Acting FDA Deputy Commissioner Donald Prager shared the FDA’s latest food safety priorities at IFT FIRST, including AI-driven ...

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 ...

Consumer expectations are evolving rapidly, shaping everything from product development and ingredient choices to packaging and sustainability initiatives. Join colleagues from across the food system ...

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.

As regulators and manufacturers move away from synthetic food dyes, researchers continue to examine evidence related to their safety, health effects, and potential alternatives. On April 22, 2025, the ...

Panelists at IFT FIRST explore how AI, adaptability, communication, and changing workforce expectations are reshaping food ...

Episode Description As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this ...

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 ...

Developing low-acid food products with high water activity (aw >0.97) that remain stable at room temperature or under refrigeration requires strict control of proteolytic and nonproteolytic ...