IFT to Host Webinar on Food Innovation Trends

CHICAGO — The Institute of Food Technologists (IFT) is hosting the webinar “Top Trends Transforming Food Innovation in 2026" on Wednesday, May 20, from 11:00 a.m. to noon CT. 

The webinar is free and open to the public, IFT said, and will feature professionals from industry and regulatory sectors exploring the key trends driving food innovation in 2026 as well as what those trends mean for product development, formulation and go-to-market strategy. 

Sponsored by Kerry Group, the webinar will aim to help attendees understand how evolving regulatory expectations are influencing product development and formulation decisions, as well as identify strategies for aligning consumer insights, scientific advancements and regulatory requirements in innovation pipelines, IFT said. 

Featured speakers: 

• Soumya Nair, global director of insights and data, Kerry Group
• Jaime Reeves, Ph.D., chief technology officer, Mattson
• Veronica Colas, partner, Hogan Lovells

Nair will share a data-driven perspective on emerging consumer behaviors, flavor trends and innovation priorities shaping the future of food and beverage, while Reeves, who also serves as an IFT Board member, will add her perspective as a professional in the field of product development and innovation at scale, the institute said. Meanwhile, Colas will provide insight into the evolving regulatory environment, including shifts in ingredient safety scrutiny, labeling expectations and policy developments such as the Make America Healthy Again (MAHA) agenda.

“Innovation in food is no longer optional; it’s a strategic imperative as the food system undergoes one of the most rapid transformations in its history. From next-generation ingredients to smarter, more sustainable production, these food trends are impacting every part of the value chain as emerging technologies and consumer shifts create new opportunities across the industry,” said IFT Chief Science and Technology Officer Brendan Niemira, Ph.D.

Webinar registration can be accessed here.