Keep up on the latest ingredient and additive developments impacting the food we’ll eat tomorrow with IFT’s Food Ingredient and Additives resource feed. Here you will find a vast resource of peer reviewed research, in-depth reporting on breakthrough advancements and leading-edge science, and thoughtfully developed technical resources to inform your product and process development initiatives.
This column explores the sustainability and economic aspects of producing and processing alternative protein products, whether plant-based, algal, cellular, or insect.
