In mid-July, food technologists, ingredient companies, start-ups in the food tech space and food science experts convened for the annual Institute for Food Technologists (IFT) meeting in Chicago. Each year, this conference and expo showcases innovation in the global food and beverage industries. This year, a few trends stood out, for both their educational emphasis and their overwhelming presence on the show floor. From how to use and train advanced generative artificial intelligence (AI), to food functionality with new forms of protein, to a different perspective on plant-based ingredients, these are the top trends from this year’s conference and expo.
Research and development integrates AI
At IFT, over 15 educational sessions emphasised the practical role and the implications AI and machine learning will have (and already have) in food sciences. Innovations ranged from a food safety hedge, in which producers can use machine learning to assess potential hazards or contamination odds in production and enhance HACCP protocols, to a tool that helps streamline flavour, texture and production innovations. In fact, the keynote address – usually a speech – was a panel of experts discussing AI and how to work with it in the most effective way to bring about innovation in product development. This was a shift from last year’s keynote (in which the concern “AI will replace workers” was considered), to a mindset of “AI will enhance workers”, a reassuring change in the food industry as predictive analytics in food was considered.
As more and more companies adopt AI solutions and make investments, this has become a critical tool to master for food technologists, making it another skill required in food production. Most prominent were educational sessions dedicated to case studies in which AI helped companies to save time in developing either product innovation or process efficiencies, making this recent approach to AI streamlining evidence-based.
Sweet, sweet protein, any way we can
Protein remains a highly sought-after macronutrient among American consumers, desirable in packaged food product claims as a source of recovery and muscle building. It was prominent in the show in various forms: many ingredient suppliers presented their protein innovations through texturised protein bars, to move the eating experience from “functional” to “delightful”; there were protein blends to promote the best muscle recovery; and alongside these, there were a few suppliers that introduced protein as a soluble, as a sweetener, and as a drink adjacent.
From EverGrain, a subsidiary of AB InBev, there were upcycled protein powders meant as an additive for hot and cold drinks. The upcycled protein comes from grain waste in the brewing process, subsequently dehydrated and then processed allowing protein to be extracted. Intended to be used in drinks, it sweetens the flavour of coffee and tea.
This was not the only protein in caffeinated drinks that was featured: The EVERY Company returned with a new version of its protein nectar – now less concentrated and less syrupy, it is more of a sweetener to pump into a caffeinated drink and giving 10g of protein just by sipping your coffee.
Plant-based shifts from a want to a need
After a couple of trying years in the plant-based alternatives and substitutes space, and market sizes which (outside of plant-based dairy) aren’t significantly large, as shown in the chart below, it was surprising to see plant-based ingredient innovations dominate the floor to such a significant extent. From plant-based milk blends to beef jerky substitutes, the expo floor had everything. However, this time, it was not about consumer trends as much as B2B solutions and needs. Considering the high inflationary environment businesses operate from currently, and the volatility of the commodities markets, this year’s expo focused on plant-based ingredients as a supply chain solution to instability in pricing, as a product enhancer and as a functionality ingredient for many products.
The future of food technology is here
All three trends that dominated the IFT FIRST conference and expo are not new; instead, they are, to an extent, past innovations that are now taking new forms for both industry and consumer. While food technologists have used big data in the past, it is now reframed in a more user-friendly application of AI. Protein has been central to health and wellness claims for several years, and is now moving from eatable to drinkable. Lastly, plant-based was all the rage for several years as a consumer-facing innovation, only to be reintroduced now as a B2B solution for production and R&D challenges. As this expo has demonstrated, what is yesterday’s practice may yet transform into tomorrow’s innovation.
To learn more about innovation in food, read our Transforming Women’s Health: Cross-Industry Impact and Innovation briefing.