Subscribe to IFT's Wellness Newsletter
IFT recently debuted its new Wellness newsletter. This twice monthly newsletter is a revamp of the former Nutraceutical & Functional Foods newsletter. Each issue of the Wellness newsletter includes the myriad functional food ingredients highlighted in the former newsletter, plus additional insights, research, consumer trend information, and guest columns by prominent market researchers on the growing healthy and better-for-you food and beverage marketplace. View the recent issues of the Wellness newsletter and to subscribe for free today.
Face-to-Face: Meet Amanda Ford
The winner of the 2014–2015 Dannon Yogurt and Probiotics Fellowship Grant, Amanda Ford is working towards her PhD at the University of Florida. She is looking forward to using the grant money to investigate the effects of protein fermentation on the human microbiota and on different measures of digestive health both with and without probiotic consumption. Armed with her Bachelor’s degree in Nutrition Sciences and a Master’s of Science in Management, Ford discusses what prompted her to study food science in her Face-to-Face interview.
Information on the Food Safety Modernization Act
IFT has launched a new section on ift.org providing vital information on the U.S. Food Safety Modernization Act (FSMA). The webpages are organized to provide you with easily accessible information on FSMA activities, comprehensive information on FSMA rules/guidance, and IFT webinars related to the Act.
FutureFood 2050: Making the Food Supply Safer
From E. coli to Salmonella, the pathogens that can contaminate our food supply are meeting their match, thanks to an array of technology advancements. The latest interviews from IFT’s FutureFood 2050 publishing initiative highlight some of the most promising weapons in the fight to make our food supply safer.
This Month's List: Top Food Trends
Register for the April 29 live webinar in which Food Technology contributing editor A. Elizabeth Sloan will discuss her biennial list of the Top 10 Food Trends, which can be found in this month’s issue. Here’s some of the trends she will be discussing:
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