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 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, ...

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 ...

Growing consumer interest in adaptogens is driving demand for ashwagandha, a botanical ingredient associated with stress relief, sleep support, and functional food and beverage innovation. Consumers ...

The median salary for U.S. professionals in the food sciences is $120,000, according to the 2026 IFT Compensation and Career Path Survey, conducted in January 2026. That’s an 11.8% spike over the ...

How much do food scientists earn? What are their top career concerns? IFT’s exclusive research delivers comprehensive, easy-to-navigate compensation data across job functions and positions in the food ...

Hypertension, or high blood pressure, is the most common modifiable risk factor for the development of cardiovascular diseases, such as heart failure and coronary artery disease. It is also known to ...

As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied ...

The author details the steps product developers can take to ensure success when formulating for new product scale-up. Understand how changes in batch size between plant trials and first production can ...