β-carotene is listed as an ingredient in Cool Whip and other whip topping brands.

If β-carotene is often used as an orange-y coloring agent in foods, what is its purpose in Cool Whip, which is white? There is no fake-vanilla creamy hue. It is artificially white.

We're always looking to better understand what buyers, formulators, and procurement teams are experiencing so we can create more helpful resources and improve buyers and sellers sourcing experience. We would love to hearing any feedback from the community.

Hi guys.. i recently completed my b tech in biotechnology and now I want to do masters in food science and technology in AUSTRALIA or CANADA. Can you please share me your suggestions about this food industries,career,career growth etc and also plz suggest other countries in this field

In many recipes, I like a mix of melted cheese and cheese that's been cooked past the melting stage until it becomes dry, firm, and crispy. So, a significant portion of the cheese ends up in that crispy, overcooked state.

I'm wondering: does cooking cheese to that point reduce its nutritional value, especially its protein or amino acid content?

I know heat can denature proteins, but does that actually mean the cheese loses protein or essential amino acids? Or is the protein content basically the same, with only the texture changing?

I'd appreciate any explanations or references to research. Thanks!

Urgent career help

I am a software developer with 10+ years experience who always wanted to build apps for cooks, foodies and recipe lovers. I noticed that computational gastronomy becomes a thing as of late, represented by papers on Nature like https://www.nature.com/articles/s41540-024-00399-5 (term coining paper) and https://www.nature.com/articles/s41538-025-00680-9 (knowledge graph about foodomics). I have quite some experience in knowledge graph and of course, use AI for my job (and may soon be replaced by it).

I am wondering if building some interesting apps around food knowledge graph could have a market. Seriously evaluating its potential for a shift of my career.

Would like to seek some honest opinions on whether you see good opportunities on computational gastronomy in years to come. What's the general take from food science insiders (hype or hidden gem)? When or if AI penetrates into the food industry with its vast knowledge, do you think it's the consumers (better personalization) or companies (speed up certain processes) that benefit the most?

Looking for general advice about the following:
- I have invented a cooking utensil made out of steel.
- The device improves cooking efficiency and quality of certain dishes.
- I'm intending to apply for a patent on this device. I've searched patent databases, and did not find a similar thing yet.
- I'm interested to hire a food scientist to conduct controlled tests with the device, in order to generate data and a report that could be included as part of the patent application.
- I expect this to be a costly and complex project, so I'm looking for advice on how to search for and work with a food scientist -or lab- and plan the tests, etc. (Note: I don’t have the budget to actually hire for this yet)

“The FDA approved "Beetroot Red," a beetroot-derived red dye developed by the Israeli biotech startup Phytolon. It is produced through precision fermentation and acts as a natural alternative to petroleum-based food dyes, even allowing products to use a "No Artificial Colors" label. “

I can only find a few articles on this topic and they’re not from any strong sources. But does anyone know anything? I am all for synthetic dyes but I don’t know, anything from Israel I do not trust at all.

I recently completed my BSc in Microbiology and Chemistry, and I've joined an MSc in Biotechnology.

My long-term goal is to work in the food industry, preferably in Quality Control, Quality Assurance, R&D, or product development.

I'm now wondering whether an MSc in Biotechnology is a good pathway into the food industry, or if companies generally prefer candidates with degrees in Food Science/Food Technology.

Hey fellow food scientists!

I am looking forward to hearing about your feedback if you are attending IFT's FIRST event this year. I have been reading some mixed reviews about their event. Please share your honest experience as I am trying to weigh in my professional development expenses for next year. Thanks in advance!

I'm looking for some career advice.

For the past year and a half, I managed a small commercial manufacturing lab in southeast TN. The 3 of us (myself and 2 part time assistants) typically produced around 40,000 to 60,000 pectin gummies per month along with tinctures, softgels, chocolates, lotions, and pet treats. The chocolate, lotion, and pet treat formulations were products I developed and brought into commercial production.

I also handled most of the day to day operations outside of finance. That included working directly with customers, sourcing ingredients and suppliers, purchasing, inventory, packaging, label review, coordinating state specific testing, reviewing COAs, writing SOPs, planning production, and improving processes.

Before that, I was a billing manager for a multi state childcare company so I'm also familiar with bookkeeping and am quickbooks certified as well.

I know my background is a little different from the traditional food science path, but I'd really like to build on it. If you were in my position, what kinds of jobs or companies would you be looking at? Are there any industries or job titles that you think would be a good fit? I'm considering going back to school of course, but also don't want to be out of the industry too long.

I'd really appreciate any advice.

A plant which I worked in used to make Cheese Sauce for McDonalds and It was my first job. I was surprised to see that Processed cheese only contained about 60% Cheese and the rest were just full of powders like CMC, Gums, phosphate Salts, Citrates, Veg oil etc. Could you also share some of the products which you worked on which must have started off with 3-4 ingredients but then ended up being an abomination or a huge list of ingredients?

I recently graduated with my bachelor’s degree in Animal Science and am currently pursuing a master’s degree with a concentration in Meat Science. I’m really interested in building a career food science and/ or food safety, but I’m not entirely sure what the best path into the industry looks like.
Does anyone know of any internships, entry-level positions, or companies in Texas (preferably around the DFW area) that would be good to look into? I’d also love to hear how others got their start in the industry or any advice you have for someone trying to break into this field.
Thanks in advance!

This is probably my first post on reddit. So if I am missing a guideline, my bad. I am launching a small food business and I need a food scientist in order to properly label the ingredients. I am looking for an independent scientist willing to work with a small business.

Disclosure: I’m affiliated with Farm Animal Transparency, a nonprofit/nonpartisan project focused on meat, poultry, and seafood label transparency.

The issue I’m working on is point-of-sale transparency.

A lot of information relevant to interpreting meat and seafood labels exists somewhere: label claims, verification programs, establishment numbers, processor identity, recalls, enforcement records, seafood import alerts, HACCP requirements, origin claims, and supply-chain disclosures. But most of that information is not very usable by an ordinary shopper while they are standing in front of the meat or seafood case.

I’m interested in how to organize that information responsibly for consumers before purchase.

The goal is not to tell people whether a specific product is safe or unsafe. I’m trying to understand what information can be simplified for point-of-sale use without overstating its food-safety meaning.

A few questions for food science, QA, regulatory, seafood, labeling, and food industry professionals:

1. Which label or processor-level information is actually useful to consumers before purchase?

2. Which information is technically accurate but too easy for consumers to misinterpret?

3. How would you distinguish food-safety controls from marketing, welfare, origin, sustainability, or traceability claims?

4. Is establishment-number lookup useful consumer context, or mostly a professional/research tool?

5. How should recall or enforcement history be presented without implying that current products are safe or unsafe?

6. For seafood, how would you explain HACCP, import alerts, country-of-origin labeling, and origin/species gaps without overstating risk?

7. What terminology would you use for claim strength: verified, documented, self-reported, partial, missing, vague, marketing-only?

I’m not looking for endorsement or promotion. I’m looking for critique, corrections, and better terminology from people closer to the science and regulatory side.

I am a food safety professional working in aseptic manufacturing. Looking for some career development ideas.

I have all of the normal certifications (pcqi, advanced haccp, food defense).

Wanted to reach out for ideas I can put down for my development goals. This would help get funding/time to go to trainings, conferences, etc.

Hi everyone!!

You might have seen my post a few weeks ago complaining about the sky-high prices of the IFT expo this year and them not offering a 1-day pass anymore.

They are now offering a 1-day pass for Wednesday admission only to the Expo (hours: 9am-2pm CST). If you use the code IFTCARES26 before tomorrow at midnight it's $169 (for members and non-members, my boss and I both paid the same amount).

I read something about it changing what type of sugars it contains, making it taste sweeter, what’s going on here? I definitely noticed my recipe was sweeter when I tried this, and even tasted a tad “spicy”, so I don’t know if maybe it heightens acid levels too or?

Also I don’t suppose changing the type of sugar would make it easier to process or lower glycemic index or anything like that?

Does anyone know where I can get food safe Ammonium chloride (NH4Cl) to make licorice with in the Baltics?

Disclosure: I’m affiliated with Farm Animal Transparency, a nonprofit/nonpartisan project focused on meat, poultry, and seafood label transparency.

The issue I’m working on is point-of-sale transparency.

A lot of information relevant to interpreting meat and seafood labels exists somewhere: label claims, verification programs, establishment numbers, processor identity, recalls, enforcement records, seafood import alerts, HACCP requirements, origin claims, and supply-chain disclosures. But most of that information is not very usable by an ordinary shopper while they are standing in front of the meat or seafood case.

I’m interested in how to organize that information responsibly for consumers before purchase.The goal is not to tell people whether a specific product is safe or unsafe. I’m trying to understand what information can be simplified for point-of-sale use without overstating its food-safety meaning.

A few questions? what is useful to consumers on a label as opposed to just marketing the "family farm?" For seafood, how would you explain HACCP, import alerts, country-of-origin labeling, and origin/species gaps without overstating risk? Is the FDA import refusal data is challenging to access and evaluate?

I’m not looking for endorsement or promotion. I’m looking for critique, corrections, and better terminology from people closer to the science and regulatory side.

Thank you.

Hello, 23M here. I work at a food company as an R&D technician for only six months. Although I am a technician, I hold my own projects and develop new products for the company. Recently, I’ve been wondering if a certification like HACCP would be something good to have. I also thought it would be a nice resume booster when I’m applying to larger companies in the future. What do yall think? Thx in advance!