Toolkit Advocacy

Advocacy Toolkits

The Institute of Food Technologists (IFT) has developed toolkits about important topics in the science of food that you can use to dispel common misconceptions around important food-related topics. Check back periodically as new toolkits will continue to be added.

Be A Food Science Advocate

Help spread the word about the importance of food science

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Spread the Word

Help Spread the Word

IFT Members, apply to be an IFT Food Science Advocate. Join a passionate group of science of food professionals working together to spread the word about the importance of food science through social media, email, and in-person interactions.

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Latest News right arrow

Milk startups compete for $250,000 in Real California Milk Accelerator competition

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.

Meat group challenges California’s Proposition 12 in court

The North American Meat Institute (Meat Institute) has filed a lawsuit challenging the constitutionality of California’s Proposition 12: The Farm Animal Confinement Initiative.

Drinking more sugary beverages of any type may increase type 2 diabetes risk

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 opens expanded eco-friendly headquarters, innovation center

Synergy Flavors has recently completed an expansion project at its U.S. headquarters and innovation center in Wauconda, Ill.

Unilever announces new plastic waste reduction commitments

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.

Latest Brain Food right arrow

#IamIFT: Science of Food Helps IFT Member Overcome Obstacles

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.

Make Every Month Food Safety Month

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.

10 Common Culprits of Foodborne Illnesses

As a food consumer, there are many methods to reduce the risk of foodborne illness.

Nine Tips to Keep Food Safe This Fall

Labor Day weekend generally marks the unofficial end of summer in the United States, but it doesn’t have to mean the end of summer fun.

Latest From IFTNEXT  right arrow

Could a high-fat diet during pregnancy prevent Alzheimer’s?

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.

Human gut microbes may mitigate the effects of processed food

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.

Soybean compound may protect blood vessels of marijuana consumers

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.

UC Davis develops five new strawberry varieties

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).