Probiotic supplement use is on the rise. In this sponsored content interview, hear from a biotech firm that’s advancing novel ...

Research by Charlene van Buiten at Colorado State University shows that starter culture diversity affects bread quality.

“Botanical ingredients with specific health benefits are capitalizing on the push toward broader plant-based eating,” says Lu ...

Innovations, research, and insights in food science, product development, and consumer trends.

I t would be hard to imagine a better hub of food and beverage innovation and expertise than the IFT FIRST Food Expo this ...

Can we positively impact the future of our global food supply by further leveraging fermentation processes? Let’s explore ...

In the last year, I’ve had the privilege of representing IFT at events in South Africa, London, New York, and Japan, and have ...

Students interested in pursuing a career in the science of food will get a firsthand view of the field during IFT FIRST. They ...

Post pandemic and amid inflationary pressures, some manufacturers have opted to refocus on core product offerings.

From weight loss to cardiovascular disease to type 2 diabetes, supporters of this low-carb diet claim it can prevent or cure ...

Prinova research indicates that consumers are turning to tea, coffee, and energy drinks as they reduce their alcohol intake. The report also suggests that even more drinkers—younger ones in particular ...

A social enterprise in Rwanda is producing protein-packed bread that nourishes thousands of schoolchildren each day, while ...