Certification Based on Promises Is Risky Business
DIALOGUE
The food industry has relied on certifications to mark a product or ingredient as superior for over two centuries, starting with the first use of kosher certification in New Amsterdam (now Manhattan). In more recent decades, fair trade and organic have become ubiquitous in almost every supermarket and café.
Today, food companies regularly turn to certifications to increase consumer trust that their products are better for the environment. On the surface, having a third party inspect and ov…
Manual Feature
Latest News
.jpg?mw=940&hash=D511EEB2EE359C6C743AFE378721F3D1)
September Content Spotlight: Sustainability
Stay up to date on sustainability topics with IFT's featured resources: blogs, articles, peer-reviewed studies, and more!
Climate Change Demands Food System Innovations
The founder of the Seeding The Future Global Food System Challenge discusses how the climate crisis is also a food crisis--and why we need to act fast to find solutions.
Continuing the Conversation With Caree Jackson Cotwright
In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.
Collaboration + Innovation at IFT FIRST
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.
IFT FIRST Expo: A World of Solutions
A team of Food Technology editors visited the IFT FIRST Food Expo floor in search of the latest ingredient innovations–and found five top trends designed to solve an array of food industry challenges.