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 ...

Move over vitamins. Bioactives are the new frontier of functional ingredients. Bioactives are small molecular compounds found in plants, fungi, and aquatic sources. Recently, there’s been a surge in ...

CHICAGO – May 21, 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, ...

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 ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater awareness of dairy’s nutritional advantages and consumer demand for protein and ...

Change is constant throughout every industry and presents both challenges and opportunities. We’ve all experienced moments when we are forcedto adapt, shift our perspectives, and find new approaches ...

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 ...

Receive IFT’s Food News Now newsletter in your inbox.

It’s black and white: Social media is a major driving force behind the growing consumer preference for foods and beverages that pop with color. “Social media platforms are powerful catalysts for ...

The Generally Recognized as Safe (GRAS) system has been a foundational part of food ingredient regulation in the United States since 1958. It permits manufacturers to determine that a substance added ...

Leading food science recruiter Moira McGrath gets real about what it takes to land your dream job. Food scientist Micaela Cox unpacks the science behind sugar reduction, the challenges and potential ...