Securing the Food Chain Action Plan

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?

In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.

News about food science research, food companies, food regulations, and consumer/marketplace trends

Consultant and nutrition specialist Mercy Lung’aho advocates for a healthier food system throughout sub-Saharan Africa. She shares how a blend of life experience, cultural awareness, and political savvy inform her daily work as a scientist and challenges her peers to prioritize interdisciplinary dialogue to address food system challenges.

Miranda Grizio relates the story of the creation of a low-cost moisture meter that is keeping grain safer in Ghana.

Labor Day weekend generally marks the unofficial end of summer in the United States, but it doesn’t have to mean the end of summer fun.

As a food consumer, there are many methods to reduce the risk of foodborne illness.

Here's a look at major food safety developments throughout the years. 

IFT’s Anna Rosales shares secrets for serving up nutritious lunchtime eats for the younger set.