The Developing Solutions for Developing Countries Competition poses a new challenge to students each year with the goal of developing new products and processes that are targeted at improving the quality of life for people in developing countries. This year, competition participants have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures. The six finalist teams in this competition will present their solutions in a session …
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.
Umami and kokumi support more healthful, flavorful food formulation.
IFT President 2023–2024 Sean Leighton and three IFT members share their thoughts on key trends for the year ahead.