Food Technology Magazine Kevin Hall Cover
Kevin Hall

Probing the Gray Areas of UPF Research
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.

By Bill McDowell

January 6, 2026
© Portra/getty images/E+

What Consumers Want in 2026
Worn down by inflation and uncertain economic conditions, food and beverage shoppers want products that deliver tangible benefits per dollar.

By Mary Ellen Kuhn

January 12, 2026
Close-up of woman eating omega 3 rich salad.

Formulating for the Evolving GLP-1 Consumer
As the number of GLP-1 users continues to grow, it’s clear they are looking for more personalized, nutrient-dense food and beverage options to support their needs.

By Kayt Sukel

January 27, 2026
Evergreen Thick & Fluffy Waffles

Morning Meal Musts: Affordable, Portable, Protein-Rich
Global flavors, nostalgia, and better-for-you innovations add zest to the breakfast occasion.

By Carolyn Schierhorn

January 13, 2026

More from the January issue

Nutrition Gets Personal

By Joanne Slavin, Ben Blotz

Keeping the Pipeline Open for Future Food Scientists

By Peggy Poole

Studying Food Science Students

By Mary Ellen Kuhn

A Practical Guide to EMPs

By Richard F. Stier

That’s the (Zero-Proof) Spirit

By Elizabeth Brewster

Tackling Anemia With Turkey Berry

By Miranda Grizio

Fermentation Meets Fat Design

By Abbey Thiel

Targeting Older Consumers

By A. Elizabeth Sloan

3 Questions for Sungeun Cho, New CRISPR Research, and More

By IFT Staff

Cocoa, Reengineered

By Danielle Beurteaux

Coloring Outside the Lines

By Arlin Wasserman

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