Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. Here are ten interesting facts about the history of olive oil and how it’s produced today.
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.
A profile of meat alternative company Skinny Butcher and its cofounder, Dave Zilko.
Small-scale soy processing systems are bringing fresh, protein-rich soy milk to schools, refugee camps, and other high-need areas around the world.
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.
In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.