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Low FODMAP diet

Low FODMAP diet may reduce symptoms of inflammatory bowel disease

Researchers from the UK and France have found that a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) improved some gut symptoms and improved health-related quality of life for sufferers of inflammatory bowel disease (IBD).
October 17, 2019
0619 Podcast

Episode 11: Leveraging your network: How collaboration is key to solving the challenges of tomorrow

This episode focuses on collaboration is becoming more essential to solve the challenges that are facing our industry.
July 11, 2019
Low FODMAP diet

Low FODMAP diet may reduce symptoms of inflammatory bowel disease

Researchers from the UK and France have found that a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) improved some gut symptoms and improved health-related quality of life for sufferers of inflammatory bowel disease (IBD).
October 17, 2019
0619 Podcast

Episode 11: Leveraging your network: How collaboration is key to solving the challenges of tomorrow

This episode focuses on collaboration is becoming more essential to solve the challenges that are facing our industry.
July 11, 2019
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IFTNEXT Newsletter

Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.

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Emerging Science & Technologies right arrow

Can cheese prevent blood vessel damage?

A small study from researchers at Pennsylvania State University and two other universities suggests that the antioxidants in cheese may offset the damage caused to blood vessels by sodium consumption.

Newly discovered Listeria strain may present new food safety threat

International researchers led by the Institute of Medical Microbiology at the Justus Liebig University Giessen (JLU) in Germany have discovered a highly virulent strain of Listeria monocytogenes that may present a new food safety threat.

Low FODMAP diet may reduce symptoms of inflammatory bowel disease

Researchers from the UK and France have found that a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) improved some gut symptoms and improved health-related quality of life for sufferers of inflammatory bowel disease (IBD).

Innovation & Insights right arrow

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation

‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing post-harvest loss and consumer waste,

Novel process yields a more functional milk protein powder

A novel method of processing yields skim milk powders with improved functionality and properties, and may one day lead to “cleaner” labels on foods, according to researchers at Penn State University.

UC Davis develops five new strawberry varieties

Five new strawberry varieties boasting properties that will help growers control costs, better manage diseases, and use less water, fertilizer, and pesticides have been developed through the Public Strawberry Breeding Program at the University of California, Davis (UC Davis).

Startups & New Ventures right arrow

StartLife selects eight food, agtech startups for accelerator program

Eight food and agtech startups have been selected to participate in the fall 2019 edition of StartLife Accelerate—a 12-week startup accelerator program in the Netherlands that offers pre-seed funding, business support, and access to corporations and investors.

Investors Favor Alternative Dairy/Protein Startups

Food and beverage startups in the United States procured about $1.45 billion in investments on 200 disclosed deals in 2018. The categories of alternative dairy (14% of total funding) and alternative protein (13%) captured more than one-quarter of all investment dollars to food and beverage startups.

European Agri-Food Startups Secured $1.6 Billion in 2018

European agri-food startups attracted investments of about $1.6 billion last year—a figure comparable to 2017, according to a report from AgFunder.

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