How can food technologists and their companies adapt to and innovate within the ever-changing realities, opportunities, and constraints of food product development? A Business FIRST panel of research and development professionals held at IFT FIRST on July 19 answered this question and spoke to several related concepts.
One perennial tension within the food industry is whether to build innovative capacity from within or buy it through mergers and acquisitions (M&A’s), noted moderator Bill McDo…
S2G Investments Managing Partner Chuck Templeton shares his take on the current food system investment climate.
With the advent of GLP-1 drugs, perspectives about weight management are changing. Ted Kyle hopes the food industry can make some changes, too, to better serve all consumers.
A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.
University of Copenhagen professor Susanne Gjedsted Bügel is leading a unique two-year project designed to develop the next generation of the Nova classification system.