Join Mintel at IFT 2017

Las Vegas
June 26-28

Visit the world’s leading market intelligence agency, Mintel, at booth #4317 for all the “can’t miss” content you rely on with presentations, tastings and innovative product demonstrations all day.

Join our Mintel analysts as they invite you​ to touch, smell and taste interesting and innovative new products featured in daily booth presentations.

This year’s Mintel Intelligence Zone ​​presentation topics will cover hot industry issues like what’s the next clean label, trends in stress and relaxation, making the old new again and limited edition flavors.

Stop by anytime, we guarantee to have experts sharing insights and answering your market intelligence questions.
Bringing research to life and investigating trends, Mintel experts provide market examples and forecast how trends will shape the future.

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Register now and be the first to receive exclusive Mintel content after the event.

OUR PRESENTATIONS

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  • It’s Not Always about Health: The Growth of Permissibility
    10:30–11:30AM daily
  • In Living Color
    11:30-12:00PM daily
  • The Relaxation Revolution
    12:00-1:00PM daily
  • Trends in Sugar and Sweeteners
    1:00-1:30PM daily
  • What’s Old is New Again
    1:30-2:00PM daily
  • Winners and Losers in Food and Drink
    2:00-3:00PM daily
  • Clean Label 2.0
    3:00-3:30PM daily
  • Seasonal and Limited Edition Flavors
    3:30-4:15PM Mon and Tues, 3:30-4:00PM Wed
  • It’s Not Always about Health: The Growth of Permissibility

    10:30–11:30AM

    Health and wellness remains one of the most important drivers in the industry, but food and beverage is still all about taste and pleasure. Because consumers always want to indulge, we see new approaches to permissibility appearing on the market. We’ll take a look at some of the key categories in which we see permissible indulgence, and discuss how we see it expanding in the future.
    (Interactive Experience included)
    Presenters: Lynn Dornblaser, David Jago: Directors of Innovation and Insight

  • In Living Color

    11:30-12:00PM

    From blood orange to matcha green tea to black sesame, vibrant fruits, vegetables, herbs, seeds and other plant-based ingredients answer consumer interest for natural and healthy formulations while also creating eye-catching food and drinks that are primed for social media posts. Find out more about the broad spectrum of trending plant-based ingredients and what plants are next as people aim to incorporate more color into their diets.
    Presenters: Jenny Zegler: Global Food and Drink Analyst

  • The Relaxation Revolution

    12:00-1:00PM

    Pressures and unpredictability of modern life have made stress a key concern for many consumers. These tumultuous times find consumers looking for any opportunity for relaxation or to explore the burgeoning area of “self-care.” Beyond comfort food, there is potential for food and drink to provide stress relief through flavors, functional ingredients and textures. (Interactive Experience included)
    Presenters: Stephanie Mattucci: Associate Director, Food Science
    Jenny Zegler: Global Food and Drink Analyst

  • Trends in Sugar and Sweeteners

    1:00-1:30PM

    Added sugar in the diet continues to be an important topic, especially as the US prepares to roll out new nutrition labels that will include added sugar. What do consumers think about sugar and sweeteners, and what claims are important to them? This presentation will look at recent trends in sugar and sweetener product launches and explore the potential benefits, as well as the drawbacks, of alternative sugar ingredients.
    (Interactive Experience included)
    Presenter: Stephanie Mattucci: Associate Director, Food Science

  • What’s Old is New Again

    1:30-2:00PM

    The chicken stock that your grandmother used to make is now called bone broth. We see old-fashioned products being reinvented and restaged to be relevant to today’s consumer lifestyles. What other old-fashioned products have been reinvented? What do we think may be next?
    (Interactive Experience included)
    Presenters: Lynn Dornblaser, David Jago: Directors of Innovation and Insight

  • Winners and Losers in Food and Drink

    2:00-3:00PM

    What’s selling and not selling in the marketplace? What products do consumers say they will buy, and why do they say that? Hint: They are not always the ones you would expect. We’ll take a look at these winners and losers, and provide our insight into what they have in common and how to apply those learnings to your new product development.
    (Interactive Experience included)
    Presenters: Lynn Dornblaser, David Jago: Directors of Innovation and Insight

  • Clean Label 2.0

    3:00-3:30PM

    Savvy consumers are asking more questions about how their food is made. Looking forward, products will need to satisfy a greater number of requirements to meet consumers’ and regulators’ demands as expectations for clean labels and healthy products evolve. This presentation will look at clean label trends and explore what the future holds for next generation clean label products.
    (Interactive Experience included)
    Presenters: Stephanie Mattucci: Associate Director, Food Science

  • Seasonal and Limited Edition Flavors

    3:30-4:15PM Mon and Tues, 3:30-4:00PM Wed

    In an increasingly cluttered market, companies must find ways to capture consumer interest. Therefore, we see greater use of seasonal and limited edition flavors, which allow companies to experiment, test, and grab attention for their brands. We’ll look at product activity for some of the latest flavors, and provide insight into what consumers think about them.
    (Interactive Experience Included Mon and Tues)
    Presenters:Lynn Dornblaser, David Jago: Directors of Innovation and Insight