Food scientists explain how processed foods contribute many nutrients to our diet, how they enable today's busy lifestyles and why they are essential to feeding a growing population.
The microbiome is the genetic material of all our microbes—bacteria, fungi, protozoa and viruses - that live on and inside the human body. Microbes outnumber our human cells ten to one.
Have you been looking for a way to up your dinner party game? IFT Food Facts compiled results from some recent peer-reviewed studies to help you do just that – by incorporating science into your meal.
The new Nutrition Facts Label is based on updated food consumption data, nutrient recommendations, the 2015 - 2020 Dietary Guidelines for Americans, and consumer behavior trends. These updates are reflected in the changes required in the label design, nutrient list, and serving size.
News about food science research, food companies, food regulations, and consumer/marketplace trends
This article reviews ingredients derived from seafood
Developed by researchers in Germany and Australia, the Fraunhofer-Monash workflow tool identifies bioactive compounds and degradation products in food from processing through consumption to assist in the formulation of healthier and safer products.
Researchers at the University of Georgia ensure that peanuts stay plentiful and powerful.
This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
A recent article published in the online journal BMJ Nutrition, Prevention & Health, warns that individuals who favor plant-based and vegan diets may be lacking in choline, a nutrient essential for brain health.
Research indicates that smoking marijuana may increase the risk of heart attack and stroke. A recent study has determined that a compound in soybeans may mitigate that risk.