Volume 75, No. 5
Engage:
Watch:
Listen:
Read:
The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
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.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
A new IFT white paper explores two approaches with big potential for combating global malnutrition.
Stay up to date on the latest health and nutrition topics and trends with IFT's featured resources, from blogs to peer-reviewed articles to on-demand videos.
IFT's Anna Rosales reports back on the inaugural Food is Medicine Summit, a key milestone in the national strategy to end hunger and reduce chronic disease by 2030.
Stay up to date on the latest consumer insights topics and trends with IFT's featured resources, from blogs to peer-reviewed articles to podcasts.
As the U.N.'s Codex Alimentarius Commission marks 60 years, IFT's Codex coordinator describes its impact on the global food system and why IFT members should get involved.