by Food Marketing Technology | Oct 28, 2026 | Ingredients
A conversation between Ian Healey, Sabine Straka and Jay Gilbert, IFT Director of CoDeveloper and Digital Products at the Institute of Food Technologists, Chicago, USA. Thanks for finding time to talk with Food Marketing & Technology magazine. We are fascinated to...
by Food Marketing Technology | Oct 28, 2026 | Ingredients
What does it really mean to nourish people? On World Food Day, that question feels particularly relevant. This year’s theme, “Innovate today. Nourish tomorrow,” turns attention towards the role innovation can play in creating future-proof food systems. Meeting the...
by Food Marketing Technology | Oct 28, 2026 | Ingredients
A bright finish can help a food catch the buyer’s eye. Shellac, a refined natural resin, provides that finish on some confectionery and coated produce. It can also help limit moisture loss. For a processor, however, the useful question is whether the coating keeps the...
by Food Marketing Technology | Sep 30, 2026 | Ingredients
Demand for fruit puree is growing across beverages, dairy, bakery, baby food, and ready-to-eat applications. For many processors, it also represents an opportunity to diversify production and make better use of existing capacity. At the same time, fruit puree...
by Food Marketing Technology | Sep 30, 2026 | Ingredients
A Generational Approach Artificial intelligence has become a near-daily fact of life for much of the world, but the way it is used and trusted varies widely across generations. Many Baby Boomers (those born between 1946 and 1964) take pride in being able to do...
by Food Marketing Technology | Sep 30, 2026 | Ingredients
We live in a world which throws away a third of the food we grow, throughout the manufacturing process, from farms, factories, kitchens and then your dinner plates. In addition to this, many food byproducts are discarded because most people assume that they can not be...
