Latest News
Diverse skill sets needed for growing opportunities
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Preparing for a new work paradigm
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
No quick fix for employment inequities
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
National Honey Board seeks honey–food pairings to encourage consumption of Mediterranean diet
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
FDA amends its procedures for dairy, infant formula firms exporting to China
The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
Recent Brain Food
Reimagining Nutrition Innovation
Hear from Maha Tahiri, an IFT FIRST panelist and leading voice in health and wellness on designing food with the whole person in mind.
From Afghan Farms to the IFT FIRST Expo Floor
A visionary spice entrepreneur returns to the Startup Pavilion to grow his business, expand his reach, and champion farmers in his homeland.
A Cleaner Bind
As consumer demand for natural ingredients grows, wheat protein offers bakers a clean-label emulsifier that delivers a winning mix.
Health Hazard
To keep children safe, the MAHA Commission's roadmap must prioritize gold-standard consensus science over fragmented data.
The Low-Sugar Shift
Cargill explains how food scientists can cut sugar without compromising taste.