Food Technology Industrial Achievement Award

The Food Technology Industrial Achievement Award has been awarded by the Institute of Food Technologists since 1959. It is awarded for development of an outstanding food process or product that represents a significant advance in the application of food technology to food production. The process or product must have been successfully applied in an actual commercial operations between six months and seven years before December 1 in the year of the nomination.

Sponsored by Food Technology magazine, award winners receive a plaque from IFT.


Year Winner Product or Process
1959 United States Department of Agriculture-Agricultural Research Station, Eastern Utilization Research & Development Division Process to manufacture instant potato flakes.
1960 Merck & The American Meat Institute Foundation Pediococcus cerevisiae starter culture for controlled fermentation of sausage.
1961 Swift & Company Process using papain into cattle prior to slaughter to increase beef carcass tenderness.
1962 Sunkist Growers, Inc. Encapsulated citrus oil.
1963 Swift & Company Electrocoagulation method of continuous frankfurter processing.
1964 Whirlpool Corporation Controlled atmospheric storage of produce.
1965 C.J. Patterson Co. Calcium stearoyl-2-lactylate bread dough strengthener.
1966 Swift & Company, & Trenton Foods, Inc. Canning process conducted under pressure to shorten processing times and improve food quality packaged in institutional-sized cans.
1967 Foremost Dairies dough developers containing cysteine and whey solids that eliminate fermentation or sponge steps in breadmaking.
1968 Hoffman-LaRoche Oil-soluble suspensions and water-dispersible beadlets of synthetic carotenoid food colors.
1969 Thomas J. Lipton, Inc. Air-dried meat bits, granules, and strips composed of meat or poultry solids and soy protein isolate.
1970 General Foods Corporation Freeze-thaw stable, nondairy whipped emulsion resembling whipped cream in appearance, usage, texture, and flavor.
1971 Central Food Technological Research Institute (India) Peanut protein-fortified milk drink that expands the milk supply in India
1972 United States Department of Agriculture - Agricultural Research Station, Western Regional Research Laboratory Dry caustic process for peeling fruit and vegetable products that lessens both pollution and water usage.
1973 Armour & Company - Food Research Division Portable electronic instrument that tests a raw carcass and predicts its tenderness after cooking using nondestructive testing methods.
1974 Kelco Company & United States Department of Agriculture - Agricultural Research Station, Northern Regional Research Laboratory Xanthan gum, a microbial polysaccharide used for thickening, suspending, emulsifying, and stabilizing purposes in foods.
1975 Clinton Corn Processing Company, a division of Standard Brands, Inc. Production of high fructose corn syrup with immobilized enzyme technology.
1976 Bishopric Products Company & Purdue University Aseptic bulk storage and transportation of partially processed foods.
1977 Mississippi State University & Dacus Packaging Corporation Developing and commercializing canned catfish.
1978 United States Army Natick R&D Command, Reynolds Metals Company, & Continental Flexible Packaging Retort pouch, a flexible laminated package that can handle thermal processing by combining the advantages of metal cans and boil-in bags.
1979 Grumann Corporation, & Armour & Company - Research Center Hypobaric transportation and storage system which extends the storage life of fresh meats and other commodities six times greater than average.
1980 General Mills, Inc. Packaging system protecting the shelf life of hydroponically grown produce
1981 Award not given
1982 Oregon State University & Galloway West Company Bulk starter medium that improves starter culture growth for cheesemaking.
1983 Fundacion de Estudios Alimentarios v Nutricionales & Productos Alimientos Delicas Soy-Oats infant formulas created to combat malnutrition in Mexico.
1984 Agriculture Canada - Research Branch & ABCO Manufacturers Limited Blancher/cooker that introduces "individual quick blanching" to vegetable processing.
1985 G.D. Searle Company Aspartame low-calorie sweetener.
1986 Award not given
1987 United States Department of Agriculture-Agricultural Research Station, Eastern Regional Research Center & LactAid, Inc. Enzyme that assists lactose-intolerant individuals by reducing lactose into simple sugars.
1988 - 1991 Award not given
1992 Auburn University Low-fat ground beef.
1993 Kelco Division of Merck Gellan gum.
1994 North Carolina State University & Michael Foods Ultra-pasteurized liquid whole egg products.
1995 Award not given
1996 APV - United Kingdom & EA Technology Limited APV ohmic heating process.
1997 Qualicon, LLC Development of Riboprinter microbial characterization system.
1998 National Starch and Chemical Company Novationfunctional natives starches.
1999 McNeil Specialty Products Sucralose, a low-calorie sweetener.
2000 Sunphenon DCF-1, Taiyo Kagaku Company, Limited Decaffeinated green tea polyphenols.
2001 Calpis Company, Limited Ameel-S lactic acid bacteria beverage created to prevent or lessen hypertension.
2002 Avure Technologies, Inc. High pressure processing technology Fresher Under Pressure.
2003 National Starch and Chemical Company Novolese 240 and Novolese 260 RS2 resistant starches.
2004 Tetra Pak Tetra Recart AB Retortable carton packaging system.
2005 Snow Brand Milk Products Company, Limited Milk basic protein.
2006 Praxair, Inc. NatureWash ozonated water wash and dry system.
2007 Diversified Technologies, Inc. Pulsed-electric fields technologies - treated juice
2008 Praxair, Inc Controlled atmosphere stunning technology
2009 North Carolina State University, USDA–ARS South Atlantic Area Food Science Research Unit & Industrial Microwave Systems, L.L.C. Continuous-flow microwave sterilization
2010 ConAgra Foods
2011 MicroThermics Laboratory-scaled UHT/HTST Direct-Indirect Process System (DIP) with Full Automation