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Emerging Science & Technologies right arrow

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

Innovation & Insights right arrow

Episode 26: Food Industry Trends We're Predicting in 2021

Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.

Startups & New Ventures right arrow

Startup Lessons Learned

Experts, investors, and some visionary founders reflect on nine truths about building a successful food and beverage business.

Small Companies Think Big

Mini profiles of successful CPG and ag tech entrepreneurs.

Pandemic Propels Startup Growth

A look at the way in which some companies grew sales during the COVID-19 pandemic.