April 2025
Man resting from running and drinking water while standing against the wall

The Top 10 Functional Food Trends
Consumers are re-prioritizing wellness goals, seeking out healthy hydration, and pursuing new approaches to weight loss—all of which have the potential to ignite functional food and beverage sales.

By A. Elizabeth Sloan

April 4, 2025
Coworkers talking at their place of work

Generation Transformation
The number of Gen Z personnel in the workforce has now surpassed that of baby boomers. What does this mean for the food science profession?

By Kayt Sukel

April 4, 2025
Ted Kyle

Flipping the Script on Attitudes About Obesity
With the advent of GLP-1 drugs, perspectives about weight management are changing. Ted Kyle hopes the food industry can make some changes, too, to better serve all consumers.

By Mary Ellen Kuhn

March 21, 2025

More from the April issue

Remembering Dennis Heldman, Tomato Therapy, and More

By Carolyn Schierhorn

Reimagining Reformulation: What Could Go Wrong?

By Renee Leber

New Sleep Research and Ingredient News

By IFT Staff

What’s on the Menu?

By Mary Ellen Kuhn

Upcycling: The Future is Now

By Lara Ramdin

Taking the Next Steps in Food Science Education

By Christopher R. Daubert

Charting Feelings About Food

By Danielle Beurteaux

How Digital Transformation Enhances Food Safety

By Willette M. Crawford

Get Your Résumé Right—It Matters!

By Moira McGrath

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