Savory Seitan Written by Ciara Danay Gradillas I was scrolling through YouTube some years back, and I came across what, at the time, looked like a crazy dish to me: It was called seitan. Although I have a vegan...
My Experience as a Quality Assurance Intern By: Chloe Calhoun This past summer I worked as a quality assurance intern for a company that produces cheese, and it has been the most impactful experience in my food science...
Microgreens and Food Safety By: Allyson Hamilton A group of researchers, including the present author, recently surveyed and interviewed ~50 microgreen growers in the United States to better understand the common microgreen growing practices, hurdles, and food safety concerns...
Wait…coconuts aren’t tree nuts?! By: Ahhria Kirkendall You read that right, friend. Now, you might be wondering, “How so? It’s got ‘nut’ in its name, and grows on a tree,” and that would seem to make perfect sense! Believe...
Exploring Cottage Foods: A great way to get started for smaller-sized food producers By: Janice Cheng Have you ever made some really good jam or cookies and thought I would love to sell these at a farmers’ market!? Or...
“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA. By: Wanxin “Maggie” Xu November 16, 2022, The Food and Drug Administration (FDA) approved lab-grown meat products by UPSIDE Food after...
IFTSA’s Developing Solutions for Developing Countries Competition 2020 Winning Team: Making Bonbon Bouye, A Peanut Nutrition Bar By: Edwin Allan Sub-Saharan Africa remains unable to rely on its domestic agriculture to feed its population. Over 70% of consumed food...
Pesky Pesticides: Cranberries in Crisis By Eleanore Hansen The Great Cranberry Scare of 1959 Cranberries are a staple on the plates of many Americans during the fall and winter holidays. Their presence is practically ubiquitous, and who could forget...
Taking the Leap: My Experience as an IFTSA Leader By Michael Diehl (IFTSA Immediate Past President) I like long walks on the beach and free stuff…oh wait. We’re talking about the privilege it has been to serve on the...
This hamburger patty was made from 20,000 muscle fibers grown from stem cells. Photograph: David Parry/EPA Science fiction “meats” reality Exploring the technology and challenges of cell-based meat By – Wanxin “Maggie” Xue Cell-based meat, as...