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.
As a food consumer, there are many methods to reduce the risk of foodborne illness.
Here's a look at major food safety developments throughout the years.
The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.
After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.
Brands old and new vie for space with on-trend SKUs that are plant-based, clean label, gluten-free, high protein, and globally influenced.
In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.
This column explores two top challenges facing the food packaging industry — procurement and alignment with consumer needs — and how investment in proactive solutions can guide rational decision-making and ensure food safety.
This column details how the process and ingredients involved in making ice cream contribute in equal measure to the frozen treat’s creamy, smooth texture and consumer appeal.