News

Stay up to date and in the know! Gleaned from all over the globe, IFT’s Food Technology editorial team brings you the latest news impacting the food industry, food policy and regulation, research and more.

Browse the News

Nespresso to expand its production center in Switzerland

Nespresso has announced a CHF 160 million (approximately $170.5 million) investment to expand its Romont production center in Switzerland to meet increasing consumer demand for its premium coffees and support international development in the coming years.

BlueNalu, Pulmuone partner to bring cell-based seafood to South Korea

BlueNalu, a food technology company developing cell-based seafood products, has announced the signing of a Memorandum of Understanding (MOU) with Pulmuone, a maker of healthy and environmentally friendly food products headquartered in South Korea.

Targeted taxes, school lunch policies may benefit low-income populations

Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.

FAO predicts a global shortage of protein-rich foods

According to the Cornell Alliance for Science, a new report out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.

FAO director-general proposes a new structure to make agency more agile and efficient

The director-general of the Food and Agriculture Organization of the United Nations (FAO), Qu Dongyu, presented to the FAO Council a second set of measures to reform the UN agency.

Motif FoodWorks collaborates to improve the sensory experience of plant-based foods

Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.

How consumers think about dietary fats and oils

According to a new survey of 1,000 American adults conducted by the International Food Information Council (IFIC), change in healthfulness perceptions of dietary fats is mixed.

FAO partners to promote food security in vulnerable countries

The Food and Agriculture Organization of the United Nations (FAO) has been accredited as an implementing partner of the Adaptation Fund and will work with the international fund on projects to help vulnerable countries fight the harmful effects of climate change.

COVID-19 case spikes continue to hinder U.S. restaurant recovery

The recovery of U.S. restaurant customer transactions has stalled for the second week in a row as COVID-19 cases continue to increase in several states, reported The NPD Group.

Preventing the next pandemic

As the COVID-19 pandemic continues, a new report warns that further outbreaks will emerge unless governments take active measures to prevent other zoonotic diseases from crossing into the human population and sets out recommendations to prevent future pandemics.

Search the news

Get more news

Looking for news on a specific subject? Search our news archive.

Search the News