Top Food Companies to Showcase Science and Technology Innovations at IFT FIRST Annual Event and Expo
The Institute of Food Technologists (IFT), a nonprofit scientific organization dedicated to advancing the science of food and its practical application across the global food system, has revealed an early preview of several supplier-led scientific sessions and demonstrations that will take center stage during IFT FIRST Annual Event and Expo 2026. Scheduled to take place from July 12–15, 2026, at McCormick Place in Chicago, the event is recognized as one of the world’s leading gatherings for food science, research, innovation, and technology.
Bringing together researchers, food manufacturers, ingredient suppliers, product developers, regulatory experts, and industry leaders, IFT FIRST—short for Food Improved by Research, Science, and Technology—serves as a platform where the latest scientific discoveries are translated into practical solutions for the global food and beverage industry.
This year’s event will focus on some of the most pressing issues facing the industry, including food innovation, health and nutrition, sustainable manufacturing, climate resilience, food safety, ingredient functionality, consumer preferences, and emerging technologies that are reshaping food production worldwide.
Scientific Programming Moves to the Expo Floor
One of the most notable additions to the 2026 edition is the relocation of all scientific programming directly into the Expo Hall. Rather than separating educational sessions from the exhibition, attendees will now experience scientific presentations alongside live technology demonstrations, ingredient showcases, and product innovations.
The integrated format is designed to create stronger connections between research and commercial application. Visitors will have the opportunity to attend presentations, interact with technical experts, evaluate new ingredients, and immediately explore the technologies being discussed without leaving the exhibition floor.
According to IFT, this approach encourages greater collaboration between scientists, innovators, suppliers, and food manufacturers while making scientific education more accessible throughout the event.
Multiple Learning Stages Offer Diverse Experiences
The Expo Hall will feature several dedicated educational spaces designed to accommodate different learning styles and technical interests.
The Taste of Science stage combines food science with hands-on product experiences, allowing attendees to sample innovative ingredients, participate in interactive demonstrations, and evaluate new formulations while learning about the underlying science.
The Solutions Showcase stage focuses on practical industry challenges, where companies present scientific approaches to ingredient development, formulation strategies, processing improvements, and manufacturing solutions.
Meanwhile, the Hot Topics Studio provides a more conversational setting where industry experts discuss current issues affecting the food sector, including regulatory developments, sustainability initiatives, consumer trends, and emerging scientific research.
Industry Experts Drive Knowledge Sharing
IFT CEO Christie Tarantino-Dean emphasized that one of the defining characteristics of IFT FIRST is the opportunity for attendees to learn directly from scientists and technical professionals responsible for advancing food innovation every day.
She noted that presenters contribute both deep scientific expertise and practical industry experience, helping attendees understand not only the latest innovations but also their real-world applications and commercial significance. These conversations provide valuable insights for food science professionals at every stage of their careers, from students and researchers to product developers and executive leaders.
Brenntag Highlights Scaling Food Innovation
Among the featured supplier sessions is Brenntag’s presentation titled “From Prototype to Production: Food Innovation at Scale,” scheduled for Tuesday, July 14, on the Taste of Science stage.
The session explores one of the food industry’s biggest technical challenges: transforming artisanal culinary concepts into products suitable for large-scale commercial manufacturing while maintaining quality and authenticity.
Using soup dumplings as a detailed case study, Brenntag will demonstrate how culinary creativity can be successfully combined with ingredient science and manufacturing expertise.
Developed in collaboration with flavor company Givaudan, the presentation examines methods for preserving broth quality and flavor during industrial production—an area that presents significant technical difficulties because soup dumplings must retain their liquid centers throughout processing, freezing, transportation, and final preparation.
The presentation will discuss how carefully designed flavor systems, vegetable ingredients, and broth formulations contribute to maintaining authentic sensory characteristics while supporting manufacturing efficiency.
Attendees will also learn how formulation choices influence moisture migration, product texture, and flavor release during high-volume manufacturing.
The session aims to illustrate how ingredient functionality can improve both consumer eating experiences and production performance, demonstrating the successful integration of culinary craftsmanship with modern food science.
Tate & Lyle and Manus Focus on Sugar Reduction
Sugar reduction remains one of the food industry’s highest priorities, and Tate & Lyle, together with Manus, will present a Solutions Showcase session titled “Reb M Stevia Without Compromise: Taste, Performance, and Supply You Can Formulate With.”
The presentation introduces Yume™ M Stevia Sweetener, a next-generation sweetener developed to deliver a sugar-like taste experience while supporting product reformulation efforts aimed at reducing sugar content.
Rather than focusing solely on sweetness, the session addresses several critical considerations important to research and development teams, including sensory quality, formulation performance, scalability, and supply chain reliability.
Presenters will explain how the sweetener performs across multiple food and beverage applications while discussing practical formulation considerations that manufacturers should evaluate when selecting alternative sweetening solutions.
The session will also introduce a new supply model spanning stevia cultivation in Peru and manufacturing operations in the United States. This regional supply strategy is intended to improve transparency, strengthen procurement confidence, and enhance supply consistency for food manufacturers across the Americas.
Attendees will have the opportunity to sample products formulated with the sweetener and evaluate its sensory characteristics firsthand.
Grain Processing Corporation Addresses Plant Protein Flavor Challenges
Plant-based protein continues to experience significant market growth, but consumer acceptance often depends on overcoming common sensory issues such as bitter flavors, beany notes, and unpleasant textures.
Grain Processing Corporation will explore these challenges during its Taste of Science presentation, “Flavor Without Compromise: The Faba Protein Story.”
The session centers around findings from an independent blinded sensory study comparing the company’s PURE-TEIN™ Faba Protein Concentrate with traditional pea protein concentrate and whey protein concentrate in high-protein muffin formulations.
According to the study, PURE-TEIN™ demonstrated superior flavor performance compared with pea protein while also delivering improved texture relative to whey protein concentrate.
Beyond presenting sensory results, Grain Processing Corporation will discuss consumer research examining awareness and acceptance of faba protein.
Research indicates that while consumer familiarity with faba protein remains relatively limited, many consumers express openness to trying new protein sources. The primary obstacle appears to be taste quality rather than reluctance to adopt alternative proteins.
The company will also highlight several characteristics of its ingredient, including minimal processing, allergen-friendly properties, and North American sourcing.
Visitors attending the session will be invited to sample naan dippers prepared using the protein ingredient, allowing them to evaluate its sensory performance directly.
WTI Explores Clean Label Preservation
Consumer demand for simpler ingredient labels continues to influence food formulation strategies, creating new challenges for manufacturers seeking to maintain food safety, shelf life, and product quality while replacing traditional preservatives.
WTI will address these issues during its Hot Topics Studio session titled “Navigating the Future of Natural Emulsifiers and Preservatives in Foods.”
The discussion will examine scientific, regulatory, and practical factors driving increased adoption of naturally derived preservation technologies across the food industry.
WTI has long been involved in developing vinegar-based antimicrobial systems and has contributed to the broader transition toward natural preservation approaches.
Its current ingredient portfolio includes vinegar-derived antimicrobial solutions, rosemary-based antioxidants, and lemon-based phosphate replacement technologies designed for a wide variety of food applications.
During the session, experts will discuss formulation challenges associated with clean label product development, including balancing preservation performance with taste, functionality, yield, and processing requirements.
Attendees will also gain insight into emerging preservation technologies and practical evaluation methods that manufacturers can use when considering naturally derived ingredient alternatives.
Advancing the Future of Food Science
Collectively, these supplier-led scientific sessions illustrate how IFT FIRST continues to bridge cutting-edge research with commercial food innovation. From improving plant protein flavor and reducing sugar to scaling complex food products for mass production and advancing clean label preservation, each presentation addresses real-world challenges currently facing food manufacturers.
By bringing scientific education directly into the Expo Hall, IFT FIRST 2026 aims to create a more collaborative environment where attendees can move seamlessly between learning, networking, product discovery, and technical discussion.
As the global food industry continues to evolve in response to changing consumer expectations, sustainability goals, and technological advancements, the event provides an important forum for sharing the science that will shape the next generation of food products and manufacturing solutions.
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