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…
Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Foods from the African continent, such as millet and hibiscus, are starting to trend in Western diets. WANDA cofounder Tambra Raye Stevenson says that these foods could help solve the nutrition crisis.
IFT's Anna Rosales reports back on the inaugural Food is Medicine Summit, a key milestone in the national strategy to end hunger and reduce chronic disease by 2030.
In this article, readers will find an update on the role of packaging in enabling a more food-secure population.
Conventional agriculture practices designed to improve crop yields have degraded critical soil micronutrients, including antioxidant and anti-inflammatory amino acid L-Ergothioneine (ERGO).