The Institute of Food Technologists, a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will dive into how the food and beverage industry is creating healthier, more nutritious foods to meet changing consumer dietary preferences through a series of upcoming events that will spotlight the pivotal role science and technology must play in adapting to new regulations. The first is the upcoming webinar “Reducing Sugar Without Compromising Taste: Innovations in Formulation,” which is being held on Wednesday, May 21, 2025, from 11:00 a.m. to 12:00 p.m. CDT. Sponsored by Crush Dynamics, this free webinar will explore scientific insights, practical formulation techniques, and marketing strategies to equip attendees with actionable knowledge to tackle sugar reduction challenges.
The webinar will feature three multi-disciplinary speakers with expertise in nutrition and product development. Lisa Sanders, PhD, is owner and principal scientist at Cornerstone Nutrition, LLC. Sanders, a consulting nutrition scientist for IFT, will bring her expertise spanning 15 years advancing evidence-based nutrition which includes managing scientific research programs at Kellogg Company and Tate & Lyle. Christine Farkas, Certified Research Chef and Innovation Consultant at Crush Dynamics, has over 15 years of experience leading cross-functional projects that bring together culinary research, technical expertise, and market insights. Finally, Renee Leber, Food Science and Technical Services Manager at IFT, will join as a food additives and ingredients expert who has over 10 years of product development experience working for Jeni’s Splendid Ice Creams, Freshway Foods, and US Foods.
The webinar will provide a preview for one of the keynote sessions at IFT FIRST: Annual Event and Expo, the annual food science and technology event that is being held July 13-16, 2025, at McCormick Place in Chicago. The keynote, sponsored by IFT’s Scientific Journals, is titled “Reducing Fat, Salt, and Sugar for Healthier Foods,” and will examine the latest insights into consumer dietary preferences. Taking place Monday, July 14, from 3:30 p.m. to 4:30 p.m. CDT, this discussion will examine the newest research, strategies, and innovative approaches for reducing added sugar, salt, and unhealthy fats, all while maintaining taste and consumer satisfaction. The keynote follows the release of “Alternative Sweeteners and Sugar Reduction,” a free-to-read special collection from IFT’s Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. This collection explores a variety of topics including sweetness perception, human physiological response to sweeteners, sensory aspects, and use cases of alternatives sweeteners, as well as sugar-free and reduced-sugar products.
The health and nutrition focus at IFT FIRST continues with “The Desire Dilemma: How GLP-1 Agonists Shape Behavior and Future Research Opportunities,” which is being held Tuesday, July 15, from 1:15 p.m. to 2:15 p.m. CDT and will explore recent research on GLP-1 agonists and how these compounds can reshape consumer behavior, food choices, and cravings. Moderated by author and food ethnographer June Jo Lee, the panel will feature Lydia Alexander, MD, Chief Medical Officer at Enara Health and President at The Obesity Medicine Association; Nicole Avena, PhD, Associate Professor of Neuroscience at Mount Sinai School of Medicine and Visiting Professor of Health Psychology at Princeton University; David Despain, Senior Principal Nutritionist at Nestlé Health Science; and Bruno Didier, Head of B2B at CookUnity.
“At IFT, it is our priority to equip members, and the food system community, with the knowledge and tools they need to meet evolving consumer preferences,” said IFT CEO Christie Tarantino-Dean. “Our member resources and IFT FIRST bring together diverse perspectives and practical insights that empower professionals to lead in an ever-changing marketplace. These conversations around sugar, salt, and fat reduction are not just timely—they’re essential to building a healthier, more responsive food system grounded in science.”
IFT FIRST will also feature several can’t-miss scientific sessions focused on health and nutrition, including:
- “How Do New Technologies Illuminate Ultra-Processed Foods’ Impact on Health?”
- “What Collaborative Efforts Bridge Technology, Diet, and Public Health?”
- “Navigating Trade-Offs: Improving Food Security and Reducing Waste”
- “How Does the Gut Microbiome Influence Health and Enhance Food Innovation?”
Through cutting-edge 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. The expo floor will also include the return of the popular Startup Pavilion and will also serve as the launching pad for a new product development tool that will be unveiled to the world.
Register for IFT FIRST. IFT members receive special pricing on registration. To learn more, email membershipinfo@ift.org.
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