M. Monica Giusti (third from left) and some of her former team members (left to right), Ellia La, Nicole Straathof, and ...

In 2020, Kearney, a leading management consulting firm, published a cautionary report suggesting that the costs of feeding ...

Unlike traditional AI (artificial intelligence), which relies on human-programmed rules to produce output based on structured ...

Food Technology Magazine | Digital Exclusive Plantible Takes Top Honors in Pitch Competition Crush Dynamics and RedLeaf Biologics achieve runner-up status.

EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough ...

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 ...

Christopher Gardner, Rehnborg Farquhar Professor of Medicine at Stanford Medicine, detailed his involvement in—and the ...

Food Technology Magazine | Market Trends Hunger for Protein Fuels Meat Mania Consumer meat/poultry consumption has increased as shoppers seek out protein and fewer say they are avoiding meat.

Food Technology Magazine | Supplier Central Tate & Lyle Automates Ingredient Development and More Supplier News Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa ...

Food Technology Magazine | Innovation From Mars to Mali: Purdue’s Small Extruder This Food Science for Relief and Development column discusses a small food extruder developed at Purdue University and ...