Thought I’d share with you about my lasted travels to IFT, in fact my first experiance with attending IFT. What’s new, what’s hot well… clearly Stevia is ready to explode with many exhibitors dedicating full booths to Reb-A. Along the same lines weight management in many applications were a plenty—fiber, whey protein. And forget fish oils what about fermented DHA, being billed as the sustainable fish oil. However as I learned the jury is out if the benefits remain without EPA in conjunction with DHA which for now can come from fish only. It nice to see and think that simply as a person in this great wide world, aside from what I do every day at work that food scientists are starting to think and get creative about how food contributes to world sustainability and what alternatives might be out there. The student project this year was creating an application to aid in reducing world hunger again sustainability minded. Beauty from within, get ready to hit bight in the US. Europeans have been onto this for awhile but other players here in the US seem to be starting to enter the playing field.

In other news it’s Day 1 for me on the Truvida and so far feeling pretty satisfied, more to report on that soon. Oh and Happy Birthday to my brother (I know major side note).