Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, retired senior vice president of R&D at Kraft Foods and a past president of IFT, draws on decades of product development experience to explain why alternative meat is a long game—one that will likely be defined by hybrids, mycoproteins, incremental improvements, and products consumers choose because they taste great, not because they’re told they should.
Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.
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