In this column, the author discusses how food biotechnology is evolving from scientific innovation into a scalable ...

Amber Beckett, PhD, is vice president of product management with WTI, Inc. where she leads product strategy and commercialization for functional ingredients and food protection solutions. She brings ...

Understand the nutritional, functional, and processing roles that fats and oils play in foods, from providing energy and essential fatty acids to contributing flavor, texture, and mouthfeel. Learn ...

Gen Zs have arrived in the workforce. And they—along with their millennial colleagues—are changing the way that work gets done. The values and expectations of early career professionals differ from ...

A shared spirit of inquiry brought the global food community together to explore the future of food at IFT FIRST. Food Technology Staff Food Technology Magazine Curiosity has always been at the heart ...

What’s next for AI in food? At IFT FIRST, Food Technology editors spoke with experts across the Expo Hall to find out. One of the strongest trends we identified was the rapid shift from AI as an ...

Demand for high-protein foods, fueled in part by GLP-1 consumers, is driving renewed interest in whey ingredients and creating new opportunities—and formulation challenges—for product developers. Whey ...

PepsiCo Chief Science Officer Tara Glasgow is reworking the food and beverage innovation model by integrating science earlier to shape strategy, test assumptions, and inform where the company places ...

The national debate over ultra-processed foods (UPFs) is moving from research and policy discussions into the grocery aisle. On September 28, Governor Gavin Newsom signed California Assembly Bill 2244 ...

Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The ...

Biobased films coated with antimicrobial particles slowed spoilage in an early lamb trial, but manufacturers still need proof at production scale. Food Technology Magazine A New Zealand research team ...

“What’s the most epic booch you’ve ever tasted?” This social media post suggests the soaring popularity of kombucha, especially among young adult consumers. Other nonalcoholic fermented beverages, ...