Gourmet News

IFT Webinar Series Focuses on Healthier Foods

Published May 9, 2025

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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Lunchables Launches Dippable, Crustless PB&J

Published May 9, 2025

Lunchables expanded its kid-loved and parent-approved offerings with the debut of Lunchables PB&J: the first dippable, no-thaw crustless PB&J. Grounded in kids’ love of dipping and the timeless debate between the perfect ratio of peanut butter and jelly in a PB&J — the new product gives kids the freedom to enjoy a PB&J exactly how they like it. Lunchables PB&J, a “remix” of a beloved lunchtime staple, includes two deliciously creamy, crustless peanut butter sandwiches per pack, complete with a side of delicious grape or strawberry flavored dip—perfectly crafted for optimal dipping and with no artificial colors.

“The launch of Lunchables PB&J is a continuation in our mission to reinvent the refrigerated category by providing high quality, delicious, affordable and convenient solutions for snack time and beyond,” said Danni Levin, Associate Director of Innovation, Lunchables. “We’re remixing a classic, delivering on parents’ desire for convenience and kids’ love of dipping and customizing – PB&Js will never be the same!”

Beyond equipping kids with the independence to customize, Lunchables PB&J also solves the number one pain point for parents: thaw time.² Current PB&J category offerings are frozen, which require 30-60 minutes of thaw time before serving. Now, Lunchables is tackling this frustration head-on with the first-ever no-thaw, crustless PB&J that’s ready-to-eat straight from the refrigerator for any time hunger strikes. Kid meltdowns, no more!

To spread the excitement, the brand is reuniting GRAMMY Award-winning producer and artist Lil Jon and hip hop icon Twista for the first time in over a decade to remix a nostalgic, viral hit that many millennial parents can sing at the drop of a dime: “Peanut Butter Jelly Time.” Just as Lunchables is “remixing” kids’ #1 favorite sandwich variety,³ Lil Jon and Twista are putting a fresh spin on the nostalgic hit over 20 years after the original track’s debut. Dropping today, fans can listen to the song on Lunchables YouTube as well as download for their playlists via Spotify.

“It was cool to link back up with Twista on the Lunchables ‘Peanut Butter Jelly Time’ remix, cause I knew it would be fun, and we would make somethin’ fire,” said Lil Jon. “PB&J takes me back to my childhood days…YEAHHH!”

The debut of Lunchables PB&J reinforces the brand’s commitment to making bigger, more intentional bets to fuel growth and create new experiences for consumers. The innovation grows Lunchables’ presence in the sandwich category, following the brand’s first entrance with the debut of Grilled Cheesies in 2023. The launch of PB&J enables Lunchables to bring a convenient, kid-loved offering to the refrigerated section and reflects Kraft Heinz’s broader ambition to drive $2 billion in incremental sales through innovation by 2027.

Lunchables PB&J is rolling out to select retailers nationwide for $2.49/pack. To learn more about the “Peanut Butter Jelly Time” remix and new Lunchables PB&J, follow along on the Lunchables Instagram or TikTok.

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FDA Approves 3 Natural Color Additive Petitions

Published May 9, 2025

The U.S. Food and Drug Administration has granted three color additive petitions that will expand the palette of available colors from natural sources for manufacturers to safely use in food.

The FDA is in line with U.S. Department of Health and Human Services Secretary Robert F. Kennedy Jr.’s priority to phase out petroleum-based dyes in the nation’s food supply as part of the administration’s broader initiative to Make America Healthy Again.

Since the HHS and FDA announcement last month during a press conference at HHS on petroleum-based food dyes, more U.S. food manufacturers have committed to removing them within the FDA’s set time frame of the end of next year.

“On April 22, I said the FDA would soon approve several new color additives and would accelerate our review of others. I’m pleased to report that promises made, have been promises kept,” said FDA Commissioner Martin A. Makary, M.D., M.P.H. “FDA staff have been moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colors from natural sources.”

The color additive petitions approved today are for:

Galdieria extract blue, a blue color derived from the unicellular red algae Galdieria sulphuraria. The FDA has approved the color additive for use in nonalcoholic beverages and beverage bases, fruit drinks, fruit smoothies, fruit juices, vegetable juices, dairy-based smoothies, milk shakes and flavored milks, yogurt drinks, milk-based meal replacement and nutritional beverages, breakfast cereal coatings, hard candy, soft candy and chewing gum, flavored frostings, ice cream and frozen dairy desserts, frozen fruits, water ices and popsicles, gelatin desserts, puddings and custards, and whipped cream, yogurt, frozen or liquid creamers (including non-dairy alternatives), and whipped toppings (including non-dairy alternatives). The petition was submitted by the French company Fermentalg.
Butterfly pea flower extract, a blue color that can be used to achieve a range of shades including bright blues, intense purple, and natural greens. Produced through the water extraction of the dried flower petals of the butterfly pea plant, this color additive is already approved for use in sport drinks, fruit drinks, fruit and vegetable juices, alcoholic beverages, dairy drinks, ready to drink teas, nutritional beverages, gums, candy, coated nuts, ice creams, and yogurt. Today’s approval of a petition by St. Louis-based Sensient Colors LLC expands the approved use for coloring ready-to-eat cereals, crackers, snack mixes, hard pretzels, plain potato chips (restructured or baked), plain corn chips, tortilla chips, and multigrain chips.
Calcium phosphate, a white color approved for use in ready-to-eat chicken products, white candy melts, doughnut sugar, and sugar for coated candies. The petition was filed by Innophos Inc. of Cranbury, New Jersey.

Under the Federal Food, Drug, and Cosmetic Act (Chapter VII, section 721), color additives are subject to FDA approval to determine whether they are safe before they may be used in food. The FDA determines whether an additive is safe to use by considering the projected human dietary exposure to the color additive, the additive’s toxicological data, and other relevant information, such as published literature. Once the FDA approves a color additive petition, any manufacturer can use the coloring for the approved uses.

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