IFTNEXT Newsletter

IFTNext Newsletter

Inspiring Innovation to Feed the Future and Beyond 

Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.

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For the of week February 11, 2020

macaroni and cheese

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.
February 11, 2020
macaroni and cheese

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.
February 11, 2020
pigs

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.
February 10, 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
pigs

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.
February 10, 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

More from IFTNEXT

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.

Dietary fat gets personal

A growing number of consumers believe that standardized nutrition advice is too broad to be effective. A recent study published in The Journal of Nutritional Biochemistry provides some credibility to the concept of personalized nutrition.

Improving glycemic control for diabetics

In a recent study from researchers at Tel Aviv University, it was found that a carb-heavy meal consumed early in the morning coupled with a small dinner could help achieve control of glucose levels.

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.

Haddock have an innate sense of direction

According to a recent study published in iScience, haddock hatch with an innate ability to ensure it remains in its natural environment.