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Biosensors are emerging as a potentially revolutionary technology in the study and rapid detection of foodborne pathogens, toxins, allergens, contaminants, and indicators of food quality.

More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.

For every sample of sugar reduced chocolate milk that Kerry hands out at its booth (1440), the company will make a donation to Three Square, Southern Nevada’s only food bank providing food assistance to the residents of Lincoln, Nye, Esmeralda, and Clark Counties. 
3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.
Pea, bean, and lentil proteins deliver texture and stability benefits. 
Companies offer new and natural options for extending shelf life and preventing pathogen growth.
Kelly Hensel, senior digital editor of Food Technology magazine, chats about fiber with BENEO (booth 4023) and ADM/Matsutani (booth 762).
Bob Swientek, editor-in-chief of Food Technology magazine, talks about green proteins with Parabel (booth 4555) and All Things Bugs (Start-Up Alley).

IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.