An aging population and increases in chronic disease drive growing demand for functional ingredients.
Speaking as a part of a Tuesday Scientific & Technical Forum on consumer mistrust, Center for Food Integrity’s Roxi Beck highlighted some recent research on Gen Z’s purchase behavior.
Not all diets comprised of processed and ultra-processed foods are unhealthy, IFT forum presenters point out.
Sharing their personal stories, a panel of three consumers addressed how their food choices were and are impacted by crisis at a Tuesday IFT FIRST featured session.
This article discusses recent scientific studies and emerging research that have prompted a reexamination of the health implications associated with the addition of large amounts of antioxidants to foods.
A look at the ways in which solar cookers provide safer, cleaner energy alternatives for people in lower-income countries.
This column reviews the major nutritional, physiochemical and functional components of quinoa, the challenges of formulating quinoa into food products, and introduces a novel processing method developed to separate the nutrient-rich germ.
An infographic depicting Americans’ perceptions of the importance of nutrition.
A blend of news stories and research from around the food industry
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.