Ingredients / Supplier News / Industry News

IFT 2012 grabs more than 18,000 attendees

July 3, 2012

The Institute of Food Technologists’ IFT Annual Meeting & Food Expo drew 18,231 individuals who registered for this year’s event. More than 900 companies exhibited in five categories and hundreds of subcategories. There was a robust education platform with more than 100 sessions and more than 1,200 poster presentations and IFT’s Taste the Expo program, is a perennial favorite that enables visitors to taste and obtain product samples.

Show attendees were able to reconnect with friends and colleagues on June 25 during a networking reception at the Las Vegas Convention Center and return to the venue the following morning to hear Starbucks CEO, president and chairman Howard Schultz deliver this year’s keynote session on the importance of scientific innovation in creating thriving companies and communities.

IFT president-elect John Ruff and incoming president-elect Janet Collins also presented the 2012 IFT Food Expo Innovation Awards, which recognize advancements in the food industry, during the Tuesday morning event. The winners are as follows:

Advantix Systems, North Miami Beach, Fla., garnered the award for its liquid desiccant dehumidification and cooling technology, which reduces energy use by 50%.

Ampac, Cincinnati, won the award for its No. 2 pouch, recyclable packaging made from a coextruded film blend of predominantly high-density polyethylene (HDPE) that yields a pouch with excellent stiffness and strength characteristics as well as offers a high barrier to moisture and excellent puncture resistance.

Ecolab Inc., St. Paul, Minn., was honored for its residual antimicrobial coatings (RAC) program, which consists of products registered by the Environmental Protection Agency (EPA) that enhance food safety by providing improved microorganism control of plant nonfood contact environmental surfaces.

Glanbia Nutritionals, Fitchburg, Wis., a division of Glanbia plc, captured the award for its Optisol 2000 binding system for sugar reduction. The binding system is a milk protein concentrate that can reduce sugar usage by up to 50% in many food applications, such as baked and chewy type granola bars, cereal clusters and other snack products.

The 2013 IFT Meeting & Food Expo will be held in Chicago July 13-16. For information, visit www.ift.org.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

Table Of Contents Subscribe

What’s for breakfast?

What’s your favorite grain-based breakfast food?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon