Learn More
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.
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.
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.
Ingredient suppliers and food manufacturers are adopting a variety of strategies to mitigate the risks of weather-related events—and an increasingly unstable supply chain.
The author delves into the exciting advancements in different coatings and technologies used for food-contact packaging, offering a glimpse into the promising future of paperboard coatings.