Volume 75, No. 5
Read the June Food Technology feature "Can Science Deliver Zero Hunger?" to learn more.
Register to attend FIRST to see Ertharin Cousin's keynote—"Zero Hunger: Will We Get There?"— on Monday, July 19.
A look at AI-driven analysis as a product development tool.
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.
Sauce and condiment CPG product formulation is influenced by foodservice trends.
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.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
This column explores the sustainability and economic aspects of producing and processing alternative protein products, whether plant-based, algal, cellular, or insect.
A visually oriented overview of chocolate ingredient trends.
A discussion of research into the use apple pectin and pea protein to create a clean label binding agent.
Charity Valid Nutrition is driving down the cost of ready-to-use therapeutic food (RUTF) with a formulation based on locally grown soy, maize, and sorghum.
IFT’s 2022 Compensation and Career Path Report breaks it down.
From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
Hear from three current Board Members about why their participation is so valuable.
Newly released IFT report examines science of food compensation and career path trends
