Experts believe UPF classification misleads consumersBy Caleb WilsonFindings come from a recent IFT webinar on ultra-processed foods.
IFT First report: Doing more with lessBy Donna BerryEvent illustrates how innovation using fewer ingredients and resources is transforming food R&D.
College ag dean appointed president of IFTBy Zachary SoslandChristopher Daubert was also previously food division chair at IFT.
