May 2025
African Spices

The Emerging Flavors of Africa
Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.

By Jeffrey Spear

May 9, 2025
Woman enjoying a chocolate bar

Finding the Sweet Spot
As consumers demand more sugar-reduced options, product developers are tapping into an expanding array of alternative sweeteners.

By Steve Koppes

May 6, 2025
Alyson Greenhalgh-Ball

Nourishing Food System Transformation
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.

By Mary Ellen Kuhn

April 25, 2025

More from the May issue

Navigating Tipping Points Through Community

By Christopher R. Daubert

Front-of-Package Claims Research, Keeping Spuds Safe, and More

By Carolyn Schierhorn

Milking It: Dairy-Derived Ingredients

By Elizabeth Brewster

Plant-Based Eating Trends

By Joanne Slavin, Sarah Engstrom

Tate & Lyle Automates Ingredient Development and More Supplier News

By IFT Staff

Cornell Food Solution Is Easy to Swallow

By Danielle Beurteaux

Assessing the Health Impact of Artificial Sweeteners

By Jaime Savitz

Consumers Flock to Frozen

By A. Elizabeth Sloan

Understanding Aseptic Processing of Foods

By Richard F. Stier

Gen Alpha’s Market Impact

By Mary Ellen Kuhn

From Mars to Mali: Purdue’s Small Extruder

By Miranda Grizio

5 Questions for Investor and Innovator Chuck Templeton

By Mary Ellen Kuhn

Rethinking GRAS Requires More Resources

By Steven Gendel

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