Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a transdisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent. To meet these challenges head-on, we must replace conventional strategies with provocative ideas and disruptive innovations. In this first episode of “Food Disruptors,” Dr. Joshua Peschel and Prof. John Coupland discuss disruptive moments in the science of food, what form future food disruption may take, and why investing in science of food entrepreneurship is vital to the future of food sustainability.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
John Coupland, Ph.D., C.F.S., IFT Past President 2016-2017, Professor of Food Science and Chair of the Ingredients as Materials Impact Group, Penn State University
Joshua Peschel, Ph.D., Assistant Professor of Agricultural and Biosystems Engineering and Black & Veatch Faculty Fellow, Iowa State University
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
A group of researchers has conducted a comprehensive genomic analysis of all seven species, leading to the development of a new resource that may enable breeders to cultivate tasty, appealing watermelons that are also more disease-resistant and that can be grown in more varied climates.
Of the major food crops, only rice is currently able to survive flooding. Thanks to new research, that could soon change—good news for regions of the world where rains are increasing in both frequency and intensity.
A recent study sponsored by Chr. Hansen has determined that if certain strains of probiotics were administered to the U.S. public, healthcare costs related to respiratory infections would decrease by up to $1.4 billion.
In the first population-based study to examine the association between onion and garlic consumption and breast cancer in Puerto Rico, researchers at the University of Buffalo and University of Puerto Rico found that women who consumed sofrito more than once per day had a 67% decrease in risk compared with women who never ate it.
What are the best and most sustainable options for addressing the food supply challenges that await as the world's population soars and becomes increasingly urbanized?
Food and beverage startups in the United States procured about $1.45 billion in investments on 200 disclosed deals in 2018. The categories of alternative dairy (14% of total funding) and alternative protein (13%) captured more than one-quarter of all investment dollars to food and beverage startups.
With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
Research has examined several health markers for edible insects, including gut microbiota and antioxidant activity.
The Kroger Co., America’s largest grocery retailer, and Infarm, an urban farming network, have announced a partnership that will bring modular living produce farms to North America.
A new study, conducted by the non-profit Zero Waste organization Eco-Cycle, finds restaurants can play a crucial role in diverting food waste away from U.S. landfills.
Bimbo Bakeries USA has announced that it is committing to 100% sustainable packaging for its entire product portfolio by 2025.
Verdeca, a joint venture between Arcadia Biosciences and Bioceres Crop Solutions, has successfully completed the regulatory review process and received approval for its HB4 drought and herbicide tolerant soybeans from the Paraguayan Minister of Agriculture, through the National Commission for Agricultural and Forestry Biosafety.
Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture (USDA) grant that aims to transform nutrition and water use in the poultry industry in order to improve its environmental impact and enhance human health.