A. Elizabeth Sloan
Consumers have gravitated away from the center of the store, drawn to perishables like produce, seafood, dairy, refrigerated meals, and fresh bakery and deli products, which translates to strong opportunities in these categories.
John Spink and Douglas C. Moyer
The goal of food fraud is economic gain. It differs from intentional contamination but could pose a public health risk. The behavioral sciences and criminology offer tools to deter food fraud.
John S. Farnbach and Carla L. Kuesten
Time, money, and effort are often wasted in new product development due to the late discovery of something important. An iterative, exploratory process can avoid such waste.
For food professionals with a stake in health and wellness products, this annual IFT conference offers insights on consumer health trends and product development.