Join us for a dynamic virtual event designed to connect IFT members with the full range of member benefits, focusing on community engagement and professional growth. This interactive session will ...

The disruptions at the United States Agency for International Development (USAID) that began earlier this year will likely have devastating effects on food systems and global food and nutrition ...

Total foodservice traffic was down by 2% through the third quarter of 2024 versus the same period in the prior year. Full-service restaurant traffic was down by 3%, and quick-service restaurant ...

With digestive health now a key driver for functional food and beverage purchases in the United States, according to Innova Market Insights, gut-friendly ‘biotics are poised for expanded growth beyond ...

A new systematic literature review with meta-analyses, published in The American Journal of Clinical Nutrition, demonstrated that chicory root fiber intake promotes a significant reduction in body ...

This Food Science for Relief and Development column discusses a dried fish protein production startup in Rwanda.

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A research team from the University of Illinois at Urbana-Champaign has genetically modified potatoes to be more resilient to global warming. Published in Global Change Biology in December 2024, an ...

In a world defined by constant disruption, the ability to absorb shocks and adapt has become essential for successful organizations. This concept of adaptive resilience emphasizes not just bouncing ...

Honey has been used as a sweetener for thousands of years. Yet the mechanics of its sweetness have been a mystery. There has been some research linking the sweetness of fruit with aroma compounds, ...

Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast. Food Technology’s deputy managing editor Kelly Hensel spoke with assistant ...