According to United Nations estimates, the world's population will soar from its current 8 billion to 9.7 billion by 2050, so finding ways to keep the global population fed is critical.
A Monday afternoon featured session at IFT FIRST discussed what food science professionals can do to advance health, nutrition, and related solutions to this challenge.
As it stands now, one in 10 people worldwide already suffer from hunger, noted moderator Edith DeVita, global vice president, scientific and regula…
Mattson’s survey of anti-obesity medication patients showcases the potential disruption these new weight-loss drugs may have on the food industry and what consumers will be looking for in their foods and beverages.
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.
The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.
This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.
A new IFT white paper explores two approaches with big potential for combating global malnutrition.