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 hear your views on Artificial Intelligence in the food ...

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 world's food needs involves more than producing enough food. It also ...

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 food acceptable through storage and ...

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 processing comes with real challenges. Hygiene standards are rising. Quality expectations ...

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 calculations with a slide rule ...

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 repurposed. In the coffee ...

These are exciting times for the global bakery market, which stands at the cusp of unprecedented transformation. Long considered diet-breaking cheat treats or occasional indulgences, baked goods are now entering a new era of growth, propelled by wider consumption trends such as mindful eating and growing nutritional awareness. As per ...