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Institute of Food Technologists (IFT)

Have you ever eaten something and felt a puckering in your tongue? That's astringency. It's a sensation that increases friction on the tongue while you are eating certain foods. 🔍 #IFTSA member Jacob Webster-Jones explains what causes for this reaction: https://t.co/XSq2kyqKbn

Institute of Food Technologists (IFT)

Plant-based, keto-friendly, upcycled snacks... #FoodTech magazine explores what's behind the trends inspiring the snack market to develop new products that can reduce #foodwaste and offer an additional source of nutrients to consumers. Read more: https://t.co/WgrPa4ftJa

IFT - Institute of Food Technologists

People can feel a strong astringency after drinking a cup of coffee ☕ or eating a piece of baker’s chocolate. 🍫 You may think that's caused by flavor or taste, but there's actually more to it. IFTSA member Jacob Webster-Jones explains the science behind astringency and what causes this very familiar yet strange reaction inside your mouth. Learn more on the Science Meets Food blog: https://hubs.la/Q01fvG3W0 #IFTSA

IFT - Institute of Food Technologists

“It’s a perfect storm” reflected Joan Driggs, vice president of content and thought leadership with market research firm IRI, in a recent article about the spike in food prices. Food Technology magazine spoke with several experts about what we should expect in the near future. Learn how manpower and transportation are playing a role in this ongoing issue impacting consumers' wallets. https://hubs.la/Q01fwrfM0 #FoodTech

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