Demand for high-protein foods, fueled in part by GLP-1 consumers, is driving renewed interest in whey ingredients and ...
Antimicrobial bioparticles could extend fresh meat shelf life in compostable films, but larger trials, manufacturing scale-up ...
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 ...
Attend the 2027 SCIFTS Suppliers Night Expo on March 2, 2027, in Garden Grove, CA. Connect with food industry professionals, discover innovative ingredients and technologies, and build valuable ...
Omnivore IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each ...
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 ...
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 ...
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