A multitude of challenges exist side-by-side with a multitude of opportunities for the next generation of functional ingredients, noted Micaela Hayes, PhD, innovation analyst with RTI Innovations Advisors, speaking at a Tuesday IFT FIRST forum addressing the role of food science in public health and nutrition policy.
Consumers are demanding more and more of their food, viewing it as medicine and desiring benefits outside of just traditional nutrition. They want food to help them be proactive in m…
News about ingredient companies and other food industry suppliers
A health and nutrition expert shares insights from the NIH-FDA Nutrition Regulatory Science Workshop, including the hot-button topic of ultra-processed foods.
This controversial food classification system raises reasonable questions about ultra-processed foods, but we need to think critically about what it fails to factor in.
A visually oriented overview of legume and pulses ingredient trends.
News about food industry suppliers, including new product rollouts and research findings.