New Journal of Food Science article identifies opportunities to help consumers follow the Dietary Guidelines for Americans
IFT staff scientists share their perspectives on the importance of speaking broadly about science and offer new resources to help the science of food community do just that.
The FDA recently released voluntary sodium reduction goals for 163 categories of commercially prepared foods, with the goal of reducing sodium intake in the population by 12 percent.
An unconventional approach to R&D challenges high-potential researchers and jump-starts breakthrough product and process advances.
Woman-led Biomilq has attracted the attention of high-profile investors intrigued by its cell-cultured process for creating human-quality breast milk.
Fickle and fearful, pandemic-weary consumers crave comforting and nostalgic tastes, but they are also looking for a bit of adventure.
Vegans and vegetarians are not the primary drivers of the plant-based eating trend, according to research from Hartman. Consumers who adhere to a broad range of diets favor plant-based foods for their alignment with current health and wellness thinking.