Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

Understand nutritional advantages when moving to more plant-based eating patterns that include more fiber, potassium, and ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

We are pleased to announce the fifth annual OSIFT TopGolf Event! This is a non-profit fundraising event for Food Science and Technology student scholarships. Please join us and your colleagues in the ...

The Institute of Food Technologists recognizes the wide variety of disciplines, topics, and areas of expertise in the global science of food community. We offer 25 topical, interest-based groups, ...

In this episode, executive search expert Moira McGrath, HP Hood senior manager of R&D engineering Dr. Karunanithy Chinnadurai, and Land O’Lakes quality assurance manager Srinivasarao Bandla share ...

In the six months since its debut this past fall, Tate & Lyle’s groundbreaking new system for ingredient design is revolutionizing the company’s approach to prototype generation and characterization.