Baking & Snack - April 2015 - 109

SPECIAL REPORT
Meeting Preview: IFT

FEEDING
INNOVATION
IFT15 celebrates the science that feeds the world.
by Joanie Spencer

On the global stage, food science finds itself at a crossroads. Consumers, especially those in an ever-increasing
global middle class, are demanding healthier food -
and more of it - while at the same time expressing mistrust for commercially made food and science in general. At IFT15, set for July 11-14 in Chicago and organized
by the Institute of Food Technologists (IFT), industry,
academia and government will come together at the
crossroads to address these issues and more.
"We chose the theme 'Where science feeds innovation' because it really is an opportunity to get a great
blend of the science that's sparking innovation and creating new products while seeing how it's supplied in a
global marketplace," said Kelly Fox, IFT's vice-president
of meetings and events.
While the food needs of a middle class might be
growing worldwide, "The global food system is becoming a pretty small place, which is why this meeting is so
important," explained Jerry Bowman, vice-president of
communications. Faced with consumer demands for
different products from different parts of the world,
IFT15 attendees have an opportunity to find solutions
in one place, as this meeting typically attracts exhibitors
and attendees from about 100 different countries.
Between education sessions, keynote presentations
and the trade show floor, attendees will get a wellrounded experience of the most innovative advances in
food science. "You're seeing the latest developments in
the science of food, and it's a place where you can actually see, touch and taste those products right on the event
floor and then learn more about them in the scientific
and applied sessions," Mr. Bowman said.
IFT15 has added to this year's lineup a CEO panel titled
"Is Big Food Bad Food?" moderated by Ron Insana, CNBC
and MSNBC contributor and writer for Money magazine
and USA Today. Panelists, who at press time included Alan

D. Wilson, McCormick
Co., Sparks, MD, and
Javad Ahmed, Tate
& Lyle, Chicago, will
marry perception with
the reality of the food
business. "It's a unique
opportunity to get a
top-level view of what's
happening in the industry," Mr. Bowman said.
In its 75th year, IFT continues to look toward the
future of feeding the world through its "FutureFood
2050" initiative. During the July 12 general session,
"FutureFood 2050: the Art of Producing a ScienceBased Documentary" will showcase the process of
making IFT's documentary film Food Evolution from
Oscar-nominated director Scott Hamilton Kennedy. The
documentary is scheduled for release at film festivals
later this year, but attendees will get a sneak peak during
this general session.
"FutureFood 2050 is a rallying point for our members,
but more importantly, it's a platform for public outreach
efforts so we can show the promise of food science as a
positive solution for feeding the 9 billion people that will
inhabit the planet by 2050," Mr. Bowman explained. More
information can be found at www.futurefood2050.com.
Covering floor space equal to almost seven football
fields, IFT15 is a mammoth event that requires advance
planning to get the most out of it. This year, IFT developed a mobile app to help plan ahead and navigate the
show from a smartphone or tablet. To download the
app, visit the Apple or Google Play app stores and search
IFT15.
Early bird registration is now open with a discounted
rate through May 29. For information and to register,
visit www.am-fe.ift.org.

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