IFT Food Facts

What is CRISPR?

What is CRISPR?

Related Content

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Danone, Brightseed partner to use AI to discover new health benefits in plants

Danone North America and Brightseed, a biosciences company and developer of artificial intelligence (AI) that maps novel plant nutrients to human health, have announced a new partnership.

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.

More from IFT

A Piña Colada Tastes Better on a (Virtual) Beach

During IFT19, an interactive event allowed participants to be immersed in a virtual environment to test whether their surroundings would alter their liking of beverages.

New Bioprocesses May Reduce Cost to Produce Low-Calorie Sweetener

Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.

Food Architecture: Building A Better Food Supply

Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.

2019 Food Technology Subject and Author Indexes

The 2019 Food Technology Subject & Author Indexes are guides to content published in the magazine during calendar year 2019.

Latest News

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Danone, Brightseed partner to use AI to discover new health benefits in plants

Danone North America and Brightseed, a biosciences company and developer of artificial intelligence (AI) that maps novel plant nutrients to human health, have announced a new partnership.

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.