IFT Press Room
IFTNext Food Disruption Challenge

IFTNext Food Disruption Challenge Now Accepting Applications

Competition offers startups the opportunity to pitch their idea, product, or innovation and get high-profile exposure.
December 10, 2019
Pamela Coleman

Pam Coleman, MBA, CFS Named 80th President of IFT

Pam Coleman, MBA, CFS became the 80th president of the Institute of Food Technologists (IFT).
August 14, 2019
IFTNext Food Disruption Challenge

IFTNext Food Disruption Challenge Now Accepting Applications

Competition offers startups the opportunity to pitch their idea, product, or innovation and get high-profile exposure.
December 10, 2019
Pamela Coleman

Pam Coleman, MBA, CFS Named 80th President of IFT

Pam Coleman, MBA, CFS became the 80th president of the Institute of Food Technologists (IFT).
August 14, 2019

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Latest Brain Food right arrow

IFT’s Science and Policy Initiatives Team Predicts Top Food Trends of 2020

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 Quest for Connectedness

A deep desire to work toward greater connectedness intensifies urgency and commitment for IFT’s newly appointed Diversity and Inclusion leader.

A Closer Look at Plant-Based Milk Alternatives

The ever-growing selection of plant-based milk alternatives provides plenty of choice, but consumer preference comes down to taste, texture, and nutritional profile.

Latest from Food Technology Magazine right arrow

Chef Viverito Makes Cell-Based Seafood Taste Good

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.

Food Preservation in a Clean Label Era

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 to Keep on Your Radar for 2020

Pitch events and incubator programs can help fledgling food startups gain exposure and garner funding for their groundbreaking business concepts.

New Bioprocesses May Reduce Cost to Produce Low-Calorie Sweetener

Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.

Food and the Threat of Zoonotic and Phytoviral Spillover

The food industry needs to be aware of the threat of potential zoonotic and phytoviral infectious disease outbreaks.

Food Disruptors Podcast

Listen in to hear provocative conversations about what’s coming next in the future of food.

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