Tastewise CEO Alon Chen told attendees at IFT FIRST that agentic AI is rapidly becoming a competitive necessity, helping food companies accelerate innovation, understand consumers in real time, and ...
Food futurist Mike Lee explains how food industry leaders can identify enduring consumer shifts, leverage AI for innovation, and make sustainable products more appealing by positioning them as ...
Nurtured Nuts won the top prize at IFT FIRST’s The Pitch! competition for its CRISPR-developed allergen-free peanuts, highlighting a diverse group of food tech startups advancing innovations in ...
Experts at IFT FIRST examined how the MAHA movement is influencing food regulation, ingredient reformulation, consumer ...
Experts at IFT FIRST discuss food security, sustainability, water management, and collaboration to build a safer, more ...
IFT’s 2026 Compensation and Career Path Survey shows that food science professionals increasingly prioritize work/life ...
Acting FDA Deputy Commissioner Donald Prager shared the FDA’s latest food safety priorities at IFT FIRST, including AI-driven ...
Panelists at IFT FIRST explore how AI, adaptability, communication, and changing workforce expectations are reshaping food ...
Titanium dioxide (TiO₂) has long been used in the food industry for its strong whitening and opacifying properties, thanks to their high refractive index. It also helps improve product stability.
Sustainable protein manufacturers can implement all the innovations they want, but one fact will always be true: If it doesn’t taste good, your product won’t perform well on the market.The development ...
The Natural Food Colours Association (NATCOL) conducted a comprehensive study of a representative sample of 1,000 US consumers to assess awareness, preferences, and acceptance of natural versus ...
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