A chance meeting at a trade show led to a productive business partnership for cell-cultivated seafood startup BlueNalu and Korea-based maker of tofu, kimchi, and plant-based protein Pulmuone Foods.

Where can food and beverage companies find capital? How do they know whether a given investor or partner will help their operation win in the marketplace? A panel of investors provided thoughts on how ...

The notion of curing—not just preventing—cancer through food rather than therapies including drugs, radiation, chemotherapy, and surgery has been an elusive goal as scientists around the globe pursue ...

Like most food scientists, Rachel Zemser is something of a novice when it comes to artificial intelligence (AI). But when the Almond Board of California asked her to play around with Tastewise IO and ...

This past July, more than 16,000 participants gathered in Chicago for IFT FIRST: Annual Event and Expo. Rooted in science and focused on the future of food, IFT FIRST is the premier place for the ...

Move over vitamins. Bioactives are the new frontier of functional ingredients. Bioactives are small molecular compounds found in plants, fungi, and aquatic sources. Recently, there’s been a surge in ...

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Beyond consumer demand, regulatory bodies worldwide are pushing for reduced-sugar consumption through taxes and labeling ...

In this episode, we chat with ‘Yemisi Awosan, founder and CEO of Egunsi Foods, a Harlem, New York-based food company focused on producing ready-to-eat African food derived from classic West African ...

A visit to your favorite grocer’s dairy aisle looks a bit different than it did a decade ago. Where once you would find whole milk, low-fat milk, non-fat milk, and soy milk is now stocked with an ...

As a self-employed consultant, IFT member Ben Marandi, PhD, has built his career around helping food and beverage companies address food safety and regulatory compliance issues. But as the COVID-19 ...