ERIC C. WESTMAN
Contrary to popular opinion, the link between dietary fat and human disease is not conclusive, which could mean new opportunities for food formulators, especially in the area of low-carbohydrate products
MARY ELLEN KUHN
Retailers and manufacturers are dishing up a growing assortment of ready-to-eat refrigerated foods positioned to entice consumers eager for alternatives to restaurant fare.
IFT has issued a Scientific Status Summary on quorum sensing in biofilm formation. Here is a synopsis.
In an effort to get shoppers to make wiser and healthier food choices, a growing number of food retailers are placing nutritional rating systems on store shelves. You might have seen these labels at your local supermarket, located right underneath your favorite food item.