Earlier this year, I was volunteering at my church with a food drop-off. While chatting with a fellow volunteer, I mentioned that I wrote a blog on processed foods. She responded, “Oh, about how bad they are for you?” I pointed out that we were collecting only processed foods.
Sadly, this encounter was not an isolated incident.
How can we best communicate food science to the general public? It is a question that has haunted me. We have a message to tell. We adhere to basic principles t…
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.
IFT calls for science-based definitions that focus on nutritional quality, not the degree of processing, to guide future food policy.
The authors detail the role of reusable packaging in relation to “reduce, reuse, and recycle,” describe how regulations encourage the use of reusable packaging, and define challenges associated with consumer-facing reusable packaging
IFT President Peggy Poole reflects on sustainability initiatives and the circular food system, including research by Michigan State faculty member Eva Almenar and work by the Global Food Traceability Center.