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Fitter Fare for Foodservice
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
July 1, 2020
Specialty Mammoth Bars

The New Specialty Food Opportunity
Upgraded cooking skills, an unprecedented commitment to health, and a passion for personal values will ensure a vibrant future for specialty foods and beverages.
July 1, 2020
Wet Market Fish

COVID-19, Wet Markets, and Food Safety
FOOD SAFETY AND QUALITY
July 1, 2020
Ham Sandwich

Beyond Soy: Formulating Vegan and Vegetarian Foods
INGREDIENTS
July 1, 2020
Wet Market Fish

COVID-19, Wet Markets, and Food Safety
FOOD SAFETY AND QUALITY
July 1, 2020
Ham Sandwich

Beyond Soy: Formulating Vegan and Vegetarian Foods
INGREDIENTS
July 1, 2020
Food veggie sticks

Fitter Fare for Foodservice
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
July 1, 2020
Specialty Mammoth Bars

The New Specialty Food Opportunity
Upgraded cooking skills, an unprecedented commitment to health, and a passion for personal values will ensure a vibrant future for specialty foods and beverages.
July 1, 2020

News

FSMA inspections of small businesses to begin March 2021

USDA releases the 2020 Dietary Guidelines Advisory Committee’s final report

U.S., Japan expand organic trade opportunities

Amazon unveils ‘smart’ shopping cart

Oatly receives a $200 million equity investment led by Blackstone Growth

Diageo to launch Johnnie Walker in 100% plastic-free, paper-based bottle

Latest Issue

July 2020

Volume 74, No. 7

Past Issues right arrow

June 2020, Volume 74, No. 6
May 2020, Volume 74, No. 5
April 2020, Volume 74, No. 3
March 2020, Volume 74, No. 3

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IFT Journals

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Comparison of the antipathogenic effect toward Staphylococcus aureus of N‐linked and free oligosaccharides derived from human, bovine, and goat milk

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

IFTNEXT Food Disruptors Podcast

Episode 21: Sustaining Our Global Food System: Our Role as Global Citizens

Episode 22: Looking to the Future: Economic Practices, Technology, and Collaboration

Episode 20: Trends and Consumer Behaviors in the time of COVID-19: Food Service

Episode 19: Trends and Consumer Behaviors in the time of COVID-19: Food Retail

Brain Food Blog

Reflections and Considerations in the Wake of COVID-19

2020 Virtual Fun Run + Fitness: Do It for You and Our Future Food Scientists

Pride Month Reinforces the Importance of Respect for Others

Summer Food Safety: 9 Tips to Prevent Foodborne Illness

Special Message from IFT President Pam Coleman

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Events right arrow

Conference

National Frozen Refrigerated Foods Convention

National Harbor, Maryland

Supplier Event

Chicago Section IFT Annual Suppliers’ Symposium & Expo

Rosemont, Illinois, United States

Course

Global Advanced Culinary Arts for Food Technologists

Fayetteville, Arkansas

Supplier Event

NYIFT Suppliers Day and Career Fair

Secaucus, New Jersey, United States

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