IFT First, the largest global food science and innovation expo, opens this weekend in Chicago.
It comes at a transformational time for the food and drink industry. Health and wellness is as important as ever: but now GLP-1 drugs are revolutionizing what people eat and drink.
Meanwhile, regulatory shake-ups have come thick and fast in the US over the past 12 months: the ban of Red 3 and moves away from synthetic dyes; a fresh attack on UPFs, reshaping the GRAS process; the FDA’s revamp of ‘healthy’ claim requirements and front-of-pack nutrition labeling; a drive for ‘gold standard science’ for health claims; upcoming new Dietary Guidelines for Americans; and much more.
While food scientists are responding to these macro-shifts: they’re also taking the lead and helping shape the future of food with new tech and innovations. And while the show is based in Chicago, it draws in an international audience and its influence is global.
IFT First (July 13-16) stands for Food Improved by Research, Science, and Technology. The annual event features more than 1,000 exhibitors, alongside innovators, scientists, and industry leaders.
Here is just some of the new tech and innovation that will be on display at the show this year.
New stevia launch: Layn Natural Ingredients
Layn will debut its newest innovation, SteviUp M2, at IFT First this year.
SteviUp M2 is a Reb M stevia ingredient that uses natural ingredients and expert extraction to achieve a sweetener with a cleaner taste and less lingering sweetness. This GRAS certified sweetener promises superior solubility to give more flexibility in use in beverage and food applications.
Meanwhile, the company will also showcase a variety of functional beverage concepts: such as a probiotic drink with Galacan to promote gut health, and a refreshing tea beverage with ginseng to support energy.
Find Layn at booth S2400.
New tech for lower sugar beverages: CO2Sustain
CO2Sustain will use IFT to launch TasteMod2, a Flavour with Modifying Properties (FMP), developed to help beverage manufacturers meet the growing demand for healthier, zero and lower-sugar drinks.
TasteMod2 helps manufacturers to overcome the sensory limitations of high-intensity natural and artificial sweeteners (such as stevia and sucralose) by modulating bitter aftertastes and enhancing mouthfeel.
The tech is suitable for carbonated, non-carbonated, acidulated and energy drinks, and is compatible with all packaging formats and manufacturing stages.
Find Co2 Sustain at booth S2478.
Register for your IFT pass in advance
You can register for your IFT pass here.
If you're not able to travel to Chicago, IFT also offers a limited virtual pass allowing you to access select keynote speeches and the event app.
Carob-derived prebiotic fiber launch: CarobWay
Swiss food tech start-up, CarobWay, will unveils its carob-derived prebiotic fiber, CarobBiome, at IFT First.
Targeting gut and metabolic health, CarobBiome prebiotic fiber is based on the ancient Biblical carob fruit. This strong, naturally-derived prebiotic ingredient with polyphenols nourishes the gut microbiota: promising gut benefits without the bloating, gas and discomfort often associated with fibers.
The prebiotic effects are currently undergoing preclinical assessment.
The ingredient is natural, allowing for a clean simple ingredients label, vegan friendly, allergen-free and non-GMO.
CarobBiome’s composition includes 85% fibers made up of both soluble and insoluble fractions (insoluble fibers are known for their role in regulating bowel functions, and support CarobBiome’s low-bloating potential, while soluble fibers contribute to the prebiotic and microbiome-balancing effect). It also contains valuable micronutrients.
The company sees consumers increasingly turn to nutritional solutions to support the use of GLP-1 therapies.
CarobBiome has a neutral flavor, leaves no bitter notes, and is heat stable. It is suitable for a variety of applications ranging from snacks, meal replacements and shakes to baked goods, confectionery, and nutrition bars.
Visit CarobWay at Booth S3470AR.
Top 2025 trends identified by IFT's experts
IFT’s Science and Policy experts reveal their top food and beverage trends for the coming year.
- The rise in GLP-1 medications will accelerate product innovation. Increased use of GLP-1 medications may mean decreased food consumption. But that means that what people do eat needs to pack a nutritious punch. That means opportunities protein, gut health and nutrient fortification.
- Salt and sugar reduction will dominate food headlines. Sugar and salt reduction is nothing new. But updated policies, from front-of-pack labeling to voluntary government-industry commitments, will accelerate reformulation.
- Food is Medicine will receive a stronger push. Holistic approaches to health are top-of-mind for 2025's consumers.
- Clean label is not going away. Consumers want food with ingredients that are easy to understand. Meanwhile, UPFs continue to receive plenty of bad press.
- Chemical additive approvals and post-market reviews will intensify. Approval processes are under the microscope in 2025.
- High profile recalls will drive greater investment in food safety. Tech-enabled tracability will be a priority for food companies worldwide. In the U.S., food giants also face the compliance deadline for the FDA’s Food Safety Modernization Act, Rule 204 (the Food Traceability Rule) in January 2026.
- Chemical contaminants are in the spotlight. Heavy metals are in consumers' minds: specifically with a focus on arsenic, lead, cadmium and mercury in some foods.
- AI will continue its takeover. Organizations need to develop tools to leverage it to accelerate development and capture consumers insights.
- Reboot for agri-food tech investment. After a lengthy pause, the investment market is set to rebound.
A toolkit to adapt to GLP-1: Balchem
As GLP-1 drugs redefine the landscape, there’s an opportunity for companion products packed with protein, healthy fats and fibers.
Balchem aims to hit the sweet spot with functional yet indulgent innovation in beverage and dairy: showcasing a GLP-1 supporting beverage, and a chocolate plant-based protein soft serve concept with the VitalBlend oat creamer as its base.
Meanwhile, Balchem’s INJoy beverage systems will be on display with two concepts, including a refreshing raspberry hibiscus flavored enhanced water.
The InJoy beverage system simplifies the formulation and manufacturing process for a variety of beverage applications, including energy drinks, sports drinks and fruit juices. It does this by integrating sweeteners, stabilizers, mouthfeel modifiers.
Visitors can also try meat snack sticks made with Balchem’s MeatShure direct acidification technology, developed to increase production capacity by eliminating lengthy fermentation times and removing the need for added sugar.
Find Balchem at booth 3418.
Beverages with a plant-based protein: Burcon NutraScience
Burcon NutraScience, a Vancouver-headquartered plant-based protein specialist, is showcasing its patent portfolio of novel plant proteins sourced from pea, canola, hemp, sunflower seeds and other crops.
Burcon’s proprietary extraction and purification technologies produce highly functional plant proteins with ‘umatched 90%+ purity, exceptional taste, and superior color’.
At IFT First 2025, Burcon will showcase its Peazazz C pea protein, Puratein C canola protein, 95% hemp protein, and its new Solatein sunflower protein. Burcon will also introduce its latest protein developed from fava bean.
The proprietary pea and sunflower protein blend will be showcased in a plant-based beverage concept.
Find Burcon NutraScience at booth S4066.
High-protein focus: Amano Enzyme
Amano Enzyme USA will focus on high-protein plant-based dairy alternatives and protein products at IFT this year.
The company will showcase high-protein plant-based cheese concepts: demonstrating how enzymes can enhance the texture, digestibility and flavor profile of plant-based products. The team will also share how enzymes can help manufacturers increase yields, improve efficiencies and upcycle spent materials.
Meanwhile, Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, From Months to Minutes: The Future of Cheese Aging with Enzymes, at the IFT First 2025 education program on Tuesday, July 15. The session will highlight enzymatic modification as an essential tool for the cheese and flavor industries, reducing production time while maintaining high-quality sensory attributes of cheese.
Find Amano Enzyme USA at booth S1719.
Future trendspotting: Synergy Flavors
Synergy Flavors is bringing back ‘Next Wave’ at IFT 2025: a first-of-its-kind program that leverages trendspotting from its insights team and analyzes how these will present in the industry.
The program made its debut at the show last year and is back with an expanded version that will take in new macrotrends influencing the world of food and beverage.
Top trends to watch out for include:
- Gamers: Esports and the video gaming industry are booming. But the modern gamer has different need states: creating an opportunity for product aimed at improving energy, focus and performance. But there is also room for other novel products like meal replacements, healthier snacking and products that support postgame relaxation.
- Breakfast Expanded: The breakfast occasion is no longer just about the first thing you eat every morning…
- Edible Escapism: Amateur bartenders mix up premium drinks and baristas pour themselves the perfect cup of coffee… all from the comfort of our own homes
Hear from thought leaders and changemakers: Keynote addresses at IFT First
Mon 14 July: Food as Experience Design: Applications in F&B Product Development - Michiel Bakker, President of Culinary Institute of America and former head of Google’s global workplace programs, including Food at Google, will share insights on the importance of food and beverage businesses balancing profitability with public health and consumer demands.
Mon 14 July: Food Additives: Reformulation and Regulatory Challenges - As consumer demand for cleaner labels and natural alternatives grows, global food and beverage manufacturers are facing increasing pressure to reformulate products and replace synthetic additives. This keynote features experts from legal, regulatory, and consumer advocacy perspectives to understand the challenges, opportunities and regulatory standards (including the FDA’s proposed post-market assessment rule for food additives).
Mon 14 July: Reducing Fat, Salt, and Sugar for Healthier Foods - leading scientists from academia, government, and industry share cutting-edge research, practical insights, and real-world experiences in reformulating food products to meet the growing demand for healthier options.
Tues 15 July: AI Now and Next: Getting Ready for the Future of AI – AI Futurist Steve Brown explains the future of AI in accessible terms, demonstrating its latest capabilities and revealing how companies and individuals can prepare to surf the coming AI wave.
Tues 15 July: The Desire Dilemma: How GLP-1 Agonists Shape Behavior and Future Research Opportunities - Delve into the latest research on GLP-1 agonists, exploring how these compounds can reshape consumer behavior, food choices, and cravings.
Mouthfeel Lab: Tate & Lyle
At the first IFT event since combining forces with CP Kelco, Tate & Lyle will unveil its new ‘Mouthfeel Lab’ and feature four exclusive prototypes at the show.
The Mouthfeel lab is an interactive experience that ‘brings the science of mouthfeel to life’. The hands-on activation demonstrates how the company’s portfolio can elevate sensory experiences.
This includes demos to create ‘hyper-crunch textures’ for the perfect bite; stabilizer systems for frozen desserts, and hydrocolloid solutions for enhancing suspension and mouthfeel.
Find Tate & Lyle at booth S600.
Functional beverages in the spotlight: Virginia Dare
Virginia Dare is putting the spotlight on functional beverages, gummies and zero-proof cocktails this year: with exciting flavors to enhance taste experiences and product differentiation.
Visitors will be able to sample:
- Whey Protein Shake: Ready-to-mix (RTM) salted caramel-flavored whey protein shake sporting indulgent natural flavors and no added sugar.
- Hydration Stick Pack: RTM rainbow sherbert-flavored hydration stick pack made with natural flavors, electrolytes from coconut water, and a stevia and monk fruit blend.
- Mushroom Gummy: Mixed berry lemonade-flavored mushroom gummy with functional ingredients for cognitive support, cellular repair, and overall wellness.
- Pre+Probiotic Fizzy: Ready-to-drink (RTD) apple honey green tea-flavored sparkling canned beverage with prebiotic fiber and probiotics.
- Bourbon Cola Float: RTD alcohol-free bourbon, cola, and vanilla ice cream-flavored sparkling canned cocktail.
- Ice Cream Sandwich: Mini chocolate chip cookie and vanilla ice cream sandwich made with pure vanilla extract.
Find Virginia Dare at booth S2524.
Protein shakes and protein drinks: Solar Foods and Sensapure Flavors
Solar Foods and Sensapure Flavors have teamed up to develop new flavor combinations for its product concepts for ready-to-mix protein shakes and ready-to-drink protein drinks.
These are made with Solein: unlike other protein sources like whey or pea, Solein combines the best qualities of dairy and plant-based proteins with all the 9 essential amino acids and BCAA’s without cholesterol or saturated fats. In addition to the protein boost, Solein gives a rich and creamy consistency and mouthfeel, while delivering iron and Vitamin B12 (often lacking in plant-based proteins).
The Solein Shake will be on show in two indulgent flavors: Chocolate and Cinnamon Roll. The shake contains 20g of protein per 10 fl oz. (approx. 300 ml) serving. Meanwhile, the RTD Solein Protein Drink is presented in two flavors: rich and spicy Chai and a tangy and sweet Velvet Lemon. This drink contains 32g of protein per 12 fl oz. (approx. 355ml).
Sensapure’s booth can be found at S229.
Beneo, Gelita and CNC’s sports drink concept
Beneo, California Natural Color, and Gelita are launching a milk-based sports drink concept, designed for active consumers.
The drink supports endurance, sustained energy and fat metabolism and includes a slow-release carbohydrate, a collagen peptide, and a heat- and pH-stable natural coloring ingredient.
The result is a clean-label, lactose-free UHT drink that offers a science-backed alternative to traditional sports beverages, say the companies.
Beneo is at booth S1634; California Natural Color at S2560 and Gelita at booth S2408.
Catalina crema cafe gummies: Ingredion
Ingredion is letting its imagination run wild with a plateau of creative ideas at IFT 2025.
Visitors to the stand will be able to see some of the company’s solutions in action, including: Italian furikake mochi biscuits, ‘berry good’ vegan cream soda, Catalina crema cafe gummies, olive tapenade croquettes with vegan creamy harissa sauce, watermelon hibiscus energy slushie and a ‘lite bite’ protein bar.
Visit Ingredion at Booth S1129.
New water-soluble American ginseng extract: BioVivo Science
BioVivo Science will unveil its next-generation, water-soluble American Ginseng extract at the show.
American Ginseng (Panax quinquefolius), a native North American botanical, is experiencing renewed market interest due to growing scientific backing for its adaptogenic and cognitive health benefits, notes BioVivo Science. Its new extract is rich in active compounds such as ginsenosides Rb1, Re, Rg1, as well as immune-supporting polysaccharides and flavonoids. It is available in multiple specifications (including a water-soluble standardized extract and a straight powder) optimized for beverages, functional foods and supplement applications.
BioVivo Science is celebrating the opening of a new 100,000 square food, cGMP-certified manufacturing facility in Jeffersonville, Indiana: with the $70m investment expanding domestic production capabilities for high-quality botanical ingredients.
BioVivo Science will present a featured session - Securing the Future of Functional Ingredients: U.S. Made Botanical Solutions (July 14), putting the spotlight on the performance, transparency and resilience offered by domestic manufacturing for the ingredient supply chain.
Find BioVivo Science at Booth 4505.