IFT Food Facts

Rickey Yada, PhD, Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada, talks about the differences between canned, frozen and fresh produce in this video.

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Consumers Weigh In on Clean Label

Consumer beliefs and attitudes about clean label claims.

Center Store Moves Center Stage

As pandemic restrictions ease and more consumers begin to eat outside the home, convenient, restaurant-quality, and seriously healthy fare will be critical for maintaining center-store sales momentum.

Rethink, Retool, Reinvent

How the food chain is (finally) adopting and embracing digital transformation.

Trend predictions for 2021; Is breadfruit the new superfood?

News about food science research, food companies, food regulations, and consumer/marketplace trends.

IFTNEXT

Episode 29: All About Food Safety Culture

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.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.