Wrap Up: 2013 IFT Annual Meeting & Food Expo
Thanks to our special sponsor:
IFT Annual Meeting & Food Expo®
July 13–16, Chicago, Ill.
Food professionals from all over the globe gathered in Chicago for the IFT 2013 Annual Meeting & Food Expo® July 13–16, 2013, to make this year’s event a huge success. Attracting more than 23,500 registrants, this year’s event featured 1,171 exhibitors, which is an almost 10% increase from last year. The number of international exhibitors was 384 from 35 countries. More than 100 educational sessions and 1,000+ poster sessions provided information on the latest developments and trends in food science.
Obviously, one person can’t make it to everything that the meeting had to offer in just four short days. IFT Live—the official electronic show daily—offers the chance for you to see what you may have missed. This year, IFT Live contains 90+ articles from the event, written by the Food Technology magazine editorial staff. Not only does IFT Live offer articles covering the show, it also includes a photo gallery and videos taken at the show.
In this newsletter—the official wrap up of the show—you will find in-depth coverage of the sessions, award winners, products from the expo, and much more.
Food Expo Trend Videos
In addition to the plethora of articles covering the scientific sessions, meeting events, and competitions, this year Food Technology editors conducted live video coverage of the IFT Food Expo floor. These videos highlight four key trends identified as having a major impact on the food industry. They are: ethnic foods/flavors, protein, energy, and gluten-free. For each trend, we found exhibitors that were highlighting the trend with their ingredients and prototypes. From Tres Leches Cupcakes to Fatigue Fighter shots, visit the Food Expo floor virtually with these videos:
- Ethnic Foods Heat Up Expo Floor
- Protein Prototypes Abound
- Energy Ingredients Amp Up Food Expo
- Gluten-Free Goes Mainstream
Kenneth Swartzel Receives Appert Award
Kenneth R. Swartzel, CFS, William Neal Reynolds Distinguished Professor, Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, was honored as the recipient of the 2013 Nicholas Appert Award on Saturday, July 13, at the Awards Celebration. John Ruff, IFT President, presented Swartzel with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT. In addition to presenting Swartzel with the Nicholas Appert Award, IFT recognized 12 other achievements on at the Awards Celebration.
Here’s a look at some of the other honorees and award winners announced at the 2013 IFT Annual Meeting & Food Expo®:
Fareed Zakaria Urges Optimistic Approach to Global Challenges
Speaking to a capacity crowd in the Arie Crown theater Sunday morning, Keynote Session presenter Fareed Zakaria, a best-selling author, CNN host, and expert on international affairs, urged an optimistic approach to solving the world’s challenges. The emergence of a world that is less dominated by the West and with more economic growth and scientific and intellectual advances coming from nations like China, India, and Brazil, means a greater supply of “human capital” capable of addressing challenges like feeding an expanding population and dealing with water shortages, he said.
Fareed Zakaria wasn’t the only presitigous guest that spoke at this year’s IFT Annual Meeting. Speakers also included IFT’s Beacon Lecturers: Hubert Deluyker, Scientific Adviser, European Food Safety Authority; David Robson, Head of Energy and Environmental Foresight, Scottish Government, UK; and Mark Manary, Helene B. Roberson Professor of Pediatrics, and Director, Global Harvest Alliance. Here’s a look at what they shared with attendees:
- European Agency Changes Food-Safety Landscape for the Better
- Preparing for the Unexpected
- How Changes in Food Aid Saved Millions of Lives
IFTSA Student Competition Winners
From whimsical product names to well-conceived formulations, student food scientists were once again showing they’ve got what it takes to compete in the real world of food and beverage product development. Student product development competitions are a highlight of the IFT Annual Meeting & Food Expo® with three different contests: Product Development Competition, sponsored by Mars; Developing Solutions for Developing Countries Competition; and Disney–IFTSA Nutritious Foods for Kids.
In addition to the product development competitions, students take part in many other activites, such as the College Bowl, Undergraduate Research Paper Competition, and Mixer and Chapter of the Year Display. See what the students were up to at this year’s Annual Meeting:
- IFTSA Excellence in Leadership Award Winners Announced
- Phi Tau Sigma & IFT Honor Top Students in Division Posters
- Career Fair Attracts Students and Companies Alike
- Feeding Tomorrow Awards Student Travel Grants
- Have you heard about Food4Thought?
Fish for Brains
The average person eating a Westernized diet consumes only 1.5 g of omega-3 fatty acids per day, of which less than 10% are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Studies have consistently shown that those who eat more fish, a primary source of omega-3 fatty acids, during the week have a lower risk of acquiring coronary heart disease. But the benefits of omega-3 fatty acids do not end there, according to speakers at the session “Omega-3 Fatty Acid Updates: Brain and Cardiovascular Health” on Monday, July 15.
With the industry highly focused on making food healthier, many of the 100+ scientific sessions offered at the 2013 IFT Annual Meeting addressed health and wellness. Here’s a look at just some of these sessions: