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The flavor of chocolate develops during the processing of cocoa beans, and new research shows how tweaks made at this step can produce new flavors.

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Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.

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I always look forward to attending the IFT Annual Event and Food Expo, and I especially love when it takes place in New Orleans. Being a food town, it’s always fun to convene there with my fellow food scientists and take in all that IFT has to offer, as well as the local flavor. Plus, I have family in the area which makes the trip that much more enjoyable.

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It’s been three years since the U.S. Food and Drug Administration (FDA) announced updates to the Nutrition Facts label on packaged goods. In the time that’s passed, many manufacturers have started implementing the changes, while others are still in the process. With the January 2020 compliance date for most manufacturers quickly approaching, the new version of the label is appearing on more food and beverage products every day.

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Each year, IFT provides student members a wealth of opportunities to expand their knowledge, explore potential career paths, network with peers, volunteer their time, and socialize at its Annual Event and Food Expo. Among those opportunities is the chance to showcase their creative thinking, scientific prowess, and teamwork through a number of competitions.

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The Institute of Food Technologists Student Association (IFTSA) recognized more than 20 student groups from around the globe as winners of the 2019 IFTSA competitions.

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The Institute of Food Technologists (IFT) today announced that Bryan Hitchcock has joined the association as the Senior Director of Food Chain and Executive Director of the Global Food Traceability Center.

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Start-Up Alley, now bigger and better than ever, is where you can meet one-on-one with a leading group of future-forward entrepreneurs developing some of the most innovative products and solutions in the food science industry.

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Entrepreneurship is driving much of the most exciting innovation happening in the science of food today. To help support this growing community, IFT—through our IFTNEXT initiative—launched a new, high profile promotional venue at our 2017 Annual Event and Food Expo called the IFTNEXT Start-Up Alley. It’s a unique opportunity for food start-ups to showcase their innovative technologies, products, and/or services at one of the world’s largest annual food science events.

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Registration is now open for IFT19: Feed Your Future in New Orleans, LA from June 2-5, 2019 at the Ernest N. Morial Convention Center. Hosted by the Institute of Food Technologists (IFT), IFT19 will bring together science of food professionals from around the globe to inspire and transform collective knowledge into innovative solutions that help advance the planet’s food safety, nutrition, and sustainability.

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The Institute of Food Technologists (IFT) and the Australian Institute of Food Science and Technology (AIFST) today announced that the two organizations will offer a joint membership, combining benefits from both organizations to provide enhanced resources.

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IFT18: A Matter of Science and Food, hosted by the Institute of Food Technologists (IFT) at McCormick Place, highlighted the hottest food trends, the latest food products and the most important developments in the science of food. More than 23,000 people attended the event from July 15 – 18 to join scientific sessions, connect with colleagues and discover the latest innovations on the expo floor.

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Consumers are beginning to understand the link between gut health and overall wellness. IFT18 exhibitors in this category know that dietary fiber plays a major role not just in promoting gut health, but also in supporting weight management and heart health.

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With obesity-related diseases on the rise, many food and beverage manufacturers are looking at ways to reduce added sugar in products. From more traditional high-intensity options like sucralose and aspartame to natural offerings derived from the stevia plant, sugar alternatives can maintain sweetness levels in products as well as provide cost savings.

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After water, tea and coffee are the most consumed beverages around the world. Tea leaves and coffee beans are processed into stand-alone beverages, and they are also used to make extracts, flavors, and other ingredients for the bakery, processed food and beverage, and culinary industries.

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The Institute of Food Technologists (IFT) today announced the six finalists that will compete in the inaugural IFTNEXT Food Disruption ChallengeTM on Tuesday, July 17, 2018, at IFT18 in Chicago. IFT18 is an annual event and food expo that brings more than 20,000 food science professionals together from industry, academia and government to share, network, and learn about the most recent advances in the science of food.

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Registration is now open for IFT18: A Matter of Science + Food in Chicago, July 15-18 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), IFT18 will convene food science and technology thought leaders and decision-makers from more than 90 countries representing the most prominent organizations in the global food sector.

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Applications to participate in the Institute of Food Technologist’s (IFT) inaugural IFTNEXT Food Disruption Challenge competition opened today and will remain open through February 8, 2018. The IFTNEXT Food Disruption Challenge is a competition designed to help emerging and investment-ready food companies advance the science of food and its positive impact on our global food supply.

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.On September 1, 2017 Cindy Stewart, PhD, CFS became the 78th president of the Institute of Food Technologists (IFT), a nonprofit scientific institute committed to advancing the science of food and its application across the global food system. Dr. Stewart succeeded John Coupland, PhD, CFS IFT’s 2016-2017 President.

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IFT in partnership with Encumex today named GanedenBC30™ as the winner of the inaugural IFT FoodTech Summit Innovation Award, a distinction developed by IFT and Encumex to celebrate commercial innovation in the science of food. Sensient SupraRed™ and Ingredion VERSAFIBE™ both received honorable mentions for the award.