Sustainable manufacturing processes for both packaging and food products will require commitment from consumers, companies, and government agencies—and food scientists have myriad points of influence to drive that commitment, according to the speakers taking part in a multi-session conversation at IFT FIRST on Tuesday, July 12.
To begin with, the various players in the food manufacturing space need a tighter definition of the word “sustainability,” according to the panelists, wh…
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.
In this article, readers will find an update on the role of packaging in enabling a more food-secure population.
In this column, the author describes basic principles for maintaining frying oil quality and safety.
This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.
Conventional agriculture practices designed to improve crop yields have degraded critical soil micronutrients, including antioxidant and anti-inflammatory amino acid L-Ergothioneine (ERGO).