President Gunnar Sigge traces his journey from growing up in South Africa to leading IFT, highlighting how food science can ...

Chamali Kodikara of the University of Manitoba becomes IFTSA president, bringing food science leadership and research expertise to students worldwide. CHICAGO – September 3, 2026 – The Institute of ...

Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of pomace—the skins, seeds, stems, and peels typically treated as waste. New research ...

Great Lakes IFT Suppliers’ Day 2026 brings together food and beverage professionals, suppliers, manufacturers, and innovators for a full day of discovery, education, and networking at DeVos Place.

Browse all Food Technology articles. Vice President, Content and Channel Strategy Bill McDowell is editor-in-chief of Food Technology and vice president of content and channel strategy, directing ...

Influenced by their “foodie” Gen X and older Millennial parents and school programs aimed at healthier eating and preserving our planet, members of Gen Z are beginning to make their mark on the ...

Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during baking, while also contributing color, aroma, and flavor. That combination of ...

IFT’s Trends and Learning hub organizes trusted analysis, research, and educational resources to help food science and industry professionals understand what is changing, why it matters, and how to ...

Market researchers agree: Often the best way to understand something is with a combination of quantitative and qualitative analysis. So that’s what Food Technology did to arrive at our 2025 Consumer ...

Chopped sugar beet makes its way along a conveyor belt on the way to being processed. © Avatar_023/iStock/Getty Images Plus This month’s Processing column ...