Explore Learning Products

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

Join the editors of Food Technology magazine as they discuss the top flavor, technology, and consumer trends for 2024 and how they will impact food and beverage product development and the industry at large. Inspired by the 2024 Outlook series that ran in Food Technology magazine this past fall, the editors will share the insights they learned from industry experts, trend-spotters, futurologists, consultants, academics, and entrepreneurs.

At the end of this webinar, attendees will know:

·        The top 3 flavor trends making their mark on the food and beverage industry in the years to come.

·        How AI, machine learning, and the Industrial Internet of Things will advance digital transformation in the food supply chain.

·        How today’s economic and geopolitical tensions affect consumers and the kinds of food and beverages they will be shopping for in 2024.

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.

During this on-demand webinar we will be talking about the history behind the California Food Safety Act and what to know about act.

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 will serve as an introductory primer for the FDA’s food ingredient regulatory programs, including food and color additive petitions, as well as generally recognized as safe ingredients (GRAS). Attendees will leave with a better understanding of these regulatory pathways as well as a set of resources that can aid them in the process of identifying the regulatory status of ingredients.

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 Sensory & Consumer Sciences Division and 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.