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Ingredients and Processing
Ingredients and processing are central to food innovation, quality, and scalability. IFT coverage analyzes the science behind formulation, functionality, preservation, and manufacturing—and how advances in food science and engineering translate into safe, effective, and commercially viable products.
Ingredient Innovation
Ingredient innovation reflects advances in sourcing, composition, and functionality. IFT coverage explores emerging ingredients, novel sources, and reformulation approaches that address performance requirements, sustainability goals, and evolving market expectations.
Feb 23, 2026
Unlocking Sustainable Fat Innovation
James Petrie, founder of Nourish Ingredients, explains how his company is creating animal-free fats that will allow product developers to formulate next-generation plant-based foods with better taste and mouthfeel.
Omnivore Podcast
Jan 27, 2026
Formulating for the Evolving GLP-1 Consumer
As the number of GLP-1 users continues to grow, it’s clear they are looking for more personalized, nutrient-dense food and beverage options to support their needs.
Food Technology Magazine
Dec 03, 2025
Engineering Cultured Fat for Cell-Based Meat
A review examines adipogenic engineering strategies to produce cultured fat from stem and precursor cells, highlighting advances in cell culture and lipid accumulation to improve flavor, texture, and functionality in cell-based meat products.
Comprehensive Reviews in Food Science and Food Safety
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
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
Feb 07, 2025
What’s Red-Hot in Food Dye Substitutes?
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.
Food Technology Magazine
Ingredient Functionality
Ingredients determine how food performs in real-world conditions. IFT coverage examines functional roles—such as structure, texture, stability, and shelf life—and how ingredient selection influences product quality, processing performance, and scalability.
Feb 24, 2026
Encapsulation and Functional Activity of Lactobacillus reuteri Strains
Comprehensive Reviews in Food Science and Food Safety
Dec 09, 2025
Probiotics: Beyond Digestive Health
This column examines probiotics’ expanding role in health—from brain to heart—while urging more rigorous, standardized research to turn promising science into real-world nutrition and medical applications.
Food Technology Magazine
Dec 02, 2025
Formulating for Functional Benefits
With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the addition of in-demand ingredients with minimal processing.
Food Technology Magazine
Sep 08, 2025
Processing in Perspective
Ultra-processed foods are too often treated as a single health risk, masking the wide spectrum of processing and its benefits. Experts argue for a science-based rethink that prioritizes nutritional quality and health impact over simplistic labels.
Brain Food Blog
Apr 07, 2025
The Hottest Trends in Functional Foods
Liz Sloan, PhD, who has kept a close eye on functional food and beverage trends for decades, shares her take on what’s ahead for this market.
Omnivore Podcast
Apr 04, 2025
The Top 10 Functional Food Trends
Consumers are re-prioritizing wellness goals, seeking out healthy hydration, and pursuing new approaches to weight loss—all of which have the potential to ignite functional food and beverage sales.
Food Technology Magazine
Formulation and Product Development
Formulation translates scientific principles into finished products. IFT coverage analyzes formulation strategies, tradeoffs, and optimization approaches that balance performance, cost, processing constraints, and regulatory requirements.
Dec 15, 2025
Food macromolecules boost stability and absorption of fat-soluble vitamins
New research shows proteins, lipids, and carbohydrates can dramatically improve fat‑soluble vitamin stability and absorption, pointing to smarter delivery systems for functional foods and nutraceuticals.
Comprehensive Reviews in Food Science and Food Safety
Jul 03, 2025
Unlocking Secrets to Successful Formulations
This article discusses how crafting formulations that not only meet consumer demands but that also stand out in a competitive market requires a nuanced understanding of multiple factors, careful consideration, and time.
Food Technology Magazine
Jun 06, 2025
How AI Is Reshaping Product Development
In this column, the author describes how by 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
May 05, 2025
The Road to Reformulation
As FDA pushes a voluntary shift away from synthetic dyes by 2026, food companies face a tight reformulation timeline marked by technical, supply, and cost challenges.
Brain Food Blog
Apr 21, 2025
The Sweet Science of Sugar Reduction
Food scientist Micaela Cox unpacks the science behind sugar reduction, the challenges and potential benefits of sugar alternatives, and what the future holds for food and beverage companies looking to capitalize on the zero-sugar trend.
Omnivore Podcast
Apr 04, 2025
Reimagining Reformulation: What Could Go Wrong?
The author details what to consider when embarking on a product reformulation process, including prework planning, consumer demand, and costs, and how to minimize or troubleshoot inevitable bumps in the road.
Food Technology Magazine
Sensory Science and Evaluation
Sensory science provides systematic methods for measuring how foods are perceived through sight, smell, taste, touch, and sound. IFT coverage examines sensory evaluation techniques, experimental design, and data interpretation used to inform formulation, processing decisions, quality assessment, and product optimization across the food development life cycle.
Jan 11, 2026
Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color
This review spotlights magnetic field processing as a promising nonthermal tool to preserve flavor, texture, and color—offering fresher sensory quality in minimally processed foods.
Comprehensive Reviews in Food Science and Food Safety
Sep 29, 2025
When Color Meets Flavor
The shift away from artificial additives is fueling innovation with ingredients that deliver both natural color and flavor.
Food Technology Magazine
Sep 08, 2025
Processing in Perspective
Ultra-processed foods are too often treated as a single health risk, masking the wide spectrum of processing and its benefits. Experts argue for a science-based rethink that prioritizes nutritional quality and health impact over simplistic labels.
Brain Food Blog
Jul 09, 2025
Expanding the Scope of Sensory Analysis
At Massey University’s Feast lab, Joanne Hort and her team are measuring consumers’ emotional responses to food, adding innovative new approaches to traditional sensory methodologies.
Food Technology Magazine
Mar 17, 2025
Sensory Science in Africa
Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers.
Omnivore Podcast
Feb 22, 2024
The State of Sensory Science
Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Food Technology Magazine
Processing and Manufacturing Technologies
Processing technologies shape food safety, quality, efficiency, and throughput. IFT coverage examines thermal and nonthermal processes, unit operations, and manufacturing approaches that enable consistent, scalable food production.
Dec 17, 2025
Extruder Die Design and Its Role in Plant Protein Texturization
This review highlights how extruder die design shapes protein structure, texture, and nutrition—positioning die innovation as a critical lever in advancing plant‑based meat and next‑generation products.
Comprehensive Reviews in Food Science and Food Safety
Sep 08, 2025
Processing in Perspective
Ultra-processed foods are too often treated as a single health risk, masking the wide spectrum of processing and its benefits. Experts argue for a science-based rethink that prioritizes nutritional quality and health impact over simplistic labels.
Brain Food Blog
May 05, 2025
Inside Aseptic Processing
The episode examines sustainable food systems, the enduring science of aseptic processing, and growing scrutiny of the GRAS process, with experts unpacking impact, history, and calls for reform.
Omnivore Podcast
May 02, 2025
Understanding Aseptic Processing of Foods
Consulting food scientist Rick Stier explains the historical significance and the science behind aseptically processed foods, beverages, equipment, and packaging—and why this processing technique has stood the test of time.
Food Technology Magazine
Mar 31, 2025
Upcycling: The Future is Now
In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or upcycling, is made possible by advances in processing technologies, utilization of novel waste streams, and new research findings.
Food Technology Magazine
Aug 29, 2024
100 Years of Freezing: Thanks, Clarence Birdseye
In this column, the author describes the history, food safety and quality advantages, and equipment used in the process of freezing food.
Food Technology Magazine
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