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.

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 ...

Live from IFT FIRST, experts from academia and industry explore how artificial intelligence is transforming food science, nutrition, R&D innovation, and the future of food research.

Food manufacturers may already have the plant data they need to uncover energy savings. AI can help turn that information into actionable insight. Food Technology Magazine Food manufacturers looking ...

The Amrutham Nutrimix program in India uses women-led microenterprises to produce and distribute a fortified complementary food that improves child nutrition while supporting local economic ...

Researchers are testing whether AI can help product developers predict sensory performance and narrow the field before the most promising plant-based formulations reach sensory panels. Food Technology ...

Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology still struggles to do, and why better tools make human judgment more—not less ...