IFT’s Sara Morris, Senior Food Safety and Traceability Scientist, will speak at Climate Week NYC on traceability, nature-positive supply chains, and sustainable food systems. NEW YORK CITY – September ...

In a market where acquirers are seeking proven, protected innovation, clinical research, regulatory positioning, and ...

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

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 ...

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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 ...

The author details how advances in dairy science, ingredient fractionation, and emerging processing technologies are expanding the functional, nutritional, and commercial applications of milk-derived ...

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.

As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied ...