IFT Product Development Division

From fostering student innovation to expanding mentorship and embracing AI in food science, our journey at the IFT Product Development Division has been nothing short of exciting! ?? Read my reflections as Past Chair on our key achievements and what’s next for food innovation. Let’s keep pushing boundaries! ????? #IFT #FoodInnovation #ProductDevelopment #AIinFood Shima Shayanfar

Member Spotlight! Amrita Ray, PhD Dr. Amrita Ray is a food scientist specializing in grain processing, milling, and fractionation. With a PhD in Food Science and Technology, she has dedicated her career to enhancing flour quality, shelf-life extension, and wellness food development. As a Milling Specialist at the Northern Crops Institute (NCI), she leads research on stone milling and plays a pivotal role in developing courses and webinars to educate millers, producers, and bakers on the benefits and applications of stone milling. She is an active member of the Institute of Food Technologists (IFT) and believes that this has opened a wealth of knowledge, meaningful connections and opportunities for her. She serves as the secretary of the Product Development Division and contributes to various initiatives, including writing for Food Technology magazine, organizing hackathons, and judging student events. Dr. Ray’s work bridges academia and industry, fostering innovation in grain-based food processing. Through her expertise and commitment, she continues to advance milling practices and educate the next generation of food professionals. IFT Product Development Division #Inspire #ProductDevelopment #Volunteer #ScienceofFood

#Entrepreneurship #Series #PD101 Excited to announce the next session in our Food & Beverage Entrepreneurship 101 series! Join us on March 11th, 2025, for an insightful discussion with Nitin Joshi, Ph.D., CFS, Senior Principal R&D at PepsiCo. This session will delve into the crucial topics of Scale-Up and Commercialization! Don't miss out on this opportunity to learn and grow with the Institute of Food Technologists (IFT). Register now to be part of this exciting entrepreneurship journey! https://lnkd.in/e7f6bzhh #FoodAndBeverage #EntrepreneurshipJourney #IFT #ScaleUp #Commercialization #LearningOpportunity IFT Product Development Division

?? Hurry Up!!! Calling All IFT Student Members! ?? Are you passionate about Clean Label, Transparency, and Ingredient Simplification in food product development? Here’s your chance to showcase your creativity and expertise in InFoodrafic: A Global Infographic Competition, sponsored by the IFT International Division and IFT Product Development Division! ?? Why Participate? ? Enhance your communication and design skills ? Deepen your knowledge of industry trends ? Gain recognition and win cash prizes! ?? Submission Deadline: April 30, 2025 https://lnkd.in/gFTsq8FT! Let’s drive the future of food innovation together! Submit your infographic and make an impact. IFT Student Association (IFTSA) IFT International Division #IFT #FoodInnovation #CleanLabel #Transparency #IngredientSimplification #InFoodrafic #StudentCompetition

? Deadline Approaching! ? Don’t miss your chance to apply for the IFT Feeding Tomorrow Scholarships! This is a fantastic opportunity for students in food science and related fields to receive financial support and advance their careers. Submit your application before it’s too late! ?? #Scholarship #FeedingTomorrow #IFT #ScienceofFood #StudentOpportunities

?? FDA Bans Red Dye No. 3 in Food Products ?? On January 15, 2025, the U.S. Food and Drug Administration (FDA) announced a ban on Red Dye No. 3 (erythrosine) in food products, a widely used coloring additive in candies, cakes, cookies, and maraschino cherries. Food manufacturers have until January 2027 to remove this dye from their products. What’s interesting? Red Dye No. 3 was banned from cosmetics nearly 35 years ago due to cancer concerns, yet it remained in food products. The FDA’s action is in response to studies showing that the dye causes cancer in lab rats, triggering the Delaney Clause, which mandates a ban on any additive found to be carcinogenic in animals or humans. ?? What Does the Science Say? While studies link Red #3 to cancer in male rats, human exposure is much lower, and research has not shown the same risks in people. However, the FDA is moving forward with the ban as a precautionary measure. ???? What About Canada? Health Canada still permits the use of Red #3, stating that it does not pose a health risk when used within approved limits. Consumers in Canada should still check ingredient labels if they wish to avoid this additive. ?? How to Spot Red #3? If you're looking to avoid it, check ingredient labels for “Red #3” or “Erythrosine” in food products. This decision raises important questions about food safety policies, regulatory differences, and consumer protection. Should Canada follow the FDA’s lead? What are your thoughts? ?? ?? Learn more: ?? FDA Announcement: https://lnkd.in/eK-sE98D ?? Health Canada’s Food Color Additive List: https://lnkd.in/gb7bAEw5 #ProductDevelopment #FoodSafety #FDA #RedDye3 #HealthRegulations #ConsumerAwareness #FoodScience Institute of Food Technologists (IFT)

?? Calling All IFT Student Members! ?? Are you passionate about Clean Label, Transparency, and Ingredient Simplification in food product development? Here’s your chance to showcase your creativity and expertise in InFoodrafic: A Global Infographic Competition, sponsored by the IFT International Division and IFT Product Development Division! ?? Why Participate? ? Enhance your communication and design skills ? Deepen your knowledge of industry trends ? Gain recognition and win cash prizes! ?? Submission Deadline: April 30, 2025 https://lnkd.in/gFTsq8FT! Let’s drive the future of food innovation together! Submit your infographic and make an impact. #IFT #FoodInnovation #CleanLabel #Transparency #IngredientSimplification #InFoodrafic #StudentCompetition Pratishtha Verma

??? Exciting news for aspiring students like you! Are you an undergraduate, graduate, or first-year student passionate about the science of food? The Feeding Tomorrow Fund scholarship applications are officially OPEN! Last year, over $195,000 in scholarships was awarded to students like YOU, future leaders dedicated to transforming the world of food! This is your chance to pursue your academic dreams and make a lasting impact on the future of food. Applications close February 28, so don’t miss out on this incredible opportunity! ?? Apply now: https://hubs.la/Q031ZM5P0 ?? Share with someone who should know about this amazing opportunity! #FeedingTomorrow #ScienceOfFood #Scholarship #FoodScience #FutureLeaders

?? Lunch and Learn: From Concept to Success ?? Join us for an engaging session, “From Concept to Success: Achieving Excellence in Product, Price, and Ingredients”, where we dive into the strategies that turn ideas into market-ready innovations. Our speaker: Snehee Chaplot, Founder & Food Safety Scientist, Gallivant Ice Cream Snehee Chaplot is a trailblazing food scientist and entrepreneur whose journey is rooted in resilience and a deep passion for redefining how we experience food. As the founder of Gallivant Ice Cream, she has masterfully blended Ayurvedic wisdom with modern innovation to create frozen desserts that delight the palate while promoting well-being. Inspired by her own challenges with food allergies, Snehee’s mission is simple yet profound: to craft products that are inclusive, nutritious, and indulgent. Her relentless dedication has propelled Gallivant Ice Cream into major retailers like Walmart, where her creations are celebrated for their unique textures, global flavors, and commitment to quality ingredients. Snehee is dedicated to fostering meaningful change in the food industry by sharing her expertise with professionals and students alike. She inspires the next generation to innovate with intention and integrity, proving that exceptional products can have a lasting impact on both people and the planet. Whether it’s a pint of her Spanish Saffron Mawa Ice Cream or a conversation about mindful eating, her work continues to resonate and inspire. This session is perfect for anyone looking to explore: ? Developing a product concept that stands out. ? Strategizing the right price point for market success. ? Selecting high-quality ingredients that resonate with consumers. Whether you’re a student, researcher, or industry professional, this is your chance to gain insights into achieving excellence in the ever-evolving world of food product development. Don’t miss this opportunity to network, learn, and share ideas over lunch! #ProductDevelopment #FoodScience #LunchAndLearn #Innovation #FoodTechnology

Member Spotlight: Anuruddika Hetti Hewage Hello everyone! I am Anuruddika Hetti Hewage, PhD candidate (Food Science) at the University of Manitoba, Department of Food and Human Nutritional Sciences, Canada, studying under the guidance of Dr. Nandika Bandara. Under his guidance, I joined the IFT in 2021, and this is my 3rd year as a member of the IFT Product Development Division (PDD).?I joined the IFT PDD Leadership Team to expand my network, gain knowledge, and expand it to industrial pursuits. My journey with IFT’s PDD division started as newsletter coordinator. Then I was involved in various roles, Co-chair- in the mentorship program, chair of the communication team, and student representative of the Higher Education Review Board (HERB). I’ve been fortunate to meet passionate volunteers and food science experts from diverse industrial backgrounds, and the chances offered to work side by side with great mentors were incredible.?I’m tremendously thankful to the IFT PDD for providing invaluable experience in leadership and continual support in personal development, which has been extremely fulfilling with the Outstanding Volunteer Award, 2024. #getinvolved #IFTPDD #volunteer #makeanimpact??