To help consumers make informed decisions about the food they eat, IFT has developed IFT Food Facts to provide consumers with news they can use in their daily lives.
Food research is the careful, systematic study, investigation, and compilation of information about foods and their components.
What is Food Manufacturing? Food manufacturing is the mass production of food products from raw animal and plant materials, using principles of food technology.
Product development is the creation of new flavors, colors or varieties of existing products and/or the creation of entirely new products.
Both quality assurance and quality control involve the process of ensuring that products are manufactured correctly and that ingredients and finished products are tested and meet safety and quality specifications.
Food regulation is the process of determining standards for products, defining safety, and inspecting products. Regulations are set by governments.
According to Food Allergy Research and Education (FARE), up to 15 million Americans have food allergies. Food allergies affect 1 in every 13 children under 18 years of age. That’s roughly two in every classroom. We all probably know someone who avoids certain foods for one reason or another, be it gluten-intolerance or a full blown shellfish allergy, and this IFT Food Facts Video explains what exactly a food allergy is.
This article is about food color, particularly natural color.
The article describes the difficulties of testing for Listeria monocytogenes in facilities and a new detection tools called the PatternAlert Assay by Rheonix that can be combined with Mérieux NutriSciences’ EnviroMap.
Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
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.
Scientists at the University of California, Berkeley, recently revealed new research that outlines how freshwater prawn farms can reduce the spread of the parasitic disease schistosomiasis.