Obtaining the Certified Food Scientist (CFS) credential is is a demonstration and professional commitment to lifelong learning and excelling as a food professional. Attaining the CFS demonstrates a ...

IFT provides the global food community resources, networks, and education to meet and anticipate the growing needs of our ...

A look at how Domino’s focuses its product development on permanent menu additions versus limited-time offerings.

Fonio Chips maker Yolélé Foods has developed techniques to reduce fonio postharvest losses and now markets chips and pilafs ...

If you want to explore the cutting edge of food branding, visit the sushi section in a Kroger’s grocery store for a slice of SPAM Musubi, a new limited edition based on the popular Hawaiian concoction ...

Imagine a chicken that drinks less and eats less but yields as much or more meat. What sounds like a poultry producer’s pipe ...

While it may seem that the incidence of foodborne illnesses increases year to year, the reality is people have been getting sick from foodborne illnesses since the beginning of time. Indeed, many food ...

Steve Seabury is typical of a generation of entrepreneurs who have applied their creativity, talents, and energy to hot ...

Two food industry suppliers have shared consumer forecasts for the coming year. 2025 will be a year of embracing “the new human nature,” ADM predicts in its Flavor and Color Trends Report. The report ...

IFT’s Science and Policy experts have forecasted the top ten food and beverage trends for the coming year. Digital technologies loom large on the list—from the growing impact of artificial ...

Receive IFT’s Food News Now newsletter in your inbox.

With a 5% compound annual growth rate (CAGR) in tracked global launches from 2019–2023, products made with legume ingredients have got bean counters’ pulses racing, reports Innova Market Insights.