Applications for the fourth annual Seeding The Future Global Food System Challenge are being accepted. Awarding up to $1 million, the Challenge is designed to create and accelerate the pace of innovations needed to transform food systems to become more nutritious, regenerative, and equitable.

The dairy industry is on the cusp of a transformative era, driven by three major trends: artificial intelligence, sustainability, and functional nutrition.

IFT FIRST: Annual Event and Expo was held July 14-17 at McCormick Place in Chicago. Focusing on Food Improved by Research, Science, and Technology, the theme for this year’s event was “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?” 

Artificial Intelligence (AI) will take center stage when The Institute of Food Technologists (IFT) IFT FIRST Annual Event and Expo returns to Chicago’s McCormick Place from July 14 to 17.

Dairy ingredients serve as the foundation for various food sectors, such as infant formulas, baking and confections, and sports nutrition.

An Ho, director of food science and product innovation, at International Food Products (IFPC) joins Dairy Foods for Episode 34 of the “Let’s Talk Dairy” podcast. 

From the beginning of the agricultural process to the final consumer experience, a magnitude of innovations has led to reducing the environmental impact of the dairy business. 

The global dairy alternatives market was valued at $23 billion in 2021 and is estimated to reach $65.33 billion by 2030, growing at a compound annual growth rate (CAGR) of 12.3%, according to Pune, India-based Straits Research. 

IFT First wrapped up its annual trade show at Chicago’s McCormick Place from July 16-19. More than 16,000 food professionals attended the event, and more than 800 companies exhibited. 

Sean Leighton is the global vice president of food safety, quality and regulatory at Cargill.