In the News IFT food science experts and publications are often quoted in news stories around the world.

The articles below reference IFT press releases, IFT events, Food Technology articles, IFT spokespeople, or other experts provided via the IFT Media Relations department.

Consumers choosing more specialty foods for themselves and their pets
Consumer Affairs, July 24, 2014
This article references an article recently published in Food Technology about emerging trends in the specialty food sector

How Zinc affects human body revealed
The Health Site, July 23, 2014
This article references a recent review in Comprehensive Reviews in Food Science and Food Safety about the many benefits zinc has on the human body.

Researchers Outline Benefits of Zinc for The Human Body
Headlines and Global News, July 22, 2014
This article features a recent study published in Comprehensive Reviews in Food Science and Food Safety about the many benefits of zinc for the human body.

Canada's coolest food innovation doesn't need to be frozen
Pique, July 17, 2014
This article features winners of an IFTSA student competition. The student team from McGill invented ice cream that can be stored at room temperature.

Labeling foods with nutrition facts
Examiner, July 15, 2014
This article references a Journal of Food Science article about the potential benefits of fish oil.

Organic Foods May Be Healthier, Review Finds
U.S. News and World Report, July 15, 2014
This article quotes IFT Spokesperson Carl Winter about toxicology in relation to organic and conventional foods.

The Hangover Cure: 6 Best Ways To Feel Like A Person Again, Backed By Research
Medical Daily, July 15, 2014
This article quotes a 2009 Journal of Food Science article about the potential of asparagus as a potential hangover “cure.”

Organic foods are more nutritious, according to review of 343 studies
LA Times, July 14, 2014
This article quotes IFT Spokesperson Carl Winter about toxicology in relation to organic and conventional foods.

From McDonald's To Organic Valley, You're Probably Eating Wood Pulp
NPR: The Salt, July 10, 2014
This article quotes IFT Spokesperson John Coupland about cellulose in foods.

Danger of food-borne illness easy to wash away
Las Vegas Review Journal, July 8, 2014
This article quotes IFT Spokesperson Christine Bruhn on the importance of food safety.

'Natural' food is big business; too bad it's meaningless
The Guardian, July 3, 2014
This article quotes IFT Spokesperson Kantha Shelke  about the usage of the world “natural” when describing foods.

Jane Says: You Can't Go Wrong With These Olive Oils
Yahoo! News, July 2, 2014
This article cites a recent Journal of Food Science study about the potential health benefits of olive oil.

The Insane Reason We Waste $162 Billion on Food
Time Magazine, July 2, 2014
This article references a recent study published in Comprehensive Reviews in Food Science and Food Safety about how confusion over date labels leads to food waste.


In The News : AMFE Recap coverage

General Annual Meeting Coverage

8 new, healthy products to add to your grocery list
NOLA.com, July 8, 2014
This article about eight healthy products you can find at the grocery story mentions a product that the writer found while at the IFT 2014 Annual Meeting and Food Expo.

IFT Show: What Was on the Menu?
Nutritional Outlook, July 2, 2014
This article highlights the exhibitors and products from the 2014 IFT Annual Meeting and Food Expo in New Orleans.

Certified Food Scientist program launched in Australia
Food Processing, July 1, 2014
This article announces the recent launch of the Certified Food Scientist program in Australia.

Why You Should Go to IFT!
Chapman University Food Science Blog, July 1, 2014
This article highlights many reasons it is beneficial for students to attend IFT’s 2014 Annual Meeting and Food Expo.

What is sorghum and why should I care? Exchange Alley
Times Picayune, June 30, 2014
This article cites a presentation given at IFT’s 2014 Annual Meeting and Food Expo about the various uses of sorghum.

IFT show: the definitive re-cap
New Hope 360, June 28, 2014
This photo-gallery post features highlights from the IFT 2014 Annual Meeting and Food Expo in New Orleans.

IFT 2014 offered myriad ingredients, equipment, processing and packaging
Snack and Bakery, June 27,2014
This article features many of the sessions and exhibitors from IFT’s 2014 Annual Meeting and Food Expo.

Trendspotting at IFT
BevNet, June 26, 2014
This article highlights many of the recent trends in the beverage industry discussed at IFT’s 2014 Annual Meeting and Food Expo.

I.F.T.14: Bugs, lab burgers, biotechnology… oh, my
Food Business News, June 25, 2014
This article highlights many of the scientific sessions at IFT’s 2014 Annual Meeting and Food Expo.

IFT food show in New Orleans – captured in tweets
Food Manufacture, June 25, 2014
This article summarizes IFT’s 2014 Annual meeting and Food Expo through various attendees’ tweets about the event.

BR Man Recognized as Certified Food Scientist
NBC 33 News, June 25, 2014
This video profiles Louis Espinoza, PhD, CFS who was recently recognized as a CFS at IFT’s 2014 Annual Meeting and Food Expo.

IFT 2014 Day One: Insects on the menu, algal face-off, pulses racing, and chia, hemp, almonds on fire...
Food Navigator, June 24, 2014
This article highlights many of the sessions and exhibits that occurred on the first day of IFT’s 2014 Annual Meeting and Food Expo.

IFT’s Food Expo 2014
VMT, June 24, 2014
This article includes a photo album of the expo floor at IFT’s 2014 Annual Meeting and Food Expo.

From the IFT Expo: dairy ingredients play well with vegetables, legumes in soups, beverages
Dairy Foods, June 23, 2014
This article highlights the exhibit given by U.S. Dairy Export Council at IFT’s 2014 Annual Meeting and Food Expo.

IFT Keynote Doug Rauch

Waste & Conscious Capitalism
Nutraceuticals World, July 1, 2014
This article references the opening general session speech given by former President of Trader Joe’s Doug Rauch at IFT’s 2014 Annual Meeting and Food Expo.

A simple answer to the growing food shortage
Consumer Affairs, June 25, 2014
This article highlights the opening general session keynote speech given by former President of Trader Joe’s Doug Rauch at IFT’s 2014 Annual Meeting and Food Expo.

Date Labeling Confusion

One-Third of Food Produced Is Wasted, Study Says
Environmental Leader, July 7, 2014
This article about the problem of food waste, quotes a recent paper in Comprehensive Reviews in Food Science and Food Safety about date labeling.

Extreme Environments:  ***This is a new section
From Deep Sea to Deep Space
Space Travel, July 3, 2014
This article is about the challenges of feeding astronauts in space and highlights a session at the IFT 2014 Annual Meeting and Food Expo about feeding people in extreme environments.

Date Labeling Confusion Contributes to Food Waste
Environmental Leader, June 30, 2014
This article cites a study published in Comprehensive Reviews in Food Science and Food safety about how misconceptions about date labelling can lead to food waste.

Use-by date confusion causes food waste
Food Processing, June 30, 2014
This article references a study published in Comprehensive Reviews in Food Science and Food Safety that explores how misconceptions about date labelling contribute to food waste.

Food Labels Lead to Confusion, Waste
Diets in Review, June 25, 2014
This article references a study published in Comprehensive Reviews in Food Science and Food Safety about how misconceptions about date labeling lead to food waste.

Date-label confusion fuels food waste
Food Quality, June 25, 2014
This article references a study published in Comprehensive Reviews in Food Science and Food Safety about how misconceptions about date labeling lead to food waste.

Confusion about food labels leads to waste, possible illnesses
CBS News, June 24, 2014
This article quotes IFT Vice President Will Fisher about how misconceptions about date labels contribute to food waste.

Study: Date labelling confusion leads to significant food waste
The Weather Network, June 24, 2014
This video explores a study published in Comprehensive Reviews in Food Science and Food Safety about how misconceptions about date labeling lead to food waste.

Paper calls for consistent best-before labelling
Packaging Gateway, June 24, 2015
This article references a study published in Comprehensive Reviews in Food Science and Food Safety about how misconceptions about date labelling can lead to food waste.

Experts Discuss Innovative Solutions to the World’s 1.3 Billion Ton Food Waste Crisis
Africa Green Media, June 23, 2014
This article references a study published in Comprehensive Reviews in Food Science and Food safety about how misconceptions about date labelling can lead to food waste. It also mentions IFT’s recent initiative FutureFood 2050.

IFT Award Winners

McGill students invent 'unfrozen' ice cream
Montreal CTV News, July 10, 2014
This article features winners of an IFTSA student competition. The student team from McGill invented ice cream that can be stored at room temperature.

McGill students hit on a cool idea
Montreal Gazette, July 1, 2014
This article profiles the third place winning team in the 2014 Institute of Food Technologist Students’ Association annual Food Product Development Competition.

Snappy 'Popples' cracks first place at national food expo
Cornell Chronicle, July 1, 2014
This article profiles many of the student teams that participated in the 2014 Institute of Food Technologists Student Association product development competitions.

Judges sweet on Frisson; unique dessert places 3rd in competition
McGill Reporter, June 24, 2014
This article profiles the third place winning team in the 2014 Institute of Food Technologist Students’ Association annual Food Product Development Competition.

Inconsistent Sugar Recommendation

Consumers Want Less Sugar And Salt, Worry Less About Fat
Red Orbit, June 25, 2014
This articles references a session given at IFT’s 2014 Annual Meeting and Food Expo, about consumer preferences when it comes to purchasing food based on label claims.

Insects Food of the Future

The Next New Miracle Superfood: Insects, Scientists Say
Forbes.com, July 11, 2014
This article is about how insects could become the next new “superfood” because of their high protein content, highlighting a session that took place at the IFT 2014 Annual Meeting and Food Expo.

Los insectos, la comida del futuro
El Mundo, July 10, 2014
This article is about how insects could be the food of the future based on a session at the IFT 2014 Annual Meeting and Food Expo.

Climate-minded scientists propose Americans start eating ‘food insects’
Washington Times, July 2, 2014
This article highlights a session at the 2014 IFT Annual Meeting and Food Expo about how eating bugs may make the future of food more sustainable.

Bugging Out
Washington Post, July 1, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo about the potential of insects as a sustainable protein source in the future.

Insects as the Food of the Future
The Culinary Scoop, July 1, 2014
This article references two scientific sessions given at IFT’s 2014 Annual Meeting and Food Expo about the potential of insects as a sustainable protein source in the future.

This Week’s Nutrition News Feed
Food Network, June 27, 2014
This article references two scientific sessions given at IFT’s 2014 Annual Meeting and Food Expo about the potential of insects as a sustainable protein source in the future.

Insects as the Food of the Future
Global Food Mate, June 26, 2014
This article references two scientific sessions given at IFT’s 2014 Annual Meeting and Food Expo about the potential of insects as a sustainable protein source in the future.

Are bugs the new pork?
WWL.com, June 25, 2014
This video features IFT Annual Meeting Speaker Florence Dunkel discussing the potential of insects as a sustainable protein source in the future.

Caffeine in Energy Drinks

Caffeine-containing energy drinks raise safety concerns
The Free Press Journal, June 26, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo about the safety of caffeine and energy drinks.

Caffeine’s safety concerns increase with energy drinks gaining popularity
Truth Dive, June 25, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo about the safety of caffeine and energy drinks.

Caffeine's safety concerns increase with energy drinks gaining popularity
Toronto Telegraph, June 24, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo about the safety of caffeine and energy drinks.

Millennials

Trends in food, what millennials want and the next food revolution: News from the IFT annual meeting
The Times-Picayune, June 24, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo about millennial consumer trends.

Taste Perception Bitterness

Scientists work to mask bitter food tastes
Food Engineering Magazine, July 9, 2014
This article is about how scientists are working to mask bitter flavors in foods to make them more appealing to consumers, based on a session at the IFT 2014 Annual Meeting and Food Expo

Why Blood Tastes Good to Vampires ... Bats, That Is
Discovery Channel, June 24, 2014
This article references a scientific session given at IFT’s 2014 Annual Meeting and Food Expo in which scientists discussed the possibility of masking bitterness in foods.

Day in the Life

New IFT Video Spotlights A Day in the Life of an FDA Food Scientist
Lab Manager, June 26, 2014
This article features one of IFT’s latest food fact videos about a day in the life of FDA Food Scientist Dr. Cory Bryant.

Food For Thought 
New Orleans Defender, June 20, 2014
This article quotes IFT President, Janet Collins, PhD, CFS discussing food science and the IFT Annual Meeting and Food Expo.
 
Food science expo comes to New Orleans this weekend
The Times-Picayune, June 20, 2014
This article focuses on the IFT 2014 Annual Meeting and Food Expo, highlighting some notable sessions. ​ 


Do You Think Food Waste in the US Has Gotten Out of Control? Recent Statistics Point to "Yes!"
Inspired By Savannah, June 27, 2014

Future Food 2050 Takes on Food Waste 
RuralMom.com, June 21, 2014
This post discusses FutureFood2050 and the importance of food managing food waste in relation to feeding families.

Feeding The World Of 2050 
Science 20, June 22, 2014
This article highlights FutureFood2050, focusing specifically on the issue of food waste.

IFT 2014: What’s hot in science and technology?
NutraIngredients.com, June 11, 2014
This article features a guide to the IFT’s 2014 Annual Meeting and Food Expo in the form of an interactive infographic that highlights many of the top science and technology focused talks that will be given at the expo this year.

Your guide to IFT 2014. GMOs, megasonics, 3D printing, and good, bad & ugly fats
Food Navigator, June 9, 2014
This article highlights many of the sessions that will be featured at IFT’s 2014 Annual Meeting and Food Expo.

Cooking Science Guy Dr. Guy Crosby offers tips to start your grilling season right
The Roadhouse Radio Show, June 1, 2014
IFT spokesperson Guy Crosby, PhD, CFS offers up his expertise on the food science behind grilling for this radio program.

A food scientist's 4 tips for barbecue success
VOX.com, June 1, 2014
This article highlights IFT’s latest food facts video and fact sheet featuring Guy Crosby, PhD, CFS tips on the food science behind bbq and grilling.

Superfood shows promise as thickener and emulsifier
Food Processing, May 22, 2014
This piece highlights a recent study in the Journal of Food Science about chia seeds as a potential thickener and emulsifier in foods.

Why we need to go beyond corn, wheat and rice
GreenBiz.com, May 15, 2014
This article about consuming underutilized grains quotes IFT spokesperson Kantha Shelke about why large food companies may be hesitant to expand into alternative grains.

Top Fastest-growing Show Winners Unveiled for 5th Annual TSNN Awards Nov. 14-16 in Cleveland, Ohio
Trade Show News Network, May 15, 2014
This article about the top fastest-growing trade shows names IFT’s Annual Meeting and Food Expo as a winner.

IFT celebrates its 75th anniversary with expo in New Orleans
Snack and Bakery, May 8, 2014
This article highlights events at IFT’s 2014 Annual Meeting and Food Expo in New Orleans.

Eating Flowers 'Could Help Reduce Cancer Risk'
London Telegraph, April 22, 2014
This article highlights a recent study in the Journal of Food Science about the potential health benefits of eating edible flowers.

75 Years Feeding the World Today & TomorrowFutureFood 2050
The following articles feature FutureFood 2050, IFT’s new program created to start a broad dialogue on how science will deliver solutions needed to feed the world’s nine billion people by the year 2050.

FutureFood 2050 Looks at Food Security and Nutrition Challenges Facing Africa
Africa Business Communities, July 17, 2014

Boost investment in African-led research – Kofi Annan
Ghana Web, July 17, 2014

The Future of Food Rooted in Science
Food Navigator, May 5, 2014

9.6 Billion Coming for Dinner – how can we feed them?
The Armchair MBA, April 21, 2014

IFT unveils FutureFood 2050 project (download PDF)
Meatingplace.com, April 18, 2014

FutureFood 2050 To Be a Yearlong Look at Food Science
FoodProcessing.com, April 17, 2014

The Future of Food: How Will We Solve World Hunger?
ChicagoNow, April 17, 2014

How technology plays a role in the future of food
Chicago Tribune, April 17, 2014

Flavor Tripping And The Miracle Berry
Food Travelist, April 17, 2014

How the Heck Do You Make Powdered Alcohol?
Time Healthland, April 22, 2014
This article about what powdered alcohol is and how it’s made quotes IFT spokesperson John Coupland, PhD.

The New Science Behind Picky Eaters
Yahoo! Food, April 14, 2014
This article quotes IFT spokesperson Kantha Shelke about the science of food texture and how it may contribute to picky eating.

Functional Foods: A Fix to Highlight After National Nutrition Month
Huffington Post, April 1, 2014
This article highlights a study done by IFT on the benefits of “Functional Foods” and opportunities that they provide to consumers.

Boost Your Energy With Bonito Flakes
Men’s Health, April 1, 2014
This article covers a recent study published in the Journal of Food Science about the benefits of adding Bonito Flakes to your diet.

Science, Technology and The Chef
Scientific American, March 31, 2014
This article highlights an interview from the Culinary Point of View column in Food Technology magazine with Chef Richie Farina about his thoughts about the use of scientific equipment in the kitchen.

How Should The Industry Tackle Sugar Reduction?
Bakeryandsnacks.com, March 28, 2014
This article highlights the main themes surrounding sugar reduction as they were discussed at IFT’s Wellness 14 conference.

A Full Plate of Protein Source
Foodstuffsa.co.za, March 28, 2014
This article further explains the different available protein sources that IFT spokesperson Kantha Shelke discussed during IFT’s Wellness 14 conference.

Let’s Change The Way We Talk About Food Processing
Foodprocessing.com, March 27, 2014
This article quotes David Freedman (The Atlantic) and Trevor Butterworth (Stats.org) about the conversation surrounding food processing at IFT’s Wellness 14 conference.

What Is Functional Food?
Stoneheartnewsletters.com, March 26, 2014
This article addresses IFT spokesperson Cathy Adams Hutt, PhD, RD CFS explanation of what a functional food is and how functional foods can contribute to a nutritious diet. 

Three occasions define snacking segment
Food Business News, March 21, 2014
This article covers a session at IFT’s Wellness 14 conference about how and when consumers are choosing to snack.

IFT Wellness as it happens
FoodNavigator.com, March 20, 2014
This article highlights IFT’s Wellness 14 conference in Chicago including the opening general sessions and consumer panel. 

IFT to Celebrate “I HEART Food Science Day” with Video Project
Food Product Design, March 17, 2014
This article highlights IFT’s campaign to celebrate “I HEART Food Science Day” with a special video project in which food scientists can submit a short video showcasing their love of food science.

Gluten-free crackers made of hemp flour, green tea leaves
UPI, March 17, 2014
This article highlights a recent study in the Journal of Food Science about how gluten-free crackers can be made using hemp flour and decaffeinated green tea leaves.

Gluten-Free Crackers Made With Hemp Flour And Decaffeinated Green Tea Leaves
RedOrbit.com, March 17, 2014
This article highlights a recent study in the Journal of Food Science about how hemp flour and decaffeinated green tea leaves could be used to make gluten-free crackers.

Three colored raspberry jelly could be a good alternative to one colored jelly
Examiner.com, March 16, 2014
This article highlights a recent study in the Journal of Food Science about three-colored raspberry jelly could be a good alternative to one colored jelly.

New Executive VP at IFT
Prepared Foods, March 14, 2014
This article covers the announcement of IFT’s new EVP, Christie Tarantino.

Christie Tarantino Resigns as President and CEO of Association Forum of Chicagoland
Association News, March 7, 2014
This article covers the announcement of IFT’s new EVP, Christie Tarantino.

Nothing in nature that purifies really goes to waste
Examiner.com, March 3, 2014
This article highlights a study from the Journal of Food Science about how pecan shells can be used to protect meats from listeria growth.

IFT Global Food Traceability Center receives research grant
Food Engineering Magazine, February 18, 2014
This article is about the new grant the IFT Global Food Traceability Center has received from the Gordon and Betty Moore Foundation.

Food scientist salaries
Food Processing Magazine, February 18, 2014
This article highlights the food science career salary survey from IFT’s February issue of Food Technology magazine.

Move over, acai: Latest 'superfruits' aim to make a nutritional mark
LA Times, February 7, 2014
This article names several new “superfruits” for 2014 and mentions the buffaloberry from a Journal of Food Science study.

Raisin' the bar on nutrition
Chicago Tribune, January 22, 2014
This article about the health benefits of raisins is based off a special 2013 Journal of Food Science supplement.

Biotech and Consumer Education
The Food Journal, January 20, 2014
This article on educating consumers about biotech mentions IFT’s new video on GMOs.

Vegans, Gluten-Free Diets, Love Of Gourmet Cheese, Chocolate Top New Food Trends
San Francisco CBS Local, January 16, 2014
This article highlights a Food Technology article about 13 food trends for 2014 from a San Francisco angle.

The 5 Best Frozen Fruits and Vegetables
Men’s Healthy, January 2, 2014
This article lists five frozen fruits and vegetables that have the most nutritional value that includes peas as highlighted from the Journal of Food Science.

The Welsh answer to Guinness is coming to Hong Kong
South China Morning Post, January 2, 2014
This article about a new drink product similar to Guinness mentions a past Journal of Food Science study about how Guinness tastes better in Ireland.

Pecan Shell Extract to Protect Meats from Pathogens
The Meat Site, January 2, 2014
This article highlights a study from the Journal of Food Science about pecan shell extracts may prevent listeria in organic meats.

Goodbye, goji berry! The buffaloberry is the new superfood of 2014... but what the heck IS it?
Daily Mail, January 2, 2014
This article about a potential new superfood, the buffaloberry, is based off a study from the Journal of Food Science.

How to make tempeh, tofu, natto, pickles, sauerkraut, and other fermented foods
Examiner.com, January 1, 2014
This article about making fermented foods mentions a study from Comprehensive Reviews in Food Science and Food Safety about ethnic foods in America.



The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.

This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.




Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org