Features
A. ELIZABETH SLOAN
Mature consumers, Baby Boomers, and members of Gen X and Gen Y all display distinctive attitudes and behaviors related to food, and savvy product developers and marketers must address those differences in order to succeed in the marketplace.
ROSETTA NEWSOME
New IFT scientific review explores the role food science and technology play in nourishing the world’s growing population.
TED A. RUSSIN
The growing trend of integrating science into the culinary kitchen is pushing the boundaries of food ideation in both the restaurant and retail food spaces.
DAVID PARROTT
North Carolina farmers successfully commercialize aseptic production of non-acidified sweet potato puree using continuous microwave processing.