IFT Webinar Series Focuses on Healthier Foods
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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Meat Institute Hires Fulton as Director of Animal Health and Welfare
The Meat Institute has hired Jesse Fulton, M.S., to serve as the director of animal health and welfare.
“Jesse Fulton is an excellent addition to the Meat Institute staff, bringing a wealth of knowledge in the field of animal science and real-world experience working for the National Cattlemen’s Beef Association and the Nebraska Beef Quality Assurance program,” said Meat Institute President and CEO Julie Anna Potts. “Jesse oversees our Animal Welfare Guidelines and Audit, as well as key policies and standards that ensure the industry is continuously improving in the areas of animal health, handling and care.”
As the director of animal health and welfare at the Meat Institute, Fulton provides timely assistance, analysis, guidance, and technical support for the meat and poultry packing and processing industry on various topics, including animal production, health, handling, welfare, foreign animal disease, veterinary drugs, and pathology. As the staff liaison to the Animal Welfare Committee, Fulton ensures members have a forum for discussing issues, sharing best practices, and establishing industry-wide positions. He provides technical support to other committees and represents the Meat Institute at external meetings and before government agencies on animal health and welfare issues.
Before joining the Meat Institute, Fulton spent five years with the National Cattlemen’s Beef Association and nearly five years with the University of Nebraska-Lincoln, where he directed the Nebraska Beef Quality Assurance program.
Fulton received his Bachelor of Science in Animal Science from Morehead State University, his Master of Science in Animal Science from South Dakota State University with research focusing on beef cattle fetal programming, and is pursuing his Doctorate of Philosophy in Animal Science from the University of Nebraska – Lincoln with his research focusing on ruminant nutrition.
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Bobbie Unveils First USDA Organic Whole Milk Formula Made in USA
Bobbie has announced its fourth infant formula since the company’s launch in 2021: after three years of development, Bobbie Organic Whole Milk Infant Formula is here. As the first and only USDA Organic Whole Milk infant formula manufactured in America, this industry-first product redefines high quality infant nutrition. Developed with the leading science and research and manufactured at the brand’s state-of-the-art facility in the heartland of America, Heath, Ohio, Bobbie Organic Whole Milk infant formula offers quality, safety, and reliability at a time when the U.S. infant formula industry is facing continued uncertainty.
Only 7% of infant formulas sold in the U.S. are Organic and only 5% are certified USDA Organic. Just 4% of formulas sold in the U.S. use whole milk. Bobbie Organic Whole Milk Infant Formula is the ONLY routine infant formula manufactured in the U.S. that is both USDA Organic and made with whole milk.
Bobbie Organic Whole Milk infant formula is available today at hibobbie.com for $28/can and coming to select retailers this summer.
Since its launch four years ago, Bobbie remains dedicated to providing American families with high-quality, Organic infant formula made right here in the US. The research and development arm of the company, Bobbie Labs, spent three years developing Bobbie’s closest-to-breast milk recipe, featuring less vegetable oils, more naturally-occurring milk fat globule membrane (MFGM) from Organic whole milk, choline, and industry leading levels of DHA to support infant brain development. MFGM is a component of milk fat that has been linked to cognitive and immune system support in infants. MFGM is naturally found in breast milk, and research has suggested it can play a role in supporting brain development, immune health, and gut function.
“As a pediatrician, I am always looking for the best options to support infant nutrition, and I’m thrilled to see Bobbie Organic Whole Milk Infant Formula enter the market as the first and only USDA Organic whole milk-based formula manufactured in the U.S. Bobbie continues to set the standard for clean, high-quality infant nutrition by using naturally occurring milk fat globule membrane (MFGM) from whole milk—an essential component of breast milk that supports brain development. Bobbie continues to be a brand I trust and recommend for parents seeking a clean, high-quality, breast milk-inspired formula that prioritizes both safety and science-backed nutrition,” said Lauren Crosby, MD, FAAP.
Bobbie Organic Whole Milk formula undergoes over 2,000 safety and quality checks before release at Bobbie’s state-of-the-art manufacturing facility in Heath, Ohio. Owning end-to-end manufacturing has unlocked innovation on an entirely new level for the industry-disrupting, mom-led brand. With a steady supply of unlimited inventory, manufacturing redundancy, and the ability to produce high quality infant formulas in-house, Bobbie has unlocked the recipe development and manufacturing rigor required to lead the way for the next generation of American infant formula.
Bobbie Organic Whole Milk infant formula is the only USDA Organic whole milk infant formula on the US market, designed to bring parents a first-of-its-kind formulation that is certified Organic to both the USDA and EU Organic standards, and features a no palm oil, no soy fat blend. The groundbreaking recipe is made with USDA Organic whole milk, a critical choice in a formula category flooded with Organic claims that fall short of the USDA Organic seal.
“As a team of parents, we understand first hand the importance of quality and reliability when it comes to feeding our babies. No parent should have to choose between the two and with this product, we can guarantee the best of the best on both fronts,” saidLaura Modi, CEO and Co-Founder of Bobbie and mom of four.“This recipe, the first USDA Organic whole milk infant formula in the world, is the epitome of my why behind Bobbie. It’s a dream formulation that represents much more than what’s inside the can (though I’m very proud of that as well) – it is about pushing the nutritional standards forward, reimagining how we feed babies in the U.S., and making America the gold standard in infant nutrition.”
Bobbie Organic Whole Milk Formula Overview:
- Premium USDA Organic Standards: The first certified USDA Organic whole milk infant formula manufactured in America – certified to meet the strictest Organic standards in the world. Made with no synthetic pesticides, chemical contaminants, glyphosates, or GMOs.
- Our Closest-to-Breast Milk Recipe – For Smoother Poops: Whole milk fat and fewer added oils means it’s a recipe that closely mimics breast milk and may support softer stools. Less straining means a happier baby – and happier parents.
- Premium Brain Support: Featuring the ultimate triple threat – naturally occurring milk fat globule membrane (MFGM) from whole milk, choline, and industry-leading levels of DHA. MFGM supports cognitive development and gives tiny brains a major boost – a smart choice, literally.
- Premium Milk Fat; Less Added Oil: The naturally-occurring fat in whole milk provides fatty acids like those found in breast milk. This means less plant-based oils. And never soy or palm oil.
- Available Today: Buy Organic Whole Milk infant formula today at hibobbie.com. 14oz cans retail for $28. Find us at select retailers early Summer.
About Bobbie:
Bobbie is the purpose-driven organic infant feeding company that exists to build a parenting culture of confidence, not comparison. Founded in 2018, Bobbie hit the market with its flagship European-inspired formula in 2021 as the first direct-to-consumer, subscription-based infant formula in the U.S. Today, it’s proud to be the only mom-founded and led infant formula brand in the world, and the fastest-growing in the U.S. since the 1980s. Bobbie is focused on providing purposefully sourced, USDA Organic products made with simple ingredients – crafted right here in America, for American families. For more information, visit www.hibobbie.com.
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