News Releases

Filling Nutrient Gaps in Specialty Diets

April 26, 2016
Paleo, high-protein, low-carb, gluten-free, vegetarian and vegan eating lifestyles have all exploded in popularity in the last few years. Whether people adopt these diets in order to lose weight or maintain overall wellness, consumers that follow them may be missing out on some essential nutrients. In the April issue of Food Technology Magazine, Linda Mila Ohr writes about the nutrient gaps in these various diets and how consumers can make sure they get the nutrients they need. (Read more)

How Dark Chocolate is Made

April 26, 2016
The botanical name for the cacao tree is Theobroma cacao, which translates to “food of the gods.” In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT) contributing editor Tara McHugh, PhD, explains the steps taken to create our modern day version of the food of the gods: dark chocolate.  (Read more)

Institute of Food Technologists and Institute of Food Science and Technology to Offer Joint Membership

April 26, 2016
With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (IFST) announced a new joint-membership program.  (Read more)

IFT16 Profile: Bev Postma Addresses Pseudoscience

April 26, 2016
Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Bev Postma, an international policy specialist with more than 25 years of experience in the agri-food sector, will deliver a featured session titled Taming Dragons in the Age of Pseudoscience. In an interview with IFT, Bev outlined what attendees can expect to learn from her session.  (Read more)

Top Ten Functional Food Trends for 2016

April 26, 2016
The April 2016 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2016. Sloan gathered data from a multitude of industry resources to come up with the following trends. (Read more)

IFT Announces New IFTSA Video Competition Winner to Spend 10 Days at Campden BRI in UK

March 15, 2016
The Institute of Food Technologists (IFT) today announced a new Institute of Food Technologists Student Association (IFTSA) student competition called the “IFTSA Thesis Video Challenge sponsored by Campden BRI.” This competition is an opportunity for students to hone their scientific communications skills in a creative manner and win a trip to the UK to get a taste of the European food and drink industry.  (Read more)

8 Essential Nutrients for Aging Individuals

March 15, 2016
When it comes to aging, the focus is not just on living longer, quality of life is equally important. According to the National Institute on Aging, people aged 50 and older need more of some vitamins and minerals than younger adults do. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Linda Mila Ohr wrote about 8 essential nutritional ingredients that can help aging individuals maintain an active lifestyle. (Read more)

Breakfast Boom Times: 8 American Breakfast Trends

March 15, 2016
Consumers want it all from their breakfast foods: portability, high protein, and great taste. By delivering that and more, food companies are boosting sales in several breakfast food categories. In an article in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Carolyn Schierhorn writes about current breakfast trends. (Read more)

How Consumer Demand Influences Food

March 15, 2016
Gone are the days when packaging is just a means to protect a food product or a way to stand out on grocery store shelves. Food packages now have to accommodate societal changes. Social responsibility, trends towards less ingredients, and online grocery shopping have all changed the way the food industry makes their packaging decisions according to an article written by Claire Koelsch Sand in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT). (Read more)

Plant-Based Alternative Protein Options Emerge From the Sea

March 15, 2016
When one hears the term “alternative protein source” tofu, tempeh and seitan are what typically come to mind. In the March issue of Food Technology, Toni Tarver writes about three lesser known, but just as nutritious and palatable alternative protein sources.  (Read more)

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