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:
News about food science research, food companies, food regulations, and consumer/marketplace trends
Highlights from 2021 Science FIRST sessions.
Food processing is essential in transforming agricultural feedstocks into the food we consume. Understand how often misunderstood processed food differs from food processing.
A look at plant-based food product trends.
A question-and-answer interview with Lisa Dyson about Air Protein, climate change, food security and more.
COVID upended the apple cart for food, beverage, and ingredient companies, and many anticipate permanent changes in sourcing and managing the flow of goods.
The next industrial paradigms are projected to have great impact not only on the food processing industry but also society and environment by augmented integration of physical processes, computation, and networking in cyber-physical systems.
Autonomous vehicles and bots are providing new food delivery and distribution solutions.
The pandemic hit the U.S. foodservice industry unevenly and battered a vital innovation pipeline. How will its recovery impact menu and product development?
Since 2017, IFT’s Global Food Traceability Center has worked with the World Wildlife Fund to advance a unified framework by convening seafood companies and other relevant stakeholders as part of the Global Dialogue on Seafood Traceability. We’ve convened this podcast to discuss the latest in traceability, particularly in the seafood industry.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.