Beyond consumer demand, regulatory bodies worldwide are pushing for reduced-sugar consumption through taxes and labeling efforts. This external pressure, combined with corporate sugar-reduction ...

A leading AI futurist and IFT keynoter explores the next frontier of artificial intelligence--and explains why it's essential ...

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

Understand nutritional advantages when moving to more plant-based eating patterns that include more fiber, potassium, and ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

The Adoption of Alternative Food Processing Technologies by the Food Industry - Presented by Dr. V.M. "Bala" Balasubramaniam, Professor of Food Engineering, The Ohio State University This presentation ...

In this episode, executive search expert Moira McGrath, HP Hood senior manager of R&D engineering Dr. Karunanithy Chinnadurai, and Land O’Lakes quality assurance manager Srinivasarao Bandla share ...

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The FDA wants to remove petroleum-based synthetic dyes from food and beverages by the end of 2026, replacing them with natural alternatives. This directive, which is a voluntary program and not a ban, ...