Job Ubbink and Allen Levine posit that the NOVA food classification system is flawed, but it draws attention to the fact that many processed foods are not healthfully formulated.
Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.
Three passionate advocates for regenerative agriculture laid out the challenges and opportunities it presents in a Monday Business FIRST session.
Byproducts of agriculture and food processing written off as “waste” can be profitably and sustainably reused as other food products, according to panelists at a featured session on Monday at IFT FIRST.
News and new product information from food industry suppliers, including a Q&A with Richard Waycott of the Almond Board Of California.
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
A team of Food Technology editors visited the IFT FIRST Food Expo floor in search of the latest ingredient innovations—and found four top trends that are exciting both industry innovators and consumer palates.
Connecting the dots between behavioral research insights and product innovation is a labor of love for Dave Lundahl.
Finding the right co-manufacturing partner can be challenging, but it can also be a smart business strategy. Here’s a look at some of the ins, the outs, and the how-tos.
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.