Teams who are more curious have better performance and decision-making, revealed Evette Cordy, CEO of Agents of Spring, during the IFT First featured session, “Cultivating Curiosity: The Key to Unlocking Innovative Solutions to Complex Problems,” on July 13.
Cordy detailed the importance of curiosity in both individual and professional development and coached attendees on assessing and cultivating their curiosity skills.
Organizations are often too focused on the short term—the…
This article discusses the challenges of crafting clean label dairy products while preserving quality, shelf life, and food safety.
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.
Columnist Kantha Shelke makes the case for adopting an appreciative inquiry approach to the science of food.
Umami and kokumi support more healthful, flavorful food formulation.
Health, welfare, and sustainability concerns have spurred consumers to explore plant-based alternatives. In this sponsored content interview, global ingredients company ofi discusses the forces driving this growing trend, and how it supports product innovation in this emerging category.