News Releases


IFT April 2014 Media Update

April 18, 2014
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Edible Flowers May Inhibit Chronic Diseases

April 18, 2014
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers. (Read more)

Extrusion Technology Improves Food Security in Africa

April 18, 2014
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing authors write about how extrusion technology is a powerful food processing technique that can produce a variety of products made from locally grown grains, cereals and legumes while maintaining nutrient content and fighting off unsafe contaminants. (Read more)

Institute of Food Technologists Announces New Sponsor of Global Food Traceability Center

April 18, 2014
The Institute of Food Technologists (IFT) is pleased to announce that Trace One Inc. has signed on as one of the sponsors of IFT’s Global Food Traceability Center. They will join 16 other partners who all share a common objective to strengthen the global food supply and increase business efficiencies through the use of sound traceability practices.  (Read more)

Rice Gets Trendy, Adds Nutrients and So Much More

April 18, 2014
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients. (Read more)

Top Ten Functional Food Trends for 2014

April 18, 2014
The April 2014 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2014. Sloan gathers data from a multitude of industry resources to come up with the following trends. (Read more)

Institute of Food Technologists Launches FutureFood 2050 Program to Highlight Solutions to Feed 9 Billion People by 2050

April 17, 2014
Website Spotlights 75 Stories on the Science of Feeding the Planet and Documentary to be Produced and Directed by Academy Award-Nominated Director in 2015 (Read more)

Food Science Student Team from Rutgers Wins IFT Student Association Heart-Healthy Product Development Competition

March 26, 2014
The Institute of Food Technologists (IFT) and CanolaInfo recently announced the winner of the IFT Student Association Heart-Healthy Product Development Competition at the Institute of Food Technologists’ (IFT) Wellness 14 held in Chicago, Ill. The winning student team from the food science program at Rutgers University developed Heartmony, a snack harmonizing the crunchiness of crackers with the creaminess of a dip.  (Read more)

IFT Media Update—Wellness 14 Edition

March 26, 2014
Following is a compilation of information and videos from Institute of Food Technologists (IFT) Wellness 14 conference, March 20 and 21, at the Westin River North in Chicago, IL. This two-day event offered unique insights into the science, development, and marketing of healthier snack foods. Three unique tracks were offered on sodium reduction, protein enhancement, and sugar reduction. Presentations and speaker interviews are available upon request. Please attribute content to the Institute of Food Technologists Wellness 14 conference. (Read more)

10 Facts about the Changing Fast Food Industry

March 14, 2014
There is no question that dieting and healthy eating has become a greater topic of conversation in recent years and the fast food industry has taken notice. Eighty-seven percent of fast food operators say their customers are paying more attention to nutrition than they were two years ago (National Restaurant Association). In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about the increased demand for healthier options on fast food menus. (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org