Healthy, nutritious foods that are of high quality, taste good, and are satisfying can help people maintain a healthy weight, added Didier. "We already see [our] chefs being excited by the opportunity ...

F ood industry supply chains have gone from the frying pan of COVID into the fire of unpredictable tariff policies, along with other challenges like climate change, according to panelists at a Hot ...

SD Guthrie International (S432) popped fresh popcorn on the Expo floor to showcase its high-performance, plant-based oils—designed for better taste, crispiness, and shelf stability with a clean label, ...

For 25 years there have been waves of change we’ve had to surf and AI is no different. Technology will partner with us to ...

Evidence-based innovation was a recurring theme. “We can’t rely on borrowed science anymore,” Artzi said, stressing that clinical validation is essential for consumer trust, insurance coverage, and ...

Christopher Gardner, Rehnborg Farquhar Professor of Medicine at Stanford Medicine, detailed his involvement in—and the progress to date of—the federal government’s Dietary Guidelines for Americans ...

From the latest in AI-powered R&D to sprinkle-topped lemonade and vegan mac & cheese, day one at IFT FIRST®: Annual Event and ...

Maha Tahiri, CEO and founder of Nutrition Sustainability Strategies, and Martin Hahn, partner at Hogan Lovells T he “Make ...

The keynote panel, “Food Additives: Reformulation and Regulatory Challenges,” moderated by Lynn Warner, head, North America ...

M onday morning keynoter Michiel Bakker, president of the Culinary Institute of America and former director of Google’s Food ...