This Food Science for Relief and Development column discusses a dried fish protein production startup in Rwanda.

A new systematic literature review with meta-analyses, published in The American Journal of Clinical Nutrition, demonstrated that chicory root fiber intake promotes a significant reduction in body ...

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With digestive health now a key driver for functional food and beverage purchases in the United States, according to Innova Market Insights, gut-friendly ‘biotics are poised for expanded growth beyond ...

In a world defined by constant disruption, the ability to absorb shocks and adapt has become essential for successful organizations. This concept of adaptive resilience emphasizes not just bouncing ...

A research team from the University of Illinois at Urbana-Champaign has genetically modified potatoes to be more resilient to global warming. Published in Global Change Biology in December 2024, an ...

Total foodservice traffic was down by 2% through the third quarter of 2024 versus the same period in the prior year. Full-service restaurant traffic was down by 3%, and quick-service restaurant ...

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind. Riëtte de Kock is working to democratize sensory science in Africa, ...

View IFT's comments emphasizing the role and importance of food scientist(s) and technologist(s) on the Dietary Guidelines Advisory Committee. Learn how IFT is advocating for the science of foodand ...

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Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food. This annual international competition honors ...