Congratulations to all the IFT Student Association 2022 competition winners! And thanks to all the finalist teams that participated.
IFTSA & MARS Product Development Competition winner: SeaZen'd Noodles, Oregon State University
Developing Solutions for Developing Countries Product Development Competition winner: MahasiswaPL, Poznań University of Life Sciences
Smart Snacks for Kids Product Development Competition winner: Fingerella, Tel Hai College
College Bowl winner: The Ohio State University
Undergraduate Research Competition winner: Hannah Jones, Cornell University
Graduate Research Video Competition winner: Koentadi Hadinoto, University of New South Wales
Excellence in Leadership Award recipient: Sonali Raghunath, University of Minnesota
Chapter of the Year: Iowa State University
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?
This article explores the impact of inflation on dinnertime meal patterns.
A look at some of the new products available this summer.
Consumers are finding more reasons to turn to plant-based milk alternatives, although taste is still sometimes a purchase barrier.
Toxic element exposure in early life and toxic metals in tainted baby foods are top of mind for the U.S. Food and Drug Administration (USDA) and FDA as they work to safeguard the food supply. Last year, the USDA announced a new action plan called Closer to Zero, which identifies steps the agency will take over the next three years to reduce exposure to toxic elements from foods eaten by babies and young children. Read more about how IFT’s is engaging with this initiative.
IFT responds to scientific questions to be examined to support the development of the Dietary Guidelines for Americans. Specifically, “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed foods and growth, size, body composition, risk of overweight and obesity, and weight loss and maintenance?”
Discover what the team behind IFT’s Global Food Traceability Center is working on, including recent events, research projects, and advocacy efforts
In an effort to provide the science of food community with actionable information that can be used in their own DEI efforts, IFT shares a case study of its recent effort to increase accessibility and inclusivity in its scholarship program.