July 2024
Snail

Salary Slowdown
IFT’s 2024 research report reveals a slight decline in median salaries, an emerging emphasis on salary transparency, and evolving workplace demographics for U.S. science of food professionals.

By Mary Ellen Kuhn

July 3, 2024
Tony Hunter

Forward Focus
From AI to genomics, futurist Tony Hunter foresees technology plotting a road map to a healthier, sustainable food system.

By Bill McDowell

July 1, 2024
customer check out

The Mainstream Appeal of Specialty Foods
Repositioned plant-based fare, easy-to-prepare products, and a new generation of globally inspired offerings are contributing to healthy sales trends.

By A. Elizabeth Sloan

July 3, 2024
Rivalz Snacks

DIY Food Manufacturing
For many companies, operating their own manufacturing facilities is an important competitive strategy. Here’s a look at why.

By Dale Buss

June 21, 2024

More from the July issue

Exploring the Science Behind Creation

By Dana Cvetan

Scentian Bio Wins IFT FIRST Pitch Competition

By Emily Little

From the Expo Floor Day Three

By Emily Little

Food Companies Must Innovate Amid Inflation Pressures

By Mary Ellen Kuhn

IFT FIRST Recognizes Student Achievements

By

Flavor Trends That Lift Spirits

By Dana Cvetan

FDA Deputy Commissioner Jim Jones Addresses Food Safety, Innovation at IFT FIRST

By Julie Larson Bricher

Advancing Healthy Equity and Nutrition Security

By Ed Finkel

Experts Explore the Evolving Employment Landscape

By Dana Cvetan

How Partnerships Help Advance Novel Technologies

By Mary Ellen Kuhn

Mood Support Beverages Drive Innovation, Sales

By Dana Cvetan

Sizing Up Generation Alpha

By Ed Finkel

From the Expo Floor Day Two

By Emily Little

Lupin: Nutritious and a ‘Climate Hero’

By Ed Finkel

AI Drives New Era in Food and Beverage

By Kelly Hensel

Seeding the Future Winners Work to Redesign Food Systems

By Ed Finkel

Creating More Resilient, Climate-Friendly Supply Chains

By Mary Ellen Kuhn

Ultra-Processed Foods Researchers Call for Collaboration

By Mary Ellen Kuhn

From the Expo Floor Day One

By Emily Little

Navigating the Ups and Downs of Funding

By Ed Finkel

Precision Fermentation Can Be Used for Food Colorings, Too

By Ed Finkel

Coming Together to Feed a Fragile, Growing World

By Dana Cvetan

Getting a Handle on Hybrid Work Weeks

By Mary Ellen Kuhn

Delivering on Benefits

By Mary Ellen Kuhn

Leadership in a Changing Landscape

By Sean J. Leighton

New regeneratively grown blueberries debut, Recognizing IFT’s 50-year members

By Emily Little

New Cargill Site Shares Hottest Food and Beverage Trends

By IFT Staff

Unlocking Secrets to Successful Formulations

By Karthik Sajith Babu, Kartik Shah

Exhibitor Spotlight

By IFT Staff

Sodium Reduction Solution, New Ingredients, and More

By IFT Staff

Meat Smoking: The Path to Tasty Products

By Richard F. Stier

Forecasting the Future for Alternative Proteins

By Mary Ellen Kuhn

Egg white noodles, Exotic fruit spreads, and Plant-based taco fillings

By Emily Little

Bite-Sized Nutrition

By Linda Milo Ohr

Startup Creates Food Brand for Cancer Treatment

By Dale Buss

Brewing Up an Acid Test for Coffee

By Danielle Beurteaux

Digestion Duo

By Emily Little

Can the Food Industry Save the Consumer’s Wallet?

By Rob Dongoski

High Food Prices Hit Hard

By Dale Buss

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