When startup Pairwise launched Conscious Greens, a line of CRISPR-edited mustard greens, consumers got to experience ...

Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that ...

Join us for an inspiring free webinar spotlighting the next generation of food scientists. This special event, co-hosted by the British Section of IFT and IFST Future Scientists, will feature ...

The researchers found that slight deviations toward a more Western diet were associated with a 66% increased risk of ADHD and ...

After ingredients are transferred to the food manufacturer and people consume food, the packaging remains. Disposal solutions ...

Our global food system can work the same way. By rethinking waste as a resource, we can transform what was once discarded ...

Novel foods and ingredients are entering the food supply faster than at any time in living memory. Among the many problems that accompany this influx is the question of how to label these products.

F ood allergens are a significant food safety hazard. For the many people who are allergic to a food, the only thing that ...

The conversation around cultivated meat needs a reset. Cultivated meat and seafood are transformative solutions, with potential to drastically cut environmental footprints, eliminate ethical concerns ...

We look forward to seeing you all back again this year for another great day of golfing! Emerging Food Science Talent Showcase Webinar Cohosted by the British Section IFT and IFST ...