Bill McDowell

Bill McDowell

June 2021

Volume 75, No. 5

Digital Exclusives right arrow

10 Food Trend Predictions for 2022

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.

When Science Follows Technology

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.

Ingredient Companies Seek Sodium Reduction Solutions

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.

North American Consumers Get Comfortable With Cannabis

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?

Food Technology Articles right arrow

A Look at the Plant-Based Consumer

Vegans and vegetarians are not the primary drivers of the plant-based eating trend, according to research from Hartman. Consumers who adhere to a broad range of diets favor plant-based foods for their alignment with current health and wellness thinking.

Shared Planet Tops 2022 Trends; Paying Tribute to Louise Slade; and More

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

Facing the Food Waste Crisis

Roughly 40% of all food production is lost or wasted. Closing that gap is critical to addressing food insecurity. Yet even defining and consistently measuring the problem remains a challenge. In the first of a four-part series, we break down the basics.

Savory Snack Bars Hit the Sweet Spot

Fresh ingredients, creative flavor combinations, and socially conscious marketing are transforming the savory snack bar space.

Recent Brain Food right arrow

Helping Consumers Follow the Dietary Guidelines for Americans

New Journal of Food Science article identifies opportunities to help consumers follow the Dietary Guidelines for Americans

Communicating Science is Essential

IFT staff scientists share their perspectives on the importance of speaking broadly about science and offer new resources to help the science of food community do just that. 

New U.S. Food & Drug Administration Voluntary Sodium Reduction Guidelines Announced

The FDA recently released voluntary sodium reduction goals for 163 categories of commercially prepared foods, with the goal of reducing sodium intake in the population by 12 percent.

IFT Engages with the United Nations and UN Food System Summit

Select IFT member experts collaborated with the Private Sector Mechanism in supporting programming behind the UN Food System Summit.