“AI is here, and it’s here to stay,” says Najjar, a member of IFT’s Board of Directors, “but it’s how we, as food professionals, choose to engage with it that will determine the future.” Below, he ...

Addressing this crisis requires more than local enforcement; it demands global coordination and robust traceability systems—the kind championed by the Global Dialogue on Seafood Traceability (GDST).

Consumers are feeling the effects. Beaton cited data showing 71% of Americans worry tariffs will hurt their bank accounts, ...

Food Technology Magazine | Digital Exclusive Navigating Regulatory Shifts in Food Color Reformulation As synthetic dyes are phased out, experts at IFT FIRST’s Hot Topics Studio shared strategies for ...

CHICAGO – August 14, 2025 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, ...

Food Technology Magazine | Digital Exclusive Policy Changes Put Food Innovation Pipelines to the Test At IFT FIRST’s Hot Topics Studio, experts outlined how GRAS scrutiny, post-market surveillance, ...

Researchers are under increasing pressure to “publish or perish” in the academic ecosystem, which leads some to employ unethical practices to increase their publication metrics. With so many scandals ...

A student research group in the Purdue University Department of Food Science has developed an artificial intelligence (AI) ...

A s a vital energy reserve in green plants, starch has quietly shaped human civilization—nourishing the body, powering ...

E ach year, IFT honors individuals whose careers exemplify excellence in the science of food. At the 2025 IFT FIRST Annual ...

Glucagon-like peptide-1 (GLP-1) is a natural, gut-derived hormone that is released after we eat. It has beneficial effects ...