The Institute of Food Science and Technology (IFST) is pleased to announce the release of Volume 39, Issue 1 of its magazine, Food Science and Technology. This edition, themed "Food Frontiers: Innovations, Consumer Trust, and Sustainability," is now available as an open-access publication, allowing unrestricted access to all readers.
This issue delves into a range of pertinent topics shaping the food science landscape:
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Probiotics in Processed Foods: Exploring the integration of probiotics into processed foods and their impact on health.
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The Quorn Story: Reflecting on the 60-year journey of mycoprotein development and its role in sustainable diets.
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Addressing Consumer Concerns on Ultra-Processed Foods: Strategies to enhance consumer trust in processed food products.
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The Power of Co-Creation: Emphasizing collaborative approaches in new product development to meet evolving consumer needs.
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Navigating the Food Additives Landscape: Providing insights into the use, regulation, and perception of food additives.
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Packaging Innovations with AI: Examining how artificial intelligence is revolutionizing food packaging for improved safety and sustainability.
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Investigating Consumer Understanding of Food Safety: Analyzing consumer perceptions and knowledge regarding food safety practices.
We invite all professionals, researchers, and enthusiasts in the field of food science and technology to explore these articles and stay informed about the latest advancements and discussions.