We are pleased to announce the fifth annual OSIFT TopGolf Event! This is a non-profit fundraising event for Food Science and Technology student scholarships. Please join us and your colleagues in the ...

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

This column presents an overview of nutritional issues associated with plant-based diets.

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

GUADALAJARA, MEXICO – May 9, 2025 – The Mexico Section of Institute of Food Technologists (IFT) is welcoming IFT CEO Christie Tarantino-Dean and IFT President Christopher Daubert, PhD, for an ...

In the six months since its debut this past fall, Tate & Lyle’s groundbreaking new system for ingredient design is revolutionizing the company’s approach to prototype generation and characterization.