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 ...

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 ...

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

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 ...

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

A s Food Technology reporters navigated a busy IFT FIRST Food Expo floor in July, five key ingredient trends stood out as ...

This virtual event will address the recommendations from the MAHA Commission report and the potential ramifications it will have on the food system and food companies. This discussion will address ...

W hat an honor it is to write to you for the first time as president of the Institute of Food Technologists. I’ve been part ...

For everyone’s sake, maybe this time the relationship between food and medicine can end differently. Throughout much of human ...

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 ...