SHIFT 2020 Recap

Texture Technologies was excited to attend SHIFT20, the Institute of Food Technologists’ annual event (held virtually for safety purposes). While, unsurprisingly, there were a few bugs to still be worked out, like improvements to user interfaces and chat technology, we were able to share some live demonstrations and join in on pre-recorded panels, as well as attend some excellent presentations!

Our own Misti Toro joined other experts for a panel on the rapidly growing field of alternative proteins. A few other highlights include a panel called “PR300: Swimming Toward a Better Future: The Current Landscape of Plant-Based and Cultivated Seafood Innovation” (Organizer & Moderator: Claire Bomkamp, PhD Presenters: Kevan L. Main, PhD, Cameron Semper, Sandhya Sriram, PhD, Lou Cooperhouse, Maisie Ganzler), as well as “Formulating for Texture and Moisture in Meat Alternatives Using Plant Proteins, Starches, and Hydrocolloids” (by Ingredion’s Zachary H. Reed, PhD).

These presentations and many more are available for viewing by logging in to the IFT site. Please note you must use the same information you used for the registration.

As in the past, alternative proteins continue to evolve and grow. This growth is driven forward by texture analysis, as consumers seek the familiar textures of meat and dairy products from new sources. We are glad to help drive this process forward by working with existing and new customers to help them meet their textural targets.

We hope you enjoyed the conference, and were able to get in touch with us to answer any questions you might have! If you’d like further information on any topic, please don’t hesitate to contact us.

And hopefully, as more expos and events turn virtual, the communication process will go more smoothly, so please visit us at future trade shows!

Return to Blog Home