After more than 12 years as Chief Executive of IFST I have made the decision, with a great degree of sadness, to step down from the role to pursue my work as a consultant full-time. This will be my last article before I finish in November and therefore I hope you don't mind me using the opportunity to look back over my time in the role and reflect on some of the great moments and achievements for the Institute. When I took on the role, I could see the great potential for the Institute but what immediately struck me was how incredibly positive and dedicated its volunteer members were. I had worked in other membership bodies previously and never experienced this level of commitment and passion. So, before I start, I would like to thank all the amazingly talented and dedicated members, who I have met and worked with, for making the job so enjoyable and possible. For the first couple of years much of the focus was, necessarily, quite inward-looking. We needed to streamline and simplify our governance and ways of working, reducing our committee structures from 15 down to eight committees and halving the size of our constitutional documents. However, even during these first two years we introduced some new activities, which are still a part of our core activities today. We introduced our Student Career LaunchPads, initially in collaboration with Campden BRI, in 2011, gradually adding new venues until we were reaching around 400 undergraduate students a year across six locations. We have continued to work closely with Campden BRI in support of our future talent with the introduction of our UK Ecotrophelia competition in 2013. This year we celebrated the competition's 10th anniversary and it is still hugely well-regarded by the universities taking part and by the industry ‘dragons’ who are our judges. The institute celebrated its 50th Jubilee in 2014 with a wide range of special events and activities – those of you who were around then may remember the packets of sunflower seeds we sent out with your FS&T magazines to mark the occasion – with the request to send in photos of your growing efforts. We timed our new branding to coincide with the Jubilee – out went the old ‘Hoover’ logo - and 10 years on, our current brand and logo is still looking strong. We even had a special IFST cocktail created to match the new brand colour! Alongside the more fun and frivolous activities we also used our Jubilee year to launch our Register of Food Safety Professionals. This has proved to be a slow burn but continues to grow in numbers and recognition. We recognised our original strapline ‘The voice of the food profession’ rang a bit hollow. We did not even have a specific communications function in the first few years of my role and so the introduction of a Communications Coordinator role in 2014 was a big step forward in increasing our ‘voice’. Our voice grew louder in 2015 with the introduction of a part-time Scientific Policy Director and again in 2018, with the addition of a dedicated scientific resource in the form of a Scientific Affairs Manager. Our relationship with governmental departments and key industry stakeholders is now very positive and strong – as it should be for a professional body. Fast forwarding to the last few years, we have had COVID to contend with. However, our move to remote working proved to be a relatively positive one. Obviously, engaging remotely has its limitations, but our ability to work with our active members through online meetings has proved to be a very effective model – evidenced, for example, by the incredibly nimble activities of our COVID working group, who have since replicated this model to introduce a series of new ‘knowledge hubs’ – providing must-go-to resources for food professionals. I need to also mention the huge growth in both scale and credibility of our International Journal of Food Science and Technology. I've purposefully not mentioned individual names in this piece, as it would be so difficult to acknowledge all of those who have contributed to the Institute's success, but our current Editor and editorial team have done an incredible job in raising its status. I have mentioned earlier a few of the newer roles in the executive team but must thank and acknowledge all of the amazing colleagues I have worked with during my 12 years – past and present. I've received some very kind words from members since I announced my departure, but the Institute could not have achieved any of the successes it has without the incredible hard work and commitment of my close working colleagues. My personal motto during my time has always been ‘We have a serious job to do – but we can have fun doing it’. So, thank you to all of you for allowing me to have such fun! The Institute has been awarding its prestigious Honorary Fellowship Award since 1966, the first very aptly being awarded to one of the Institute's founding members, Professor James Mounfield. Until this year, Honorary Fellowship has only been awarded to recognise a Member or Fellow who has made extensive personal contributions to the working and progress of the Institute and to the food science and technology profession. Nominations are currently invited from professional members (Members and Fellows) and are made without the nominee's knowledge. However, a small working group of the Board has been reviewing our awards and, in particular, whether we should also be recognising those outside the Institute who have made a wider contribution to the food sector. This latter option may be an IFST professional member, but the Board is keen to open this second option to potentially consider outstanding professionals who are not currently IFST members. It is important that these awards recognise and celebrate the huge contribution of our very finest and most dedicated food professionals, both in the UK and beyond. By offering this new category the Institute will now be able to do this. We will be publishing the new rules, judging criteria and nominations process on our website very shortly and hope this will stimulate you to start thinking about who, from your perspective, has made the biggest difference to the world of food science and technology. A team of students from the University of Nottingham, named The Green Feathers, won the gold prize at Ecotrophelia UK with their Cracker(ed) it Crackers. Each member of the gold-winning team took home a share of £2,000. Now in its tenth year, Ecotrophelia UK is a ‘Dragon's Den’ style competition that challenges teams of UK students to develop an innovative, eco-friendly food and drink product. From idea generation through to the final packaged product, the teams get a hands-on experience of what it takes to bring an eco-friendly food or drink product to market. The finalists pitched their products on 7 June 2022. The awards were introduced by the competition's Chief Judge and Chair of the IFST Science Committee, Chris Gilbert-Wood, and presented by James Williams of PepsiCo (which also sponsored the prizes). Laura Hill, a food science student at the University of Nottingham and captain of Team Green Feathers said, “We are honoured to be awarded gold in the UK finals, every team in the final had fantastic products and exceptional standards. It was wonderful to have the opportunity to go to Tesco to present our crackers and meet the dragons and other finalists in person. We are so excited for Paris; we can't wait to meet all the teams and find out about their products and present our crackers!” The ‘Fortifiber’ team from Manchester Metropolitan University secured the silver prize and £1,000 with their product ‘FiBAR’. The bronze prize and £500 were awarded to team ‘Avena Grains’ from Nottingham Trent University with their product ‘Granola Infusions Superberry’. All three prizewinning teams will also receive a one-year IFST membership. The teams pitched their ideas to judges from top names in the food and drink industry including PepsiCo, Nestlé, Food Manufacture, Coca-Cola, Sainsbury's, Unilever, Mondelez, Warburtons, Tesco, Institute of Food Science and Technology (IFST) and Campden BRI. The winning team from the University of Nottingham with ‘Crackered it’ Left to Right - Megan Holden, Laura Hill, Katy Tolson and Kieren Spouge. Jon Poole, Chief Executive of IFST commented; “It was a particular pleasure to be hosting this Ecotrophelia UK final this year - it was the first opportunity to be face-to-face again and, on top of that, we were celebrating ten years of the competition in the UK. Well done to all the teams on excellent submissions and presentations.” Ecotrophelia teams, dragons and sponsors at the finals Delia Mertoiu presenting Quorn with a group scheme certificate. Natasha Medhurst, Senior Scientific Affairs Manager at IFST (left), Hannah Theobald, Head of Nutrition at Quorn, centre Here we take the opportunity to explore some of the organisations which have set up group membership schemes to see how they benefit. One of our longest standing group scheme members, Marks & Spencer, has embedded IFST membership into its career progression framework. Staff have their continuing professional development reviewed annually by IFST as part of their personal development plans. At the other end of the timeline is one of our newest group scheme organisations, Quorn Manufacturing, based in Teesside, which produces mycoprotein products. Hannah Theobald, Head of Nutrition of Quorn, commented on their experience of an IFST group scheme “Our collaboration with IFST started a few months back. As part of the group scheme onboarding, we've held one IFST Connect session, where members have heard first-hand about the benefits of IFST membership and ways in which they can get involved in IFST activities (and we have another one planned)”. Delia Mertoiu and Anne Marie Flynn, Technical Manager at Grŵp Llandrillo Menai The beauty of an IFST group scheme is that it is available to organisations of all sizes. One of the largest schemes in place is that of Food Standards Scotland with over 100 members. On the other end of the spectrum is The Food Technology Centre, Grŵp Llandrillo Menai, with just 10 members. Anne Marie Flynn, Technical Manager at Grŵp Llandrillo Menai is pleased to report “IFST group membership provides a great resource for our staff and evidence to my team that we take professionalism seriously and encourage our colleagues to develop themselves on a personal and professional basis. I would encourage others to make this available to their teams. The process has been very straightforward.” Deborah Kendale & Delia Mertoiu presenting Tesco with a group scheme certificate. From left to right: Stuart Challenor, Category Technical Manager – Health, Beauty, Wellness, Household, Pet, Export & Fuel, Caron Lacey, Lead Technical Manager, and Emmanuelle Lerges, Food Technical Director. The Tesco Team hosting Ecotrophelia 2022. Left to Right: Naomi Kasolowsky, Group Insight & Foresight Director, Sarah Bradbury, Group Quality Director, Karen Poole, Head of Healthy and Sustainable Diets, Stuart Challenor, Category Technical Manager – Health, Beauty, Wellness, Household, Pet, Export & Fuel, Emmanuelle Lerges, Food Technical Director, Bertrand Emond, Membership Ambassador-Professional Development and Culture Excellence Lead at Campden BRI. IFST membership is available to international organisations as well and this year we were pleased to welcome Universitas Syiah Kuala in Indonesia. As a group scheme, academic staff will be benefiting from food safety and food science resources and being a part of the IFST Community. In addition, all members have access to the research power of the IFST's journal IJFST as well as regular technical updates through webinars and our Food Science and Technology magazine. Delia Mertoiu, IFST's Marketing and Business Development Manager, explains “a major part of my work is liaising with IFST's group schemes. We help food sector organisations demonstrate best practice, high standards and regulatory compliance.” IFST's multidisciplinary team looks after each group scheme. The team includes Natasha Medhurst, Senior Scientific Affairs Manager and Sarah Drumm, Registration and Accreditation Manager. Natasha commented “Members are benefitting from joining discussions on IFST Community covering processing, innovation (product and packaging), regulatory, sensory science and food safety, as well as sharing their knowledge and experience, and collaborating by providing valuable scientific resources and hosting topical events.” Sarah added “professional recognition for individuals within a group scheme gives the organisation an important external validation of its efforts to promote professionalism and good science.” For details of the benefits of group scheme membership and a full list of IFST's 50+ group schemes please visit ifst.org/groupschemes-org If you are interested in finding out more about the benefits of a group scheme for your organisation, please contact our Marketing and Business Development Manager, Delia Mertoiu, via d.mertoiu@ifst.org ‘What is Food Science?’ Is the most common question asked by prospective Food Science and Nutrition students during university open days or other outreach events. The Food Science Addict Podcast is the way Dr. Veronica Giacintucci (Teaching Fellow in Food Science at the University of Surrey) addresses this question. This podcast was born from the need to generate a community of young food scientists and raise awareness of what food science is and the many professional roles a food scientist can cover. To hear to the podcast visit thefoodscienceaddict.com In the Autumn, Nominations Committee again will be inviting Members and Fellows to put themselves forward for key trustee vacancies. IFST can only deliver through the invaluable contribution of members and this is your opportunity to shape the future by becoming a member of the Board of Trustees. Look out for the call for nominations which should arrive by email in November. The Food Innovation (Product and Packaging) Special Interest Group (SIG) is on a mission to connect and support IFST Members involved with innovation. Susan Arkley and Valia Christidou explain the group's latest project - an Innovation Toolkit - and ask for members’ input to help create it. The Food Innovation SIG is one of the youngest special interest groups at IFST. It was created in spring 2020, and celebrated its 2nd anniversary this July. Prior to this, the IFST did not have a group representing members working in the areas of NPD, R&D and innovation. Having identified this opportunity, the Food Innovation SIG was formed by bringing together a group of food professionals who are all passionate about innovation. The group consists of IFST members from across the whole food sector including academics, R&D professionals, food industry consultants, NPD specialists and students. Team behaviour models expect newly formed teams to go through the phases of forming, storming and norming before they start performing. This team came together from day one, united by a common passion for innovation in the food industry and full of ideas and ambition on what it can offer the Institute's members. The first challenge was to agree a common definition of innovation. This was no easy task, as anyone working in innovation will know, and it generated much discussion and debate. A review of the competitive landscape and a gap analysis was carried out to help define the space where the innovation SIG would sit. This work proved to be an important phase in bringing the group together, enabling each other's opinions to be understood and respected. The word cloud (Figure 1) summarises the themes, words, phrases and ideas that came out of the very lively discussions. From this, a very clear purpose was agreed for the SIG: ‘To promote and inspire excellence in food product and packaging innovation’. The monthly Food Innovation SIG meetings always start with an ice breaker, which is a great way to ‘get into the zone’ and try out new techniques. This is followed by an ‘Inspiration Space’, which is an input, learning or training opportunity, either from a guest speaker or a SIG member on a pertinent topic. This can be a review of recent innovations and trends or talks and experience sharing from other businesses and groups. Meetings close with updates on plans for events and other activities. The innovation SIG is very excited to be working on the Innovation Toolkit, a priority project for 2022. This has been one of the key initiatives of the SIG since it was created back in 2020. Work on the Toolkit started last year. A small team of Innovation SIG Members worked with Dr David Hall of the Ideas Centre (and guest speaker from the Unlocking your Inner Superhero webinar) in a creative session to start generating ideas for the Toolkit. Aligned to IFST's mission, the Innovation Toolkit will promote excellence in innovation based on science, data and best practice. It will serve as a trusted source of inspiration and guidance for those seeking to innovate, those wanting to teach others how to innovate and those aiming to improve their innovation skills. It will help facilitate the innovation process by bringing together tools, tips and techniques as well as examples of industry proven protocols and methods. By promoting best innovation practice in the food industry, the Toolkit will serve to underpin the implementation of any successful product development process. The aim is to create a dynamic space where one can find creative tools and techniques, information about the innovation process, the latest trends and consumer related insights and some inspiring journeys of innovators in the food sector. The Innovation SIG is looking to harness the collective knowledge and experience of the Institute's membership to curate this dynamic space of tried and tested tools as well as knowledge from experts in the field. The Innovation SIG has been collecting inputs for the Toolkit since the start of its activities. Every time the SIG collaborates with an individual or organisation, whether as a guest speaker at the monthly Inspiration Space or at an organised event, they are asked the same question, ‘what would you put in the Innovation Toolkit?’ Here are some of their answers: Read and consume as widely as you can, look beyond the food industry and try to think like a paranoid CEO Charles Banks, thefoodpeople, How to spot trends and influence people webinar, June 2021 Don't worry about refining your product, a minimum viable product is all you need to start Mike Faers, Food Innovation Solutions, Inspiration Space guest speaker, June 2021 Understand what resonates with your consumer. Consumers often like being part of the solution Gavin Milligan, Green Knight, Inspiration Space guest speaker March 2021 Apply the theory of TRIZ Tom Hollands, Raynor Foods, Smart Innovation Session, IFST SC21, May 2021. In addition to the insights and suggestions collated from these collaborators, the Innovation SIG is also looking for inputs to the Innovation Toolkit from IFST members. The Toolkit will be a dynamic and ever evolving resource, so its contents will be refreshed and updated on an ongoing basis, meaning there will be opportunities to add to and update content to ensure that it remains current and relevant. As it is an Innovation Toolkit for IFST Members, the Innovation SIG would like to ‘member source’ ideas from members to help shape its content. Join the Food Innovation (Product and Packaging) community on the IFST Community platform community.ifst.org/group/ innovation-sig where you can post your ideas and suggestions. The Food Innovation SIG looks forward to welcoming you to the Food Innovation Network and working with you to ‘member source’ the contents for this valuable resource. This article is the first in a series addressing IFST's commitment to equality, diversity and inclusion (EDI). It looks at what is meant by these terms and the strategy developed to ensure they are embraced in IFST culture. IFST's Equality, Diversity and Inclusion statement, (ifst.org/about) is as follows: ‘We recognise the importance and benefits of equal opportunities, diversity, inclusion and eliminating discrimination in every aspect of our work. We aim to ensure that no individual or group (including members, employees, job applicants, officeholders, volunteers, consultants, members of committees and panels or participants in research) is treated more or less favourably than others on grounds of gender, age, marital status, disability, race, ethnic origin, nationality, sexual orientation, pregnancy, maternity/ paternity or religion. We work to comply with all the legislation related to equal opportunities to ensure that the culture, philosophy and processes within IFST are free from bias of any kind.’ Diversity is the presence of differences that include race, gender, religion, ethnicity, sexual orientation, socio-economic status, language, nationality, age, or political perspective. Note that this list is broader than just protected characteristics as specified by the Equalities Act 2010. For some, the term ‘diversity’ is used to describe non-dominant identities. Identities, such as being dark-skinned and transgender, might be regarded as non-dominant. Identities, such as being white, heterosexual or speaking English, might be considered dominant. Organisations and teams should, where possible, be diverse as this brings different perspectives not just through roles, skills, experience or physiological criteria but also in personal preferences and priorities i.e. the way we look at the world. This is known as ‘thought diversity’; it is not easily visible but is critical to broaden our thinking and bring true perspective to the discussion. Whilst equality is enshrined in law and sets out duties and responsibilities relating to discrimination and harassment due to certain personal characteristics, this surely should not be the only reason for action. Neutral and fair distribution of resources, status, rights and opportunities by organisations and their policies, procedures and systems is equality in action. In an organisation with a diverse culture people have differences; equality requires accepting that everyone has different needs, experiences and opportunities. Welcoming those who feel different and making them feel like everyone else is called inclusion. For some, diversity and inclusion may be confused with each other. Diversity is being asked to the party, inclusion is being invited to dance… (Vernā Myers). Diversity may be adopted in an organisation, but that does not necessarily mean that less dominant identities are welcomed, or even valued. Actions often speak louder than words. Organisations cannot simply ‘include’ people from diverse backgrounds’ they must first embrace a culture that celebrates diversity. It is the general expectation that all IFST staff, members, volunteers and others, who may be working on behalf of IFST, will behave acceptably – treating others with courtesy, respect and consideration and conducting themselves professionally when interacting with members of the IFST community. Unacceptable behaviour, including bullying, harassment and victimisation or discrimination – including but not limited to the protected characteristics covered by the Equality Act 2010 – will not be tolerated. Alastair MacGregor, IFST Trustee (Chair of Education) and Trustee Champion for EDI. This study investigated the effect of high shear homogenisation (SH) on physicochemical, microstructural, particle size, dietary fibre and volatile composition of residual pineapple pulp (RPP). Shear homogenisation with three levels of rotor speed, that is 5000, 15,000 and 30,000 rpm, was employed for 5, 10 and 15 min.A shear speed of 15,000 rpm for 10 min was relatively better in colour retention and enhanced soluble dietary fibre (SDF) by 48%. Increased levels of SDF after treatment help in the utilisation of RPP and its suitability for food supplementation. A gradual reduction in particle size from 40 to 400μm was observed with shear homogenisation. Optical microscopy images showed that larger cell fragments, fibrous nature and dense hairy mass of pomace were disrupted at 15,000 rpm. Moderate shear speed triggers the release of additional aroma volatiles, whereas higher rpm and time resulted in degradation of volatiles. The shear homogenised RPP was used for the development of fibre-enriched yoghurt and incorporation at a 5% level resulted in acceptable sensory scores. This review article highlights edible insects as an alternative and sustainable food source. Edible insects can transform a wide variety of organic products, including agricultural and food wastes, into high-quality proteins with essential amino acids. Edible insect oil contains healthy fatty acids, such as lauric acid, oleic acid and omega-3 and 6 commonly found in coconut oil, olive oil and fish oil with health benefits. Substitution of edible insects in some food products with low nutritional value can increase protein content up to 100%. Farming edible insects can be an effective solution to food waste management, which is a global problem. September: Protein isolates Proteins isolates and hydrolysates: structure-function relation, production, bioactivities and applications for traditional and modern high nutritional value-added food products. https://doi.org/10.1111/ijfs.15565 Susan Arkley FIFST is a Product Development and Innovation Specialist, Food Consultant and Lecturer, Chair of the IFST Food Innovation Special Interest Group and Secretary of IFST Midlands Branch Valia Christidou FIFST is a mentor and lecturer in New Product Development and an Innovation and Product Development Consultant to the Food Industry You can also reach out to the Food Innovation SIG Committee through the members’ platform by messaging: Susan Arkley Chair Lindsey Solomons Vice Chair Devyani Bali Secretary Valia Christidou Communications web community.ifst.org/group/innovation-sig