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

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

Understand nutritional advantages when moving to more plant-based eating patterns that include more fiber, potassium, and ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

Cost: Naturally derived color additives will be more expensive when substituting for synthetic colors.

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T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

T he World Health Organization, the Centers for Disease Control and Prevention, and several other organizations recommend ...

IFT President Christopher Daubert explores how the IFT community is helping food system professionals navigate industry tipping points through collaboration, advocacy, and science-driven solutions.

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 ...