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

McDonald’s names Ian Borden as president, international

McDonald’s has announced that Ian Borden, most recently president, International Developmental Licensed (IDL) Markets, has been appointed to president, International, effective immediately.

Motif FoodWorks, University of Queensland partner to improve texture in plant-based meat

Motif FoodWorks, the animal-free ingredient company, has announced a partnership with the University of Queensland (UQ) in Brisbane, Australia, to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing.

Almond Board invests $5.9 million in researching next-gen farming

The Almond Board of California (ABC) has announced an investment of $5.9 million in 85 independent research projects exploring next-generation farming practices.

IFT kicks off third annual IFTNEXT Food Disruption Challenge competition

Applications are now open for the IFTNEXT Food Disruption Challenge™ competition, which is designed to help emerging and investment-ready food related startups, entrepreneurs, and innovators gain visibility and make strategic connections to help advance the science of food and its positive impact on the sustainability of the global food supply.

Ingredion, SweeGen extend distribution agreement for stevia sweeteners

SweeGen, a nature-based sweetener company, and Ingredion, a global provider of ingredient solutions to diversified industries, has announced an updated agreement that extends its relationship on a non-exclusive basis for three more years.

Latest Brain Food right arrow

Pitch Competition Benefits Extend Beyond Prize Dollars

While preparing for and participating in well-organized pitch competitions, start-ups experience numerous benefits, even if they don’t claim top honors.

The Lowdown on Sugar Substitutes

For people consciously working to reduce their sugar intake, but having trouble resisting the temptation of a sweet treat, swapping table sugar for a sugar substitute could help.

Room for All as Alternative Proteins Growth Continues

Continued growth and demand in the alternative proteins market provides ample opportunities for food scientists and entrepreneurs to bring new innovations to market.

Latest From IFTNEXT right arrow

Chocolate-based ‘ink’ allows 3-D printing at room temperature

A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.

Enzymatic bioprocess may produce tagatose economically

While tagatose has many advantages for use as a sweetener in formulated food and drink products, its cost of production has hindered its application. But that may change thanks to research from Tufts University.

Genomic analysis results in more rapid breeding of disease-resistant beans

New developments in plant breeding techniques show promise in being able to breed disease-resistant bean varieties quickly and selectively than what is currently available.

Insights into sensing sour taste

Sour is one of the five basic tastes that humans can detect, and researchers from the University of Southern California have identified a sour taste receptor that sheds light on how sour taste is sensed.