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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.
IFT's Science and Policy Initiatives team identifies challenges with the agency's proposed claims for which foods merit the label "healthy."
Brief news items highlighting supplier news
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.
A visually oriented overview of spice and seasoning ingredient trends.
Contributing writer Jaime Savitz takes a look at the research around the impact of coconut oil on cardiovascular health.
Research by Washington State University’s Girish Ganjyal has identified the percentage of quinoa flour that is optimal in baked goods formulation.
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.