February 8, 2012
Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of “what’s for dinner.” Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids’ lunches. (Read more)
February 2, 2012
With mutual efforts towards achieving a safe, sufficient, and accessible food supply, the Food and Agriculture Organization of the United Nations (FAO) and the Institute of Food Technologists (IFT) have signed a “Memorandum of Understanding (MOU)”. (Read more)
January 31, 2012
The Institute of Food Technologists (IFT) recently submitted comments to the United States Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States. (Read more)
January 26, 2012
IFT will be hosting the fifth Wellness conference March 28th and 29th. The conference will offer attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how organizations within the food industry are penetrating the health and wellness sector. (Read more)
January 18, 2012
The Institute of Food Technologists (IFT) and the Latin American and Caribbean Association of Food Science and Technology (ALACCTA) are hosting the inaugural Food Science & Innovation Conference at the Hilton Guadalajara in Mexico, February 27-29, 2012. (Read more)
January 12, 2012
Moderate wine consumption may reduce the frequency of certain age-related diseases such a heart disease, hypertension, metabolic disease, and neurodegenerative disease. (Read more)
January 12, 2012
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on the following: January issue of Food Technology Magazine—Convenience Stores To Focus on Food in 2012; January issue of Journal of Food Science—No Link Found Between Sweetness Intensity and Overall Caloric Intake, Blueberry and Blackberry Wines Found to have Potential Health Benefits; and Save-the-Date for Wellness 2012. (Read more)
January 12, 2012
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that although taste has an important impact on dietary choice, perceived sweetness intensity alone did not have a significant influence on food behavior and dietary intake in young adults. (Read more)
January 12, 2012
Convenience stores (c-stores) are not typically recognized for their food selections, but as tobacco and gas prices rise, fewer people are spending money on these items and other c-store staples. (Read more)
December 14, 2011
Recent studies find shoppers are paying more attention to what they put in their bodies, therefore driving development and reformulation of products with cleaner labels. But, do clean labels really equal clean foods? (Read more)