Back from New Orleans, an IFT Recap
Wondering how texture analysis can benefit your team?
Our team is back from an exciting time at the Institute of Food Technologists’ (IFT) Annual Meeting in New Orleans last week. The IFT Annual Meeting is an excellent event for learning about the latest innovations in the food industry. This year did not disappoint. We’re thrilled that our customers presented over 47 posters that showcased the flexibility and versatility of the TA.XTPlus family of texture analyzers.
Additionally, our texture analyzers were highlighted in many significant symposium presentations. Our inclusion in so many of the IFT’s posters and presentations continues to reinforce that our products are the top choice of influential academic and commercial institutions worldwide. This pattern of an extraordinarily high number of publications using our TTC/SMS equipment has continued for more than a decade and is maintained because our instruments and software are flexible to the evolving needs of researchers.
Dr. Malcolm Bourne, Emeritus Professor Food Science at Cornell University, gave an outstanding presentation Sunday morning at the symposium: “Pioneering Technologies for a Deeper Understanding of Food Texture, Perception, and Consumer Behavior.” The well-attended session was moderated by Dr. Dulce Paredes of Takasago International and was an excellent look back and look forward on issues relating to texture measurement. Dr. Bourne’s presentation “Genesis and Evolution of Food Texture Perception and Measurement” was a detailed overview of texture measurement and of the people who put in place the foundations that we all work with on a daily basis. We were surprised and especially grateful to Dr. Bourne for highlighting the role that Texture Technologies’ founder, Boine Johnson, along with Stable Micro Systems, played in popularizing texture measurement. Thank you, Malcolm!
Congratulations to the IFT for putting together another excellent event that showcases the best of the food industry’s innovations!