Milk-based beverages for active kids and ready-to-drink lattes with collagen are among the nine finalists announced in the California Milk Advisory Board’s (CMAB) Real California Milk Accelerator dairy startup competition designed to inspire ideas integrating the values of fluid milk into contemporary products and provide resources to help bring them to market.
The North American Meat Institute (Meat Institute) has filed a lawsuit challenging the constitutionality of California’s Proposition 12: The Farm Animal Confinement Initiative.
People who increase their consumption of sugary beverages—whether they contain added or naturally occurring sugar—may face moderately higher risk of type 2 diabetes, according to a new study published in Diabetes Care.
Synergy Flavors has recently completed an expansion project at its U.S. headquarters and innovation center in Wauconda, Ill.
Unilever, owner of brands including Dove, Ben & Jerry’s, and Lipton, has announced ambitious new commitments to reduce its plastic waste and help create a circular economy for plastics.
According to IFT member Charles Diako, PhD, IFT is like a good meal. Just as a meal is made of a diverse array of ingredients, IFT and the science of food brings together people from different backgrounds, abilities, cultures, perspectives, and skill sets to address current and future challenges to food safety and security.
As the calendar turned from September to October, our annual observance of National Food Safety Education Month came to an end. Throughout the month, IFT and many other trusted organizations shared tips, resources, and pertinent information to remind people of the simple things they can do to prevent foodborne illness outbreaks.
As a food consumer, there are many methods to reduce the risk of foodborne illness.
Animals born to mothers fed a high-fat diet during gestation were protected against brain changes characteristic of late-onset Alzheimer’s disease, according to a study published by researchers at the Lewis Katz School of Medicine at Temple University.
Formed during the food manufacturing process, Maillard reaction products (MRPs) in processed food can have harmful health effects. A study published in Cell Host & Microbe shows that human gut microbes can break down fructoselysine, a common MRP, into innocuous byproducts.
Research indicates that smoking marijuana may increase the risk of heart attack and stroke. A recent study has determined that a compound in soybeans may mitigate that risk.
Five new strawberry varieties boasting properties that will help growers control costs, better manage diseases, and use less water, fertilizer, and pesticides have been developed through the Public Strawberry Breeding Program at the University of California, Davis (UC Davis).