The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will equip food and beverage leaders with the knowledge to create game-changing products and solutions when it provides consumer insights at IFT FIRST: Annual Event and Expo. IFT FIRST is the annual food science and technology event that is being held July 13-16, at McCormick Place in Chicago. 

IFT FIRST unites top experts throughout the science of food disciplines across academia, industry, and government. Through scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety, and consumer insights. The dynamic expo floor, a celebration of the latest food innovations and technologies, features some of the top food, health, and wellness companies in the world launching or showcasing the products and solutions that will help usher in a new era of food.

IFT will also be unveiling a new approach to R&D and product development that will transform how food and beverage organizations anticipate and react to consumer trends and preferences.

“In every part of the food system, staying attuned to evolving consumer preferences is vital to being competitive and delivering what consumers want and need,” says IFT CEO Christie Tarantino-Dean. “At IFT FIRST, you can expect a wide range of content—from expert-led scientific sessions to insights-driven programming—that will help attendees anticipate market shifts and spark the innovation necessary to lead the future of food.” 

At IFT FIRST's opening keynote, Michiel Bakker, president of Culinary Institute of America and former head of Google’s global workplace programs including Food at Google, will address Food as Experience Design: Applications in F&B Product Development where he will share insights on the importance of food and beverage businesses balancing profitability with public health and consumer demands and highlight the importance of integrating product and service for enhanced consumer engagement.

There are also several scientific sessions focused on consumer insights, including:

• “How Can Improved Consumer Education Foster Sustainable Food Acceptance?”
• “How Can Food Companies Earn Trust While Combatting Misinformation?”
• “Meeting Industry Needs: Recruiting and Retaining Food Science Students”
• “How Do Consumer Perceptions Influence Ingredient Avoidance and Purchasing Decisions?”

Hosts and panelists will include a variety of IFT member experts in leadership positions at top companies and from leading academic institutions including:

• Jordan Allen (Ingredion)
• Wolfgang Bindzus, PhD (Cereal Partners Worldwide by Nestlé and General Mills)
• Edith DeVita (Mars Inc. and Mars Wrigley)
• Clifford Hall, PhD (South Dakota State University)
• Nitin Joshi, PhD (PepsiCo)
• Jonathan Kershaw, PhD (Brigham Young University)
• K.P. Sandeep, PhD (North Carolina State University)
• Xiaolei Shi, PhD (University of Wisconsin-Madison)
• Fatheema Subhan, PhD (California State Polytechnic University, Pomona)
• Job Ubbink, PhD (University of Minnesota)

Attendees interested in becoming members and potentially presenting at a future IFT FIRST can stop by IFT HUB on the expo floor to learn more or email membershipinfo@ift.org.

Early bird pricing has been extended to May 2, 2025. Click here to register for IFT FIRST.

Related: IFT FIRST announces panel on food additive challenges