Sanders pressed Mattes on the notion that foods are engineered to be irresistible. “There is no universal definition of hyper-palatable. ‘Hyper’ is clearly a sensationalist term to raise fear and ...

“Consumers hear the word ‘chemical’ and think unsafe,” said Andrew Lynch, vice president of R&D at Glanbia Performance Nutrition, during the IFT FIRST Hot Topics Studio session “Is It Even Possible to ...

W hether it was on a busy Expo floor or in packed Keynote sessions, thought leaders at IFT FIRST Annual Event and Expo in ...

F ew innovations have disrupted consumer behavior as quickly as GLP-1 weight-loss medications. Originally developed to manage diabetes, these drugs—including semaglutide-based products—are rapidly ...

T he “health halo” is a powerful psychological effect that leads consumers to believe certain foods are healthier than they ...

Tea leaves trap heavy-metal contaminants. Researchers at Northwestern University have demonstrated that brewing tea helps ...

W ashington State University professor of food engineering and 2024 IFT Fellow Shyam Sablani heads a food packaging and ...

Can a fast-growing, protein-rich plant called Lemna help transform the food system? Tony Martens and Maurits van de Ven believe that it can. At IFT FIRST, food system leaders shared strategies for ...

Rubi Protein not only has a healthy nutritional profile, but it’s highly functional in food formulations, supplying foaming, gelling, and binding functions that enable it to replace synthetic ...

Challenge your knowledge, make new friendships, and have fun with product development and research competitions. Get experience developing new products, present your research, and show off your food ...

In this column, the author provides seven tips on how food and ingredient companies can lay the groundwork for durable, efficient traceability systems and take advantage of FDA’s 30-month Food ...