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Market researchers agree: Often the best way to understand something is with a combination of quantitative and qualitative analysis. So that’s what Food Technology did to arrive at our 2025 Consumer ...

In a world where slow news days seem to be a thing of the past, flavors that foster positive moods and offer a respite from stress and worry are what consumers appear to want, and even need. “With a ...

Technology—“the great growling engine of change” as American futurist Alvin Toffler aptly described it—continues to trend strongly toward digitization across manufacturing sectors, especially in the ...

Swicy mashups, savory–sweet pairings, and sour notes fuel innovation. Authentic global cuisines replace broad, Americanized versions. Botanicals, adaptogens, and fermented ingredients link flavor with ...

The clean label movement, easily the biggest trend of the decade in packaged and prepared foods, is undeniably a capitalization on the confusion about the meaning of “natural” and “artificial.” ...

Pandemic-weary consumers are continuing to make health and nutrition a priority, and they’re increasingly turning to functional foods and drinks for help. Nearly two-thirds of U.S. adults say they’re ...

Product innovation moved to the back burner in the past year as food and beverage companies focused on keeping their businesses operational in the midst of a pandemic while restaurants fighting for ...

Nearly three-quarters of global consumers are now aware of functional foods and beverages—products that provide a health benefit beyond nutrition—and just over half plan to increase their use, ...

This month’s Processing column continues with the “How is it processed?” theme, focusing on caviar. Caviar comes from the Persian word khaviar, which means “egg carrier.” Traditional caviar is the roe ...

IFT’s Science and Policy experts have forecasted the top ten food and beverage trends for the coming year. Digital technologies loom large on the list—from the growing impact of artificial ...