Emerging research suggests almonds may support gut microbiome diversity through fiber, healthy fats, and polyphenols, with ...

The recent Believer Meats shutdown as well as the market slowdown for plant-based meat represent a market reset and not the ...

Green Spot Technologies uses fermentation to transform food and beverage byproducts into sustainable, nutrient-rich ingredients for bakery, chocolate, and other food applications, advancing circular ...

Chinese, Japanese, and Korean cuisines continue to dominate U.S. Asian food trends, while Thai, Filipino, and Vietnamese ...

Explore how GLP-1 adoption is reshaping food formulation, driving demand for fiber, protein fortification, and sugar ...

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 ...

IFT’s Journal of Food Science (JFS) is proud to announce the release of its Special Issue on Health, Safety, and Sustainability of Aquatic Foods.