For the third consecutive year, we gathered with professionals from around the world at this event held in Chicago, spanning three days. It was a valuable opportunity to connect with industry leaders, share our innovations, and showcase our tailored solutions. IFT FIRST 2024 served as the perfect platform to demonstrate how our technologies and personalized approaches can address and overcome the current challenges in the sector.
During the event, we focused on highlighting the wide range of tailored solutions we offer for the food industry. From process optimization to the creation of innovative products, our goal was to show how our solutions can be adapted to meet each client’s specific needs, enhancing the value of their brands.
We connected with various industry brands and over 160 attendees who were eager to learn more about our technologies and how they could be applied to their operations. Through detailed presentations, we illustrated how our solutions not only improve efficiency but also meet the highest standards of quality and sustainability.
One of the highlights of our participation at IFT FIRST 2024 was the demonstration sessions of our technologies applied to final products. These sessions allowed attendees to experience firsthand the benefits of our innovations.
We showcased our technologies applicable to bakery, confectionery, snacks, sports nutrition, and plant-based products. Visitors were able to taste products made with our technologies, generating great interest in their potential to revolutionize the market.
During the event, our SCO, PhD. Camilo Castro, and our CGO, María Angélica Mashali, gave a presentation on Oleum, our new Artificial Intelligence platform designed to optimize the production of plant-based lipids. This platform consists of three AI and quantum computing-based tools: Jul-IA, specializing in designing margarines and shortenings while exploring the relationship between triglycerides and fatty acids; Anthon-e, using quantum computing to reduce errors and prediction times in new blends; and James.ify, allowing the formulation of emulsions with fewer saturated fats and calories, replicating the functional characteristics of traditional shortenings and margarines.
At Alianza Team, we develop technologies that not only respond to the current needs of the food industry but also anticipate future requirements of producers. Our innovations are designed to adapt to market changes and meet consumer expectations. To learn more about the tailored solutions developed by our team, click here.
