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:
A conversation with IFT's senior food safety and traceability scientist Sara Bratager
This article discusses recent scientific studies and emerging research that have prompted a reexamination of the health implications associated with the addition of large amounts of antioxidants to foods.
This column reviews the major nutritional, physiochemical and functional components of quinoa, the challenges of formulating quinoa into food products, and introduces a novel processing method developed to separate the nutrient-rich germ.
An infographic depicting Americans’ perceptions of the importance of nutrition.
Abigail Stevenson, Mars chief science officer, says a long-term culture of driving advances in science and technology aims to ignite future-proof innovation for the business, people, pets, and the planet.
IFT Members have 24/7 access to a wealth of digital content designed to help them solve problems, expand their knowledge, and gain insights that will help them perform their jobs better, faster, and more efficiently. We’ve curated a collection of sustainability-themed, on demand presentations from last year’s IFT FIRST: Annual Event and Expo just for members, plus our exclusive series on food waste from Food Technology magazine.
Five deserving enterprises working to transform the food system earn top awards in year two of the Seeding The Future Global Food System Challenge.
Returning menu superstars, reimagined classics, and internationally inspired cuisine are upgrading foodservice menus.
High-tech growing systems are transforming agricultural production, yielding increasingly fruitful harvests in tightly controlled environments.
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.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.