Categorizing foods is not an easy task. Depending on ingredients, foods with similar names can have different nutritional values, palatability, and flavor characteristics. That was one of the reasons for the establishment of standards of identity in U.S. food law.
Foods are also classified to assess their healthfulness and fit within a healthy diet. Carlos Monteiro and colleagues in 2009 introduced a system known as NOVA, which classifies foods into four categories, ranging from unprocessed to mi…
Hear from Maha Tahiri, an IFT FIRST panelist and leading voice in health and wellness on designing food with the whole person in mind.
Food ethnographer June Jo Lee decodes consumers’ eating patterns to help brands forecast market-shaping cultural shifts.
A visionary spice entrepreneur returns to the Startup Pavilion to grow his business, expand his reach, and champion farmers in his homeland.
News about food industry suppliers
Selected IFT FIRST mini supplier profiles.