In this column, the author discusses how food biotechnology is evolving from scientific innovation into a scalable ...

Food industry research leader and former IFT President Robert Ewing Smith, PhD, leaves a lasting legacy in food innovation, ...

Discover the latest food science news on smart packaging, food chemical safety, GLP-1 trends, quick commerce, consumer ...

At IFT FIRST, Food Technology editors spoke with industry experts about the growing shift toward natural colors and ingredients—and the challenges and opportunities that come with it. From developing ...

Omnivore IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each ...

Join Northeast IFT’s 2027 Food Industry Expo on May 12 in Worcester, MA. Connect with food industry professionals, explore supplier exhibits, attend technical sessions, and discover new products and ...

After high school, Jessica Gavin attended California Polytechnic State University in San Luis Obispo to study food science. While working as a research scientist for a global nutrition company—where ...

The olive tree (Olea europaea L.) has been cultivated around the world for more than 6,000 years. Originating in the countries around the Mediterranean Sea, it spread throughout Africa and eventually ...

This month’s Processing column continues the theme of “How is it processed?” with a focus on plant-based milk alternatives—their history, market, and nutritional benefits. Both common (almond, soy, ...

The clean label movement, easily the biggest trend of the decade in packaged and prepared foods, is undeniably a capitalization on the confusion about the meaning of “natural” and “artificial.” ...