Feed your future
June 2-5, 2019 | New Orleans, LA

71 - 80 Results out of 513
Margaret Malochleb. associate editor of Food Technology magazine, talks with AIDP (booth S0718) and Kyowa Hakko (booth S3961) whose innovations are making inroads in cognitive health by supporting memory, focus, and learning.

Funded by the European Union, EIT Food connects industry/businesses, higher education/academia and research institutes to speed the adoption and commercialization of new ideas and technologies that benefit consumers.

Mary Ellen Kuhn, executive editor of Food Technology magazine, chats with FlavorHealth (booth S4783) and Cargill (booth S2202) who offer innovative approaches to reducing sugar in food and beverage formulations.
The brave new world of cultured meat production is on the horizon, but technical, supply chain, and regulatory hurdles must still be surmounted.

Nontargeted testing methods are useful in detecting food fraud in cases where the user doesn’t know what adulterants may be present in the food.

The pros and cons of different food production practices are the basis for the coexistence of all farming practices.

Consumers are interested in food science and nutrition, but the information they receive can be damaging; here’s how to change that.

Experts share strategies and tips for addressing sugar reduction in product formulations.

Six forward-thinking entrepreneurs pitched their companies in the inaugural Food Disruption Challenge competition at IFT18 on Tuesday morning.

Alternative proteins will be in the spotlight at the IFT18 food expo.