Transformative Agreements and Open Access - 2022 - Journal of Food Science - Wiley Online Library

"At the IFT [Insntitute of Food Technologists] scientific journals, we're tracking the move towards OA, both of which are hybrid journals, publishing both through the subscription model and as OA. At JFS, the OA option began in 2012, while CRFSFS began offering OA only in 2020. We have seen a distinct increase in OA uptake in the past couple of years. At CRFSFS, 13.4% of manuscripts were OA in 2021 while it was only 3.4% in JFS. This year, to date, CRFSFS is at 28%; over a quarter of our articles are OA. At JFS, the year-to-date number is 7.6%. Both journals are on track to approximately double the number of OA articles compared to 2021. This is a clear trend towards authors selecting OA, and we expect that to continue in future years.

Will all journals be OA in the future, freely available to all? It's sure looking that way, based on both the push by publishers and author's choices. Between now and then, though, there will be some interesting times as we make this “transformation” involving publishers, libraries, funding agencies, and authors, especially given the latest news from the government."