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Business Trends
Food markets generate signals that shape how companies invest, innovate, and compete. IFT coverage analyzes consumer demand, category dynamics, and economic conditions—and how organizations apply scientific and technical capabilities to adapt strategy, commercialize innovation, manage risk, and build workforce strength in a changing global environment.
Markets and Economics
Food markets are shaped by shifting consumer demand, pricing pressures, trade flows, and broader economic conditions. IFT analysis explores food and beverage market trends, category performance, channel dynamics, and macroeconomic forces that influence demand, competitiveness, and strategic decision-making across the food system.
Feb 16, 2026
What GLP-1 Eating Means for Food Development
In this episode of SciDish, experts explore what post-GLP-1 eating really looks like and how food can better support consumers across a changing nutritional journey.
Omnivore Podcast
Jan 19, 2026
Consumer Trends Sparking Food Innovation
Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation.
Omnivore Podcast
Jan 12, 2026
What Consumers Want in 2026
Worn down by inflation and uncertain economic conditions, food and beverage shoppers want products that deliver tangible benefits per dollar.
Food Technology Magazine
Dec 15, 2026
What’s on the Menu for 2026?
From tech-enhanced food safety to AI’s food innovation takeover, the IFT Science and Policy Initiatives team forecast the top five trends that will help shape the global food system in 2026 and beyond.
Brain Food Blog
Sep 29, 2025
Outlook 2026: Flavor Trends
As consumers navigate uncertainty, they’re turning to flavors that excite, restore, and comfort—trends identified by flavorists, chefs, and trendspotters.
Food Technology Magazine
Mar 04, 2025
How GLP-1 Drugs Drive Innovation
A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.
Brain Food Blog
Business Strategy and Models
Food companies continually adapt to shifting market conditions and consumer demand. IFT reporting analyzes how organizations refine strategy, evolve business models, and deploy new tools and processes—including investments in scientific and technical capabilities—to respond to category trends, competitive pressures, and operational realities.
Feb 26, 2026
How GLP-1 Adoption Is Shaping Formulation Strategies
As GLP-1 adoption reshapes appetite, satiety, and purchasing patterns, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.
Brain Food Blog
Dec 08, 2025
Three Lessons I Learned Building a Startup
Insights from Plantible cofounder Tony Martens on navigating uncertainty, scaling science, and building for impact.
Brain Food Blog
Aug 21, 2025
AI and the Future of Food Innovation
A PepsiCo R&D leader reflects on the promise of artificial intelligence and the vital role of human insight in advancing product development.
Brain Food Blog
Aug 05, 2025
Artificial Intelligence Tools Get Smarter
Artificial intelligence (AI) solutions are reshaping the food and beverage industry—from identifying consumer trends and creating recipes to supply chain optimization and market trend prediction.
Food Technology Magazine
Jun 06, 2025
How AI Is Reshaping Product Development
In this column, the author describes how integrating AI strategically and responsibly, companies can unlock its full potential, creating innovative, high-quality, and compliant food products that meet evolving consumer and industry demands.
Food Technology Magazine
Jan 27, 2025
Mitigating Product Innovation Misses
Hear from a firm that helps companies succeed at innovation and minimize risk by evaluating product ideas in their initial stages.
Brain Food Blog
Innovation
Innovation in the food sector centers on applying scientific advances to adapt products and ingredients to evolving market demands and performance expectations. Perspectives from across IFT explore reformulation strategies, ingredient functionality, and technical breakthroughs that translate research and development into differentiated products aligned with consumer trends and regulatory requirements.
Jan 12, 2026
Cocoa, Reengineered
Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland, is working on a process to create a cell-cultured alternative to conventionally produced cocoa.
Food Technology Magazine
Nov 07, 2025
Cracking Open Egg Innovation
Eggs are nutritional powerhouses, prized not only for their protein but also for their unique functional properties in foods. Yet allergies, volatile supply chains, and the environmental toll of large-scale poultry farming are prompting scientists to explore creating egg proteins using precision fermentation at a commercial scale.
Food Technology Magazine
Oct 02, 2025
Innovation Drives Produce Growth
Innovative, produce-based convenience products are capturing consumers’ attention. Single-serve French fry packs, sliced avocado bread, fresh‑cut salads, and corn‑on‑the‑cob bites are among the products reshaping the produce aisle.
Food Technology Magazine
Aug 11, 2025
Talking With a Cultivated Meat Innovator
Bianca Lê, a cell biologist and head of special projects at Mission Barns, shares the story of the groundbreaking startup’s path to the creation of cell-cultivated pork fat.
Omnivore Podcast
May 05, 2025
The Road to Reformulation
What lies ahead for product developers after the FDA calls on industry to remove artificial dyes.
Brain Food Blog
Mar 07, 2025
Transforming Ingredients Through Precision Fermentation
Precision fermentation has undergone a remarkable evolution in the past decade, transitioning from its roots in pharmaceutical applications to becoming a transformative force in the food industry.
Food Technology Magazine
Commercialization
Commercialization reflects how food companies translate scientific and technical advances into market-ready products. IFT coverage analyzes how product and ingredient innovations are launched, positioned, and scaled to align validated performance, regulatory requirements, and shifting consumer demand.
Jan 13, 2026
Morning Musts: Affordable, Portable, Protein-Rich
Consumer preferences include comfort food with surprising twists; better-for-you options, with an emphasis on protein content and free-from claims; and global flavors and cuisines that provide a sense of adventure.
Food Technology Magazine
Nov 07, 2025
Targeting the New Mainstream Market
Emerging demographic patterns—an aging population, fewer children, more multicultural consumers, and increasingly cost-conscious shoppers—are resetting product development priorities.
Food Technology Magazine
Oct 02, 2025
Coffee Companies Brew Up New Options
From ‘beanless’ alternatives to inventive seasonal offerings, the coffee category is going strong.
Food Technology Magazine
Aug 07, 2025
Seaweed, Seafood Tout Health Appeal, Flavor
As consumer preferences lean further into healthier, globally inspired, and plant-based foods, an increasing number of seaweed and algae products are having a moment, along with a variety of innovative seafood products that tap into current flavor trends.
Food Technology Magazine
Aug 07, 2025
Sandwiches, Sweets Tempt Foodservice Consumers
Faced with sluggish sales, foodservice operations are tempting consumers with new sandwich and dessert options.
Food Technology Magazine
Jun 02, 2025
Hunger for Protein Fuels Meat Mania
Meat and poultry purchases and consumption have reached an all-time high thanks to a dramatic drop in those trying to avoid meat coupled with consumers’ ongoing interest in adding protein to their diets.
Food Technology Magazine
Workforce and Talent
Scientific expertise alone is no longer sufficient for sustained impact in the food industry. IFT insights highlight workforce trends, leadership development, and capability-building at the intersection of science and business—and how technical professionals strengthen strategic, operational, and commercial acumen to advance innovation and organizational performance.
Jan 28, 2026
Keeping the Pipeline Open for Future Food Scientists
IFT President Peggy Poole considers the mounting challenges facing food science academia and the urgent need to support the next generation through mentorship, advocacy, and investment in science.
Food Technology Magazine
Apr 21, 2025
Getting Your Résumé Right
Leading food science recruiter Moira McGrath gets real about what it takes to land your dream job.
Omnivore Podcast
Apr 04, 2025
Generation Transformation
The number of Gen Z personnel in the workforce has now surpassed that of baby boomers. What does this mean for the food science profession?
Food Technology Magazine
Apr 01, 2025
Navigating Career Development in Food Science
An award-winning graduate student offers tips for success—and how to make an impact.
Brain Food Blog
Aug 01, 2024
IFT 2024 Compensation and Career Path Report
Key findings from our benchmark research on salary, benefits, and career trends for professionals across the food sciences.
IFT Original Research
Apr 29, 2024
Building Business Skills Into Food Science Curricula
College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.
Food Technology Magazine
Risk and Resilience
Food businesses face operational, regulatory, scientific, and supply-side risks in an increasingly complex environment. IFT coverage examines how organizations assess uncertainty, apply evidence-based risk management practices, and build resilient systems across sourcing, production, and distribution.
Aug 08, 2025
How Digitalization Impacts Sustainability
This article explains the importance of moving beyond digitization to digitalization and emphasizes that sustainability goals must be built into operational goals.
Food Technology Magazine
Jul 02, 2025
Tariff and Trade Volatility Demand Agility
Arlin Wasserman discusses the impact of tariff volatility and other policy changes on ingredients supply chains.
Food Technology Magazine
Feb 03, 2025
Navigating the Complex World of Nutrition Policy
A health and nutrition expert shares insights from the NIH-FDA Nutrition Regulatory Science Workshop, including the hot-button topic of ultra-processed foods.
Brain Food Blog
Dec 12, 2024
Cracking the Code on Research Funding
Obtaining research funding has always been a challenge in the food sciences, and the next generation of researchers must contend with shifting priorities and resources.
Food Technology Magazine
Jul 26, 2024
How Risk Management Affects Food Product Development
As regulatory and legislative bodies reconsider the risks of several common food additives, companies must grapple with a range of potential product development challenges.
Food Technology Magazine
Jul 26, 2024
How to Build a Strong Vendor Program
Learn how to build a strong vendor program to ensure food safety and quality, including identifying and evaluating potential suppliers, selecting and initiating the supplier relationship, and assessing supplier performance.
Food Technology Magazine
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