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.
The microbiome is the genetic material of all our microbes—bacteria, fungi, protozoa and viruses - that live on and inside the human body. Microbes outnumber our human cells ten to one.
The new Nutrition Facts Label is based on updated food consumption data, nutrient recommendations, the 2015 - 2020 Dietary Guidelines for Americans, and consumer behavior trends. These updates are reflected in the changes required in the label design, nutrient list, and serving size.
Have you been looking for a way to up your dinner party game? IFT Food Facts compiled results from some recent peer-reviewed studies to help you do just that – by incorporating science into your meal.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Pitch events and incubator programs can help fledgling food startups gain exposure and garner funding for their groundbreaking business concepts.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
A recent study published in the Journal of Functional Foods found that caffeine consumption may help to mitigate some effects of an unhealthy diet by reducing lipid storage in fat cells and triglyceride production.
The high sodium in a Philly cheesesteak may be a contributing factor to the alarming number of Philadelphia residents with high blood pressure. Food and culinary researchers at Drexel University recently developed a food product that helps Philadelphians continue to enjoy cheesesteaks without guilt.