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IFT21 roundup: Renamed FIRST, the show goes virtual for a second year

IFT 2021 FIRST ingredient roundup — **AAK** invited IFT21 participants to spend some time at their virtual booth where they showcased the latest solutions to create indulgent and better-for-you bakery, confectionery, and plant-based foods. AAK’s on-trend prototypes included Pizza with Plant-Based Cheese Topping, Plant-Based Bacon, and more. All items featured one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.

The United Soybean Board released new consumer data shedding light on consumer perceptions around protein. More than half of consumers (56 percent) say it is extremely or very important that plant-based proteins be complete, offering nutrition comparable to animal protein. The vast majority of consumers recognize that protein is important to maintaining a healthy and balanced diet, with 82 percent of consumers ages 50 and under agreeing that it is extremely or very important.

IFT21 converted to a virtual show this year for the second year in a row. The show was held from July 19–23, 2021.

This year, IFT reimagined its annual event into a new, AI-enabled virtual event and expo experience called FIRST—Food Improved by Research, Science, and Technology. FIRST was held virtually to provide a safe, personalized, solution-packed forum where the science of food community came together to solve problems, share knowledge, and expand strategic connections.

In future years, IFT attendees will be able to enjoy FIRST as a hybrid experience, allowing attendees to make the most of virtual and in-person programming.

Snack Food & Wholesale Bakery was able to compile a roundup of ingredients featured at this year's IFT. Check out the slideshow above to see the photos as well as a description of what was showcased at the virtual convention.

IFT22 is scheduled for Monday, July 11 through Wednesday, July 13, 2022, at McCormick Place, Chicago.

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Events

April 25, 2024

How to Sustainably Reduce Utilities by Eliminating Fossil Fuels in Your Confectionery

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

April 30, 2024

Breaking Bread: How a Century-Old Tool is Reducing Sodium Today

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.

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