IFT FIRST is the Institute of Food Technologists’ annual food science and innovation event, bringing together researchers, product developers, scientists, ingredient suppliers and food industry professionals. FIRST stands for Food Improved by Research, Science and Technology, reflecting the event’s focus on using scientific knowledge and technological innovation to address challenges and opportunities across the global food system.
IFT FIRST advances bakery innovation
For the bakery industry, IFT FIRST is particularly relevant to research, formulation and new product development. Its food expo brings together ingredient, technology and solution providers, giving bakery R&D teams access to developments that can influence taste, texture, nutrition, shelf life, processing performance and product quality.
Ingredient innovation has strong applications across breads, cakes, pastries, biscuits and other baked products. Bakers can investigate proteins, fibres, sweeteners, fats and oils, flavours, colours, emulsifiers, enzymes and other functional ingredients, including solutions designed for clean-label, plant-based and better-for-you formulations.
Science and research distinguish IFT FIRST from more conventional food exhibitions. Its programme explores advances in food chemistry, product development, food safety, processing, sustainability and consumer science, helping manufacturers understand the research behind emerging technologies and ingredients.
The event also provides opportunities to see new concepts through product demonstrations, showcases and supplier presentations. For bakery product
