Items Tagged with 'Institute of Food Technologists'

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IFT welcomes 2014-2015 president

Mary Ellen Camire is the Institute of Food Technologists’ 75th president.


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IFT celebrates its 75th anniversary with expo in New Orleans

The Institute of Food Technologists (IFT) will hold its 2014 Annual Meeting & Food Expo—and celebrate its 75th anniversary—in New Orleans, June 21-24. 


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IFT makes supplement available on traceability of foods through the supply chain

Recent developments across the globe have put an increasing focus on the traceability of foods. In an effort to better protect public health from foodborne illness outbreaks and recalls, governments across the world are in the process of implementing new regulations around food traceability. The Institute of Food Technologists (IFT) announces a new Journal of Food Science supplement on this topic.


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IFT welcomes 2013-2014 president

Dr. Janet Collins, a senior manager at DuPont, is the 74th president of the Institute of Food Technologists (IFT).


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IFT 2013 hopes to wow Chicago

The show will again offer the industry’s largest collection of food ingredients, equipment, packaging and service, with more than 1,000 exhibitors gathered under one roof.
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Chicago Section IFT calls for papers

The Chicago Section of the Institute of Food Technologists (IFT) is calling for papers for its 6th annual Innovation NOW! Forum, to be held during the group’s Suppliers’ Night on Nov. 13.


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IFT names John Ruff president

John Ruff, former senior vice president of Kraft Foods, assumed the title of president of the Institute of Food Technologists (IFT) on Sept. 1.


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IFT Pre-Show Coverage: Food Science and Technology Unite

In our rapidly changing business climate, it’s easy to fall behind. That’s particularly true when it comes to the food industry. Staying on top of new food science innovations, applications and trends can be tricky, but with the IFT (Institute of Food Technologists) 2012 Annual Meeting & Food Expo, June 25-28, at the Las Vegas Convention Center in Las Vegas, you get a one-stop experience where food science and technology come together. 


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Chicago Specialty Bakers

Chicago Specialty Bakers got its start back in 1982 as a string of bagel shops and delis run by Felix Barats, offering bagels and custom-made sandwiches. Today, its business is purely wholesale, focusing on a wide variety of artisanal breads for airline, foodservice and grocery customers.

To read the complete feature on Chicago Specialty Bakers, see “Chicago Specialty Bakers brings Old World baked goods to life.”

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

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2014 November

November's Snack Food & Wholesale Bakery publication features our cover report: "Chicago Specialty Bakers brings Old World baked goods to life" Plus Much More!

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Baking Industry Workforce

The American Bakers Association has launched a yearlong project to address the workforce skills gap in the baking industry. Does your company have difficulty finding qualified workers?
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THE SNACK AND BAKERY STORE

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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.

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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.

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