News Releases


Global Food Traceability Center Launches New Seafood Traceability Financial Tool

September 8, 2014
The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced the launch of a Seafood Traceability Financial Tool. This tool assists organizations in the seafood industry in understanding the financial impact (costs and benefits) of implementing traceability. Developed with input from seafood business leaders and owners, and as part of its service to the seafood industry, this tool is freely accessible online at http://www.seafoodtraceability.org. (Read more)

Institute of Food Technologists Welcomes New 2014-2015 President

September 2, 2014
On September 1, 2014 Mary Ellen Camire, PhD, CFS, Food Science and Nutrition Professor at the University of Maine’s School of Food and Agriculture became the 75th president of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals in industry, academia, and government engaged in food science, food technology, and related areas. Dr. Camire succeeded Janet E. Collins, PhD, RD, CFS, IFT’s 2013-2014 president. In her position as president, Dr. Camire will work with members and staff to support IFT's overall mission of advancing the science of food to ensure a safe, abundant and healthful food supply worldwide. (Read more)

Global Food Traceability Center Submits Comments to Presidential Task Force on Illegal, Unreported, Unregulated Fishing and Seafood Fraud

August 28, 2014
To offer solutions to pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today submitted written and oral comments to the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud (NOAA-NMFS-0214-0090).  (Read more)

Australian Institute of Food Science and Technology (AIFST) and Institute of Food Technologists (IFT) Partner to Expand Certified Food Scientist (CFS) Certification

August 21, 2014
The Australian Institute of Food Science and Technology (AIFST) and the Institute of Food Technologists announced today that AIFST will endorse and promote the Certified Food Scientist (CFS) certification to food professionals in Australia.  (Read more)

IFT 2014 August Media Update

August 21, 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)

Institute of Food Technologists Student Association and Partners in Food Solutions Announce Developing Solutions for Developing Countries Competition Winners

August 21, 2014
Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists Student Association Developing Solutions for Developing Countries Competition during the IFT 2014 Annual Meeting & Food Expo. The competition, sponsored by Partners in Food Solutions through its corporate partners – General Mills, Cargill, DSM, and Buhler – is designed to promote the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries. (Read more)

FutureFood 2050 Explores How Aquaculture and the Future of Fish Impact Global Food Security

August 21, 2014
The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.  (Read more)

Ice Cream Goes Southern, Okra Extracts May Increase Shelf-Life

August 21, 2014
While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream. (Read more)

When it Comes to How Pizza Looks—Cheese Matters

August 21, 2014
Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering. (Read more)

Global Food Traceability Center Issues Best Practices Guidance Document on Food Traceability

August 19, 2014
First-of-its-Kind Global Report Identifies Gaps in Food Traceability  (Read more)

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Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org