Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...
Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology ...
AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan ...
Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during baking, while also contributing color, aroma, and flavor. That combination of ...
Gunnar Sigge, PhD, assumes the role of IFT president, bringing global food science expertise and leadership to the Institute of Food Technologists. Sigge has been an active volunteer at IFT for many ...
A trained biochemist and professional chef, Anthony Warner (aka The Angry Chef) spent years leading product development for one of the United Kingdom's largest food manufacturers before becoming an ...
Food manufacturers may already have the plant data they need to uncover energy savings. AI can help turn that information into actionable insight. Food Technology Magazine Food manufacturers looking ...
Businesses invest substantial resources developing innovative products, manufacturing processes, and business methods. Protecting these valuable assets is essential for maintaining a competitive ...
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