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CEOs Discuss Need for Better Fact-Based Dialogue with Consumers

Consumers demand answers about their food and three food industry CEOs agree they need to find new ways to tell their story and educate their customers, according to a CEO Panel July 14 at IFT15: Where Science Feeds Innovation hosted by the...
16-Jul-2015 1:05 PM EDT

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT)...
15-Jul-2015 2:05 PM EDT

Women in Food Science

Women with three powerful food industry careers shared stories about how they got where they are and what they have learned along the way in the Women in Food Science Business Panel on Sunday, July 12 IFT15: Where Science Feeds Innovation hosted by...
15-Jul-2015 1:05 PM EDT

New Framework for Public-Private Partnerships Stresses Transparency in Food and Nutrition Research

The Institute of Food Technologists (IFT) joined with organizations representing 100,000 scientists and health professionals to unveil a framework for food, nutrition, and health research involving public-private partnerships. The framework consists...
15-Jul-2015 11:05 AM EDT

Poor Eating Habits Lead To Nutrient Gaps In Children

Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute...
15-Jul-2015 11:05 AM EDT

Insects May Be the Answer to Consumer Demand for More Protein

CHICAGO—The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds...
14-Jul-2015 12:05 PM EDT

Research Finds Diversifying Your Diet May Make Your Gut Healthier

A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific...
14-Jul-2015 12:05 PM EDT

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a...
14-Jul-2015 11:05 AM EDT

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