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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Stressing but Spending

1 month ago | ift.org | Mary Ellen Kuhn
Dairy Stages a Comeback

2 months ago | 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.
How Aroma Affects Honey’s Sweetness

2 months ago | ift.org | Danielle Beurteaux

Honey has been used as a sweetener for thousands of years. Yet the mechanics of its sweetness have been a mystery. There has been some research linking the sweetness of fruit with aroma compounds, says Emily Mayhew, assistant professor at Michigan State University’s Department of Food Science and Human Nutrition. “The sugars are obviously contributing to the sweetness of fruits, but also the aromas are playing a really big role,” she says.
Partisan Perspectives on Brands

2 months ago | ift.org | Mary Ellen Kuhn

Share linkedin facebook print close expand About the Author Mary Ellen Kuhn is executive editor of Food Technology magazine ([email protected]). Related Articles
Outlook 2025: Technology Trends

Nov 6, 2024 | ift.org | Julie Larson Bricher

Technology—“the great growling engine of change” as American futurist Alvin Toffler aptly described it—continues to trend strongly toward digitization across manufacturing sectors, especially in the consumer packaged goods category. In the food and beverage industry, the outlook for advanced technology applications might be described, à la Toffler, as a loud and rumbling growl.
From Vineyard Waste to Pasta Sauce

Nov 6, 2024 | ift.org | Danielle Beurteaux

Grape pomace is what’s left after the juice has been squeezed out of a grape—skin, seeds, stems, and pulp. Some of the pomace can be repurposed in applications like fertilizer or compost, but most of it is wasted. Given that 20% to 25% of grapes’ weight ends up as pomace after wine is made, and global wine production is around 244 million hectoliters, that’s a lot of waste.
Using Imaging Tech To Track Plant Infection, Consumers Prioritize Chocolate Purchases

Nov 6, 2024 | ift.org | Emily Little

close expand © VvoeVale/iStock/Getty Images Plus Tracking plant infection with imagingResearchers at the Delft University of Technology have developed a method to monitor infections in lettuce in real time. They hope this research will help improve crop yields and bolster food security.
Growing Pains for Indoor Agriculture

Nov 3, 2024 | ift.org | Dale Buss

If Jonathan Webb, founder of failed indoor growing operation AppHarvest, is the sad face of controlled environment agriculture (CEA), Eddy Badrina, CEO of Eden Green Technology, may be a hopeful new poster child of an industry that’s still trying to find its way. AppHarvest was supposed to revolutionize CEA after raising $800 million and opening a sprawling greenhouse in Morehead, Ky., in 2020. But three years later, ignominiously, AppHarvest declared bankruptcy.
Alternative Meat Slowdown

Oct 31, 2024 | ift.org | Emily Little

Share linkedin facebook print + close expand Source: Circana The Current State of Meat Alternatives report. © gmast3r/iStock/Getty Images Plus About the Author Emily Little is an associate editor of Food Technology (). In This Article Related Articles
Giving Ag Swag: 2024 Explore Ag STEAM Camp

Oct 24, 2024 | ift.org | Julie Larson Bricher

The George Washington Carver Food Research Institute (GWCFRI) launched its inaugural Explore Ag STEAM Camp in Charlotte, NC, July 15-26, 2024, with the theme, “Giving Ag Swag.” Institute of Food Technologists (IFT) members and GWCFRI founders Angela Cauley and Ian Blount (shown below, left) welcomed 16 local high school students to the no-cost 10-day camp, designed to introduce underrepresented youth to careers in the science, technology, engineering, arts, and math (STEAM) disciplines within...