A s the popularity of Greek yogurt has grown, so has the dairy industry’s acid whey problem. Da Chen, an assistant professor ...

In the fresh produce sector, berries, grapes, and avocados posted the largest gains in dollar sales last year, according to ...

I t’s not hard to find a vitamin D–fortified food or beverage product. Companies have rolled out a steady stream of them over ...

“Consumers are placing greater emphasis than ever on transparency and clean labels. They want to know exactly what’s in their ...

For more than 20 years, AFS has brought inspiration and innovation to functional ingredients. Now, they are offering ...

Cultivated foie gras illustrates how innovation can start at the top of the market—and pave the way for mainstream adoption.

Swicy mashups, savory–sweet pairings, and sour notes fuel innovation. Authentic global cuisines replace broad, Americanized versions. Botanicals, adaptogens, and fermented ingredients link flavor with ...

The latest IFT Community Conversation invited members and nonmembers to explore how the Make America Healthy Again (MAHA) strategy report could affect the future of food systems and companies.

Expect 2023 to be a year of new opportunities for the food industry as inflation-driven behaviors are offset by heightened interest in food as medicine, sustainability, new food technologies, and a ...

Entrepreneur Tony Martens shares the story of IFT 2025 pitch competition winner Plantible Foods—from the early rough days living on-site in a trailer to the company’s recent success commercializing ...