Demand for high-protein foods, fueled in part by GLP-1 consumers, is driving renewed interest in whey ingredients and ...

California’s new non-UPF certification law raises questions about ultra-processed food definitions, nutrition, food ...

PepsiCo Chief Science Officer Tara Glasgow discusses how the company is reimagining food and beverage R&D by bringing science ...

What’s next for AI in food? At IFT FIRST, Food Technology editors spoke with experts across the Expo Hall to find out. One of the strongest trends we identified was the rapid shift from AI as an ...

“What’s the most epic booch you’ve ever tasted?” This social media post suggests the soaring popularity of kombucha, especially among young adult consumers. Other nonalcoholic fermented beverages, ...

Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The ...

Distinguished food law attorney and former U.S. Food and Drug Administration legal counsel Peter Barton Hutt passes away at 91. Food Technology Staff Food Technology Magazine Peter Barton Hutt, the ...

What culinary techniques are used in the food industry, and how are they used? I posed these questions to several industrial chefs and related personnel. They responded that many culinary techniques ...

Community Conversation: The Future of Food, Unpacked What forces will truly shape the food system over the next decade—and which trends are simply noise? In this live recording of the Omnivore podcast ...

As for major challenges ahead, it is often difficult for sensory professionals working within R&D to convince scientists to rely on a series of tests to draw conclusions and make decisions. The ...

The Science and Policy Initiatives (SPI) team at the Institute of Food Technologists (IFT) has revealed its top five food trends that will not only impact the food and policy landscape, but redefine ...