Digital Exclusives

Content from the editors of Food Technology magazine that is exclusive to IFT.org.

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AI Is the Missing Ingredient in Food R&D

A look at AI-driven analysis as a product development tool.

AI Helps Restaurants Reduce Waste

How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.

The White House Conference Was Only the First Step

The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.

Best By Confusion

Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.

When Career Paths Get Bumpy: Black, Gay, and Female Professionals Share Their Stories

IFT Career Path Survey respondents offer candid commentary on the impact of race, sexual orientation, and gender on career progression.

Making Water Even More Functional

Consumer interest in healthy hydration is stoking strong growth in the market, with brands touting wellness benefits, including immune system support and more.

Of Meritocracy and Mediocrity: Why DEI Matters

Debunking the myth that compulsory diversity, equity, and inclusion in the workplace leads to mediocrity rather than meritocracy.

White House Conference Introduces, Explores Ideas for Fighting Hunger and Diet-Related Illnesses

U.S. President Joseph Biden opened the 2022 White House Conference on Hunger, Nutrition and Health on September 28, with a look back at the first such event, hosted by President Nixon more than a half-century ago.

Digital & Tech Flavors

With social media so intertwined with a majority of consumers’ everyday lives, it’s not a surprise to see trends—including food and flavors—beginning to develop from social media platforms.

Cultivating Cannabis Indoors

A look at some of the latest trends in controlled environment agriculture cannabis growing.

Foodservice Trends Add Flavor to Sauces and Condiments Category

Sauce and condiment CPG product formulation is influenced by foodservice trends.

Supporting Physical Activity Starts at Youth

Panelists discussed the importance of introducing sports to young children and breaking down barriers to access at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Innovations in Plant-Based Food Safety

Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.

WHC Panels Explore Benefits, Barriers to Food as Medicine

A core theme at last week’s White House Conference on Hunger, Nutrition, and Health was the need to develop policies that more intimately tie nutrition and food security to healthcare—both as preventative and treatment measures.

Nutrition, Food Security Research Should Be Evidence-Based and Inclusive

Panelists discussed the importance of using evidence-based nutrition research and data to advance inclusive policy solutions at the Sept. 28 White House Conference on Hunger, Nutrition, and Health.

Nutrition Conference Panelists Advocate for Information, Access

Tactics ranging from bolstering local food systems to upgrading food product labeling were considered in panel discussions focused on Pillar 3 of the five-pronged White House National Strategy on Hunger, Nutrition, and Health, which was unveiled this week.

Where’s the Beef (Analogue)?

The aisles of the IFT FIRST expo hall were a jarring contrast to what’s actually happening in grocery store aisles, where the current generation of plant-based meat analogues is experiencing declining sales even as prices are being cut.

Can History Repeat at Biden’s White House Conference?

The challenge for the 2022 White House Conference experts may be less about navigating the mechanics of program development, as was done 50 years ago, and more about taking stock of government’s role in solving today’s nutrition and health challenges.

Tackling Talent Acquisition

Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.

Speaking Up for Soy

Soy researcher Mark Messina shares his thoughts on the ways in which the NOVA food classification system paints plant-based meat and dairy alternatives in an unfavorable light.

Bridging Modern Science and Ancient Traditions

The authors reflect on the importance of bringing together indigenous knowledge and Western science, including in product development.

Slideshow: IFT FIRST Expo

A look at the IFT FIRST Expo in pictures.

Food System Innovations Celebrated

Featured session panel highlights the achievements of Seeding the Future Global Food System Challenge.

Equinom Wins IFT FIRST Pitch Competition

Representatives from 26 startups participated in IFT’s pitch competition to find the best startup.

Exploring the Emerging Areas of Food Fraud

Panelists in a multi-session conversation at IFT FIRST described types of food fraud seen in the industry and how companies can protect themselves.

Curiosity is the Key to Business Innovation

Evette Cordy detailed the importance of curiosity in both individual and professional development and coached IFT FIRST attendees on assessing and cultivating their curiosity skills.

Weighing Risks and Rewards

Despite inflation and recession fears, investors are still putting money into food companies explained panelists at Tuesday afternoon’s Business FIRST session.

Food Scientists Have Multipronged Role to Play in Sustainability

Speakers at an IFT FIRST multi-session conversation on Tuesday agreed that food scientists have myriad points of influence to drive food and packaging companies’ commitment to sustainability.

Supply Chain Issues Present Food Safety Risks

Supply chain and transportation issues caused by COVID-19 are creating food safety risks for food companies and retailers, panelists told IFT FIRST attendees in a Tuesday featured session.

Cultivating Acceptance of Novel Technologies

Helping consumers get comfortable with cellular-based meat requires understanding their moral values.

Navigating a Stressed Supply Chain

Business FIRST panelists analyze the domino effect of food system challenges on product development.

Food Waste is a Complex Problem that Requires Creative Solutions

A panel of experts from startups, academia, and non-profits shared insights, trends, and groundbreaking solutions to the global food loss and waste challenge.

Pushing the Boundaries of Food Development

NASA panel explores challenges of space food development and highlights cutting-edge research breakthroughs with the potential to benefit earthbound consumers.

The Nuts and Bolts of Food Innovation

In Monday afternoon’s Business FIRST session, four food science entrepreneurs shared their experiences in building products and businesses from their passion, creativity, and discoveries.

Connections With Consumers Needed to Dispel Misinformation

To convince consumers that food tech innovation initiatives are beneficial, food scientists need to come out from behind their curtain of academic degrees and other professional accomplishments to make a gut-level connection and meet consumers where they are.

The Processed Foods Debate: Broadening the Conversation

In day one's keynote, four experts faced off in a lively debate surrounding the topic of processed foods.

Diversity, Equity, and Inclusion are More than Buzzwords

When it comes to diversity, equity, and inclusion, actions speak louder than words, according to the panelists who participated in a Business FIRST session on the first day of IFT FIRST.

‘Shared Planet’ Tops Innova’s Trends List

Consumers’ environmental awareness and interest in next-generation plant-based foods are among the year’s defining trends, the research firm reports.

Working to Solve the World’s Food Challenges

Members of IFT’s Food & Nutrition Security Steering Committee highlight some of the challenges and solutions they are exploring in an effort to help achieve the UN Sustainable Development Goals.

Employees Seek Work–Life Balance, Pay Equity

Food manufacturers face a host of challenges in the current recruiting and hiring environment, including remote work.

Get a Taste of Cooking Up Science at IFT FIRST

Innovative ingredients and culinary science will come together in Cooking Up Science demonstrations conducted by professional chefs representing four ingredient companies at the IFT FIRST food expo on Monday and Tuesday.

Smart Snacks for Kids Competition Returns for a Fifth Year

Back for its fifth year, the IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product targeted at kids and/or teens.

Finalists Named in the IFTSA & MARS Product Development Competition

Now in its 32nd year, the IFTSA & Mars Product Development Competition requires student teams to develop a new food product and take it from concept stage through production and marketing, in the same way that a commercial product development team would.

Students tasked with creating shelf-stable yogurt in competition

This year, students competing in the Developing Solutions for Developing Countries have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures.

Are NOVA’s Critics Missing an Important Point?

Nutrition consultant Linn Steward explains why she thinks some aspects of the NOVA food classification system have value despite the system’s limitations.

A Food Science Innovator Turns 100

As he prepares to celebrate his 100th birthday, past IFT president and former General Foods executive Al Clausi reflects on his career in food science.

Is a Powerhouse Nutrient Hiding in Plain Sight?

We all have a substance circulating in our blood that appears to have great importance for our long-term health outcomes and life expectancy. Unfortunately, most people have never heard about it and little attention is paid to it.

Ordering Up Optimism

Despite inflation and supply chain turmoil across the food system, Wells Fargo’s chief agricultural economist sees hope on the horizon.

Making Traceability Accessible to Sustainable Small-Scale Fisheries

IFT’s Global Food Traceability Center and the World Wildlife Federation-Philippines teamed up to study barriers to implementing digital traceability systems in small fisheries in the Philippines.

Why NOVA Misses the Mark

The NOVA food classification system condemns 60% of the U.S. food supply. Is this approach valuable and appropriate? Dire warnings to avoid processed foods no longer grace the internet. Turns out, processed foods are not so bad after all.

Post Harvest Pitfalls Contribute to Food Waste in Africa

A look at the myriad factors contributing to post-harvest food waste in Sub-Saharan Africa.

Improving Ag in the Face of Climate Change

A look at the impact climate change is having on agriculture and how scientists and entrepreneurs are finding solutions.

A Climate Crisis Call to Action

Throughout COP 26's climate talks, we rarely heard mention of the industry responsible for producing more than one-third of global methane emissions: animal agriculture. Forget the elephant in the room: It’s the cow in the room everyone has decided to ignore.

7 Ways Restaurants Can Continue to Compete

Creative restaurateurs are tapping into culinary innovation and cultivating off-premises capabilities, making the best of a challenging market situation—and managing to offer grocery retailers some competition.

Why Food Science Departments Need Leadership Boards

Food science leadership boards got their start in the early 1990s, envisioned as a way to offer more feedback to food science programs. These boards potentially can provide a number of vital benefits to students, faculty, staff, and the university at large.

Innovating Without Appropriation

In recent years, there has been increased concern of cultural appropriation in innovation across all industries. Therefore, how can the food industry innovate and feed the world better without cultural appropriation?

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