Bread wheat dominates the bakery industry because of its versatility and functional properties that mean doughs rise, crumb forms, and crusts brown the way consumers like. Modern grains, including wheats, have been bred for high yields, but that’s left them vulnerable to pests and diseases and has also lowered their nutritional content. …
The event will take place, in-person, at McCormick Place in Chicago on July 11-13, 2022, after a two-year hiatus. As an exhibiting supplier at this dynamic event, Caputo Cheese will host guests at booth #SO418 and will present their industry insight and knowledge about cheese, as a cornerstone ingredient or as a flavorful addition, among fellow experts in food technology. …
The Institute of Food Technologists (IFT) announced winners for the inaugural Seeding The Future Global Food System Challenge–an initiative which seeks to inspire and support innovative, diverse and multidisciplinary teams to create game-changing innovations that will help transform the food system. To incentivize innovation at all levels, including idea generation, development, and scale up, the Challenge offers three levels of awards consisting of Seed Grants, Growth Grants, and a Grand Prize category, totaling more than $1 million. …
An innovative study in the Peru mahi and jumbo squid fisheries proved how affordable digital technologies can work with new global seafood traceability standards to produce positive results for small-scale fishers and their customers. The study was organized by World Wildlife Fund Peru (WWF-Peru) in collaboration with the Global Dialogue on Seafood Traceability (GDST) Secretariat (WWF-US and the Institute of Food Technologists (IFT)), and traceability technology companies Trace Register and Plenumsoft Marina. …
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