.
"Now, more than ever, it's important to convene the science of food community to explore the challenges these
shifts are presenting and find new solutions and opportunities to further advance the safety, nutrition and sustainability of our global food supply and the planet."
While this idea of an industry shift encompasses the
overall experience of IFT20, it is also the nature of the
content in featured sessions and scientific and applied

program. Some of the educational opportunities include IFTNEXT presentations, keynote speeches, startup
showcases, short courses and panel discussions. Details
about the lineup will be regularly updated on the website www.iftevent.org, and attendees should also expect
a new approach to how the information is featured and
engages audiences.
In addition to a space where attendees view exhibitors' newest products and innovative equipment, the
expo hall will hold a variety of other installments. In the
Global Food Traceability Center, innovators and leaders will collaborate and discuss the recent advances in
traceability technology from blockchain to artificial
intelligence. The Cooking Up Science kitchen allows
for a range of presentations. Back for a third year, the
IFTNEXT Food Disruption challenge will feature six
startups pitching their innovations to judges. The selected finalist will be awarded IFTNEXT Food Disruptor of
the Year and a cash prize.
With more than 23,000 attendees, IFT20 provides a
variety of networking opportunities with leaders in the
food industry, including researchers, scientists and upcoming businesses, according to Ms. Fox.
"Our annual event will serve as the platform to discover what will shape our food system in this decade
and beyond," she said. "As we look to the broader industry, IFT is keenly focused on cultivating a world
where science and innovation are universally expected
as essential to a safe, nutritious and sustainable food
supply for all."

More than 23,000
people will attend
IFT's annual
conference, which
has more than
1,200 exhibitors.
©zimmytws stock.adobe.com

www.bakingbusiness.com / March 2020 Baking & Snack 105

http://www.iftevent.org http://www.bakingbusiness.com

Baking & Snack - March 2020

Table of Contents for the Digital Edition of Baking & Snack - March 2020