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

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, ...

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 ...

Amber Beckett, PhD, is vice president of product management with WTI, Inc. where she leads product strategy and commercialization for functional ingredients and food protection solutions. She brings ...

Understand the nutritional, functional, and processing roles that fats and oils play in foods, from providing energy and essential fatty acids to contributing flavor, texture, and mouthfeel. Learn ...

Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The ...

A Chicago-based law firm has filed a class-action lawsuitagainst the makers of LaCroix for falsely labeling their ingredients as natural when, “in fact contains ingredients that have been identified ...

What will matter most to food and beverage shoppers in 2026? The answer in a word? Value. That’s not surprising given the current economic climate. But how consumers define value is where it gets ...