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

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in ...

The food industry is always seeking The Next Big Thing because significant changes in the business of food are rare events.

Food companies may be able to satisfy the needs of the growing cohort of GLP-1 medication users while also targeting a ...

A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.

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 ...

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 ...

Receive IFT’s Food News Now newsletter in your inbox.

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 ...

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 ...

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 ...

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 ...