Tapping into the power of curiosity was a powerful theme at IFT FIRST, as thought leaders and innovators urged the food ...
Antimicrobial bioparticles could extend fresh meat shelf life in compostable films, but larger trials, manufacturing scale-up ...
Demand for high-protein foods, fueled in part by GLP-1 consumers, is driving renewed interest in whey ingredients and ...
California’s new non-UPF certification law raises questions about ultra-processed food definitions, nutrition, food ...
Omnivore IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each ...
PepsiCo Chief Science Officer Tara Glasgow discusses how the company is reimagining food and beverage R&D by bringing science ...
What’s next for AI in food? At IFT FIRST, Food Technology editors spoke with experts across the Expo Hall to find out. One of the strongest trends we identified was the rapid shift from AI as an ...
Growing consumer interest in adaptogens is driving demand for ashwagandha, a botanical ingredient associated with stress relief, sleep support, and functional food and beverage innovation. Consumers ...
The median salary for U.S. professionals in the food sciences is $120,000, according to the 2026 IFT Compensation and Career Path Survey, conducted in January 2026. That’s an 11.8% spike over the ...
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