October 2024
young woman tasting a spoon with icons of different taste buds.

Outlook 2025: Flavor Trends
Consumers will seek flavors that soothe, stimulate, and satisfy, according to flavorists, chefs, trendspotters, futurologists, and entrepreneurs who weighed in on market drivers for the year ahead.

By Dana Cvetan

September 25, 2024
Close up stack of cookies and crumbs

How the Cookie (Market) Crumbles
Consumers are craving indulgence plus functional benefits, and cookies are here to satisfy them.

By Emily Little

September 25, 2024
AI creates tools modern innovation Image of the brain in a light bulb with circuit boards. Concept of future global connectivity innovations to enable access to information and online networks.

How AI Is Revolutionizing Product Development
For a growing number of food and beverage companies, artificial intelligence platforms are exponentially accelerating the process of identifying novel ingredients and bringing new products to market.

By Dale Buss

October 4, 2024

More from the October issue

Building Community Through Engagement

By Christopher R. Daubert

Replacing Soil With Glass, Regional Preferences Shape Oils Market

By Emily Little

4 Entrepreneurship Lessons From Lifeway’s Julie Smolyansky

By Dale Buss

Peak Protein: Ancient Wisdom, Modern Science

By Cindy Stewart

How to Build Food Safety Into R&D

By Richard F. Stier

Mushrooms for Mood, Postbiotic Benefits, and More Ingredient News

By IFT Staff

Feeding Pampered Pooches and Finicky Felines

By A. Elizabeth Sloan

Scaling Up Cameroon’s Locally Made Baby Food

By Miranda Grizio

Understanding the Sugar and Diabetes Connection

By Jaime Savitz

Sweet and Spooky

By Emily Little

Organic Sauerkraut, Sweet and Salty Nuts, Protein-Rich Pasta

By Emily Little

Making Bean Flour More Functional

By Danielle Beurteaux

How Science Can Reclaim Public Trust

By Charlie Arnot

Technology-Driven Flavors

By Dana Cvetan

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