News Releases


Nutrition Advancements Ushering in an Era of Personalized Diets for Health

May 20, 2015
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades. (Read more)

10 Facts about Olive Oil

May 14, 2015
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today. (Read more)

Germination Can Make Buckwheat More Nutritious

May 14, 2015
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat. (Read more)

IFT Global Food Traceability Center Awarded $1.3 Million Grant to Design Seafood Traceability Architecture

May 14, 2015
As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts. (Read more)

IFT Global Student Innovation Challenge Finalists Announced

May 14, 2015
The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle. (Read more)

IFT Submits Written Comments on Dietary Guidelines Advisory Committee Report

May 14, 2015
The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence. (Read more)

Packaged Foods Go Vegetarian

May 14, 2015
Vegetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.  (Read more)

Expanding Global Food Production in a Warming World

April 21, 2015
As climate change ushers in a new era of hotter temperatures that threaten crops worldwide, the latest interview series from FutureFood 2050 explores how agricultural and environmental thought leaders are finding solutions. (Read more)

8 Nutrients to Protect the Aging Brain

April 15, 2015
Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape. (Read more)

Institute of Food Technologists Announces New Certified Food Scientists

April 15, 2015
The Institute of Food Technologists (IFT) is proud to announce that 19 professionals recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as Starbucks Coffee Company, Kerry Ingredients, Silliker, and The Pennsylvania State University.  (Read more)

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Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org