Morphing consumption patterns, gourmet convenience, and a bifurcated approach to healthier eating are among the market trends that should be front and center for product developers in the months ahead.

IFT’s Science and Policy team has connected the dots from processed foods and global food system silos to food safety hazards, supply chain constraints, sustainability efforts, and more.

Foodservice innovation drivers in 2023 include health and wellness, nostalgia, sustainability, and a desire for adventure.

This report is an important resource for industry stakeholders to advance food traceability concepts as outlined under the New Era of Smarter Food Safety blueprint. 

This episode of Omnivore features new conversations on timely topics with leading food scientists and industry experts taken from the pages of the April 2023 issue of Food Technology magazine.

Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.

Strong sales are forecast for companies that keep it healthy, fresh, and affordable as well as convenient.

Sharing their personal stories, a panel of three consumers addressed how their food choices were and are impacted by crisis at a Tuesday IFT FIRST featured session.

Products tailored for women’s health are on the rise, made by women, for women.