Researcher suggests the term 'natural' be regulated so as to minimize consumer and manufacturer confusion 

In the study, 560 subjects evaluated five sweeteners: sucralose (yellow), stevia (green), saccharin (pink), aspartame (blue), and sucrose (sugar) (white).

A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria

Consumer testing of 80 subjects who compared samples of both milk chocolates with peanut extracts and without showed that the fortified chocolates were liked as well as the untreated milk chocolate

According to the authors, the sensory method developed in their work can help build better understanding of how the perception of one product is changed when consumed in combination with another

Palatability ratings also showed the high protein pasta was less tasty and less pleasant than the other two pastas

Intelligent packaging is already used on some medicines and food products, but it will become more widespread in the next few years

Further research is needed to quantify the risk-benefit balance for coffee consumption

How consumers can make sure they get the nutrients they need

Algae-derived proteins, super seaweeds, and duckweed are three alternative protein sources you may not have heard about

Vietnamese fish sauce could provide a healthier option while maintaining the perceived good taste of salty foods

Instead of just being a waste-product of passion fruit juice, the seeds could be used in the development of a diverse range of functional food products

Participants in a recent study showed no difference in appetite ratings between the beef and bean meals over three hours

Sometimes you don’t need a crystal ball to predict the future—it’s right in front of you. That’s why FutureFood 2050 turned to top food technology innovators to find out more about the latest projects with the potential to revolutionize different areas of our food system.

This month’s FutureFood 2050 series explores alternatives to standard meat proteins, such as lab-grown meat and protein from bugs, which may play an important role in global efforts to sustainably feed a growing population. FutureFood 2050 is an initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9+ billion by 2050.