Video: Conflict’s Corrosive Impact on Food Security

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.

While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.

In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.

What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?

Roughly 40% of all food production is lost or wasted. Closing that gap is critical to addressing food insecurity. Yet even defining and consistently measuring the problem remains a challenge. In the first of a four-part series, we break down the basics.

IFT President Vickie Kloeris examines the scope of food insecurity and urges readers to take actions (large and small) to address it.

This column offers information about how packaging science can support solutions to increase food access.

CPG companies are tackling food insecurity around the globe, tailoring product development initiatives to local market nutrition needs.

New Journal of Food Science article identifies opportunities to help consumers follow the Dietary Guidelines for Americans

IFT staff scientists share their perspectives on the importance of speaking broadly about science and offer new resources to help the science of food community do just that. 

The FDA recently released voluntary sodium reduction goals for 163 categories of commercially prepared foods, with the goal of reducing sodium intake in the population by 12 percent.

Select IFT member experts collaborated with the Private Sector Mechanism in supporting programming behind the UN Food System Summit.