AI is helping food companies predict contamination risks earlier, but human judgment, data quality, and accountability remain ...

AI can surface patterns that suggest risk before contamination occurs, but acting on those signals still depends on human judgment, says Jeff Varcoe, vice president of quality assurance and food ...

AI helps companies act earlier and focus resources where risk is rising. It works best as an extension of existing systems, not a replacement, says Matt Henderson, vice president of technical services ...

As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied ...

In 1895, William Lyman Underwood, director of a Massachusetts canned-food company, came to the Massachusetts Institute of Technology (MIT) seeking the help of a scientist—any scientist—who could fix ...

IFT’s Trends and Learning hub organizes trusted analysis, research, and educational resources to help food science and industry professionals understand what is changing, why it matters, and how to ...

Join Philadelphia IFT at the Suppliers ExpoSocial for networking and education on food innovation, regulation, and color trends in Cinnaminson, NJ.

This session is open to LGBTQ+ students, early career professionals, and allies in food science who are looking to build connections, share experiences, and support one another in meaningful ways!

Feeding a projected 10 billion people by 2050 requires new thinking about how food is produced, consumed, and communicated. Attendees will hear about the visionaries, technological milestones, and ...

As consumers navigate uncertainty, they’re turning to flavors that excite, restore, and comfort—trends identified by flavorists, chefs, and trendspotters. Delicious food and drink have always evoked ...