Volume 75, No. 9
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The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.
While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.
In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.
What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?
Ice cream sales have slowed, but frozen novelties are coming on strong as consumers scoop up innovative new treats, including nondairy options.
A profile of South Dakota State researcher Srinivas Janaswamy and his work on creating sustainable packaging films.
Food scientists investigate possible reasons for frozen dessert shrinkage and ways to mitigate the problem.
Center store purchases are being impacted by rising food prices in a number of categories.
In an effort to provide the science of food community with actionable information that can be used in their own DEI efforts, IFT shares a case study of its recent effort to increase accessibility and inclusivity in its scholarship program.
What's on the horizon for the global food system in 2022? IFT’s Science and Policy Initiatives team gives their predictions on five trends that are expected to take shape in the new year.
The foundation's scholarship program invests in the future of food science.
New Journal of Food Science article identifies opportunities to help consumers follow the Dietary Guidelines for Americans
