The foundation of IFT was founded in 1985, to be agents of change in the food science industry who are building a diverse pipeline of new talent for the field and harnessing the experience of our ...

Imagine a chicken that drinks less and eats less but yields as much or more meat. What sounds like a poultry producer’s pipe ...

A look at how Domino’s focuses its product development on permanent menu additions versus limited-time offerings.

Stay up to date on food science research topics with IFT's featured resources: blogs, articles, peer-reviewed studies, and more!

If you want to explore the cutting edge of food branding, visit the sushi section in a Kroger’s grocery store for a slice of SPAM Musubi, a new limited edition based on the popular Hawaiian concoction ...

Steve Seabury is typical of a generation of entrepreneurs who have applied their creativity, talents, and energy to hot ...

In this column, the author describes what can be done to keep foreign materials out of food and protect both consumers and food processors’ reputations.

With a 5% compound annual growth rate (CAGR) in tracked global launches from 2019–2023, products made with legume ingredients have got bean counters’ pulses racing, reports Innova Market Insights.

Two food industry suppliers have shared consumer forecasts for the coming year. 2025 will be a year of embracing “the new human nature,” ADM predicts in its Flavor and Color Trends Report. The report ...

When people outside of your professional circle learn you are a food scientist, food engineer, product developer, QA/QC specialist, or any of the other scientific disciplines along the food system ...