F ew innovations have disrupted consumer behavior as quickly as GLP-1 weight-loss medications. Originally developed to manage diabetes, these drugs—including semaglutide-based products—are rapidly ...

“Consumers hear the word ‘chemical’ and think unsafe,” said Andrew Lynch, vice president of R&D at Glanbia Performance Nutrition, during the IFT FIRST Hot Topics Studio session “Is It Even Possible to ...

Sanders pressed Mattes on the notion that foods are engineered to be irresistible. “There is no universal definition of hyper-palatable. ‘Hyper’ is clearly a sensationalist term to raise fear and ...

Rubi Protein not only has a healthy nutritional profile, but it’s highly functional in food formulations, supplying foaming, gelling, and binding functions that enable it to replace synthetic ...

W hether it was on a busy Expo floor or in packed Keynote sessions, thought leaders at IFT FIRST Annual Event and Expo in ...

T he “health halo” is a powerful psychological effect that leads consumers to believe certain foods are healthier than they ...

Tea leaves trap heavy-metal contaminants. Researchers at Northwestern University have demonstrated that brewing tea helps ...

W ashington State University professor of food engineering and 2024 IFT Fellow Shyam Sablani heads a food packaging and ...

Fish sandwich kits from East Coast Seafood Group feature buns, cheese, and tartar sauce, along with two crispy fish fillets. Photo courtesy of East Coast Seafood Group ...

Despite the complexity, she says, there is one critical thing to remember: “Food processing plays a vital role in making the global food supply safe, nutritious, and accessible.” What key insights do ...

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Americans aren’t getting enough fiber in their diets; this is not new news. The Dietary Guidelines for Americans (DGAs) identified fiber as a nutrient of public health concern back in 2005and since ...