How can food technologists and their companies adapt to and innovate within the ever-changing realities, opportunities, and constraints of food product development? A Business FIRST panel of research and development professionals held at IFT FIRST on July 19 answered this question and spoke to several related concepts.
One perennial tension within the food industry is whether to build innovative capacity from within or buy it through mergers and acquisitions (M&A’s), noted moderator Bill McDo…
New ingredient trends are increasingly driven by the desire for foods and ingredients consumers recognize--and that boast big health benefits--says food scientist and innovator James Gratzek.
An artificial intelligence expert outlines why AI literacy is critical to the future of food.
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
Consumer health challenges, mounting interest in food as medicine, and the blurring line between foods and supplements will spawn functional food and beverage opportunities.
A profile of whipped cream category innovator Whipnotic.