News Releases


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)

IFT’s Immediate Past President John Ruff Addressed the 2015 Dietary Guidelines Advisory Committee

March 14, 2014
The Institute of Food Technologists (IFT) Immediate Past President John Ruff recently presented at the third meeting of the 2015 Dietary Guidelines Advisory Committee on March 14 at the National Institutes of Health. Ruff’s presentation titled “The Contributions of Food Science to Help Americans Achieve the Dietary Guidelines - Future Opportunities and Challenges” addressed how food scientists and technologists strive to help Americans achieve the dietary guidelines recommendations to improve human health. (Read more)

Gluten-Free Crackers Made with Hemp Flour and Decaffeinated Green Tea Leaves

March 14, 2014
A team of food scientists from University of Novi Sad in Serbia and Guelph Food Research Centre in Canada found that hemp flour, a by-product of cold-pressed hemp oil, in combination with decaffeinated green tea leaves could be used to develop a gluten-free snack cracker with functional properties. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT). (Read more)

IFT March 2014 Media Update

March 14, 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)

Researchers Find High Acceptability of Three-Colored Raspberry Jelly

March 14, 2014
Raspberries are among the most popular berries in the world and are high in antioxidants that offer significant health benefits to consumers. The red raspberry is most commonly used in processed products like juices, jams, jellies and preserves because of its short shelf life. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that the production of a mixed raspberry jelly with black and yellow raspberries could be a good alternative to just one-colored jelly.  (Read more)

Institute of Food Technologists Announces Christie A. Tarantino as New Executive Vice President

March 7, 2014
The Institute of Food Technologists (IFT) today announced the selection of Christie A. Tarantino, FASAE, CAE, as the new IFT Executive Vice President. Tarantino, the current President and CEO of the Association Forum of Chicagoland, will lead IFT efforts to advance the science of food to ensure a safe and abundant food supply. (Read more)

Registration Now Open for 2014 IFT Annual Meeting & Food Expo in New Orleans

March 3, 2014
The Institute of Food Technologists (IFT), a non-profit scientific society of food scientists, technologists and related professionals from academia, government and industry, today announced that registration for the IFT Annual Meeting & Food Expo® in New Orleans, June 21-24 at the New Orleans Morial Convention Center, is now officially open. (Read more)

NSF-GFTC Training Services and Institute of Food Technologists (IFT) Partner to Bring Certified Food Scientist Preparatory Course to Canada

February 25, 2014
NSF-GFTC (formerly the Guelph Food Technology Centre), now part of NSF International’s Global Food Division, and the Institute of Food Technologists (IFT) have partnered to provide IFT’s Certified Food Scientist (CFS) preparatory course to food professionals throughout Canada. The first courses will be offered on Wednesday, April 2 and Thursday, April 3 in Guelph, Ontario. (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org