A lthough still in its early days, CRISPR has already been called the most powerful scientific tool of the century. Using ...

Relying on a handful of crops makes the entire system more vulnerable to pests, disease, and climate shocks. By cultivating a ...

Balance IQ with EQ. Food companies have always thrived on facts, data, and technical and scientific advances—the so-called ...

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 ...

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel ...

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Launching in January 2026! A small annual cohort of Editorial Scholars will be selected for mentorship with our ECR Advisory Board, including activities such as mentored reviews and insight into the ...

IFT Comments on the Development of an Enhanced Systematic Process for the FDA’s Post-Market Assessment of Chemicals in Food – January 21, 2025 Bryan Hitchcock, IFT's Chief Science Officer & Global ...

A deep-dive into some of the most common sugar alternatives including common use cases, regulatory status, scientific studies, and considerations for substitutions. Exclusive to IFT members.

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.” ...