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Leading consumer trends analysts Liz Sloan and Catherine Adams Hutt identity and clarify the top 10 food trends for 2019.

Guayusa, pronounced "gwhy-you-sah," is a functional tea leaf that grows exclusively in the upper Amazon basin of Ecuador and Peru. With its unique combination of naturally occurring antioxidants and caffeine, guayusa has nootropic benefits to satisfy an evolving market of premium energy products. Yet, perhaps the most remarkable detail of guayusa is the incredible sourcing story. Over the last five years, Applied Food Sciences (AFS) has worked to build a sustainable supply chain of responsibly and ethically sourced guayusa through co-ops and foundations across Ecuador and Peru. Instead of industrial plantations, AFS works with thousands of independent farming families, protecting the ecosystem surrounding this meaningful herb. Rather than using mono-crop systems, guayusa is grown in ancient agroforestry gardens known as "chakras." Today we are bringing modern science and clinical research to the heels of guayusa's deep native history, connecting indigenous warriors and their historical use of guayusa as a focused cognitive energy ingredient to modern gamers and their drive to the top of esports. Join us as we discuss the story of guayusa.

Recent advancements in the development and application of cutting-edge whole-genome sequencing (WGS) tools will be discussed in this webcast. The presentation will also focus on how WGS enables industry to have unprecedented insight into contamination and quality control in terms of product safety, which includes but is not limited to potential monitoring and traceability of raw materials and supply lines, facility mapping of bacterial contaminants for precision traceback, and overall assessments of the microbial health of facilities using metagenomic approaches.

This webcast discusses increased consumer demand for information about what's in their food, one of the tools helping, and the implications for food manufacturers and ingredient suppliers.

This webinar focuses on variations of antibiotic claims, what is needed to substantiate these claims, important FSIS key dates and rule updates.

This webinar in collaboration with the Product Development Division will focus on two sensory professionals who will educate students and new professionals on innovative methods to use sensory practices when evaluating new products. The audience will learn quantitative and qualitative methods relevant to achieving consumer-centric innovation in today's food world.

Sensory evaluation is a powerful tool for effective quality management programs. Learn from speakers Carole Sanders (General Mills Inc.) and Eddie Kusmider (Kraft Heinz) as they share diverse insights from the perspectives of sensory evaluation, quality management, and product development. The panelists will discuss best practices of sensory evaluation that apply to quality management, describe how sensory evaluation can be integrated into quality management programs, and explain for the value of sensory evaluation to enhance quality management programs. Whether you’re a quality professional looking to improve your programs or a sensory scientist exploring ways to add value to your team, this webinar will provide an opportunity to improve learn from experts in the field.

This webinar is hosted by IFT's Food Engineering and Food Packaging Divisions.

This presentation offers an overview of the growing field of Big Data and the Internet of Things (IoT) within the context of the food supply chain. Although the global and diverse nature of the food supply makes this a daunting task, the current progress in the field is of interest to the entire Food Industry.

Interest in Nonthermal technologies is growing at an unprecedented rate worldwide, because they are on the cutting-edge of innovation to improve Food Quality, increase Consumer Acceptance and consumption, ensure Food Safety, and improve Sustainability.

The Dairy Foods Division is excited to present the Dairy eSummit in combination with a Micro-Internship competition. This unique event is, aimed at combatting food waste within the dairy food science community and will consist of two parts:

·        Online Symposium: The eSummit event will feature speakers from around the world presenting cutting-edge research and innovation on strategies to reduce dairy food waste.  During the engaging presentation, attendees will have the opportunity to pose questions to panelists and participate via poll.

·        Student Competition: After getting inspired by the speakers, students will be grouped into either of the two problem-solving tracks: New Product Development or Process Optimization.  Students will work in teams to refine their ideas while getting to network and receive feedback from dairy professionals.  At the end of the two-week competition, students will get the opportunity to practice pitching their concepts to a panel of mentors before final judging where winners will receive cash prizes.

Although the need for sustainable food production systems is becoming ever more apparent, quantifying, and communicating sustainability is a challenge, especially for non-experts. Due to the diversity of sustainability claims (i.e., carbon footprint, water use, deforestation, energy use), many consumers are confused about what sustainability means and often skeptical. In this webinar, two experts will discuss examples of greenwashing and its effects, summarize life-cycle analysis, and present practical strategies to responsibly quantify and communicate environmental sustainability. An interactive panel discussion will follow the presentations.