The world’s largest food science and innovation expo aka IFT is taking place at Chicago from 14th July-17th July. This year, Ai Palette is thrilled to attend the IFT First Annual Event and Expo at booth number 5020. We are conducting a fireside chat with industry experts who will be shedding light on how embracing AI can be transformative for ingredients companies. Hold on, that’s not the end because you can experience what Ai Palette firsthand at the Innovation Lab, the event’s centerstage attraction with our groundbreaking product firsthand through interactive demos.
Highlights of IFT Themes
Here are some of the theme highlights from the upcoming IFT event that we believe will definitely catch your attention.
1. Equity and Diversity in Food Science by Ingredion
Discover how Ingredion is leading the way in creating a more inclusive and diverse workforce within the food science industry during our upcoming discussion at IFT Chicago. This informative session will delve into Ingredion’s proactive approaches to enhancing workplace diversity, focusing on targeted strategies to recruit and retain underrepresented groups.
As the world progresses so does mankind and this reflects in every field including the food industry. And this session by Ingredion is a step towards making that a reality which Ai Palette believes is more than a theme rather a way of workforce.
Date: Tuesday, July 16
Time: 1:30 PM – 1:50 PM CST
Location: Exhibit Hall – Fireside Chat (Booth 1685)
Speakers: Marco Villone, VP, Global Strategy and Portfolio Management, Texture Solutions at Ingredion
Megan Brooks, Principal Technologist at Ingredion
Samantha Renovato, Director, Global Inclusion & Belonging and Community Impact at Ingredion
2. Reduce Sugar, Not Taste: A Comprehensive Approach to Sugar Reduction Challenges in Food and Beverages
Explore the comprehensive approach to overcoming sugar reduction challenges in food and beverages without compromising taste by DSM-Firmenich. Discover innovative solutions that maintain flavor while promoting healthier options.
Interestingly, we already have a blog that discusses the challenges and opportunities regarding sugar shortage. Hence, this session is recommended by Ai Palette where taste plays an essential role by also promoting healthier options.
Date: Tuesday, July 16
Time: 2:00 PM – 2:30 PM CST
Location: Exhibit Hall – Business FIRST Stage (Booth 2385)
3. Revolutionizing Beverage Colors: The ‘Amaize’ing Red 40 Replacement by Givaudan Sense Colour
Explore the world of natural beverage coloring with Amaize® Orange-Red, sourced from non-GM purple corn. Beverage scientist Tracy Mattingly will guide you through how this innovative colorant provides a vibrant red hue, rivaling synthetic dyes like Red 40, but without the typical drawbacks of natural colors. Sample a beverage to see firsthand the vivid results and understand how this solution caters to the growing preference for clean and natural products. Plus, pick up practical tips on using this colorant to ensure your beverages are always visually stunning and consistently stable.
Givaudan has been our customer for a long time and we are extremely excited for this session because as well as recommend this session for anyone who is interested in revolutionizing beverage colors.
Date: Tuesday, July 16
Time: 1:00 PM – 1:15 PM CST
Location: Exhibit Hall – Taste of Science (Booth 5212)
Speakers: Tracy Mattingly, RD Regional Technical Lead at Givaudan Sense Colour
4. Taste of Science- Ingredion
Enhance your beverages with our groundbreaking innovation: PURECIRCLE™ Clean Taste Solubility Solution. This first-of-its-kind stevia sweetener blends effortlessly into your existing production, offering a pure, sweet taste without any artificial additives. It’s also 120 times more soluble than traditional Reb M stevia, eliminating the usual bitterness and lingering sweetness. Discover how our latest stevia solution is transforming sugar-reduced drinks while you enjoy a refreshing sample of our Lemongrass Bayleaf Chamomile Soda.
As one of our customers; Ingredion has been at the forefront of different kinds of blends for elevating the taste. And this session will capture the true essence of how dedicated Ingredion is regarding improving their blends at each and every step.
Date: Monday, July 15
Time: 2:00 PM – 2:15 PM CST
Location: Exhibit Hall – Taste of Science (Booth 5212)
Artificial Intelligence is the focus
Interesting themes related artificial intelligence that is taking over the world of CPG:
1. Intelligent bites: Can AI revolutionize Food
Explore how AI is transforming the food and beverage industry in this enlightening session. We’ll dive into real-world applications of AI, ranging from precision agriculture and supply chain optimization to consumer behavior analytics, personalized nutrition, and culinary innovation. Discover how these technologies are reshaping every aspect of the industry, making processes more efficient and products more tailored to consumer needs. Join us to see AI in action across the food and beverage sector.
It’s been already a year since the craze for artificial intelligence and as we can see it is here to stay. In fact, we already did a session that encapsulates the journey of generative AI in the field of CPG. We are pro AI hence our solutions address the major challenges faced by our clients and resolve them with the help of predictive analytics and machine learning.
Date: Tuesday, July 16
Time: 11:00 AM – 11:20 AM CST
Location: Exhibit Hall – Fireside Chat (Booth 1685)
Speakers:
Karim Pichara, CTO & Co-Founder at NotCo
Jim Flatt, PhD, Co-founder & CEO at Brightseed
2. Exploration of a Fermented Flavor Database With AI
The ALL-INFORMED project is an ambitious initiative aiming to analyze flavor volatile data from more than 10,000 ferments, using AI to link this data to the flavor profiles found in meat and dairy products. Our goal is to develop fermented plant-based products whose flavors closely mimic those of their animal-based counterparts. By harnessing AI technology, we strive to create plant-based alternatives that satisfy traditional taste preferences while offering sustainable choices.
Plant-based alternatives when launched was an absolute success. Everyone wanted to have a piece of it but it’s not only about what’s trending, it has got to do a lot with health and nutrition. We also wrote multiple blog pieces on plant-based proteins making waves in nutraceuticals and beverages. Therefore, we recommend this session for getting a clear understanding on how flavor databases work with the help of artificial intelligence.
Date: Monday, July 15
Time: 11:30 AM – 11:50 AM CST
Location: Individual Presentations– McCormick Place, Room S401d
Speakers:
Martijn Bekker, Expertise leader Microbial Cell Factories at Wageningnen University and Research
Join us in action on 15th July 2024 at the IFT First Annual Expo and Event where we will help in empowering ingredient companies globally. We leverage AI & Machine Learning to unlock trends, satisfy customer demands, and boost competitiveness. This fosters stronger brand partnerships and unlocks new revenue streams.
Ai Palette for Ingredient Companies
From the house of Ai Palette we have AI in Action: Building Competitive Superiority for Ingredient Companies.
Join us for the “AI in Action: Building Competitive Superiority for Ingredient Companies” fireside chat, where we delve into the transformative role of AI in redefining the ingredient industry. Traditionally viewed as mere commodity sellers, ingredient companies often face challenges in establishing direct connections with final consumers. AI is revolutionizing this dynamic by providing deep insights into consumer preferences and evolving market trends.
Through the strategic analysis of feedback, social media interactions, and purchasing patterns, AI empowers these companies to anticipate consumer needs with unprecedented precision. This enhanced understanding not only streamlines product development and sharpens marketing strategies but also positions ingredient companies as indispensable partners to consumer brands. By leveraging AI, these companies can unlock new revenue opportunities and gain a competitive edge in the marketplace.
Other interesting talks to look for
To round out our discussion, here are some related trends to watch.
Improving Emulsifying Properties of Hemp Protein Isolate by Simplified Post-Extraction Methods and Their Mechanism of Actions
This study explored ways to enhance the mixing ability of hemp protein isolate (HPI), a key ingredient used in various foods, by employing pH adjustments and ultrasound treatments. The combined treatment significantly improved HPI’s ability to dissolve in water and mix with oils, evidenced by an increase in its solubility and emulsifying activity index (EAI) up to 8.61 m2/g. The improvements were due to changes in the protein structure, such as the formation of soluble groups, a shift in protein shapes from β-sheet to α-helix, an increase in the protein’s ability to interact with water and oil, and quicker binding at the oil-water boundary. These findings suggest that enhanced hemp protein could be highly useful in food products, improving texture and consistency.
From our findings regarding hemp protein we already detected that it will be a popular alternative and this session is perfect for anyone interested in understanding about hemp protein properties using the simplified post-extraction methods and their mechanism of actions.
Session Type: Poster
Location: Exhibit Hall – Posters (Booth 148)
Speakers:
Baochen Fang, PhD Candidate at North Dakota State University
Jiajia Rao, Associate Professor at North Dakota State University
Determining the Antioxidant Potential of Selected Spices (Ginger and Turmeric) and Their Impact on Carbohydrate and Lipid Metabolizing Enzymes
Spices are not just for flavor—they could also help reduce chronic diseases thanks to flavonoids, which are natural compounds with health benefits. Studies show that these compounds in spices can slow down enzymes that process carbohydrates and fats. This action might explain why spices could be useful in managing diabetes and preventing obesity, highlighting their potential as both flavorful and functional ingredients in our diets.
Age old topic of discussion- diet. And this time it’s ginger and turmeric for losing weight instead of ozempic which is a trending topic and we have a report on it as well. Check it out here- https://www.aipalette.com/ozempic-revolution-a-breakthrough-in-healthcare-trends/
Session Type: Posters
Location: Exhibit Hall – Posters (Booth 148)
Speakers:
Tejasri Thatipamula, Graduate Student at Alabama A&M University
Wellness Reimagined: Taste Tools, Sweet Proteins, and the Bold Future of Flavor and Sugar Reduction
Join Casey McCormick, Vice President of Global Innovation at Sweegen, and Natasha D’souza, Vice President of Taste & Consumer Experience at Sensegen, as they explore exciting developments in flavor innovation. They’ll discuss Sweegen’s cutting-edge Sweetensify™ Flavors, including the standout sweet protein Brazzein, and Tastecode™ Global flavors, which are designed to enhance how we experience taste. They’ll also cover the dynamic partnership with Sensegen, a leader in biotech solutions for taste, smell, and beauty, to push boundaries in flavor creation. This talk is a great opportunity to learn about the latest in food science from industry leaders.
As we have already seen sessions that cater around alternative proteins and sugar reduction but in this case we are covering all the necessary topics related to taste and flavors that defines the food.
Date: Monday, July 15
Time: 3:00 PM – 3:20 PM CST
Location: Exhibit Hall – Fireside Chat (Booth 1685)
Speakers:
Casey McCormick, Vice President of Global Innovation at Sweegen
Natasha D’souza, Vice President of Taste and Consumer Experience at Sensegen, A Division of Blue California
Conclusion
Once again don’t miss out on the chance to experience the future of food science firsthand! Visit Ai Palette at booth 5020 at the IFT First Annual Event and Expo. Learn from industry experts, witness groundbreaking AI demos, and discover how Ai Palette can empower your ingredient company to thrive. Join us and unlock the potential of AI for your business!
