The 2025 IFT Expo showcased key trends shaping food’s future. Key takeaways include:
1. Preservative Labeling: Clarity is Key
◦ Significant discussion focused on the gap between consumer understanding and scientific reality regarding “no preservative” claims.
◦ Clearer, science-based communication is essential to build trust. Misleading claims risk consumer confidence.
2. Fermented Wheat Flour: Beyond Basic Flour
◦ A standout ingredient, moving far beyond traditional uses.
◦ Valued for its natural preservation, umami boost, and texture enhancement. Widely used in alt-protein, bakery, and sauces for cleaner labels and functionality.
3. Lactates: The Quiet Multi-Tasker
◦ Gained attention for its versatile roles.
◦ Key benefits: natural sodium reduction, flavor enhancement, and microbial control. Offers clean-label solutions for meats, alt-proteins, and meals.
4. Natural Colors: Demand for Better Performance
◦ Focus shifted beyond just “natural.” Main goals:
◦ Overcoming stability challenges (heat, pH), reducing off-flavors, and expanding vibrant, fade-resistant shades.
◦ Transparency about sources (fruits, veggies) and sustainability matter increasingly.
The Big Picture: IFT 2025 confirmed that consumers demand transparency, clean ingredients, and trusted technology. Innovations like fermentation-driven ingredients, lactates, and advanced natural colors are critical to meet these demands. Honest communication about functionality, like preservation, remains a vital industry responsibility.