!- Google Analytics ->
Content from the editors of Food Technology magazine that is exclusive to IFT.org.
Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.
A look at how Danone’s partnership with a California farm promotes regenerative agriculture.
Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.
Leading meat companies are venturing into the plant-based category via investment in startups and by developing their own new alt-meat products and also via the development of hybrid meat/alt-meat offerings.
The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.
A look at AI-driven analysis as a product development tool.
How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.
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.
Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.
IFT Career Path Survey respondents offer candid commentary on the impact of race, sexual orientation, and gender on career progression.
Consumer interest in healthy hydration is stoking strong growth in the market, with brands touting wellness benefits, including immune system support and more.
Debunking the myth that compulsory diversity, equity, and inclusion in the workplace leads to mediocrity rather than meritocracy.
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.
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.
A look at some of the latest trends in controlled environment agriculture cannabis growing.
Sauce and condiment CPG product formulation is influenced by foodservice trends.
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.
Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.
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.
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.
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.
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.
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.
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.
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.
The authors reflect on the importance of bringing together indigenous knowledge and Western science, including in product development.
Featured session panel highlights the achievements of Seeding the Future Global Food System Challenge.
Representatives from 26 startups participated in IFT’s pitch competition to find the best startup.
Panelists in a multi-session conversation at IFT FIRST described types of food fraud seen in the industry and how companies can protect themselves.
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.
Despite inflation and recession fears, investors are still putting money into food companies explained panelists at Tuesday afternoon’s Business FIRST session.
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 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.
Helping consumers get comfortable with cellular-based meat requires understanding their moral values.
Business FIRST panelists analyze the domino effect of food system challenges on product development.
A panel of experts from startups, academia, and non-profits shared insights, trends, and groundbreaking solutions to the global food loss and waste challenge.
NASA panel explores challenges of space food development and highlights cutting-edge research breakthroughs with the potential to benefit earthbound consumers.
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.
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.
In day one's keynote, four experts faced off in a lively debate surrounding the topic of processed foods.
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.
Consumers’ environmental awareness and interest in next-generation plant-based foods are among the year’s defining trends, the research firm reports.
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.
Food manufacturers face a host of challenges in the current recruiting and hiring environment, including remote work.
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.
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.
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.
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.
Nutrition consultant Linn Steward explains why she thinks some aspects of the NOVA food classification system have value despite the system’s limitations.
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.
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.
Despite inflation and supply chain turmoil across the food system, Wells Fargo’s chief agricultural economist sees hope on the horizon.
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.
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.
A look at the myriad factors contributing to post-harvest food waste in Sub-Saharan Africa.
A look at the impact climate change is having on agriculture and how scientists and entrepreneurs are finding solutions.
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.
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.
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.
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?