Food Technology
Food Technology is the top publication that covers every aspect of food science and technology. It offers thorough and unbiased insights into the newest research advancements, updates from the industry, innovations in consumer products, and career opportunities in the field.
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Articles
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6 days ago |
ift.org | A. Elizabeth Sloan
Meat and poultry purchases and consumption have reached an all-time high thanks to a dramatic drop in those trying to avoid meat (from 37% in 2022 to 22% in 2025) coupled with consumers’ ongoing interest in adding protein to their diets, according to new research from FMI, The Food Industry Association. Datassential reports that protein is now the most sought-after healthy descriptor on restaurant menus.
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1 month ago |
ift.org | Danielle Beurteaux
Food scientists at Cornell University apply novel technologies to product development projects. It’s estimated that one-third of those aged 65-plus suffer from dysphagia, which is difficulty swallowing, often the result of muscle and nerve damage. People with dysphagia can choke on food and can suffer from malnutrition and dehydration, as well as related issues like depression.
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2 months ago |
ift.org
Get the latest insights from the food science and technology community in the March 2025 episodes of the <em>Omnivore </em>podcast.
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Mar 5, 2025 |
ift.org | Mary Ellen Kuhn
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Feb 7, 2025 |
ift.org | Kayt Sukel
A mere five years ago, experts estimated Americans were drinking less than half a cup of milk per day—an all-time low for dairy consumption. It was the culmination of what many saw as a decades-long downturn for the sector. And while the average consumer may no longer automatically reach for a conventional bottle of cow’s milk to lighten their coffee, fill a cereal bowl to the brim, or wash down each meal, retail dairy sales continue to grow.
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