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IFT unlocks the power of AI in new interactive course

Tasio co-founders Dray McFarlane and Thomas Altman teach online course about harnessing the potential of AI.

November 16, 2023

'Unlocking the Power of Artificial Intelligence in Food' includes four 90-minute online sessions that take place over a two-week period starting Dec. 5.

Cargill food safety executive takes over as Institute of Food Technologists president

Sean Leighton assumes role of board president at Institute of Food Technologists.

Industry News

September 5, 2023

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Sean Leighton succeeds Christopher Downs, Ph.D, as the president of IFT.

Biotech, plant-based startups earn top recognition at IFT FIRST pitch competition

Runners-up include SnapDNA and unClassic Foods.

Industry News

July 31, 2023

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Biotech company working to synthetically produce bioactive proteins takes home the grand prize of $10,000.

IFT First session addresses sustainable packaging complications

Recyclability is not a one-size-fits-all subject.

Sammy Bredar

July 28, 2023

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Five panelists dissect current complications for sustainable packaging.

IFT First tackles issues in food safety, traceability and consumer trust

The IFT First Annual Event & Expo features multiple educational sessions for all in the industry.

Sammy Bredar

July 21, 2023

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Two educational sessions tackle current issues in food safety, Section 204 of the FDA Food Safety Modernization Act.

IFT names 83rd president

Christopher Downs follows IFT’s 2021-2022 President Vickie Kloeris, MS, CFS.

Industry News

September 1, 2022

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Based in Australia, Christopher Downs currently serves as general manager for Crop & Food Science with the Department of Agriculture and Fisheries in Queensland.

BENEO to highlight faba bean ingredients at IFT 2022

BENEO highlights faba bean ingredients at IFT 2022

Demand for plant-based options grows as consumers embrace flexitarian diets.

Industry News

July 11, 2022

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Visitors to BENEO’s IFT booth will learn how faba bean ingredients are providing food manufacturers with opportunities for texture improvement in meat and dairy alternatives as well as protein enrichment.