This conference attracts the best and brightest in food science and product development and celebrates science with robust and often controversial discussions of issues related to processed food, sustainability and nutrition.
The award for the year’s most promoted ingredient goes to ashwagandha. While there was not a major new finished-product launch spotlighting ashwagandha, its presence via sponsorship was undeniable. It is tied into the mega trend of adaptogens and stress-relief ingredients.
The overwhelming interest in wellness ingredients seems to have encouraged many exhibitors to reposition their companies. There was a notable shift among exhibitors from ingredient or industrial suppliers to nutritional resources in the functional food and beverage space.
Plant-based food isn’t just for vegans anymore. It’s for anyone who wants healthier, cleaner, more sustainable options—without giving up taste or texture. At this year’s show, plant-based eating was everywhere—and not just in meat alternatives and non-dairy beverages. The big story was how much smarter, better-tasting, and more flexible plant-based foods have become