Volume 75, No. 5
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The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.
While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.
In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.
What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?
Functional and upcycled ingredients, global flavors, plant-based alternatives, fun mash-ups, and portable solutions wake up traditional breakfast CPGs.
An update on the trends in healthy snacks and the ingredients used in formulating them
This column describes top niche food and beverage categories with recent high sales gains.
Hot new products include meatless steak strips, natural hummus snacks, and plant-based meat for burgers, meatballs, and breakfast patties.
IFT responds to scientific questions to be examined to support the development of the Dietary Guidelines for Americans. Specifically, “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed foods and growth, size, body composition, risk of overweight and obesity, and weight loss and maintenance?”
Discover what the team behind IFT’s Global Food Traceability Center is working on, including recent events, research projects, and advocacy efforts
In an effort to provide the science of food community with actionable information that can be used in their own DEI efforts, IFT shares a case study of its recent effort to increase accessibility and inclusivity in its scholarship program.
What's on the horizon for the global food system in 2022? IFT’s Science and Policy Initiatives team gives their predictions on five trends that are expected to take shape in the new year.
