Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch December 30, 2024 Thermal‐assisted pressure processing: effects ...

Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives December 16, 2024 Recent advances of ...

Obtaining the Certified Food Scientist (CFS) credential is is a demonstration and professional commitment to lifelong learning and excelling as a food professional. Attaining the CFS demonstrates a ...

In this “Best of 2024” episode of Omnivore, Food Technology revisits the top food science and thought leader interview segments of the year. Charlie Arnot explains why facts are not enough to build ...

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 ...

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 ...

Receive IFT’s Food News Now newsletter in your inbox.

Steve Seabury is typical of a generation of entrepreneurs who have applied their creativity, talents, and energy to hot sauces. “I always enjoyed making hot sauces and eating peppers and doing stupid ...

Advancing food science research is crucial in addressing a host of global food system challenges, from food security and sustainability to nutrition and food safety. Your December Content Spotlight ...

Matthew Moore explores virus-host interactions, detection, and control methods aimed at mitigating the public health and economic impacts of foodborne diseases. But when he’s not tackling infectious ...

While it may seem that the incidence of foodborne illnesses increases year to year, the reality is people have been getting sick from foodborne illnesses since the beginning of time. Indeed, many food ...

When asked about the current state of funding for food science research, scientists and advocates in the United States respond with similar adjectives. Challenging. Inadequate. Limited. Poor.