This column presents an overview of nutritional issues associated with plant-based diets.

Keeping spuds safe, from farm to space. Potatoes naturally produce steroidal glycoalkaloids (SGAs), chemicals that protect ...

IFT President Daubert explores how the IFT community is helping food system professionals navigate industry tipping points ...

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product ...

T he stars are aligned for dairy-derived ingredients like milk powders and whey protein to shine. Fired up by greater ...

Cost: Naturally derived color additives will be more expensive when substituting for synthetic colors.

T he World Health Organization, the Centers for Disease Control and Prevention, and several other organizations recommend ...

As consumers demand more sugar-reduced options, product developers are tapping into an expanding array of alternative ...

This Food Science for Relief and Development column discusses a small food extruder developed at Purdue University and now ...

In this column, the author explores the history and use of aseptic processing for sterilization of food products, packaging, ...

Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the ...