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Latest from IFT

IFT's New Traceability Video Series Helps Food Entities Navigate FDA Compliance

Eleven commodity-specific educational segments are now available to assist the food industry in understanding the agency's final rule and the steps they need to take next.

As the FDA Formulates Its New Healthy Rule, IFT Weighs In

IFT's Science and Policy Initiatives team identifies challenges with the agency's proposed claims for which foods merit the label "healthy."

Nutrition for the Ages

This column describes how nutritional and overall wellness concerns evolve with age, and while some nutritional ingredients are important for all ages, the reason each age demographic seeks them out can vary.

Hot, Hot, Hot: Spices and Seasonings

A visually oriented overview of spice and seasoning ingredient trends.

How Coconut Oil Affects Heart Health

Contributing writer Jaime Savitz takes a look at the research around the impact of coconut oil on cardiovascular health.

Better Baking With Quinoa

Research by Washington State University’s Girish Ganjyal has identified the percentage of quinoa flour that is optimal in baked goods formulation.

Kenyan Processing Pilot Yields Better Harvests

With funding from the van Lengerich family and the Seeding The Future Foundation, Bountifield International launched a program that provides small farmers in Kenya with cost-effective postharvest processing services.