With a new year upon us, IFT’s Science and Policy Initiative team predicts 5 trends that will play a role in shaping the global food industry in 2020 and beyond.
A deep desire to work toward greater connectedness intensifies urgency and commitment for IFT’s newly appointed Diversity and Inclusion leader.
The ever-growing selection of plant-based milk alternatives provides plenty of choice, but consumer preference comes down to taste, texture, and nutritional profile.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Keeping food safe and fresh is a key part of the product development cycle. Various preservatives, antioxidants, antimicrobials, and extracts help reduce the growth of mold and pathogens, prevent oxidation, and stabilize flavors, colors, and aromas. These ingredients include chemical preservatives and a growing class of naturally derived or plant-based compounds.
Pitch events and incubator programs can help fledgling food startups gain exposure and garner funding for their groundbreaking business concepts.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
The food industry needs to be aware of the threat of potential zoonotic and phytoviral infectious disease outbreaks.
