The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
A look at how entrepreneurs build successful business ventures based on products they’re personally passionate about.
Whether it’s cultivating protein from a primeval microorganism or 3-D printing alternative meat, forward-thinking entrepreneurs are boldly reimagining the way food is made.
Chicago Section IFT Annual Suppliers’ Symposium & Expo
Rosemont, Illinois, United States
Ohio Valley Section IFT Suppliers' Lecture and Expo
West Chester, Ohio, United States