A leading AI futurist and IFT keynoter explores the next frontier of artificial intelligence--and explains why it's essential ...

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

This column presents an overview of nutritional issues associated with plant-based diets.

Beyond consumer demand, regulatory bodies worldwide are pushing for reduced-sugar consumption through taxes and labeling efforts. This external pressure, combined with corporate sugar-reduction ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

The Adoption of Alternative Food Processing Technologies by the Food Industry - Presented by Dr. V.M. "Bala" Balasubramaniam, Professor of Food Engineering, The Ohio State University This presentation ...