CHICAGO – February 18, 2025 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food ...

Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast. Food Technology’s deputy managing editor Kelly Hensel spoke with assistant ...

The Institute of Food Technologists (IFT) is a community of professionals and students passionate about the essential role science and innovation play in ensuring that our global food system is safe, ...

CHICAGO – February 11, 2025 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food ...

Snacking on two ounces (57 g) of almonds for eight weeks modestly reduced pain ratings, helped maintain muscle strength, and reduced muscle damage after exercise, according to a study published in ...

Over the course of my lifetime, the proportion of the world’s adult population that has obesity or is overweight has almost doubled. It is honestly staggering to think that this increase happened in ...

Trust in science is fragile. In a world where the loudest voices often carry the most influence, professionals across the food sciences face an uphill battle to ensure that evidence-based truths are ...

Back in 1994, Russell Cross, head of the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) who helped shepherd the nation’s “War on Pathogens” plan in response to the ...

Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast. Food scientist Matt Teegarden offers a thoughtful take on the high-profile ...

Americans consumed a record number of dairy products in 2023, signaling that there’s room for both traditional products and innovative offerings within the sector.

When researchers at the University of São Paulo, Brazil, first published their novel framework for grouping edible substances based on the nature, extent, and purpose of processing applied to food in ...

As consumer preferences fluctuate, food and beverage companies typically strive to develop new products that will meet these shifting demands. For example, today’s consumers increasingly look for ...