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 ...

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

A leading AI futurist and IFT keynoter explores the next frontier of artificial intelligence--and explains why it's essential ...

Ingredion’s PURECIRCLE Clean Taste Solubility Solution, a novel stevia sweetener, contributed to the numbers. It “changed the game for plant-based no-calorie sweetening in beverages and syrups,” says ...

Nearly three-quarters of global consumers are now aware of functional foods and beverages—products that provide a health benefit beyond nutrition—and just over half plan to increase their use, ...

Market researchers agree: Often the best way to understand something is with a combination of quantitative and qualitative analysis. So that’s what Food Technology did to arrive at our 2025 Consumer ...

Technology—“the great growling engine of change” as American futurist Alvin Toffler aptly described it—continues to trend strongly toward digitization across manufacturing sectors, especially in the ...

In a world where slow news days seem to be a thing of the past, flavors that foster positive moods and offer a respite from stress and worry are what consumers appear to want, and even need. “With a ...

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 ...

I grew up just outside of Hershey, Pa., the town that, since 1894, has also been home to the Hershey Company. From a young age, I visited the Hershey chocolate factory and park and watched food ...

Traditional fermentation has been used for decades to produce ingredients like soy sauce, citric and lactic acid, and erythritol. Precision fermentation is an evolution of this process, using an ...