IFT

Targeted Metabolic Analysis of Mulberry Wine From Different Vintages and Identification of Oxidative Markers

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of PlantBased and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber

Fermentation as a Functionalization Tool: Unlocking AgroFood Residue Carbohydrates for Future Food Matrices

Distinguished food law attorney and former U.S. Food and Drug Administration legal counsel Peter Barton Hutt passes away at 91.

This community conversation, part of IFT's quarterly advocacy series, will provide timely insights into the food policy issues most likely to shape the future of food.

The International Food Information Council surveyed more than 1,000 U.S. adults this spring to measure their knowledge, attitudes, and beliefs about gut health. Here's a look at some of what they discovered.

Urvi Shah shares how skills she developed in academia have translated into a successful industry career path.

World Wildlife Fund and the Tapestry Foundation are hosting a day of discussion and interaction focused on traceability and accountability in supply chains…

In a market where acquirers are seeking proven, protected innovation, clinical research, regulatory positioning, and defensible IP have become the new standard for building enterprise value.