With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the ...

W hen a group of Cornell food science students gathered in a classroom to brainstorm product ideas for the 2025 IFTSA (IFT ...

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help ...

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EP 72: Trend Talk with Maeve and Mike: Breaking the Trend Cycle, Inside IFT’s New Open-Source Traceability Driver Get the latest insights from the food science and technology community in the November ...

A t the 2025 IFT FIRST Annual Event and Expo’s Solutions Showcase session Accelerating Predictive Insight with Causal AI and ...

In a world where slow news days seem to be a thing of the past, flavors that foster positive moods and offer a respite from stress and worry are what consumers appear to want, and even need. “With a ...

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 ...

Market researchers agree: Often the best way to understand something is with a combination of quantitative and qualitative analysis. So that’s what Food Technology did to arrive at our 2025 Consumer ...

Much like the famous pronouncement on obscenity, consumers know what clean label is when they see it. The growing preference for food and beverage ingredients perceived as somehow “clean” is a global ...

The clean label movement, easily the biggest trend of the decade in packaged and prepared foods, is undeniably a capitalization on the confusion about the meaning of “natural” and “artificial.” ...