Highlights from IFT FIRST held July 14-17 in Chicago.

The latest study from Baking & Snack and Cypress Research reveals how new product priorities have shifted post-pandemic.

When reducing sugar in baked goods, solutions must address functionality as well as flavor.

Panel at IFT First in Chicago talks about the headwinds caused by higher food prices and how to cope and succeed.

Proprietary research sheds light on opportunities for food manufacturers amid the rise of GLP-1.

New savory products from Kellanova, Campbell Soup Co. and more. 

Digital dashboards and the benefits each type offers bakers were discussed at BEMA’s Workforce Edition.
 

Focus shifts to science-based health mission.

Collaboration eyes new efficiencies and capabilities across operations.

Consumer research post the COVID-19 pandemic reveals three significant themes concerning consumers.