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

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

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

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

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

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

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

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 ...

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 ...

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, ...