268 million children may be overweight by 2025
Researchers at the World Obesity Federation have published a study in Pediatric Obesity showing that by 2025 some 268 million children aged 5–17 may be overweight, including 91 million obese, assuming no policy interventions have proven effective at changing current trends. Yet, the member states of the World Health Organization have adopted resolutions aiming to achieve “no increase on obesity levels” by 2025 (based on 2010 levels) for infants, adolescents, and adults.
Using data prepared by the Global Burden of Disease collaborative for 2000 and 2013, the researchers interpolated for year 2010 and projected to year 2025 on an unadjusted linear basis, separately for each of 184 countries. Their results show that global overweight prevalence for children aged 5–17 years will rise from 13.9% in 2010 to 15.8% in 2025. On the assumptions of continued population growth given by the World Bank, this translates to a rise from some 219 million children in this age group in 2010 to 268 million children in 2025. Obesity alone rises from 76 million children (4.8%) in 2010 to 91 million (5.4%) by 2025.
According to their projections, the Pacific islands and the Middle Eastern region have the highest rate of children who are overweight. The World Obesity Federation’s data show that 80% of child overweight and obesity is expected to occur in developing, low-, and middle- income countries, where health systems are also likely to face rapid increases in demand for treating the chronic diseases that come as a result of obesity. These include South Asia, Latin America, Africa, small island states in the Caribbean, and several states in the former Soviet Union.
In addition, the researchers estimated the likely numbers of children in 2025 with obesity-related diseases: impaired glucose tolerance (12 million), type 2 diabetes (4 million), hypertension (27 million), and hepatic steatosis (38 million).
Ice cream brands affected by Aspen Hills’ cookie dough recall
Aspen Hills has voluntarily recalled a limited quantity of ready-to-eat cookie dough products due to potential Listeria contamination. The Garner, Iowa, company supplied cookie dough to Blue Bell Creameries, which cited the ingredient in a September recall of Blue Bell Chocolate Cookie Dough and Blue Bell Cookie Two Step ice cream sold to retail, and three gallon flavors sold to foodservice including Blue Bell Blue Monster, Blue Bell Chocolate Chip Cookie, and Blue Bell Krazy Kookie Dough. These products were produced from Feb. 2 through Sept. 7, 2016.
On October 10, Publix Super Markets announced it is recalling Publix Premium Chocolate Chip Cookie Dough Ice Cream because they contained the recalled cookie dough product. That same day, Wells Enterprises announced it is recalling two lots of Blue Bunny Hoppin’ Holidoodle ice cream, and on October 11, Chocolate Shoppe Ice Cream followed suit with a recall of select ice cream products including its eponymous brand and the Baked Bear brand.
According to the Associated Press, Aspen Hills’ spokesman Jon Austin said the cookie dough was voluntarily recalled because the company found lapses in its food safety system—such as inadequate documentation and failure to wear proper uniforms—that could have allowed the product to become contaminated. The company discovered the problems upon reviewing its practices after the Blue Bell recall announced in September.
Austin said no illnesses have been linked to the company’s products and none of the cookie dough it is recalling has tested positive for Listeria. The recall includes 22,000 cases of cookie dough made between July 15 and September 30. The cookie dough was sold to about 27 food manufacturers.
Blue Bell recall
Chocolate Shoppe Ice Cream recall
Blue Bunny recall
Tyson Foods takes minority stake in Beyond Meat
Tyson Foods has taken a 5% ownership stake in plant-based protein producer Beyond Meat. The investment will provide additional capital to help Beyond Meat expand its product portfolio and distribution. Beyond Meat will remain an independent, privately-held company led by Ethan Brown, founder and CEO.
“This investment by Tyson Foods underscores the growing market for plant protein,” said Brown. “I’m pleased to welcome Tyson as an investor and look forward to leveraging this support to broaden availability of plant protein choices to consumers.”
“We’re enthusiastic about this investment, which gives us exposure to a fast-growing segment of the protein market,” said Monica McGurk, Tyson Foods’ executive vice president of strategy and new ventures, and president of foodservice. “It meets our desire to offer consumers choices and to consider how we can serve an ever-growing and diverse global population, while remaining focused on our core prepared foods and animal protein businesses.”
As part of this or prior rounds of fundraising, Beyond Meat also has secured funding from investors including The Humane Society of the United States, Bill Gates, and Kleiner Perkins. The terms of the agreement are not being disclosed.
The functional properties of vinegars
Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. A paper published in Comprehensive Reviews in Food Science and Food Safety summarizes the functional properties of grain vinegars and fruit vinegars and compares the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars.
Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti-infection, anti-oxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti-infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively.
The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar.
Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.
Changes to U.S. federal food programs may lead to healthier choices
A study published in Preventive Medicine shows that changes to U.S. federal food subsidy programs may work to encourage consumers to choose healthier foods and limit “junk” foods. The data come from a study of purchases by users of the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) before and after changes were imposed to promote healthy eating.
In 2009, the U.S. Dept. of Agriculture (USDA), which administers the WIC program, added vouchers aimed at increasing consumption of fruit, vegetables, and whole grains while reducing saturated fat, cholesterol, and sugar. To avoid raising overall costs, the program limited other items. The program restricted the amount of reduced-fat milk, cheese, and juice recipients could buy, and eliminated whole milk from the program.
To study the program’s impact, the researchers used point-of-sale data from an unnamed supermarket chain with more than 60 stores in New England. The researchers looked at purchases made by 2,137 households in Connecticut and Massachusetts that used WIC on a regular basis to buy groceries. About half of those households also received support through the Supplemental Nutrition Assistance Program (SNAP). The study compared purchases from January to September 2009, before the changes in WIC went into effect, to purchases made from January to September 2010 after the restrictions were imposed.
The researchers found that shifting the use of the WIC funds toward more healthful foods affected the entire shopping cart, including the foods shoppers purchased with their own money. A year after the changes took effect, the amount of sugary beverages purchased by beneficiaries dropped by nearly 25%, while purchases of foods made from whole grains and fruits and vegetables went up by about 5%.
Canadians face high food prices yet continue to throw it out
Almost 15% of surveyed Canadians think there is no stigma attached to wasting food, yet 30% report having difficulty affording food for themselves and their families, according to the Canadian Food Waste Poll, a survey of shopping and food waste habits of more than 1,000 Canadians.
While the majority of people (93%) feel that the cost of groceries has risen significantly in the past 12 months, the same amount of Canadians also reports throwing out food. Less than 10% said they never throw away food while 40% throw out food at least once per week. This is the same for those who reported having difficulty affording groceries (4 in 10) as it for those who cited no difficulty. Fresh produce (68%), bread (30%), and dairy (24%) are the top three categories of food most commonly wasted.
Surprisingly, these wasteful habits are in stark contrast to the lengths Canadians are going to reduce their grocery bills. The report shows that people are cost-conscious and making concerted efforts to save on food costs by buying on sale (91%), substituting with private label brands (64%), and sticking with prepared shopping lists (50%).
Similarly, while more than half of surveyed Canadians (52%) say they now buy less food than they did a year ago as a result of growing food prices, many are still overlooking the much bigger savings that could be delivered by simply throwing away less food.
“Sadly, wasting food has become so normal, there is now no guilt attached to tossing it out,” said Ralph C. Martin, professor, Ontario Agricultural College, Dept. of Plant Agriculture, University of Guelph. “Perhaps the reason for this is that people are under-estimating the value of the food they are wasting … Canadians waste about 40% of food along the whole value chain, and about half of this (20%) is wasted in households.”
Genes may play a role in fat, sugar preferences
A study published in Nature shows that a central molecular pathway may be tied to macronutrient preference in humans. Previous studies have shown that disruption of the pathway involving the melanocortin-4 receptor (MC4R) can lead to mice eating a lot more fat and less sugar. The role of these MC4R-expressing neurons in human food preference is unknown.
The researchers provided subjects (20 lean, 20 obese, and 14 with non-functioning MC4R genes) with portions of chicken korma curry with varying fat levels—20% (low), 40% (medium), and 60% (high)—of the total caloric content. The participants were allowed to sample each of the three kormas before choosing one full portion.
In a second part of the study, the researchers gave another 20 lean, 20 obese, and 10 adults with heterozygous loss of function MC4R variants a sweet British pudding dessert. They were allowed to sample a choice of three versions—one with low (8% of calorific content), medium (26%), and high (54%) sugar content—before selecting one for consumption.
The researchers found that while there was no overall difference in the amount of food eaten, subjects with the defective MC4R gene consumed 95% more of high-fat korma than lean individuals and 65% more than obese individuals. With the dessert, the researchers found that both lean and obese subjects had a preference for the high-sugar version. Interestingly, the subjects with the dysfunctional MC4R gene reported not liking the high-sugar version as much and they ate proportionally less of all three dessert versions when compared to the other groups.
The researchers concluded that “our findings in MC4R deficient individuals indicate that central melanocortin circuits play a key role in modulating fat and sucrose preference in humans.” It should be noted that the loss of function of MC4R variants in humans is rare. In addition, the researchers note that other genes may be influencing eating behaviors.
Modernizing sub-Saharan Africa’s farming systems may help feed the world
With Africa set to play an ever-growing role in feeding the world’s bourgeoning population, the United Nations Food and Agricultural Organization (FAO) has stressed that the sub-Saharan region needs modern, efficient—and above all mechanized and environmentally-sound—farming systems to meet global demand and transform the lives and economies of millions of rural families.
A new FAO report reveals that farm mechanization can facilitate increased output of higher value products while eliminating the drudgery associated with human muscle-powered agricultural production. Improved livelihoods for small farmers means increased access to input supply chains and integration in modern food systems, resulting in improved incomes, numerous and renewed business opportunities, among other gains. Currently, two-thirds of the power used to prepare sub-Saharan African land for farming is provided by human muscle. Comparable rates are 30% for South Asia and even lower for Latin America.
“Moreover, agricultural mechanization in its broadest sense can contribute significantly to the sustainable development of food systems globally, as it has the potential to render post-harvest, processing, and marketing activities and functions more efficient, effective, and environmentally friendly,” said Ren Wang, FAO assistant director-general and head of the Agriculture and Consumer Protection Dept.
The agency’s “Agricultural Mechanization: A Key Input for Sub-Saharan African Smallholders” report underlines that agricultural mechanization in the 21st century should be environmentally compatible, economically viable, affordable, adapted to local conditions and, in view of current developments in weather patterns, climate-smart.
Combo meals may encourage kids’ consumption of high-calorie drinks
A new survey of children’s and teenagers’ eating habits at fast-food restaurants suggests that consumption levels of sugary drinks are closely tied to their automatic inclusion in “combo meal” packages. The study, published in the American Journal of Public Health, shows that kids who ate at any of five major fast-food chains consumed 179 more calories on average when their meal deals included soda, sweetened tea or juice, or flavored milks, compared to those who drank non-sweetened beverages or nothing with their food.
The researchers surveyed fast-food restaurant eating choices of 483 boys and girls, aged 1–18, who dined in or took food to go from a McDonald’s, Burger King, KFC, Wendy’s, or Subway between January 2013 and June 2014. All restaurants involved in the survey were located in New York or in Newark or Jersey City, N.J., and the parents of all dining youth were interviewed about their purchases based on meal receipts.
Among those surveyed, fewer than half (42%) purchased a combination meal, but 74% of combo purchases were kids’ meals. The survey also found that about half of all beverages (49%) were sodas. The rest were juice (38%), flavored milk (5%), regular milk (2%), and water (1%). Another 5% consisted of sweetened teas, lemonade, and hot chocolate. Those who bought their meals “to go” averaged 14 fewer drink calories than those who ate in the restaurant.
Purchasing drinks as part of bundled meals was tied to the consumption on average of 82 more drink calories than when the drinks were purchased separately. And parents who bought combo meals were 24% more likely than those who did not to buy a high-calorie, sugar-sweetened beverage than a non-sweetened drink or no beverage.
“Our study strongly suggests that uncoupling sugary drinks from combo meal deals might reduce high-calorie beverage consumption and help to curb childhood obesity rates fueled by these kinds of liquid calories,” said study senior investigator Brian Elbel, associate professor in the Dept. of Population Health at NYU Langone Medical Center.
Mars buys out Buffett to create Mars Wrigley Confectionery
According to Reuters, Mars has announced it will take full control of its Wrigley chewing gum business, acquiring the minority stake held by Warren Buffett’s Berkshire Hathaway. Mars plans to combine Wrigley with its chocolate business, putting M&Ms, Snickers, Starburst fruit chews, Doublemint and Extra gum, and Altoids mints under one roof—Mars Wrigley Confectionery.
In 2008, Berkshire invested in Wrigley when it acquired $2.1 billion of preferred stock and $4.4 billion of bonds in connection with privately-held Mars’ $23 billion purchase of the chewing gum maker. The bonds were repurchased in 2013, and Berkshire expected Mars to redeem half of the preferred stock, which carries a 5% dividend, by early January. Mars will instead redeem all of it. Terms were not disclosed.
“We are grateful for the strong and productive partnership we have with Warren Buffett and Berkshire Hathaway,” said Grant Reid, Mars chief executive. “Sole ownership of Wrigley provides us with an opportunity to rethink how we simplify our chocolate and Wrigley businesses.”
Mars expects to combine its chocolate and Wrigley businesses during 2017 into Mars Wrigley Confectionery, with about 30,000 employees. The combined business will be based in Chicago, Wrigley’s longtime home, and led by Martin Radvan, Wrigley’s president and a 30-year veteran of Mars.
Mars press release
Nestlé opens $245 million child nutrition factory in Mexico
Nestlé has opened a new factory manufacturing child nutrition products in Ocotlan, Jalisco, Mexico, with an investment of $245 million. The 600,000-sq-m facility is expected to create an annual economic income of $1,600 million pesos (approximately $88 million) and will create 250 new direct jobs and 1,250 indirect jobs. The factory bears the name “Nantli” which means “mother” in Nahuatl.
“The opening of Nestlé Nantli is a major global milestone for our company,” said Heiko Schipper, global CEO of Nestlé Nutrition. “It uses the most advanced technology for manufacturing the highest quality child nutrition products, such as NAN, Good Care, Good Start, Nidal, and Nestogeno. The factory also gives a boost to local economy by purchasing 560 million liters of fresh milk and 365 million liters of whey per year from 400 milk manufacturers from the region.”
In addition to supplying Mexico, around 40% of production will be exported to Latin America, the Caribbean, and other regions around the world. The new plant will triple the current production capacity in Mexico.
Coca-Cola to buy AB InBev’s stake in African bottler
According to Reuters, Coca-Cola has announced it will exercise its right to buy Anheuser-Busch InBev’s stake in Africa’s biggest Coke drinks bottler, after the brewer’s takeover of SABMiller. Coca-Cola, which formed Coca-Cola Beverages Africa (CCBA) along with SABMiller and the South African owners of bottler Coca-Cola Sabco in 2014, had retained the right to buy SABMiller’s stake in the event of a change of control at the brewer.
Coca-Cola currently owns 11.3% of CCBA, while SABMiller holds 57%. Coke will negotiate terms of the deal with AB InBev in the coming months.
Unilever to build global food innovation center in the Netherlands
Unilever has announced it plans to build a new global Foods Innovation Center in Wageningen, the Netherlands. The Foods R&D organizations, currently based in Vlaardingen (the Netherlands), Heilbronn (Germany), and Poznan (Poland), will be co-located in the new center. The new center, which will house approximately 550 roles, is expected to be fully operational by April 2019.
By co-locating R&D resources into the company’s key R&D locations, Unilever aims to create critical mass in expertise areas to ensure that the technologies ultimately bring benefit-led, breakthrough innovations to the markets. In addition, it will evolve the R&D sites into “innovation ecosystems” to leverage the knowledge and expertise of external partners.
“The Agri-Food Innovation climate in the Netherlands is very strong,” said Jan Zijderveld, president Unilever Europe. “The co-location of all elements of our Foods R&D organization within the Foods Innovation ecosystem in Wageningen will enable Unilever to strengthen its ability to develop cutting edge food innovations in close collaboration with the Wageningen University & Research (WUR) and a broad variety of other science institutes and startups.”
Thai Union invests $575 million in Red Lobster
Thai Union Group, a global seafood supplier, has made a $575 million strategic investment in Red Lobster, a seafood restaurant company. Golden Gate Capital will remain majority owner and retain operational control of Red Lobster.
“Red Lobster is an iconic brand, with a leading market position in seafood casual dining and a world class management team, and has delivered strong performance since Golden Gate acquired the company in 2014,” said Thiraphong Chansiri, CEO of Thai Union Group. “This investment marks a strategic step to build Thai Union’s direct-to-consumer channel and will enable us to benefit from the extensive restaurant industry expertise of both the Red Lobster management team and Golden Gate.”
Thai Union owns a number of global seafood brands, including Chicken of the Sea, King Oscar, John West, and Petit Navire, in addition to facilities in 12 countries that provide sourcing, production, and distribution networks worldwide. The company has been a supplier to Red Lobster for more than 20 years.
Purdue launches postharvest initiative at World Food Prize
Purdue University has announced it will formally launch the Purdue Postharvest Initiative with an exhibit at the World Food Prize meeting, taking place October 12–14 in Des Moines, Iowa. The exhibit at the World Food Prize will highlight two of Purdue’s major Postharvest Initiative projects—the Purdue Improved Crop Storage and the Food Processing Innovation Lab.
With an estimated one-third of the world’s food going to waste, reducing food waste and loss is critical to meet food demands for what experts predict will be 9 billion people in 2050. Focusing on developing countries, Purdue is leading and partnering on projects designed to reduce postharvest loss, improve nutrition, build and enhance agricultural value chains, and foster and support food entrepreneurs. The Purdue Postharvest Initiative includes extensive involvement and collaboration with USAID, USDA, private foundations, and other stakeholders.
“These and other projects point to the expertise and experience of Purdue faculty and staff from throughout the university who can bring solutions to problems across the value chain in the developing world,” said Jay Akridge, Purdue’s Glenn W. Sample dean of agriculture. “Through the Postharvest Initiative, Purdue will be seeking additional projects and funding to further strengthen our leadership in the area of postharvest loss reduction.”
Cargill receives Non-GMO Project verification for three ingredients
Cargill has announced it has received Non-GMO Project verification for three of its food ingredients: erythritol, cane sugar, and high oleic sunflower oil.
“Consumer demand for non-GMO food and beverages is growing, and Cargill is responding,” said Mike Wagner, managing director for Cargill Starches and Sweeteners North America. Annual sales of Non-GMO Project Verified products have increased from $348.8 million in 2010 to more than $19 billion as of March 2016.
The Cargill high oleic sunflower oils receiving Non-GMO Project verification include:
- Clear Valley high oleic sunflower oil
- Clear Valley expeller pressed high oleic sunflower oil
- IngreVita high oleic sunflower oil
Nestlé recalls Drumstick varieties due to Listeria risk
Nestlé USA is initiating a voluntary recall of its Nestlé Drumstick Club 16 count Variety Pack and 24 count Vanilla Pack (with cones marked for easy individual sale) due to a possible Listeria contamination. The two pack sizes contain 4.6-oz cones and were manufactured in Bakersfield, Calif., and distributed nationally. No other production codes, sizes, or varieties of Nestlé Drumstick products are affected by this recall.
The company received positive test results for Listeria monocytogenes from equipment contact surfaces from a location on the production line where these products are made. There have been no positive test results for L. monocytogenes present in the Drumstick cones themselves. The products impacted by the voluntary recall were put into distribution inadvertently. No illnesses have been reported to date.
FDA revises food safety standards for regulatory programs
The U.S. Food and Drug Administration (FDA) has issued revised food safety standards for state regulatory programs that oversee food facilities that manufacture, process, pack, or hold foods. These regulatory program standards, known as the Manufactured Food Regulatory Program Standards (MFRPS), were first issued by the agency in May 2007. The 2016 updates include newly defined terms, new sections and appendices, as well as updates to the current standards.
The goal of the MFRPS is to implement a nationally integrated, risk-based, food safety system focused on protecting public health. The MFRPS establishes a uniform basis for measuring and improving the performance of prevention, intervention, and response activities of manufactured food regulatory programs in the United States. The program standards are designed to help federal and state agencies better direct their regulatory activities toward reducing foodborne illness hazards in plants that manufacture, process, pack, or hold foods.
The regulatory program standards are comprised of 10 standards designed to protect the public from foodborne illness and injury. These elements include the program’s regulatory foundation, staff training, inspection, quality assurance, food defense preparedness and response, foodborne illness and incident investigation, enforcement, education and outreach, resource management, laboratory resources, and program assessment.
USDA to purchase surplus cheese to aid farmers, food banks
The U.S. Dept. of Agriculture (USDA) has offered to purchase $20 million of cheddar cheese to reduce a private cheese surplus that has reached record levels, while assisting food banks and other food assistance recipients. While the USDA projects dairy prices to increase throughout the rest of the year, many factors including low world market prices, increased milk supplies and inventories, and slower demand have contributed to a sluggish marketplace for dairy producers and caused dairy revenues to drop 35% over the past two years. Section 32 of the Agriculture Act of 1935 authorizes the USDA to purchase surplus food to benefit food banks and families in need through its nutrition assistance programs.
“America’s farming families are being called on to demonstrate their world-famous resourcefulness and resilience in the face of this current market downturn, and USDA is making use of every tool that we have to help them,” said Tom Vilsack, agriculture secretary. “For dairy farmers, this has included $11.2 million in payments in August through the Dairy Margin Protection Program, in addition to the surplus purchase offers … Farmers at other points in the supply chain are also receiving a boost with over $7 billion in Agriculture Risk Coverage and Price Loss Coverage payments for the 2015 crop year, which by design kick in when times are tough.”
A solicitation will be issued shortly, and cheese deliveries to food banks and other food assistance recipients are expected to occur beginning in March 2017.
Mars Petcare recalls dog food due to presence of plastic
Mars Petcare U.S. has announced a voluntary recall of a limited number of Cesar Classics Filet Mignon product due to a potential choking risk from hard white pieces of plastic that entered the food during the production process. Cesar Classics Filet Mignon can be purchased individually, as well as in flavor variety multipacks. Affected product was distributed to retail customers throughout the United States.
Each Cesar Classics Filet Mignon wet dog food product will have a lot code printed on side of the tray that begins with 631FKKC or 631GKKC. The best before dates are 080418 (Aug. 4, 2018) and 080518 (Aug. 5, 2018). The affected Cesar Classics Filet Mignon variety packs have the following lot codes: 632D14JC, 633B24JC, 634A14JC, 634A24JC, 634B14JC, 634B24JC, 634E14JC, 635A24JC, 635B14JC, 636D24JC, and 636E14JC.
Recognize Greatness—2017 IFT Achievement Awards and Class of Fellows
Nominations are now open for the 2017 IFT Achievement Awards and the 2017 IFT Class of Fellows, which recognize individuals and teams for their remarkable contributions in the science of food. Recipients will be honored at IFT17 Awards Ceremony in Las Vegas. Learn more and nominate a colleague today. Nomination deadlines are Dec. 15, 2016 for the 2017 IFT Achievement Awards, and Feb. 1, 2017 for the 2017 IFT Class of Fellows.
Register today for the 2017 IFTSA Global Summit
Attention: students! Do you want to know what the future of food will look like? If so, be sure to register today for the 2nd Annual IFTSA Global Summit. At this free, virtual event you’ll hear from keynote speaker Mark Lynas and can participate in breakout sessions on food fraud, alternative proteins, and communicating food science. You’ll get to meet students from all over the world who are interested in the future of food, and you don’t have to be an IFT member to attend! The 2nd Annual IFTSA Global Summit will take place on Wednesday, Nov. 9. Learn more and register today.
Short Course: Labeling Requirements and Implications for Foods Marketed in the U.S.
December 13–14 | Chicago, IL
Published FDA changes to the Nutrition Facts Label and the forthcoming Federal GMO Labeling Law are just some of the major regulatory and policy changes that are impacting the food & beverage industry. Stay ahead of the curve when it comes to some of the major regulatory and policy changes that are impacting the food and beverage industry. Falling behind is not an option. Learn more and register today.
Short Course: Food Science for the Non-Food Scientist
December 15–16 | Chicago, IL
New to the food science industry? Take advantage of this focused course to quickly learn the basic principles of food science, and equip yourself with an enhanced understanding of the role of food science in the development of food products. Reserve your spot in this course, which is one of IFT ’s most popular. Learn more and register today.
Webcast—Food Insecurity: Finding Solutions for Our Communities
October 25 | 10:00–11:00 a.m. (CT)
This webcast aims to provide insights on food insecurity and hunger prevalence in the United States, as well as solutions to end food insecurity. Although the world produces enough food to feed its inhabitants, many people still go hungry. For example, 48 million of 321 million people in the United States experienced food insecurity in 2014. Organized with the support of IFT ’s Carbohydrate Division, this webcast is free for IFT members. Learn more and register today.