Trends on display at the 2019 IFT Annual Meeting & Food Expo in New Orleans, as discussed by Informa editors Heather Granato, vice president of content; Sandy Almendarez, director of content; and Judie Bizzozero, senior editor, food and beverage.
Younger Millennials are outspending older generations in food dollars and seeking out products that are sustainable and plant-based, according to the latest IRI Consumer Connect™ survey and IRI’s “Early View 2019: Food and Beverage Trends” report.
Popular in applications ranging from beauty to active lifestyle, collagen offers versatility in formulation and target audience.
Sustainable herbs program: Following medicinal plants from seed to shelf
Brands looking to improve their ecological balance should start in any small way they can, notes Ann Armbrecht, director, Sustainable Herbs Program, because one ripple now can lead to waves.
Finished product brands can foster better relationships with their suppliers by ensuring everyone in the supply chain is dedicated to transparency, quality and sustainability.
Rachel Adams, managing editor, and Sara Newmark, vice president of social impact at MegaFood, talk about the benefits and challenges of incorporating climate action into a company’s business model.