Volume 75, No. 5
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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?
Brands old and new vie for space with on-trend SKUs that are plant-based, clean label, gluten-free, high protein, and globally influenced.
A profile of startup Thimus, which is using neuroscience techniques to glean insights into consumers’ sensory perceptions and product preferences.
Trends in off-premises dining as the pandemic wanes.
A roundup of IFT FIRST Annual Event and Expo sessions, focusing on key themes surfaced at the event.
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.
The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.
