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.
Loathed By Farmers, Loved By Ancients: The Strange History Of Tiger Nuts
NPR, April 28, 2016
This article cited a Comprehensive Reviews in Food Science and Food Safety study that reviewed the health aspects, composition and food applications of tiger nuts.
Nine Myths About the Humble Cup of Tea
Lancashire Evening Post, April 23, 2016
This article referenced a Journal of Food Science study that demonstrated catechins in green tea decreased markedly over time.
Can You Smell the Difference Between Bourbon and Rye
Popular Science, April 22, 2016
This article referenced a Journal of Food Science study that found the average consumer cannot differentiate between the flavors of bourbon and rye.
Also reported by: PhysOrg, Vice, Food and Wine International, American Council on Science and Health, Tech Times, Vocativ, Medical Daily, The Daily Meal
Hottest Nutrient-Dense Food Kiwicha for Earth Day and Beyond
Huffington Post, April 20, 2016
This article cited a Journal of Food Science comprehensive review of the state of knowledge on amaranth.
Understanding Traceability in the Food Supply Chain
Packaging Strategies Magazine, April 13, 2016
This article quoted Tejas Bhatt, director of IFT’s Global Food Traceability Center, discussing best practices in food traceability for bakery, dairy, meat, processed foods, produce and seafood.
6 Essential Nutrients for Athletes 50 and Up
Bicycling Magazine, April 7, 2016
This article referenced a story published in Food Technology magazine that highlighted six essential nutrients for aging individuals and featured commentary from IFT Past President Mary Ellen Camire, PhD, CFS.
7 Secrets to Better Green Tea
Mother Nature Network, April 4, 2016
The article included information from an article published in Journal of Food Science that found cold steeping green tea increases antioxidant activity.
Baking and Snack, April 2016
This article featured a preview of IFT16.
Healthy Living Magazine, April 2016
This article featured IFT President-Elect John Coupland, PhD, CFS explaining why insects are a sustainable alternative protein source.
Which Nut Butter is for You?
Healthy Magazine, March 31, 2016
This article referenced a study published in Journal of Food Science that found people who regularly consumed almonds as a mid-morning snack reportedly felt less hungry and ate less at lunch and dinner.
Beyond Gluten: Understanding Bread’s Bad Reputation
Reuters, March 29, 2016
This article is based on a study published in Comprehensive Reviews in Food Science and Food Safety that reviewed more than 200 scientific research and explored how different wheat varieties affect people’s sensitivity to gluten.
20 Best Detox Recipes
Yahoo! News, March 27, 2016
This article referenced an article published in Journal of Food Science that found the amino acids and minerals in asparagus may alleviate hangover symptoms and protect liver cells against toxins.
Traceability in Seafood Chain About Money, Not Just Ethics
Associated Press, March 27, 2016
Tejas Bhatt, director of the Global Food Traceability Center explained how selling seafood companies on traceable seafood means changing transparency from a responsibility issue to a value-added issue.
Also reported by: CNBC, Salon
Busy Mornings Call for Quick and Easy Breakfasts for Consumers
Consumer Affairs, March 23, 2016
This article is based on a Food Technology magazine article on American breakfast trends.
Protein is Crucial for Aging Ranchers to Avoid Sarcopenia
Beef Magazine, March 22, 2016
This article includes information from a Food Technology magazine article that the highlighted essential nutrients for aging individuals to consume in order to maintain an active lifestyle.
Three Plant-Based Protein Sources You’re Not Eating, But Should
Men’s Fitness, March 21, 2016
This article is based on a Food Technology magazine article about little-known plant-based protein sources.
What the US Can Learn From UK Supermarket Donating Unsold Food
Huffington Post, March 21, 2016
William Fisher, CFS, Vice President of Science and Policy Initiatives at IFT, explained how inconsistent food labeling on food products not only leads to consumer confusion and waste, but also an unneeded financial burden for customers and retailers.
Sea Plants Emerge as Sources of Plant-Based Protein
Food World News, March 18, 2016
An article published in Food Technology magazine outlined several types of plant-based protein sources.
New York - Beyond Gluten: Understanding Bread's Bad Rap
Voz Iz Neias? March 16, 2016
A review of literature published in Comprehensive Reviews in Food Science and Food Safety reviewed more than 200 scientific research papers to explore how bodies process gluten.
The Science of Vegetables: You May Be Cooking the Wrong Way
Food World News, March 16, 2016
The article cited an IFT Food Facts video featuring IFT member Guy Crosby, PhD, CFS offering tips for consumers on the best way to cook veggies in order to preserve nutrients.
Unveiling the Health Benefits of Fennel Seeds
NDTV Food, March 16, 2016
A study published in Journal of Food Science found chewing on fennel seeds increased the nitrate content in saliva, helping keep blood pressure levels in check.
Multiple Utility of Pineapple in Various Food Industries
Global Food Mate, March 15, 2016
The article mentioned dried fruits and fruit chips are the hottest trends in the snacks business according to IFT.
Barbara Quinn: Think About These Greens on St. Patrick’s Day
Monterey Herald, March 15, 2016
The article cited an IFT Food Facts video featuring IFT member Kantha Shelke, PhD, CFS discussing how beer is dyed green for St. Patrick’s Day.
In It to Win It: How Analytical Strategies Can Optimize a Manufacturer's Process
Food Dive, March 14, 2016
An article published in Food Technology magazine emphasized the importance of functional ingredients in product development.
University Of Alberta Students Invent Healthy, Dairy-Free 'Gelato'
Huffington Post Canada, March 14, 2016
Students at the University of Alberta invented a healthy, dairy free gelato for a competition to be held at IFT16.
Also reported by: Yahoo! News , The Daily Meal, and CBC News
Every Popular Fish—Ranked for Nutritional Benefits!
Yahoo!, March 13, 2016
A Journal of Food Science study found bioactive capsules made from scallop byproducts showed significant anti-obesity effects.
Does Food Science Pay Women Enough?
Perfumer & Flavorist, March 8, 2016
IFT’s annual salary report found flavorists, flavor chemists and food scientists with expertise related to the Food Safety Modernization act are in particularly high demand.
Sweeteners: The next generation
Food Business News, March 8, 2016
The article listed new innovations in the artificial sweetener market and mentioned a product launched during IFT15.
How Small Food Companies Are Disrupting Food Chain
USA Ag Net, March 4, 2016
An article published in Food Technology magazine explored different ways small companies are disrupting the food industry.
Small Companies Making Big Inroads in the Food Industry
Consumer Affairs, February 29, 2016
An article published in Food Technology Magazine reported entrepreneurial companies are disrupting the food industry through product innovation, storytelling and home delivery services.
Also reported by: Global Food Mate
Scientists Use Micro X-rays to Study Fried Foods
UPI, February 25, 2016
A study published in the Journal of Food Science explored the role of micro x-rays in determining internal structure of fried foods and how that structure affects taste.
Also reported by: Gizmodo, The Daily Mail, Pop Sci
IBM and Mars Are Applying Metagenomics to Food Safety
Food Processing Magazine, February 23, 2016
Food Processing shared an article written for IFT’s FutureFood2050 initiative that reported on a project designed to help food processors prevent contamination on a massive scale.
This Is the Reason Why Coca-Cola Tastes Better Out of a Glass Bottle
Big News Network, February 21, 2016
IFT member and food chemist Sara Risch explained why liquid reacting with polymers in packaging affects taste.
Yes, Parmesan Cheese You Sprinkle on Pasta May Contain Wood Pulp
USA Today, February 17, 2016
IFT President-Elect John Coupland discussed the role of cellulose in Parmesan cheese.
Is Your Juice Really ‘Fresh'?
Eater, February 17, 2016
A study published in the Journal of Food Science found consumption of cloudy apple juice is more beneficial to human health than the consumption of clear apple juices.
IFT Website to Help Consumers Discover Facts About Food
Feed Stuffs, February 5, 2016
IFT unveiled the new Food Facts website and shared a new video about how cooking method matters when it comes to maximizing nutrients in vegetables.
The Number One Way Food Marketers Lie to You
Fitness Magazine, February 3, 2016
A study published in the Journal of Food Science showed how claims on the front of food packages don't necessarily correlate to nutritional quality.
Also reported by: Body Rock, Science 2.0
8 Genius Hacks to Keep Your Produce From Going Bad
AOL, February 3, 2016
IFT president and biochemist Colin Dennis offered tips on how to keep produce fresh.
Satisfying African Agriculture’s Growing Thirst
Corporate Knights, February 3, 2016
Corporate Knights shared an article written for IFT’s FutureFood2050 initiative that reported innovation is needed in order to meet Africa’s projected water needs.
Scientists Look to Fish Sauces as Low-sodium Flavor Enhancer
UPI, February 2, 2016
A study in the Journal of Food Science found fish sauce can be a healthy, low-sodium flavor booster.
Also reported by: Science 2.0, Food and Wine Magazine, Economic Times, Food Processing Australia, Men’s Fitness
Food Science Group Adds New Schools
The Packer, February 1, 2016
IFT’s Higher Education Review Board’s added four new schools to the group’s list of approved undergraduate food science programs.
Why Expiration Dates on Your Food Mean Nothing
Lifehacker, January 28, 2016
John Ruff, President of IFT, explained expiration dates are not always reflective of the safety or spoilage of food.
8 Healthy Takes on American Food Trends
Rodale Wellness, January 25, 2016
An article published in Food Technology Magazine highlighted American food trends.
Also reported by: Ingredients Network
Women of NASA: Meet the Scientists Behind the Scenes of ‘The Martians’
Collider, January 23, 2016
IFT member Vickie L. Kloeris, Manager of International Space Station Food System, discussed her work managing the food system for the NASA shuttle and space station.