Digital Exclusives

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

Food as medicine

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.
October 3, 2022
Panelists during White House Conference

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.
October 3, 2022
Kids in a school garden

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.
September 30, 2022
Kids in a school garden

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.
September 30, 2022
Food as medicine

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.
October 3, 2022
Panelists during White House Conference

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.
October 3, 2022

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.

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?

Why Reducing Food Loss and Waste Matters

A reduction in food loss and waste will not only help conserve precious natural resources and reduce the greenhouse gas emissions, it will also help strengthen global food security and improve access to nutrition for vulnerable populations.

Cocoa Honey Resource List

Recent research identifies cocoa honey’s potential to provide a nutritional food to help meet food security and improved nutrition. Here's a list of resources to learn more.

10 Food Trend Predictions for 2022

The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.

When Science Follows Technology

While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.

Ingredient Companies Seek Sodium Reduction Solutions

In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.

North American Consumers Get Comfortable With Cannabis

What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?

We’ll Need to Get Used to Higher Food Prices—At Least for Awhile

Higher food prices aren’t going away anytime soon given the array of interrelated factors that has led to inflation in both the category and the economy in general.

Transforming Food Waste into Bandages

Researchers at Nanyang Technological University’s have developed technology to extract cellulose from durian husks to make hydrogel bandages and food packaging film.

Paying Tribute to Louise Slade

Celebrated research biochemist and IFT Fellow Louise Slade passed away on October 7. Slade was widely recognized for pioneering a new approach to biochemistry, called food polymer science. 

Mushrooms Sprout Solution for Vegan-Friendly Beer

Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers.

Securing the Food Chain Action Plan

After reading the Food Technology article “Beyond Ransomware” you may be inspired to take a deeper dive on the topic of cyberbiosecurity. Here is a curated list of resources to help you learn more and take action.

Coffee is the Latest to be ‘Grown’ in a Lab

What if you could produce coffee in a lab using fewer resources and without the need for land? Researchers at VTT in Finland have done just that using cellular agriculture.

This Personal Pandemic Requires Collective Resolve

The COVID-19 virus sparked an acute health crisis, with near miracle accomplishments to develop vaccines in a year’s time, and national resolve to stem its devastation. But America’s existing obesity epidemic-pandemic (O E-P) is an enduring, chronic health crisis.

SnapDNA is the 2021 IFTNEXT Food Disruptor

SnapDNA, creator of a rapid pathogen detection system for food processing facilities, clinched top honors and a $25,000 prize as the winner of the IFTNEXT Food Disruption Challenge™ Pitch Competition, held Wednesday during the FIRST virtual event.

Experts Unpack Conflicting Consumer Priorities, Values, and Demands

Values-based marketing and two-way dialogue will become essential tools for CPG brands to engage with an increasingly informed, opinionated—and often conflicted—consumer base, a duo of marketing and consumer behavior experts told FIRST attendees on Wednesday.

Investors See Continued Upside for Startups and Agtech Innovators

A panel of investors told FIRST attendees Tuesday that capital markets still have a hearty and unsated appetite for food and agtech innovators.

Why Tapping Into Grassroots Wisdom is so Critical

In a FIRST session on local solutions to global challenges on Tuesday, three very humble experts on food, nutrition, and agriculture challenged the audience to flip that thought process and seize the opportunity to learn at the grassroots level from members of indigenous communities.

From Nobel Prize to NASA: Reimagining Food Production

Lisa Dyson, CEO of Air Protein, took FIRST attendees on a ride back to the future with her keynote presentation, “Rising to the Challenge,” which outlined how a century-old technology can be reimagined to meet the 21st century challenge of feeding a growing planet.

Supplier Trendspotting: Spicy, Sweet, and Nostalgic Flavors Sizzle

Since flavor is the No. 1 factor in consumer buying decisions, it’s no wonder that FIRST exhibitors are responding with a creative array of novel and throwback flavor options suitable for a spectrum of food and beverage products.

Drink to Your (Gut) Health

FIRST session “Taste and Health: Key Consumer Drivers Behind the Growth of Plant-Based Fermented Beverages”

Exploring the Expanding Alt Meat Market

FIRST session “Blended Meat and Meat Analogues: Is the Market Ready?"

Technology Enables a More Sustainable Agricultural Future

FIRST session “Agriculture Innovations Driving the Future of Food Stability”

Keynoter Ertharin Cousin Offers Stark, Yet Hopeful, Assessment of Zero Hunger Hurdles

To naysayers who doubt that zero hunger goals are realistic and achievable, Ertharin Cousin counters with a simple, direct question: If China can do it, why can’t everyone?

Supplier Trendspotting: Upcycling Hits the Mark With Consumers

At FIRST, several exhibitors are making headway in the upcycled space with new ingredient developments that fill a growing niche.

Building a Better World With Food Science

Donna Rosa and the panelists for the FIRST panel discussion “Food for Good—Making a Difference in Developing Countries” have a common mission and shared commitment that closely aligns with the “Zero Hunger” theme of the IFT virtual event.

Forecast Panel Predicts Accelerated Innovation to Continue, Post-Pandemic

As some regions begin their recovery from the COVID-19 pandemic, expect that accelerated pace of CPG innovation and growth to continue, a panel of trend watchers told FIRST attendees Monday.

Science Officers Prioritize Supply Chain Accessibility, Affordability

The COVID-19 pandemic plunged millions further into food insecurity, but it also brought issues to the forefront that may help advance the United Nations’ Sustainable Development Goal of “Zero Hunger,” agreed chief science officers who gathered on Monday for a roundtable discussion during the FIRST virtual event.

Consumers Seek Better Sustainability, More Clarity From Food Packaging

FIRST session “Paving the Way for More Sustainable Food Systems Through Packaging Strategies: Are we there yet?”

Genomic Science is Breeding Better Animals, Crops

FIRST session “Harnessing New Technologies in Agriculture to Support a Sustainable Food System”

FIRST Supplier Trendspotting: Technology Takes Center Stage

Food scientists, ingredient suppliers, and consumer-facing companies are mining a vast array of tools, including traditional methods such as enzyme technology and fermentation, and more recent advances, like gene editing, to lower the environmental impact and improve the taste and nutritional value of food.

Here Come the Flexitarians

FIRST session “The Global Demand for Protein and the Rise of Flexitarians"

Tackling Food Waste With Education, Apps, and Upcycling

FIRST session "Tackling the Food Waste Crisis: Unique Perspectives on Sustainability and Effective Ways for Helping Consumers to Reduce Their Food Waste"

Need to Fund Your Startup? Look for Mentorship, Not Just Money

FIRST session "Your New Food Venture Needs $$—What Now?"

The COVID Effect on Consumers

FIRST session "Consumer Behavior During COVID: Immediate and Lasting Effects in Grocery and Food Service Trends"

How to Encourage Western Consumers’ Acceptance of Insects

FIRST session "The Role of Insect Proteins for Nutrition, Environment and Artificial Intelligence"

Moral Satisfaction Can Actually Make Food Taste Better

FIRST session “I Feel Good so it Tastes Good.”

Tracking the High Protein Trend

FIRST Session "Inside the High-Protein Trend: Competition, Health Ties, and Consequences … What Do Consumers Really Want?"

Consumers Adapt as COVID Crisis Eases

As the number of U.S. consumers vaccinated against COVID-19 increases, some pandemic-driven behaviors are changing while others persist.

Unlocking Your Potential: Action Plan

After reading the Food Technology article “Unlocking Your Potential” you may be inspired to take a deeper dive on the topic of career growth. Here is a curated list of resources to help you learn more and take action.

It’s Time We Engage in the Processed Foods Debate

How can we best communicate food science to the general public? It is a question that has haunted me. We have a message to tell. We adhere to basic principles that largely contradict much of what we read about food in the media.

Zero Hunger Action Plan

After reading the Food Technology article “Can Science Delivery Zero Hunger?” you may be inspired to take a deeper dive on the topic of food security. Here is a curated list of resources to help you learn more and take action.

Consumers Seek Immune Boost

At IFT's “Time to Kick Start Healthy Eating” virtual meeting, Lynn Dornblaser, Director of Innovation & Insights at Mintel, explained that the COVID-19 pandemic underlined consumers' need to optimize health, especially immunity.

Trust, Understanding Are Keys to Diet Change

Getting consumers to make healthier food choices is all about winning their trust. It’s not about showing them everything they’re currently doing wrong or the mistaken ideas they have.

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