This Food Science for Relief and Development column discusses a dried fish protein production startup in Rwanda.

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in ...

The food industry is always seeking The Next Big Thing because significant changes in the business of food are rare events.

Food companies may be able to satisfy the needs of the growing cohort of GLP-1 medication users while also targeting a ...

A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.

Join us for a dynamic virtual event designed to connect IFT members with the full range of member benefits, focusing on community engagement and professional growth. This interactive session will ...

In a world defined by constant disruption, the ability to absorb shocks and adapt has become essential for successful organizations. This concept of adaptive resilience emphasizes not just bouncing ...

A research team from the University of Illinois at Urbana-Champaign has genetically modified potatoes to be more resilient to global warming. Published in Global Change Biology in December 2024, an ...

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A new systematic literature review with meta-analyses, published in The American Journal of Clinical Nutrition, demonstrated that chicory root fiber intake promotes a significant reduction in body ...