“Eat whatever you like, as long as you manage portion size and frequency.” That’s how I counseled my clients at the Manhattan fitness club where I started out doing nutrition counseling almost 25 years ago.
As a dietitian, my clients have included a wide variety of people—from New York financial service professionals to Medicaid recipients. Audiences can and do change, but my focus on healthy eating has remained the same: Each food decision is only one part of the whole da…
In this column, the author describes how integrating AI strategically and responsibly, companies can unlock its full potential, creating innovative, high-quality, and compliant food products that meet evolving consumer and industry demands.
Thomas van den Boezem of PeakBridge discusses food and agriculture venture capital investment trends.
University of Toronto professor emeritus Levente Diosady, the recipient of the 2025 IFT Lifetime Achievement Award in Honor of Nicolas Appert, has earned a superhero moniker for his double-fortified salt innovation that has provided vital nutrients to millions.
An infographic on food allergy awareness
This op-ed essay advocates for the food industry to step up the pace in implementing enhanced traceability systems, despite FDA’s proposed 30-month extension to the Food Traceability Rule.