IFT Food Facts

More Food Facts

What’s a Food Allergy?

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.

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The Meal Solution Evolution

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.

Color Goes Natural

This article is about food color, particularly natural color.

Natural Food Trends in the U.S.

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.

Unlocking the Genomics of Lactic Acid Bacteria

Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.


Episode 15: Beyond Clean Label: A Look at Functional Ingredients and Value-Added Nutrition

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.

Agricultural technique combats passion fruit disease

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.

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.