Food packaging generates much of this plastic. Now, a University of Cambridge spin-out, Xampla, is a pioneer in developing ...

Chef J. Kenji López-Alt will present the IFT FIRST opening keynote address titled “The Science of Flavor: Transforming ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

Herrera of the Tecnológico de Monterrey is working to advance the use of insect ingredients, conducting studies on the use of ...

A food science PhD student reflects on a family legacy of IFT leadership, her journey through IFTSA, and a commitment to ...

AI-enabled measurement, intelligent packaging, advanced upcycling technologies, and bioaccessibility science are converging ...

Periods of economic restriction and uncertainty have long reset consumer priorities, preferences, and practices in the food and beverage industry, and 2026 will be no exception. As of January, nearly ...

Episode Description As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this ...

IFT’s Trends and Learning hub organizes trusted analysis, research, and educational resources to help food science and industry professionals understand what is changing, why it matters, and how to ...

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 ...

Ultra-processed foods must be understood not just by label or category, but by their underlying mechanisms—formulation, texture, energy density, and rate of consumption. Research is advancing, but ...

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 ...