News Releases

Why Food Will Continue to Get Safer

March 19, 2015
The days of widespread foodborne illness outbreaks may be waning as researchers find faster, more precise ways to detect and prevent food contamination, reports the latest interview series from FutureFood 2050. (Read more)

Seafood Companies Embrace Traceability, Provides Benefits for Businesses and Consumers

March 16, 2015
Consumers Cite Sustainability as a Top Priority When Purchasing Seafood  (Read more)

IFT March 2015 Media Update

March 12, 2015
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and other information from IFT. Copies of articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

9 Superfruits and Super Seeds You Should Add to Your Diet

March 12, 2015
Although there is no universal standard definition of a super seed or superfruit, they are often described as providing a number of nutrients and health benefits all in one package. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about nine seeds and superfruits that fit the bill for consumers’ desire for natural, minimally processed foods. (Read more)

Campden BRI Named as IFT's UK and European Partner for Certified Food Scientist Training

March 12, 2015
Food science and technology professionals must be up to date on the latest developments in food science to address global food and consumer needs. To help them achieve this, Campden BRI has partnered with the US based Institute of Food Technologists (IFT) to bring the internationally recognized Certified Food Scientist (CFS) Preparatory Course to the UK and Europe for the first time.  (Read more)

Global Spices Bring the World to Your Table

March 12, 2015
For a trip around the world, look no further than your spice rack says senior associate editor Karen Nachay in her article about how authentic global ingredients and spices from around the world are reflected in menu options and packaged foods. This article is in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).  (Read more)

Hibiscus Leaf May Help Treat Melanoma

March 12, 2015
Previous studies have demonstrated that polyphenolic compounds in edible plants have various pharmacological benefits, such as antioxidant, anti-inflammatory, anti-carcinogenic, and anti-atherogenic effects. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Hibiscus sabdariffa leaf polyphenolic extract (HLP) may induce human melanoma cell death and may serve as a chemotherapeutic agent to eliminate cancer cells without significant harmful effects to normal cells.  (Read more)

Institute of Food Technologists Receives 7 Awards in 2014

March 12, 2015
The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government today announced it has received seven awards in 2014 on behalf of FutureFood 2050, Food Technology magazine, and the IFT Annual Event.  (Read more)

Journal of Food Science Supplement Looks at Role of Dairy Proteins in Nutrition and Food Science

March 12, 2015
The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the March issue of Journal of Food Science published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population. (Read more)

Modern Genotypes and Processing Impact Wheat Sensitivity

March 12, 2015
Celiac disease has increased in the last 50 years, but causes have not been fully determined. The research team found that einkorn wheat, an ancient wheat having one-grained spikelets and grown formerly in poor soils in central and southern Europe and southwest Asia, is promising for producing few or no immunotoxic effects in celiac trials. Without understanding why wheat sensitivity has increased in the population, the problem remains unsolved.  (Read more)

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