A leading AI futurist and IFT keynoter explores the next frontier of artificial intelligence--and explains why it's essential ...

Beyond consumer demand, regulatory bodies worldwide are pushing for reduced-sugar consumption through taxes and labeling efforts. This external pressure, combined with corporate sugar-reduction ...

The Adoption of Alternative Food Processing Technologies by the Food Industry - Presented by Dr. V.M. "Bala" Balasubramaniam, Professor of Food Engineering, The Ohio State University This presentation ...

Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect them from insects. Found in large quantities in the green parts of potato peels and the sprouting areas, SGAs ...

Change is constant throughout every industry and presents both challenges and opportunities. We’ve all experienced moments when we are forcedto adapt, shift our perspectives, and find new approaches ...

CHICAGO – May 15, 2025 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is proud to share the ...

Every year, CPG companies are eager to know which flavors and cuisines will be the ones that capture the attention of consumers, allowing them to better formulate their offerings. While global flavors ...

In the six months since its debut this past fall, Tate & Lyle’s groundbreaking new system for ingredient design is revolutionizing the company’s approach to prototype generation and characterization.

The stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater awareness of dairy’s nutritional advantages and consumer demand for protein and ...

What is the perfect human diet? Humans have survived on a wide range of diets over time, mostly reflecting access to the food supply. Since humans are omnivores, they can survive on a wide range of ...