Newswise — CHICAGO – The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo® in New Orleans highlighted the latest in food products and the science of food. More than 16,500 people from 85 countries registered for the event held June 21-24 to attend 124 scientific sessions, 1,000 poster presentations, and network with colleagues at a sold-out expo floor.

The following are video highlights of the event. For more information, visit IFT Live to see featured stories:

Doug Rauch Targets Food Waste and ObesityKeynote Speaker Doug Rauch, former president of Trader Joe’s, spoke at the IFT Opening General Session about what food professionals can do to reduce food waste and curb obesity. Watch a two-minute video clip from his presentation.

Panel Discusses FutureFood 2050 Documentary IFT Board Member Cathy Kapica, PhD, RD, CFS, led a panel discussion with Academy Award-nominated filmmaker Scott Hamilton Kennedy and contributing editor Josh Schonwald about IFT’s FutureFood 2050 initiative. Hear more about the film and the 75 articles on in this video

Beacon Lectures Draw Crowds at IFT Annual MeetingWatch two-minute clips of our two Beacon Lecturers, Hod Lipson on 3D food printing and Jane Karuku on how food professionals can help small-scale farmers in Africa.

Day in the Life of an FDA Food Scientist Video DebutsIFT member Cory Bryant, PhD, CFS, shows how the FDA works with other countries to improve food safety in this Day in the Life of a Food Scientist video. It debuted at the Opening General Session in New Orleans and is posted online with other videos in this series at

Members Chronicle Food Science History on TimelineLongtime members of IFT gathered at the Innovation Center during the Food Expo to mark achievements in food science history on a physical timeline. IFT President Janet E. Collins, PhD, RD, CFS encouraged members to add their personal histories to the timeline during the Awards Ceremony. See video of the timeline here.

2014 IFT Food Expo Innovation Awards AnnouncedIFT President Elect Mary Ellen Camire and President Elect Designate Colin Dennis presented three companies with the 2014 IFT Food Expo Innovation Award. The winners are Arla Foods Ingredients, PerkinElmer, and Solazyme.

Scientist Says Insects Are Future of FoodFlorence Dunkel, PhD, Associate Professor of Entomology at Montana State University, ate a locust as she conducted a satellite media tour from our Annual Meeting to talk about alternative protein sources. Dunkel says insects are a promising, economically viable solution with a smaller environmental footprint. View her interview here.

Members Honored as Fellows and Award RecipientsView clips from the Awards Ceremony in New Orleans to see the 2014 IFT Fellows honored and the 2014 Achievement Award recipients.

IFT Cares Collects More Than 4 Tons of FoodExhibitors donated 9,000 lbs. of food following the 2014 IFT Food Expo that will help Second Harvest Food Bank of New Orleans serve thousands of meals. Volunteers helped sort and box food donations as part of the IFT Cares program in this video.

Fun Run Raises $107,000 for Feeding TomorrowMore than 500 participants braved puddles and humidity in New Orleans to complete the 2014 IFTSA Feeding Tomorrow Fun Run and Walk. Together, they raised $107,000 for scholarships. Bruce Ferree of California Natural Products was the top individual fundraiser. Watch a video from the day of the event.

For recaps of event news, special reports, videos, and insights from this year’s conference, read IFT Live, the official event daily for the IFT Annual Meeting & Food Expo.

IFT also issued several press releases based on new initiatives and research presented at the scientific sessions, which can be viewed online in the IFT newsroom: Photos of the event are available by request. Audio recordings of the scientific sessions will be available by late August.

###About IFT This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit