When it comes to feeding the world, we need to find a better way. We grow enough food for everyone on the planet, yet one person in eight goes to bed hungry each night (World Food Programme 2016). Clearly the food isn’t getting where it’s needed, and even when it is available, malnutrition is often a chronic problem. While there is disagreement on whether we’ll be able feed the 10 billion population expected by 2050 (Plumer 2013, Gimenez 2012), much can be done today.
Solutions to food insecurit…
As GLP-1 adoption reshapes appetite, satiety, and purchasing patterns, food and beverage manufacturers are reassessing formulation strategies. In this Q&A, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Five priorities to strengthen how FDA evaluates food additives already on the market.
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
Selected highlights from IFT’s Academic Knowledge Base 2025 research