Cornell University wins the 2026 IFTSA and Mars Product Development Competition with GoKara, an innovative snack featuring upcycled okara crisps. Last year, Cornell University won for NoriNom, a shelf ...

Cyclospora may not be a household word in the way E. coli or Salmonella are, but that is likely to change with the recent outbreak contributing to more than 10,000 laboratory-confirmed domestic cases ...

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 ...

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, ...

The chef and bestselling author urged food scientists to combine rigorous scientific thinking with empathy and a broader perspective to drive meaningful innovation. Mary Ellen Kuhn Food Technology ...

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 ...

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 ...

Robert (Bob) Little is the CEO of Kanzen Meal, a subsidiary of Nissin Foods, where he leads the development of a new generation of nutrient-dense, single-serve frozen meals designed for modern ...

Imagine eating as much as a credit card’s weight in plastic every week. That’s five grams of plastic, the amount that many people ingest in their weekly diets, according to a 2021 report published in ...