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

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 ...

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 ...

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 ...

Food industry consultant Linda Eatherton shares her perspective on the critical steps food companies must take to ensure that they maintain—or regain—consumer trust.

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.

Get a taste of the exceptional research shared each month.

Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that ...

Latin America’s leading B2B event for the food and beverage industry. The Food Tech Summit & Expo gathers professionals from across the region to discover the latest in ingredients, technology, ...