November

Volume 77, No.10

Man in his 50s talking to woman and smiling, freshly made Chinese food, noodle soup, lunch, relaxation

Global Consumer Close-Up
A worldwide appetite for crossover cuisines, rapidly aging populations, and widespread budgetary concerns are creating new market opportunities for food and beverage companies.
November 6, 2023
Fereidoon Shahidi

A Lifetime of Discovery
Memorial University of Newfoundland’s Fereidoon Shahidi, the recipient of IFT’s 2023 Lifetime Achievement Award in honor of Nicolas Appert, talks about the need for compelling data in the nutraceutical and functional food space, as well as the importance of giving students room to make their own discoveries.
October 31, 2023
Cultural appropriation and identity use

Appreciation or Appropriation?
Expanding consumer demand for global flavors has brought differences between honoring and usurping emerging cuisines to the forefront of product development.
November 6, 2023
Cultural appropriation and identity use

Appreciation or Appropriation?
Expanding consumer demand for global flavors has brought differences between honoring and usurping emerging cuisines to the forefront of product development.
November 6, 2023
Man in his 50s talking to woman and smiling, freshly made Chinese food, noodle soup, lunch, relaxation

Global Consumer Close-Up
A worldwide appetite for crossover cuisines, rapidly aging populations, and widespread budgetary concerns are creating new market opportunities for food and beverage companies.
November 6, 2023
Fereidoon Shahidi

A Lifetime of Discovery
Memorial University of Newfoundland’s Fereidoon Shahidi, the recipient of IFT’s 2023 Lifetime Achievement Award in honor of Nicolas Appert, talks about the need for compelling data in the nutraceutical and functional food space, as well as the importance of giving students room to make their own discoveries.
October 31, 2023

Additional Features

2024 Technology Outlook

Deconstructing Plant-Based Meat Analogues

Columns

Elevating Belonging

By Sean J. Leighton

PRESIDENT’S MESSAGE

Enriched Pasta Offers Nutritional Benefits, Robot Chef Arrives on Campus

By Emily Little

OMNIVORE

Hunting For Bargains

By Emily Little

FOOD SNAPSHOT

Yellow Pea Pasta, New Premium Cheese Snacks, Baking Mixes by Chrissy Teigen

By Emily Little

NEW PRODUCTS

Hard Times for Indoor Agriculture

By Dale Buss

Startups & Innovators | INNOVATIONS

Putting a Tropical Spin on Almond Milk

By Miranda Grizio

Food Security | INNOVATIONS

Harnessing the Power of Natural Antimicrobials

By Karthik Sajith Babu, Kartik Shah

Ingredients | APPLIED SCIENCE

Good Gut Feelings

By Linda Milo Ohr

Nutraceuticals | APPLIED SCIENCE

Better Oxygen and Grease/Oil Barriers, Longer Life

By Claire Koelsch Sand

Packaging | APPLIED SCIENCE

Finding Resilience in a Time of Uncertainty

By Hala Ali

DIALOGUE

SupplySide West Trendspotting

By Linda Milo Ohr

DIGITAL EXCLUSIVE

Experts Say Credibility, Clarity Are Best Antidotes to Poisoned-style Documentaries

By Julie Larson Bricher

DIGITAL EXCLUSIVE

Supplier Central

T. Hasegawa Rolls Out Flavor Modifier and More Industry News

By IFT Staff

Past Issues

October

Volume 77, No. 9

September

Volume 77, No. 8

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