Inspiring Innovation to Feed the Future and Beyond
Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
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.
Wooden breast syndrome is a muscle-quality disorder that affects only broiler chickens, rendering their pectoral muscles (i.e., breast meat) tough and chewy. Scientists have made progress in finding the cause of the disorder and a way to manage it.
Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.