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New Market Opportunities for an Ancient Grain

Fonio Chips maker Yolélé Foods has developed techniques to reduce fonio postharvest losses and now markets chips and pilafs made with fonio grown in West Africa.

Scaling Up Cameroon’s Locally Made Baby Food

A program to scale up locally made baby food in Cameroon addresses food insecurity in early childhood.

Continuing the Conversation With Katie Stebbins

Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.

Continuing the Conversation With Caree Jackson Cotwright

In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.

Collaboration + Innovation at IFT FIRST

Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.