With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the ...

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help ...

W hen a group of Cornell food science students gathered in a classroom to brainstorm product ideas for the 2025 IFTSA (IFT ...

A t the 2025 IFT FIRST Annual Event and Expo’s Solutions Showcase session Accelerating Predictive Insight with Causal AI and ...

Once overlooked, the Bambara groundnut, a nutritious and climate-resilient legume from West Africa, is finally getting the attention it deserves—from agricultural and food scientists alike. This ...

Although still in its early days, CRISPR has already been called the most powerful scientific tool of the century. Using programmable “scissors” that make precise edits to DNA to encourage desired ...

Swicy mashups, savory–sweet pairings, and sour notes fuel innovation. Authentic global cuisines replace broad, Americanized versions. Botanicals, adaptogens, and fermented ingredients link flavor with ...

The “health halo” is a powerful psychological effect that leads consumers to believe certain foods are healthier than they are, simply because of appealing claims on the label. This phenomenon ...

Greek philosopher and physician Hippocrates made his often-repeated proclamation, “Let food be thy medicine, and let medicine be thy food,” more than 2,000 years ago. He was far from alone in his ...

Few terms in food and nutrition policy generate more confusion or stronger opinions than “ultra-processed foods” (UPFs). The phrase appears in scientific journals, media reports, and public debates, ...