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.
Makers of meal kits and prepared meals pivot to capitalize on the demand of distribution in multiple channels while meeting consumer's expectation for quality, variety, value, and healthfulness.
This article is about food color, particularly natural color.
News about IFT members and events
Natural food sales are outpacing conventional food sales in the U.S. The fastest growing product categories are produce, shelf-stable water, and refrigerated eggs.
This episode examines the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends and more.
According to a recent study, researchers in Brazil have determined that a simple technique may prevent the disease passion fruit woodiness from spreading among Brazil’s passion flower crops.
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.