Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology ...
AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan ...
Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during ...
In this article, the author details three practical strategies for helping food scientists use AI more effectively in ...
A trained biochemist and professional chef, Anthony Warner (aka The Angry Chef) spent years leading product development for one of the United Kingdom's largest food manufacturers before becoming an ...
Businesses invest substantial resources developing innovative products, manufacturing processes, and business methods. Protecting these valuable assets is essential for maintaining a competitive ...
Cornell University wins the 2026 IFTSA and Mars Product Development Competition with GoKara, an innovative snack featuring upcycled okara crisps. Last year, Cornell University won for NoriNom, a shelf ...
Register for IFT’s free webinar on AI in food innovation, exploring practical use cases, implementation strategies, and workforce considerations. CHICAGO – August 19, 2026 – The Institute of Food ...
Episode Description In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we're exploring Artificial Intelligence in Food Science and Nutrition: Applications ...
Welcome, Golfers and Sponsors! We’re excited to have you join us for the San Joaquin Section of the Institute of Food Technologists (SJIFT) Scholarship Golf Classic —our signature fundraising event ...
Whether food packaging is made from fossil fuels, plants, agricultural waste, sand, or any other material, less is more when it comes to delivering more sustainable packaging. Packaging reduction ...
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