To kick off the IFT FIRST session, “Tackling Food Waste: Defining the Problem, Innovating Solutions,” Alexandra Coari, vice president of capital innovation and engagement at ReFED shared some startling statistics: Addressing food waste in the United States will save four trillion gallons of water and 75 million tons of greenhouse gas emissions while creating 50,000 jobs—but it will take a $14 billion annual investment to make it happen.
Coari acknowledged the challenge and share…
New ingredient trends are increasingly driven by the desire for foods and ingredients consumers recognize--and that boast big health benefits--says food scientist and innovator James Gratzek.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
An artificial intelligence expert outlines why AI literacy is critical to the future of food.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
Mission-driven Future Food-Tech exhibitors and conference presenters showcased innovative, transformative ingredients and technologies and emphasized the importance of collaboration in addressing food system challenges.