IFT

Imagine the incredible possibilities when the brightest experts in food science unite: ensuring that everyone on Earth has access to safe, nutritious, and sustainable food. Since 1939, the Institute of Food Technologists (IFT) has been dedicated to enhancing food science and its role in the global food landscape. They have established a vibrant platform where individuals from over 90 countries can come together to share ideas, learn, and develop, turning scientific insights into creative solutions that benefit people worldwide.

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Hunger for Protein Fuels Meat Mania

1 week 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.
Cornell Food Solution Is Easy to Swallow

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.
EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism - IFT.org

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.
Stressing but Spending

Mar 5, 2025 | ift.org | Mary Ellen Kuhn
Dairy Stages a Comeback

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.
How Aroma Affects Honey’s Sweetness

Feb 5, 2025 | 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

Feb 3, 2025 | 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.