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Increasing the flavor stability of beer

A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.
February 7, 2020
beer

Increasing the flavor stability of beer

A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.
February 7, 2020
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Emerging Science & Technologies right arrow

Space-age mac and cheese

Scientists at Washington State University have developed a process to make macaroni and cheese shelf stable for up to three years.

New vaccine shows promise for saving the world’s supply of pork

Research scientists at the U.S. Department of Agriculture’s (USDA) Plum Island Animal Disease Center in New York developed a new vaccine that may help save the world’s pork supply.

Increasing the flavor stability of beer

A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.

Innovation & Insights right arrow

Designing a tomato for urban gardens

Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.

Next-gen chickpea proteins suited for dairy alternatives

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

Students engineer honey using bacterium, not bees

A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.

Startups & New Ventures right arrow

SXSW Pitch finalists strive to make the world healthier through food

South by Southwest (SXSW) has announced the finalists for its 12th annual SXSW Pitch event, taking place as a part of the startups track happening at the annual event in March. Among the 50 finalists, five startups tackle challenges in the science of food to deliver solutions to ensure a safe, sustainable, and abundant food supply.

Next-gen chickpea proteins suited for dairy alternatives

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

UN Innovation Challenge winners work to end world hunger

The United Nations World Food Programme (WFP) recently announced the five winners of the 2019 WFP Innovation Challenge, which awards funding, recognition, and support to WFP employees, startups, and entrepreneurs revolutionizing how the problem of global hunger is addressed.

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