Bakery & Snacks
Keep abreast of the latest developments, methods, research, trends and techniques in bakery and snacks.
Targeting the New Mainstream Market
Emerging demographic patterns—an aging population, fewer children, more multicultural consumers, and increasingly cost-conscious shoppers—are resetting product development priorities.
Building a Sustainable Future Together
IFT President Peggy Poole reflects on sustainability initiatives and the circular food system, including research by Michigan State faculty member Eva Almenar and work by the Global Food Traceability Center.
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