Key Takeaways
- IFT FIRST 2026 will be held July 12‑15 at McCormick Place, Chicago, integrating scientific programming directly into the expo hall for seamless attendee engagement.
- The event’s scientific stages—Taste of Science, Solutions Showcase, and Hot Topics Studio—offer ingredient tastings, deep‑dive presentations, and informal expert discussions.
- Supplier sessions highlight innovations in scalable food production, next‑generation sweeteners, plant‑protein flavor improvement, and natural clean‑label preservatives.
- Brenntag’s case study shows how soup‑dumpling broth and flavor can be retained during large‑scale manufacturing.
- Tate & Lyle & Manus introduce Yume™ M Stevia, a sugar‑like sweetener with a transparent all‑Americas supply chain.
- Grain Processing Corporation presents PURE‑TEIN™ Faba Protein Concentrate, demonstrating superior flavor and texture versus pea and whey proteins in blinded sensory tests.
- WTI explores natural emulsifiers and preservatives, sharing formulation guidance for clean‑label foods while maintaining safety and shelf‑life.
- Registration details, IFT member pricing, and background on IFT and IFT FIRST are provided for interested professionals.
Overview of IFT FIRST 2026
The Institute of Food Technologists (IFT) announced a sneak preview of the supplier scientific sessions and demonstrations slated for IFT FIRST Annual Event and Expo, scheduled July 12‑15, 2026, at McCormick Place in Chicago. Positioned as the premier food science and innovation expo, IFT FIRST (Food Improved by Research, Science, and Technology) tackles the sector’s most pressing challenges—novel technology, health and nutrition, sustainability, food safety, and consumer insights—through cutting‑edge programming and multidisciplinary dialogue.
Integration of Science and Expo
For the first time in 2026, all scientific programming will be housed directly within the Expo Hall. This strategic move allows attendees to transition effortlessly from listening to a presentation to exploring related technologies on the show floor. By embedding scientific discussions amid the expo environment, IFT aims to foster real‑time connections between experts, innovators, and buyers, enhancing the overall value of the conference experience.
Scientific Stages at IFT FIRST
The event features three distinct stages designed to cater to varied learning preferences. The Taste of Science stage offers ingredient samples, interactive demos, and product tastings, letting participants experience innovations firsthand. The Solutions Showcase stage hosts presenters who dive into the challenges and opportunities within food science, providing actionable insights for R&D and formulation teams. Finally, the Hot Topics Studio delivers a more relaxed, informal setting where leading experts discuss current industry issues in a conversational format.
Leadership Perspective
IFT CEO Christie Tarantino‑Dean emphasized the unique advantage of learning directly from the professionals advancing food science daily. She noted that presenters bring both deep expertise and real‑world experience, helping attendees grasp not only what is new but also why it matters and how it can be applied. According to Tarantino‑Dean, these conversations are what make IFT FIRST a valuable experience for food‑science professionals at every career stage.
Brenntag: From Prototype to Production
Brenntag will present “From Prototype to Production: Food Innovation at Scale” on Tuesday, July 14, from 11:00–11:15 a.m. at the Taste of Science stage. Using soup dumplings as a case study, the session illustrates how artisanal preparation can be translated into scalable manufacturing without sacrificing quality. In collaboration with Givaudan, Brenntag examines flavor systems, vegetable ingredients, and broth design to maintain authentic sensory experiences while ensuring stability through processing, freezing, and cooking. The demonstration will show how formulation influences moisture migration, texture, and flavor release in high‑throughput environments, highlighting the bridge between culinary craftsmanship and scientific precision.
Tate & Lyle and Manus: Reb M Stevia Without Compromise
At the Solutions Showcase on Tuesday, July 14, 11:15–11:45 a.m., Tate & Lyle and Manus will introduce Yume™ M Stevia Sweetener. The session targets R&D and formulation teams seeking effective sugar‑reduction solutions that deliver sugar‑like taste without compromise. Presenters will cover sensory performance, ease of formulation, and consistency at scale, alongside a new all‑Americas Reb M supply chain that spans stevia cultivation in Peru to manufacturing in the United States. This model aims to boost reliability and transparency for procurement and supply teams. Attendees will receive practical insights into Yume™ M’s performance across various applications and can sample the product during the session.
Grain Processing Corporation: Faba Protein Flavor Story
Grain Processing Corporation (GPC) will address the flavor challenges of plant proteins in its Taste of Science slot on Tuesday, July 14, 2:00–2:15 p.m., titled “Flavor Without Compromise: The Faba Protein Story.” The presentation centers on a blinded, third‑party sensory study comparing GPC’s PURE‑TEIN™ Faba Protein Concentrate against pea and whey protein concentrates in high‑protein muffin formulations. Results show PURE‑TEIN™ outperforming pea protein on flavor and whey protein on texture. Consumer research cited in the session reveals strong openness to novel proteins, low awareness of faba specifically, and confirms that taste—not skepticism—is the primary barrier to adoption. GPC emphasizes that its faba protein is minimally processed, allergen‑friendly, and North‑American sourced, differentiating it from many competing plant proteins. Attendees are invited to taste naan dipper samples prepared with the concentrate.
WTI: Natural Emulsifiers and Preservatives
WTI will lead a discussion in the Hot Topics Studio on Tuesday, July 14, 3:30–3:50 p.m., entitled “Navigating the Future of Natural Emulsifiers and Preservatives in Foods.” The session addresses the clean‑label movement’s impact on product developers who must balance food safety, shelf‑life, flavor, functionality, and consumer expectations. WTI, a pioneer in naturally derived vinegar antimicrobials, will share insights from its portfolio—including vinegar‑based antimicrobials, rosemary antioxidants, and lemon‑based phosphate alternatives—that help manufacturers replace conventional ingredients. Attendees will gain practical perspectives on formulation trade‑offs, performance considerations, and emerging technologies shaping clean‑label food protection, along with guidance on evaluating and implementing these alternatives while preserving product quality and safety.
Registration and Participation
Professionals interested in attending IFT FIRST can register via the event website. IFT members receive special pricing on registration; inquiries about membership benefits can be directed to [email protected]. The expo offers numerous networking opportunities, food competitions, and interactive experiences designed to connect, enrich, and empower attendees in their mission to transform the global food system.
About IFT FIRST
IFT FIRST Annual Event and Expo stands as one of the most influential food technology gatherings worldwide, uniting leaders from across the global food system to shape the future of food. Each year, the event convenes prominent food, health, and nutrition professionals from industry, academia, and government to collaborate, innovate, and educate. The dynamic expo hall connects top global food and wellness companies with buyers and influencers, while cutting‑edge scientific programming explores the hottest topics in food science. Additional offerings include valuable networking sessions, unique food competitions, and engaging interactive experiences that enrich participants’ professional journeys.
About the Institute of Food Technologists
Since its founding in 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 tackle the world’s greatest food challenges, guiding a network of more than 200,000 professionals. The organization brings together producers, product developers, innovators, and researchers across food, nutrition, and public health with a shared mission to create a sustainable, safe, nutritious, and accessible global food supply. IFT provides its expanding community—spanning academia, industry, and government—with the resources, connections, and opportunities needed to stay ahead of a rapidly evolving food system, embodying its motto: “feeding the minds that feed the world.”
Contact Information
Media inquiries should be directed to Dennis Van Milligen, Director of External Relations, Institute of Food Technologists, at 630‑853‑3022 or [email protected]. Further details and the full press release are available on Business Wire at https://www.businesswire.com/news/home/20260708845022/en/.