Volume 75, No. 5
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Dietitian Linn Steward suggests that that the FDA’s healthy labeling guidance is too restrictive and does not serve consumers well.
A recent study shows that dietary pattern changes have reduced the carbon impact of food consumption.
Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.
A look at how Danone’s partnership with a California farm promotes regenerative agriculture.
Facts, figures, and trends on consumer consumption of fruit and vegetable CPG products and in restaurants.
Confronted with labor shortages, spiraling prices, and cost-conscious consumers, foodservice operators are streamlining and simplifying while staying focused on creative solutions.
Despite the risk of greenwashing allegations, food companies are tackling multifaceted initiatives to shrink their carbon footprints. Will consumers get it, and how much does it really matter to them?
An infographic describing dietitians’ predictions for 2023.
A collection of news items around the food industry and food research.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.
