Food scientists and technologists encounter numerous challenges each day as they work to bring better, safer, tastier, and more nutritious foods to consumers. Tackling these challenges often requires critical thinking, teamwork, tenacity, and perhaps a little creativity. Acclaimed Chef Sean Sherman discovered a unique challenge early in his culinary career and drew inspiration to address it from an unlikely source – his heritage.
IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.
Research shows that a culture of inclusion has a direct correlation on innovation. Two IFT members share how they have personally experienced the connection between inclusion and innovation within IFT divisions.
New food and beverage products from around the globe
While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.