CHICAGO – August 12, 2025 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, ...

Bianca Lê, a cell biologist and head of special projects at Mission Barns, shares the story of the groundbreaking startup’s path to the creation of cell-cultivated pork fat. Martin Hahn, a regulatory ...

A student research group in the Purdue University Department of Food Science has developed an artificial intelligence (AI) ...

A s a vital energy reserve in green plants, starch has quietly shaped human civilization—nourishing the body, powering ...

E ach year, IFT honors individuals whose careers exemplify excellence in the science of food. At the 2025 IFT FIRST Annual ...

Glucagon-like peptide-1 (GLP-1) is a natural, gut-derived hormone that is released after we eat. It has beneficial effects ...

Sliced brisket is combined with two steakburger patties in the BBQ Brisket Steakburger, a limited-time offering from Freddy’s ...

A s consumer preferences lean further into healthier, globally inspired, and plant-based foods, an increasing number of ...

Food Technology Magazine | Applied Science How Digitalization Impacts Sustainability This article explains the importance of moving beyond digitization to digitalization and emphasizes that ...

This past year has been marked by rapid change, persistent challenges, and yet, a shared sense of purpose that continues to unite us. IFT has once again shown what’s possible when we come together in ...

IFT unveiled its new artificial intelligence platform, called CoDeveloper, at IFT FIRST Annual Event and Expo last month in ...