A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.

While tagatose has many advantages for use as a sweetener in formulated food and drink products, its cost of production has hindered its application. But that may change thanks to research from Tufts University.

New developments in plant breeding techniques show promise in being able to breed disease-resistant bean varieties quickly and selectively than what is currently available.

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.

This episode examines the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends and more.

Researchers are working to find ways to reduce the staggering amounts of wasted food, and one of the latest studies on the topic suggests that thinking of fresh produce in terms of human traits may help.

The human gut microbiome is getting a lot of attention these days as researchers begin to link the vast microbial ecosystem of the gut with health and disease.

IFT is currently accepting applications for its third annual IFTNEXT Food Disruption Challenge, which culminates with a pitch event at the IFT20 Annual Event and Food Expo in Chicago in July.

Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.