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

Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...

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 ...

Gene editing technologies like CRISPR are opening the door to crops that can better withstand pests, disease, and climate stress. Progress toward broader adoption of CRISPR and other gene-editing ...

Growing consumer interest in adaptogens is driving demand for ashwagandha, a botanical ingredient associated with stress relief, sleep support, and functional food and beverage innovation. Consumers ...

Lychee, guava, dragon fruit, and other exotic fruit flavors are ripe for expansion into more mainstream products as global consumers look to explore beyond familiar tropical tastes like pineapple, ...

Marcia Walker, PhD, an IFT Fellow, brings more than two decades of front-line experience in food safety, product innovation, and commercialization. She has pioneered high-pressure processing, helped ...

How much do food scientists earn? What are their top career concerns? IFT’s exclusive research delivers comprehensive, easy-to-navigate compensation data across job functions and positions in the food ...

Examine how AI is being applied across the food supply chain to strengthen preventive controls, enable earlier risk detection, and support more proactive, data-driven food safety decision-making.

Hypertension, or high blood pressure, is the most common modifiable risk factor for the development of cardiovascular diseases, such as heart failure and coronary artery disease. It is also known to ...

AI-enabled measurement, intelligent packaging, advanced upcycling technologies, and bioaccessibility science are converging to transform food waste from a disposal problem into a performance-driven, ...

Jonathan Foley says meaningful climate progress in food systems requires prioritizing proven, scalable solutions over well-intentioned ideas that fall short. Climate leadership means making hard ...