News Releases


Poor Eating Habits Lead to Nutrient Gaps in Children

July 15, 2015
Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

July 15, 2015
Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

China, Taiwan Strengthen Food Safety Laws

July 14, 2015
China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

July 14, 2015
CHICAGO— The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Insects May Be the Answer to Consumer Demand for More Protein

July 14, 2015
The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

New Light Technology Helps Improve Food Safety

July 14, 2015
Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Research Finds Diversifying Your Diet May Make Your Gut Healthier

July 14, 2015
CHICAGO— A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Algae, Quinoa, Legumes Top List of Alternative Protein Choices

July 13, 2015
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits

July 13, 2015
Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Scientist Works on Taste, Texture and Color of Lab-Produced Hamburger

July 13, 2015
Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

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