Why Partner with IFT
If you’re looking to align your brand with a leading, relevant, innovative partner that can provide you access to the key decision makers in the food industry, you need to partner with IFT.
Access Through Targeted Channels
IFT also provides its large community of members and customer resources to help them with their buying decisions including the annual Food Expo product and service directories, and classified ads in Food Technology magazine. But these are only a small sample of the options available to companies looking to get their products and services in front of food business decision makers.
Learn More About IFT’s Advertising and Sponsorship Options
IFT’s Media Kit will help you choose the right promotional opportunities for your organization to help you make targeted, make strategic business connections and grow your business.
Give us a call, and we will tailor a package to meet your specific objectives.
Download the Media Kit to learn more about the various options available.
News about IFT members and events
A look at the fermented food market, including sales data and product trends
New food and beverage products from around the globe
Kellogg has announced that construction has commenced on a new manufacturing line at its Pringles factory in Kutno in the Lodz Special Economic Zone in Poland.
Avansya, the joint venture between Cargill and Royal DSM, has started production at the first commercial-scale fermentation facility for stevia sweeteners in the United States.
The J. M. Smucker Co. has announced an evolution of its executive leadership structure and team reporting to Mark Smucker, president and CEO.
Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture (USDA) grant that aims to transform nutrition and water use in the poultry industry in order to improve its environmental impact and enhance human health.
Dean Foods has announced that it and substantially all of its subsidiaries have initiated voluntary Chapter 11 reorganization proceedings in the Southern District of Texas.
Food scientists and technologists encounter numerous challenges each day as they work to bring better, safer, tastier, and more nutritious foods to consumers. Tackling these challenges often requires critical thinking, teamwork, tenacity, and perhaps a little creativity. Acclaimed Chef Sean Sherman discovered a unique challenge early in his culinary career and drew inspiration to address it from an unlikely source – his heritage.
IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.