August 2017

Purpose-Driven Food Science; IFTNEXT Advances the Science of Food; New Insights and Approaches to Diet and Obesity; What’s Up, What’s Next With Consumers; Innovative Products Tap Clean Label Trend

IFT17

Purpose-Driven Food Science
For four days in Las Vegas this summer, IFT17 brought together a community of people dedicated to advancing the science of food and presented them with a wide array of products, ideas, and experiences designed to inspire them to think big and act boldly.

By Mary Ellen Kuhn

August 1, 2017
IFTNext

IFTNEXT Advances the Science of Food
IFT’s bold new initiative dedicated to inspiring innovation got off to a strong start at IFT17.

By BOB SWIENTEK

August 1, 2017
Man taking waist measurement

New Insights and Approaches to Diet and Obesity
Sessions during the IFT17 Scientific Program revealed new approaches to diet and obesity—some of which may be controversial.

By TONI TARVER

August 1, 2017
Joseph Clayton

What’s Up, What’s Next With Consumers
At IFT17, experts from the International Food Information Council and Mintel shed light on shifting consumer preferences during a series of presentations.
August 1, 2017
Man taking waist measurement

New Insights and Approaches to Diet and Obesity
Sessions during the IFT17 Scientific Program revealed new approaches to diet and obesity—some of which may be controversial.

By TONI TARVER

August 1, 2017
Joseph Clayton

What’s Up, What’s Next With Consumers
At IFT17, experts from the International Food Information Council and Mintel shed light on shifting consumer preferences during a series of presentations.
August 1, 2017
IFT17

Purpose-Driven Food Science
For four days in Las Vegas this summer, IFT17 brought together a community of people dedicated to advancing the science of food and presented them with a wide array of products, ideas, and experiences designed to inspire them to think big and act boldly.

By Mary Ellen Kuhn

August 1, 2017
IFTNext

IFTNEXT Advances the Science of Food
IFT’s bold new initiative dedicated to inspiring innovation got off to a strong start at IFT17.

By BOB SWIENTEK

August 1, 2017

Features

Innovative Products Tap Clean Label Trend

By BOB SWIENTEK

Game-Changing Ingredient Innovation

By KAREN NACHAY

What’s Up, What’s Next With Consumers

Exhibitors Provide Food Safety & Quality Solutions

By Neil H . Mermelstein

Suppliers Solve Processing Problems

By Tara McHugh

In Las Vegas, Good Things Come in Packaging

By Claire Koelsch Sand

Columns

Thank You and Goodnight

By John Coupland

PRESIDENT’S MESSAGE

Nutritional Anthropology, Starvation, the Health of Children, and a Call to Action

FOOD, MEDICINE AND HEALTH

Cultivating the Evolution of Rice

By TONI TARVER

INSIDE ACADEMIA

The $250 Billion R&D Problem

By David A. Behringer

PERSPECTIVE

Departments

Probiotics may affect yogurt flavor; EU rules on plant ‘milk’

By Melanie Zanoza Bartelme

NEWS

Catching seafood bacon; Salty favorites; Expanding local foods

By Melanie Zanoza Bartelme

NEW PRODUCTS

Board nominations open; IFT launches dairy course

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

July 2017

Defining the Humane Treatment of Food Animals; Generational Demands, Differences, and Diversity; Counting Up Foodservice Trends; The President’s Policy on Food; Five Strategies to Boost Culinary Businesses

June 2017

Tweaking Nature’s Menu: Plant Genome Editing; What’s Hot in Hispanic Foods; Understanding the Chemistry and Evolution of Chocolate Flavor; Cooking Up New Ideas; Scientific Discovery Born in the Bayou

blueberry

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Upcoming Events right arrow

Meeting

Philadelphia Section IFT 25th Annual Golf Outing

Avondale, Pennsylvania

Webcast

Is Food Structure the Key to Healthier Diets - Hosted by British Section IFT

Online

Meeting

New York Section IFT Meeting: Panel Presentation - Enzyme Fermentation Natural Preservatives

West Orange, New Jersey

Meeting

Western New York Section IFT (WNYIFT) Networking at Black Button Distilling

Rochester, New York

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