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 ...

AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan formulation trials. A quality assurance or quality control professional might ...

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 ...

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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 ...

Episode Description Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, ...