Volume 75, No. 11
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:
“Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential”
“Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?”
“Boom times for organic cocoa in Ivory Coast”
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.
A profile of whipped cream category innovator Whipnotic.
An infographic describing food and beverage companies’ outlooks regarding ESG initiatives.
Agrologist and agricultural futurist Robert Saik wants to feed the world better and more sustainably. To make that happen, leveraging science and technology will be critical.
Get to know six dynamic, game-changing contributors to food system advancement.
IFT President Sean Leighton reflects on the value of collaboration within the science of food discipline and highlights the value IFT FIRST will offer in this area.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.