Prebiotics are non-digestible food components that promote the growth of beneficial microorganisms in the intestine. In doing so, they support the body in building a healthier and more balanced environment within the gut, which can lead to several positive health outcomes, including:
Prebiotics naturally occur in a variety of fruits, vegetables, and whole grains, including:
Soy researcher Mark Messina shares his thoughts on the ways in which the NOVA food classification system paints plant-based meat and dairy alternatives in an unfavorable light.
In day one's keynote, four experts faced off in a lively debate surrounding the topic of processed foods.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
A look at some of the new products available this summer.
Nutrition consultant Linn Steward explains why she thinks some aspects of the NOVA food classification system have value despite the system’s limitations.
An update on cultured meat innovators in Israel
This column describes how artificial intelligence methods are being used to improve food manufacturing processes and supply chains.
IFT President Vickie Kloeris previews the 2022 IFT FIRST annual event and expo.
Meet six winners of the inaugural Seeding the Future Global Food System Challenge, a new initiative that invests in organizations that deliver creative, sustainable solutions with the potential to transform the global food system.
News about food science research, food companies, food regulations, and consumer/marketplace trends
Irrigation and fertilizer application are crucial for good farming practices. Agriculture advisor Michael Cahn created a tool to help growers apply both with precision.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
