A new wine service is replacing a sommelier with science.

The funding will support the scholarship programs for students studying meat sciences at universities throughout North America.

 Cooperation on key food safety programs also will be enhanced. 

The Institute of Food Technologists (IFT) has announced the recipients of this year’s achievement awards.

Soft drink manufacturers are cashing in on the trend with approximately 20 percent of new non-caloric soft drinks using natural sweeteners in 2013.

As a regional food favorite of the Southern US, okra is often found fried or mixed in with soups and stews.

The hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.

Scientists in the food industry are working to mask, block or distract from bitter tastes in foods in order to make them more palatable to consumers according to a presentation held during the 2014 Institute of Food Technologists (IFT) annual meeting and food expo.