With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the ...

W hen a group of Cornell food science students gathered in a classroom to brainstorm product ideas for the 2025 IFTSA (IFT ...

The latest recap of IFT in the media. Covering IFT published research, reports, articles, experts and events.

A t the 2025 IFT FIRST Annual Event and Expo’s Solutions Showcase session Accelerating Predictive Insight with Causal AI and ...

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help ...

EP 72: Trend Talk with Maeve and Mike: Breaking the Trend Cycle, Inside IFT’s New Open-Source Traceability Driver Get the latest insights from the food science and technology community in the November ...

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 ...

12:00 p.m. Registration 1:00 p.m. Welcome Announcements & Bay Assignments 1:15 p.m. TopGolf Warm-Ups 1:30 p.m. Buffet Served & Golf Begins! 3:30 p.m. Awards Ceremony with Dessert Receive IFT’s Food ...

Drying is among humanity’s earliest methods of preserving food, a practice that dates back thousands of years. As Chapter 5 of Desrosier’s 1970 classic The Technology of Food Preservation succinctly ...

Once a substitute, now a star, plant-based protein ingredients are powering a multibillion-dollar global market.Even as sales have declined slightly in the $8.1 billion market for U.S. retail ...

The U.S. food and beverage landscape is shifting under the weight of powerful demographic and lifestyle changes that are reshaping what, where, and how Americans eat. At the same time, economic ...