News Releases


Institute of Food Technologists Unveils New Membership Model

November 2, 2017
New membership model designed to reflect global food industry shifts and provide inclusive, affordable options for students and professionals in the science of food  (Read more)

Cindy Stewart, PhD, CFS Named 78th President of the Institute of Food Technologists

September 28, 2017
On September 1, 2017 Cindy Stewart, PhD, CFS became the 78th president of the Institute of Food Technologists (IFT), a nonprofit scientific institute committed to advancing the science of food and its application across the global food system. Dr. Stewart succeeded John Coupland, PhD, CFS IFT’s 2016-2017 President.  (Read more)

IFT Encourages Important Conversations About Food Through New Film — Food Evolution — and Broad Distribution Strategy

September 28, 2017
Food Evolution, the critically acclaimed documentary film exploring the food-related challenges we face globally and the critical role that science plays in addressing them, is now available to Hulu subscribers. Nearly four years ago, the Institute of Food Technologists (IFT) commissioned and provided funding to develop a film that would inspire a rational conversation about the critical role of science and innovation in building a safe, nutritious, and sustainable food supply for everyone, which is at the heart of the 17,000 member institute’s mission. The film was released in theaters this summer and recently became available on iTunes, Amazon and other paid video-on-demand platforms. (Read more)

Institute of Food Technologists & Food Technology Summit & Expo Mexico Announce 2017 IFT FoodTech Summit Innovation Award Winners

September 27, 2017
The Institute of Food Technologists (IFT) in partnership with Encumex today named GanedenBC30™ as the winner of the inaugural IFT FoodTech Summit Innovation Award, a distinction developed by IFT and Encumex to celebrate commercial innovation in the science of food. Sensient SupraRed™ and Ingredion VERSAFIBE™ both received honorable mentions for the award. The winners, and all entries considered for the award, represent breakthrough ingredient and color applications that answer the growing consumer demand for food and beverage products with enhanced health benefits and natural ingredients.  (Read more)

IFT17 Draws Over 19,000 Registrants from Around the World

July 31, 2017
IFT17: Go With Purpose, hosted by the Institute of Food Technologists (IFT) and held at the Sands Expo Center in Las Vegas, highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 19,000 people attended the event from June 25-28 to attend scientific sessions, connect with colleagues, and discover new technologies on the expo floor.  (Read more)

Institute of Food Technologists Announces 2017 IFTSA Competition Winners

July 31, 2017
The Institute of Food Technologists Student Association (IFTSA) today named more than 20 student groups from around the world as winners of the 2017 IFTSA competitions. Held annually to engage IFT’s student members to share their research and explore critical issues outside of the classroom, the competitions range from creating viable food products for under-served populations to producing multimedia content to educate and inspire. Students competed individually or on teams in a variety of categories that aim to advance the study and profession of the science of food. IFT announced the winners at IFT17: Go With Purpose in Las Vegas. (Read more)

Institute of Food Technologists Student Association and Tate & Lyle Invite Student Finalists to IFT17 for Developing Solutions for Developing Countries Competition

June 2, 2017
Malnutrition and food security are global challenges, with developing nations and future generations bearing the weight of finding the solutions. These challenges require creativity, optimistic problem solving, and the courage to bring forth new ideas. The Institute of Food Technologists Student Association (IFTSA) and Tate & Lyle host the Developing Solutions for Developing Countries Competition annually to encourage students to face these global challenges head-on and lead the way in finding a solution for the future. Six student teams from around the world are honored this year as finalists and winning teams will be announced at IFT17 in Las Vegas, NV.  (Read more)

Institute of Food Technologists Student Association and MARS Invite Student Finalists to IFT17 for the 27th Annual Product Development Competition

June 2, 2017
The Institute of Food Technologists Student Association (IFTSA) and MARS are pleased to announce the finalists of the 27th Annual Product Development Competition. The competition challenges students from around the country to take what they have learned in school and apply it to a real-world situation by developing a new food idea and carrying it through to marketing and production. Mirroring the responsibilities of a professional commercial product development team, the competition challenges students on organizational, teamwork, creative and scientific skills and spotlights the next generation of product development talent.  (Read more)

IFT Honors Five Innovation Award Winners

June 2, 2017
At an awards ceremony on Sunday evening at IFT17: Go With Purpose, IFT President-Elect Designate Michele Perchonok announced and presented five companies—CEM Corporation, Glanbia Nutritionals, Ingredion Incorporated and AGT Food and Ingredients Inc., and Salt of the Earth—with the 2017 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sodium reduction, and simple and rapid analysis for enhanced quality control. (Read more)

The Institute of Food Technologists Recommends a Definition of “Healthy” to FDA

May 4, 2017
In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) expressed concern that labeling an individual food as ‘healthy’ can be misleading for consumers.  (Read more)

Institute of Food Technologists Announces 2017 IFT Fellows

May 4, 2017
Today, the Institute of Food Technologists (IFT) is proud to announce the 2017 Class of IFT Fellows, an elite recognition that honors professionals and scientists with extraordinary achievements within the science of food and technology community. This year, eight individuals have been named IFT Fellows for their contributions to IFT and to the field of the science of food. (Read more)

The Institute of Food Technologists and Ingredion Incorporated Announce Their Shared Commitment to Innovation Through a New IFT Initiative – IFTNEXT

May 4, 2017
The Institute of Food Technologists (IFT) and Ingredion today announced their shared commitment to the advancement of the science of food through Ingredion’s sponsorship supporting IFT’s new IFTNEXT initiative. (Read more)

Top Ten Food Trends for 2017

May 4, 2017
Despite the recent spike in interest of clean-label and free-from foods, the food industry remains driven by convenience, according to Food Technology magazine contributing editor A. Elizabeth Sloan. In the April issue of Food Technology, published by the Institute of Food Technologists (IFT), Sloan highlighted the following top ten food trends for 2017 based on data from industry sources.  (Read more)

New Review Offers Solutions to Mitigate Nutrition and Health Deficiencies in Older Adults

March 29, 2017
A new concise review published in the Journal of Food Science defines the causes, contributors and consequences of malnutrition in older individuals and suggests new food product development might mitigate or address the negative consequences of poor food intake in older adults. (Read more)

Institute of Food Technologists Announces IFT17 Featured Sessions

March 29, 2017
The Institute of Food Technologists today announced the featured session lineup for its annual event, IFT17: Go With Purpose. Featured sessions include the premiere of the Food Evolution Film, Processed Food: The Good, the Bad and the Science moderated by esteemed columnist Tamar Haspel, and a presentation by Dr. Andrew Pelling.  (Read more)

IFT16 Named to Trade Show News Network Top 250 Trade Shows

March 29, 2017
The Institute of Food Technologists (IFT) today announced that its annual event, IFT16, has been ranked 80th in the top 250 United States-based trade shows in 2016 by the Trade Show News Network (TSNN). This is the fifth time that IFT has made the list since 2010.  (Read more)

Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods

February 21, 2017
A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled “all-natural” as compared to the same product without the label.  (Read more)

IFT Unveils the “Science Behind Gluten-Free Formulation” Resource

February 21, 2017
To assist researchers in understanding the science and technology in formulating and manufacturing gluten-free products, the Institute of Food Technologists (IFT) has compiled 10 research and review papers from its peer-reviewed scientific journals in a special web section on Gluten-Free Formulation. This helpful online resource provides the latest knowledge on creating and producing high-quality gluten-free products, such as bread, partially baked frozen bread, extruded snacks, and rice cakes. (Read more)

IFT17: Go With Purpose Registration is Now Open

February 8, 2017
Registration is now open for IFT17: Go With Purpose in Las Vegas, June 25-28 at The Sands Expo Center. Hosted by the Institute of Food Technologists (IFT), this year’s annual event will host food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.  (Read more)

IFT Joins Call for President Trump to Rescind Executive Order on Visas and Immigration

February 1, 2017
The Institute of Food Technologists (IFT) joined with 152 other scientific and engineering societies, national associations and universities to send a letter to President Donald J. Trump objecting to his executive order on visas and immigration. The letter explains the order “will have a negative impact on the ability of scientists and engineers in industry and academia to enter, or leave from and return to, the United States. This will reduce U.S. science and engineering output to the detriment of America and Americans.” (Read more)

New Review Article Suggests Sheep Milk May Be the Next Functional Dairy Food

January 23, 2017
A paper published in Comprehensive Reviews in Food Science and Food Safety explored the physicochemical and nutritional characteristics of sheep milk and development of sheep milk dairy products containing prebiotics and/or probiotics. (Read more)

Study Suggests Color of Sweetener Packet Impacts Sweetness Perception and Liking

January 23, 2017
A study published in the Journal of Food Science found that the packet color of nonnutritive sweeteners may impact the sweetness perception and overall liking of the product. (Read more)

Food Scientist Shares Insights on How to End Food Waste

January 23, 2017
Almost a billion people go hungry every day, yet the underlying problem is not that there isn’t enough food produced– it’s that one third of all food produced is either spoiled or discarded before it is consumed, according to the Food and Agriculture Organization (FAO) of the United Nations. (Read more)

The Institute of Food Technologists Student Association Wins Innovation Grant from the American Society of Association Executives

January 23, 2017
The Institute of Food Technologists Student Association’s (IFTSA) project, Go with Purpose Global Challenge: Elevating Student Engagement through Global Collaborations, was named one of four winners of the American Society for Association Executives (ASAE) Innovation Grant Program. (Read more)

The Institute of Food Technologists Kara Adams CAE Awarded 2016 Forty Under 40 by the Association Forum of Chicagoland

January 5, 2017
Kara Adams, CAE, Senior Manager of Divisions and Community at the Institute of Food Technologists (IFT) was named to the 2016 Forty Under 40 by the Association Forum of Chicagoland. (Read more)

Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2017

December 20, 2016
The editors at Food Technology magazine, which is published by the Institute of Food Technologists (IFT), announced their food trend predictions for 2017. Here’s what they’re forecasting for next year.  (Read more)

IFT Calls Upon Federal Government to Increase Funding for Sodium Reduction Research, Consumer Education Also Needed Because Salt Substitutes Are Not Compliant with “Clean Label”

December 20, 2016
In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) is calling upon the federal government to increase public funding of research for developing reduced-sodium foods. These comments, based on insight from IFT members, were in response to a question posed by the FDA that asked what specific research needs or technological advances could enhance the food industry’s ability to meet the new voluntary sodium reduction goals.


 (Read more)

Study Finds Ideal Method to Minimize Waffle Loss in Industrial Production

December 20, 2016
Just under half of U.S. households (48%) opt for frozen varieties of waffles, pancakes, and French toast as their choice for breakfast (Packaged Facts). A study published in the December issue of Journal of Food Science found that waffles baked on steel plates at a high temperature for a short amount of time minimizes the likelihood egg waffle batter will stick to the plate.  (Read more)

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

November 28, 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 Canadian Institute of Food Science and Technology (CIFST) are excited to announce a new joint-membership program.  (Read more)

New Research Finds Avocado Extract Can Prevent Listeria in Food

November 18, 2016
Consumer demand for food products formulated without synthetic additives has increased. However, food still has to be safe for consumers to eat, so food scientists are looking for ways to replace synthetic additives. Since some additives are needed for food safety reasons, food product developers are faced with the challenge of developing more “natural” additives that can produce comparable results.  (Read more)

The Top Eight American Pizza Habits

November 18, 2016
Americans consume 350 slices of pizza every second, and 15 percent deem it their top comfort food. In the November issue of Food Technology Magazine associate editor Melanie Zanoza Bartelme outlines eight American pizza trends, preferences and consumption habits. (Read more)

Scientists Discover Way to Make Milk Chocolate Have Dark Chocolate Health Benefits Without the Bitter Taste

October 28, 2016
Dark chocolate can be a source of antioxidants in the diet, but many consumers dislike the bitter flavor. The taste of milk chocolate is more appealing to a greater number of consumers, but it doesn’t have the same antioxidants properties as dark chocolate. In a recent Journal of Food Science study, researchers found a way to use peanut skin extracts to make milk chocolate that has even more nutritional benefits of dark chocolate without affecting the taste.  (Read more)

Science Shows Cheese Can Make Wine Taste Better

October 19, 2016
Cheese paired with wine has been a gastronomic staple for centuries. However, there is little evidence from sensory studies on how cheese actually influences the perception of wine. A new study in the October issue of the Journal of Food Science shows that eating cheese may actually increase how much someone likes the wine they are drinking.  (Read more)

Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste

October 19, 2016
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma. (Read more)

New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar

October 19, 2016
A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars. (Read more)

IFT15 Named Fastest Growing Show in America, IFT16 Named Third Most Innovative Trade Show

October 6, 2016
The Institute of Food Technologists (IFT) today announced that its annual event, IFT15, has been named one of the largest trade shows of 2015 by Trade Show Executive Magazine, and won a prized Gold Grand Award for “The Fastest-Growing Gold 100 Trade Show in 2015." (Read more)

IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission

September 22, 2016
The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, Sanjay Gummalla, PhD, CFS (American Frozen Food Institute), Deirdre Schlunegger (STOP Foodborne Illness), and Moira McGrath (OPUS International) were appointed as commissioners to serve three-year terms on IFSCC. (Read more)

Study Finds Apple and Lettuce Can Remedy Garlic Breath

September 22, 2016
Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.  (Read more)

Institute of Food Technologists Welcomes New 2016-2017 President

September 1, 2016
On September 1, 2016 John Coupland PhD, CFS became the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr. Coupland succeeded Colin Dennis, CBE, PhD, CFS, CSci, IFT’s 2015-2016 President.  (Read more)

Pasta High in Fiber and Protein May Not Increase Satiety

August 24, 2016
A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta. (Read more)

Certain Nutrients Can Address Men’s Health Concerns

August 24, 2016
The top causes of death among adult men in the United Sates are heart disease, stroke, cancer and chronic lower respiratory disease, according to the Mayo Clinic and the Centers for Disease Control (CDC). In a recent issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr writes about some of the health concerns men have and the nutrients that may play beneficial roles in addressing them.  (Read more)

8 Facts Behind the “Foodie” Phenomena

August 24, 2016
Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.  (Read more)

Research Highlights 7 Essential Ingredients for Healthy Adolescents

August 24, 2016
Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.  (Read more)

Sports Nutrition Products No Longer Just for Hard-Core Athletes

August 24, 2016
Sports drinks, powders, goos and bars used to be targeted to the more hard-core athletes, but now more and more of these products are fueling mainstream consumer interest. Contributing editor A. Elizabeth Sloan highlights several trends driving the $33 billion sports nutrition sector in the August issue of Food Technology magazine published by the Institute of Food Technologists. (Read more)

IFT16 Draws More than 23,500 Attendees

August 4, 2016
IFT16: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,500 people attended the event held July 16-19 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor. (Read more)

Psychologist Explains Emotional Appeal is a Crucial Ingredient for a Product's Success

July 20, 2016
Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
 (Read more)

New Surface Coatings for Food Facilities Hold Promise for Food Safety

July 20, 2016
One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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The Science Behind Beer and Food Pairings

July 20, 2016
Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters. There are even beers that pair well with desserts, says Keith Villa, founder and head brewmaster of Blue Moon Brewing Company, a division of MillerCoors. In a July 18 presentation at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT), Villa offered insight into how to choose a beer to accompany different dishes on the menu.
 (Read more)

Institute of Food Technologists Announces 2016 IFTSA Competition Winners

July 19, 2016
Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT16: Where Science Feeds Innovation in Chicago.  (Read more)

New Sensors on Packages Can Detect Spoiled Foods

July 19, 2016
It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).  (Read more)

Processing Boosts Some Foods’ Nutritional Benefits

July 19, 2016
Many consumers in a recent survey agreed that processed foods can reduce costs and improve convenience, but they were unaware that that food technology can increase food safety and boost nutrition, said Roger Clemens, an adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California and a speaker at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).  (Read more)

University of Massachusetts, Amherst Food Science Team Named Winner in The Disney-IFTSA Product Development Competition

July 19, 2016
The Institute of Food Technologists (IFT) announced the winner of the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT16: Where Science Feeds Innovation in Chicago is University of Massachusetts, Amherst. (Read more)

Innovation Awards Address Clean Label, Sustainability, and Food Safety

July 18, 2016
At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.
 (Read more)

Institute of Food Technologists Honors 2016 Achievement Awards Recipients at IFT16

July 18, 2016
The Institute of Food Technologists (IFT) honored the recipients of the 2016 IFT Achievement Awards Saturday, July 16 at IFT16: Where Science Feeds Innovation. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. (Read more)

Popularity of Healthy Oils, Clean Labels Heats Up

July 18, 2016
Consumers are reaching for healthy oils in the grocery store aisles, and they’re looking for food products with “clean labels,” according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT). (Read more)

Research Shines Light on Lesser Known Form of Vitamin D in Foods

July 18, 2016
New research presented at IFT16: Where Science Feeds Innovation found that animal foods (eggs, some meats and dairy products) that contain vitamin D also have another lesser known form of this nutrient that hasn’t been measured routinely in foods, according to Janet Roseland, a nutritionist with the U.S. Department of Agriculture’s Nutrient Data Laboratory. (Read more)

Restaurant Chefs are Using Functional Ingredients to Drive Menu Trends

July 18, 2016
Chefs are mixing the culinary arts with food science to create new menu items and commercial products. The products include vegan burgers that taste like big juicy hamburgers and caramelized meat flavors that can mimic flavors typically acquired through traditional cooking techniques. The latest developments in this merging of food science and the culinary arts - known as culinology – were presented at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
 (Read more)

Extensive Scientific Review Finds Benefits of Drinking Coffee Outweigh Risks

June 24, 2016
Coffee is enjoyed by millions of people every day and the ‘coffee experience’ has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered. (Read more)

Institute of Food Technologists Student Association and Tate & Lyle Announce Developing Solutions for Developing Countries Competition Finalists

June 24, 2016
Food security and malnutrition are challenges around the world, but even more so in developing countries. The Institute of Food Technologists Students Association (IFTSA) and Tate &Lyle have announced the six food science student teams that are facing these challenges head on as finalists in the IFTSA Developing Solutions for Developing Countries Competition. . (Read more)

Special Genomics Day Event to be Held at IFT16

June 24, 2016
Genomics and related approaches are transforming the way we grow, produce and consume food. When food professionals from all over the globe gather at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago, a special Genomics Day event will be held. IFT spoke with Dr. Lawrence Goodridge, Director of the Food Safety and Quality Program at McGill University about what’s happening at Genomics Day.  (Read more)

IFT Recommends Two Potential Options for the Term "Natural"

May 26, 2016
The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term. (Read more)

Institute of Food Technologists Selects 2016 Fellows

May 26, 2016
The Institute of Food Technologists (IFT) is proud to announce its 2016 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT16 in Chicago on July 16, 2016. (Read more)

Science Versus Sensationalism: Jacques Rousseau to Present Featured Session at IFT16

May 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. Jacques Rousseau, lecturer and Chair of the Academic Freedom Committee at the University of Cape Town, will deliver a featured session, Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices? This presentation will highlight his perspective on the reasons why consumers fear innovation, and how to better equip them with scientific resources in order to make informed decisions. In an interview with IFT, Jacques outlined what attendees can expect from his session.  (Read more)

Trend Report: Consumers Spend Big on Small Plates

May 26, 2016
One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers. (Read more)

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)

Registration Now Open for IFT16 in Chicago

March 2, 2016
Registration is now open for IFT16: Where Science Feeds Innovation in Chicago, July 16-19 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), this annual event brings food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.  (Read more)

Global Food Traceability Center Issues Recommendations Guiding Development of Interoperable Seafood Traceability Technology Architecture

February 25, 2016
Consumers are placing greater expectations on the ability to verify the authenticity, value, sustainability, quality and safety of the seafood they choose to consume which makes traceability vital for the seafood industry. The Institute of Food Technologists (IFT) Global Food Traceability Center outlines in detail the issues businesses in the seafood industry will need to tackle in order to achieve an interoperable seafood traceability technology architecture in the March issue of Comprehensive Reviews in Food Science and Food Safety.  (Read more)

How Small Food Companies Are Disrupting the Food Chain

February 25, 2016
Entrepreneurial companies are disrupting the food chain through product innovation, storytelling and home delivery services. In the February issue of Food Technology Magazine, published by the Institute of Food Technologists (IFT), writer and nutritionist David Despain examines the factors revolutionizing the food industry. (Read more)

How Tofu is Made

February 25, 2016
As global needs for sustainable protein sources rise, more people are turning to tofu. Tofu is a nutritious, protein-rich bean curd made by changing soy milk into a solid. In the February issue of Food Technology Magazine, published by the Institute of Food Technologists (IFT), Tara McHugh, PhD, describes the process of making tofu. (Read more)

Positive Outlook for Food Scientists —Results from the 2015 IFT Employment Salary Survey

February 17, 2016
The median salary for food science professionals was flat in 2015, however, according to the 2015 Institute of Food Technologists (IFT) Employment and Salary Survey, that doesn’t mean the outlook for food scientists isn’t positive. Findings from IFT’s recent survey revealed that while earnings have been slow to rebound post-recession, recruiters are indicating demand is strong for professionals with solid skill sets and job satisfaction is high. (Read more)

IFT Launches New Website To Help Consumers Find Out the Facts on Food

February 4, 2016
Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.” IFT Food Facts is an online resource that has videos and fact sheets with tips related to the science of food that consumers can use at home, at the store and on the go. (Read more)

A New Alternative to Sodium: Fish Sauce

January 15, 2016
Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity. (Read more)

5 Ingredients that Can Help with Weight Management

January 15, 2016
Weight loss is often one of consumers’ top resolutions for the New Year. While the basic premise of losing weight is to consume less calories than calories burned, weight management has evolved over the years and includes a focus on burning fat, building lean muscle, boosting metabolism and suppressing appetite. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about six ingredients that can play a role in weight management.  (Read more)

Front of Package Food Labels Do Not Mean a Food is Healthy

January 15, 2016
American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer’s best option. In the January issue of the Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from The Ohio State University and Saint Joseph’s University, Philadelphia examined and analyzed front of pack nutrition claims on more than 2,200 breakfast cereal and prepared meals released for sale between 2006 and 2010. What they found was that no type or number of front of pack claims could distinguish “healthy” foods.  (Read more)

11 Interesting Facts about America’s Eating Habits

January 15, 2016
More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists(IFT), contributing editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2015.  (Read more)

Researchers Discover A Way to Potentially Decrease Peanut Allergen

January 15, 2016
Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists (IFT), researchers from Ningbo Institute of Agricultural Sciences in China found that seed germination could reduce the allergen level in peanuts.  (Read more)

Umami Leads the Way in Creative Savory Ingredient Development

January 15, 2016
Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors, today’s product developers are tinkering with these common ingredients to turn them into new and unexpected food applications. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about the new ways food technologists are incorporating umami flavors into foods. (Read more)

IFT Commends 2015 Dietary Guidelines for Emphasizing Healthy Dietary Patterns

January 11, 2016
Upcoming Webcast to Provide Overview and Insights from a Food Science Perspective  (Read more)

10 Cool Things the Kitchen of the Future Will Do

December 16, 2015
When the next generation of home cooks go to their kitchens, they’ll be entering a world of interconnected smart appliances, 3-D printers, and touchscreen controls that will simplify food preparation, create customized meal solutions, and produce far less waste. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about some cool features that the kitchen of the future will offer.  (Read more)

Consumers Spend Majority of Meals Cooking at Home

December 16, 2015
On average, consumers prepare about five evening meals at home each week, (Food Marketing Institute, 2015). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan, PhD writes about the latest trends in home cooking behavior.  (Read more)

Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2016

December 16, 2015
The editors at Food Technology magazine, published by the Institute of Food Technologists, announced their predictions on hot food trends for 2016. Here’s what they’re forecasting for next year. (Read more)

How Yogurt is Made and other Fun Facts

December 16, 2015
Ancient people called yogurt the “food of the gods,” and today yogurt continues to have an outstanding reputation and a promising future as a healthy processed food product. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Tara McHugh, PhD explains how yogurt goes from fermented milk to creamy delight.  (Read more)

New Use for Passion Fruit Seeds Discovered

December 16, 2015
The passion fruit is used around the world in juices, salads, syrups and even ice cream. A team of researchers from the University of Sao Paulo, Brazil have discovered that the passion fruit seed oils, which are typically discarded in production, are a good source of nutrients and might be able to be used as edible oils in functional foods. Their findings are detailed in a recent study in the Journal of Food Science study, published by the Institute of Food Technologists (IFT).  (Read more)

Steeping Temperature and Time May Affect Antioxidants in Tea

December 16, 2015
Tea is the most highly consumed beverage in the world next to water. The methods of preparing the beverage varies throughout the world and also depends on the type of tea. In a recent Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from University of Malaya found that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea. (Read more)

9 Asian Flavors Spicing Up Kitchens Worldwide

November 18, 2015
Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia—everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavors are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products. (Read more)

Carob Kibble—A Sweet and Healthy Natural Ingredient

November 18, 2015
Healthier diets usually mean eliminating sweets, but now there’s a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from a tree native to the Mediterranean region and produces pods with seeds known as locust bean that are a rich source of dietary fiber and bioactive compounds. In a new review article from the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors reviewed the composition, health benefits, and food applications of carob kibble.  (Read more)

Chemical Contaminants in Foods: Understanding Risks

November 18, 2015
When consumers are deciding which foods to buy, they want to know if the product is safe for their family. Does it contain pesticides or antibiotics, and what about arsenic, lead, or aflatoxins? In the November issue of Food Technology Magazine published by the Institute of Food Technologists (IFT), Markus Lipp, senior food safety officer, Food and Agriculture Organization of the United Nations and Christina G. Chase, senor scientific writer, U.S. Pharmacopeial Convention write about health risks and public perception about chemical contaminants in foods, and helping consumers understand the concept of risk (Read more)

How Food Manufacturers are Making Gluten-Free Products Tastier and Healthier

November 18, 2015
Ten years ago, a consumer seeking out gluten-free foods in their grocery store would have been hard pressed to find much. And the few products that did tout the attribute were probably dry, bland, and badly textured—overall, not very appetizing. Whether it’s by choice or for specific medical reasons, the number of people gravitating toward a gluten-free diet is rising. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior digital editor Kelly Hensel writes about how manufacturers are responding to the high demand for gluten-free foods that not only taste good but offer nutritional value as well. (Read more)

Shining a Light on the Use of Light-Emitting Diodes (LED) in the Food Industry

November 18, 2015
Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs are being used in the food industry. In a new review article from Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers from the National University of Singapore (NUS) and the Agri-food and Veterinary Authority (AVA) of Singapore reviewed the advantages of LED technology over conventional lighting, and showed how LEDs are the most suitable light source to prevent food spoilage, inactivate pathogens and improve nutrition.  (Read more)

8 Fresh Ways Fruits and Vegetables are Getting Into Your Diet

October 15, 2015
Half of Americans are determined to eat more fruits and vegetables this year according to Innova Market Insights. Because fruits and vegetables are now in just about every food and beverage category, consumers shouldn’t have a problem doing so. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay looks at eight different ways fruits and vegetables are turning up in unexpected places. (Read more)

Exotic Berry Skin and Pulp Found to Have High Antioxidants Levels

October 15, 2015
The exotic Ceylon gooseberry fruit is an attractive purple berry that is produced in the southwest tropics of Brazil and is often used in jams and drinks and also sold as a fresh fruit. The authors of a recent study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), discovered that gooseberry skin and pulp contained higher antioxidant activity than other berries such as blueberries and cranberries. (Read more)

IFT Appoints New Chairs and Members of the International Food Science Certification Commission

October 15, 2015
The Institute of Food Technologists (IFT) today announced the appointment of Ivette Bassa (Mondelēz International) as chair and Brenda Knapp-Polzin (Cargill) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, new commissioners Norma Dawkins (Tuskegee) and Gaurav Ghai (FDA) were appointed to serve three-year terms on IFSCC. (Read more)

Natural Antioxidants Show Promise for Use in Preservation of Meat and Meat Products

October 15, 2015
Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.  (Read more)

Beef vs. Bean Meals: Both Provide Similar Feeling of Fullness

September 18, 2015
Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ingredients such as protein isolates, whole legumes, whole grains and vegetables. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal.  (Read more)

Iowa State University Food Science Student Wins IFT Global Student Innovation Challenge Sponsored by Tate & Lyle

September 18, 2015
Hanyu Yangcheng from Iowa State University has been named the winner of the Institute of Food Technologists (IFT) Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago.
 (Read more)

Institute of Food Technologists Welcomes New 2015-2016 President

September 1, 2015
On September 1, 2015 Colin Dennis, CBE, PhD, CFS, CSci became the 76th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr. Dennis succeeded Mary Ellen Camire, PhD, CFS, IFT’s 2014-2015 President and food science professor at the University of Maine’s School of Food & Agriculture. (Read more)

California Polytechnic State University, San Luis Obispo Food Science Team Named Winner in The Disney-IFTSA Product Development Competition

August 21, 2015
A team of food science students from the California Polytechnic State University, San Luis Obispo have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT15: Where Science Feeds Innovation in Chicago. (Read more)

Institute of Food Technologists Announces 2015 IFTSA Competition Winners

August 21, 2015
Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT15: Where Science Feeds Innovation in Chicago.  (Read more)

McGill University Food Science Team Wins IFTSA & MARS Product Development Competition

August 21, 2015
A team of students from McGill University has been named the winner in the IFTSA & MARS Product Development Competition sponsored by MARS Chocolate North America held during IFT15: Where Science Feeds Innovation in Chicago. (Read more)

5 Reasons Why Sugar Is Added to Food

August 18, 2015
From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods. (Read more)

Eating Regional Tops Trends in Barbecue

August 18, 2015
America’s national food could be considered barbecue. Popular across the country, its appeal is tied to regional taste and flavor preferences. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Bartelme looks at the current barbecue trends popular amongst today’s consumers. (Read more)

Edible Coatings May Increase Quality and Shelf Life of Strawberries

August 18, 2015
Strawberries are one of the most economically important fruits worldwide but are easily susceptible to bruising and are highly perishable. A new study in the August issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) found that edible active coatings (EACs) based on pectin, pullulan and chitosan may improve quality and shelf life of strawberries. (Read more)

IFT15 in Chicago Draws More than 23,000 Registrants

August 18, 2015
IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,000 people registered for the event held July 11-14 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor. (Read more)

Ocean Holds the Key to Superior Nutrition and Sustainability

August 18, 2015
Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.  (Read more)

Theodore P. Labuza, PhD Appointed to Food Advisory Committee of the U.S. Food and Drug Administration

August 18, 2015
The Institute of Food Technologists (IFT) is proud to announce that IFT Past President Theodore P. Labuza, PhD has been appointed as a new member of the Food Advisory Committee of the FDA. IFT nominated Dr. Labuza for this position. (Read more)

Poor Eating Habits Lead to Nutrient Gaps in Children

July 15, 2015
Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

July 15, 2015
Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

China, Taiwan Strengthen Food Safety Laws

July 14, 2015
China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

July 14, 2015
CHICAGO— The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Insects May Be the Answer to Consumer Demand for More Protein

July 14, 2015
The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

New Light Technology Helps Improve Food Safety

July 14, 2015
Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Research Finds Diversifying Your Diet May Make Your Gut Healthier

July 14, 2015
CHICAGO— A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Algae, Quinoa, Legumes Top List of Alternative Protein Choices

July 13, 2015
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits

July 13, 2015
Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Scientist Works on Taste, Texture and Color of Lab-Produced Hamburger

July 13, 2015
Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

3D Printers Poised to Have Major Implications for Food Manufacturing

July 13, 2015
The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get food on the battlefield to how long it takes to get a meal from the computer to your table, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

IFT Honors Four Innovations at Food Expo

July 12, 2015
At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award. The winners are Aseptia Technologies, Corbion, Ecolab, and Parabel. (Read more)

Promising New Technologies Ready to Make Their Mark on Foods of the Future

July 12, 2015
The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our food supply in important ways. (Read more)

New Framework for Public-Private Partnerships Stresses Transparency in Food and Nutrition Research

July 8, 2015
The Institute of Food Technologists (IFT) joined with organizations representing 100,000 scientists and health professionals to unveil a framework for food, nutrition, and health research involving public-private partnerships. The framework consists of principles that address integrity and promote public health in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors. (Read more)

10 Healthy Reasons to Eat Quinoa

June 18, 2015
Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT). (Read more)

Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos

June 18, 2015
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos. (Read more)

Institute of Food Technologists Announces 2015 Achievement Awards

June 18, 2015
The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. Each recipient will be recognized on July 11, 2015 at Chicago’s historic Field Museum during IFT15. (Read more)

Institute of Food Technologists Selects 2015 Fellows

June 18, 2015
The Institute of Food Technologists (IFT) is proud to announce the 2015 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT15 in Chicago on July 11, 2015. (Read more)

New Salt Mix May Help Reduce Sodium Content in Food

June 18, 2015
Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.  (Read more)

Session and Expo Highlights at IFT15 in Chicago

June 16, 2015
Food professionals from all over the globe will be gathering together at McCormick Place South for IFT15: Where Science Feeds Innovation, July 11-14. IFT15 will feature the latest food products, the hottest food trends, and the most important developments in the science of food.  (Read more)

How Sustainable Water Use Can Boost Food Security Worldwide

June 11, 2015
From reducing ocean acidification to tapping Africa’s wealth of water resources, the latest FutureFood 2050 interview series focuses on new strategies for smart water management that will help increase the world’s food supply. (Read more)

Feeding Tomorrow Announces New Kraft Foods Research Scholarship Program

May 27, 2015
Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT), today announced that Kraft Foods Group will donate $100,000 to Feeding Tomorrow to endow two new annual $1,000 scholarships. These educational scholarships also include a paid internship at a Kraft location and a trip to attend the IFT summer event. (Read more)

Nutrition Advancements Ushering in an Era of Personalized Diets for Health

May 20, 2015
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades. (Read more)

10 Facts about Olive Oil

May 14, 2015
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today. (Read more)

Germination Can Make Buckwheat More Nutritious

May 14, 2015
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat. (Read more)

IFT Global Food Traceability Center Awarded $1.3 Million Grant to Design Seafood Traceability Architecture

May 14, 2015
As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts. (Read more)

IFT Global Student Innovation Challenge Finalists Announced

May 14, 2015
The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle. (Read more)

IFT Submits Written Comments on Dietary Guidelines Advisory Committee Report

May 14, 2015
The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence. (Read more)

Packaged Foods Go Vegetarian

May 14, 2015
Vegetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.  (Read more)

Expanding Global Food Production in a Warming World

April 21, 2015
As climate change ushers in a new era of hotter temperatures that threaten crops worldwide, the latest interview series from FutureFood 2050 explores how agricultural and environmental thought leaders are finding solutions. (Read more)

8 Nutrients to Protect the Aging Brain

April 15, 2015
Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape. (Read more)

Institute of Food Technologists Announces New Certified Food Scientists

April 15, 2015
The Institute of Food Technologists (IFT) is proud to announce that 19 professionals recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as Starbucks Coffee Company, Kerry Ingredients, Silliker, and The Pennsylvania State University.  (Read more)

Six Organizations That Keep Pet Food Safe

April 15, 2015
The dog food market in the United States reached $14.5 billion in 2014 and the cat food market reached $7 billion according to Euromonitor International. There’s an overwhelming number of brands and types of cat and dog foods available today, and consumers want to know that they are making a safe choice when choosing a pet food. In the April issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT Fellow, Editor Emeritus of Food Technology, Neil H. Mermelstein writes about how several organizations are working together to make sure pet food is safe for our favorite companions. (Read more)

Top Ten Food Trends for 2015

April 15, 2015
The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015. (Read more)

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)

Peanuts May Help Prevent Foodborne Illness

March 12, 2015
A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that white peanut kernel assists in improving human gut microflora as well as reducing foodborne bacterial pathogens such as Enterohaemorrhagic E. coli (EHEC) and Salmonella.  (Read more)

Sandwich Wins Popularity Contest at Home and on the Road

March 12, 2015
Portable, compact, convenient and customizable, the American population consumes more than 300 million sandwiches per day according to the History Channel. On a daily basis, 49 percent of U.S. adults eat at least one sandwich, and on average 3.6 sandwiches per week. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior writer/editor Toni Tarver writes about why the sandwich is a sure culinary bet.  (Read more)

Registration Now Open for IFT15 in Chicago

March 3, 2015
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 IFT15: Where Science Feeds InnovationSM in Chicago, July 11-14, at McCormick Place, is now officially open. IFT15 is the only global event of its kind to feature the very latest food products, the hottest food trends and the most important developments in the world of food science.  (Read more)

8 Snack and Nutrition Bar Trends

February 18, 2015
Convenience and taste are high on the list of what consumers want—especially when it comes to snack and nutrition bars. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about unexpected flavors and emerging trends in the snack and nutrition bar category. Consumers can all find a bar to fulfill their specific need including people looking for a meal replacement, athletes looking to up their protein, and those looking to lose weight. (Read more)

Amaranth Seeds May Prevent Chronic Diseases

February 18, 2015
The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT). (Read more)

Dairy-Free Beverages Expand the Milk Aisle

February 18, 2015
When it comes to milk, it’s no longer just about whole, two percent, skim, and flavored anymore. Consumers now have a variety of nut, grain, and seed milks that are all nondairy to choose from. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member David Despain writes about the increasing number of dairy-free options on the market in response to consumers’ growing interest in plant-based milk products.  (Read more)

From crickets to test tube meat: The coming revolution in alternative proteins

February 18, 2015
Driven by the enormous potential to reduce resources used in traditional agricultural production, protein pioneers explore the most promising new technology possibilities in the latest interview series from FutureFood 2050.
 (Read more)

IFT February 2015 Media Update

February 18, 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)

Milk Proteins Show Promise in Prevention and Treatment of Cancer

February 18, 2015
In a review of existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated by enzymatic action, such as those experienced during digestion or food processing, including fermentation. Their findings are in the recent issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists. (Read more)

Global Food Traceability Center Submits Comments on the Presidential Task Force Recommendations

January 27, 2015
As part of its ongoing commitment to offering solutions for pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) submitted written comments on how to most effectively implement the recommendations from the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud. (Read more)

IFT January 2015 Media Update

January 21, 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 FutureFood 2050. Copies of articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Food Waste Challenge Provides Market Opportunities for Innovators

January 21, 2015
Approximately 133 billion pounds of food produced in the United States went uneaten in 2010 (Buzby, 2014). This adds up to a 31 percent food loss at both the retail and consumer levels and has far-reaching social, economic, and environmental ramifications (NRDC, 2012). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing writers Elise Golan, PhD, director of sustainable development, Office of the Chief Economist, USDA and Jean C. Buzby, PhD, chief of the Diet, Safety and Health Economic Branch in the USDA Economic Research Service write about how food waste in the U.S. represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.  (Read more)

New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

January 21, 2015
In the latest interview series from FutureFood 2050, researchers and thought leaders weigh in on cutting-edge strategies that may help drive down skyrocketing rates of obesity around the world. (Read more)

Should Arsenic in Food be a Concern

January 21, 2015
The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern. (Read more)

Essential Oils Help Control Fungus Growth in Argentinian Corn

December 16, 2014
Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn. (Read more)

IFT December 2014 Media Update

December 16, 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 articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Institute of Food Technologists Announces New Certified Food Scientists

December 16, 2014
The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances. (Read more)

Plants are the New Protein

December 16, 2014
Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market. (Read more)

#SweetScientists Profiled in New “Day in the Life of a Food Scientist” Video from IFT

December 16, 2014
IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.  (Read more)

What Your Kitchen Will Look Like in 2050

December 16, 2014
Hyperconnected appliances that anticipate consumers’ every need will make “Jetsons”-style kitchens a reality during the coming decades, predict design visionaries in the latest FutureFood 2050 interview series. (Read more)

New Technologies Policies Spur Agricultural Innovations

November 19, 2014
In Part 2 of the Innovative Ag series, FutureFood 2050 showcases the growing role of Big Data in agriculture, ancient farming systems that still reap rewards today, small-scale ecosystems, and more. (Read more)

11 Ways to improve Heart Health

November 13, 2014
As the holidays approach, it’s easy to slip into bad eating habits. However, poor diet increases the risk of high blood pressure, high cholesterol, and poor circulation – three major factors that affect overall heart health. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that adding certain nutrients and foods to the diet that may decrease risk for heart disease, which is the number one cause of death in the United States.  (Read more)

5 Flavor Trends to Watch in 2015

November 13, 2014
Over half of Americans consider themselves adventurous eaters and 82 percent are open to trying new flavors (Mintel, 2014). Fortunately, consumers have more varieties of flavors to choose from than ever before and the choices are expanding every day. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Digital Editor Kelly Hensel writes about the top five flavor trends that flavorists, chefs and trendspotters predict consumers will be seeking out in the coming year. (Read more)

IFT November 2014 Media Update

November 13, 2014
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, 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)

Tea Time Science

November 13, 2014
When it comes to tea production, the process is far from simple. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT) IFT Fellow Neil H. Mermelstein takes readers through the step-by-step process of how tea is made.  (Read more)

Agricultural Pioneers Sow Seeds of Innovation

October 27, 2014
FutureFood 2050 highlights new eco-friendly greenhouse technologies, seaweed farms and more, plus an exclusive Q&A with renowned animal scientist Temple Grandin.  (Read more)

7 Ways to Feel Full Without Overeating

October 21, 2014
Not feeling full after or between meals can result in overeating. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about studies that show eating certain nutrients and foods may help curb appetite and keep one feeling fuller longer. (Read more)

Color and Texture Matter Most When it Comes to Tomatoes

October 21, 2014
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing. (Read more)

IFT October 2014 Media Update

October 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 Announces New Certified Food Scientists

October 21, 2014
The Institute of Food Technologists (IFT) is proud to announce that an additional 45 professionals are now Certified Food Scientists (CFS) after meeting the eligibility requirements and passing the exam this past August. These include professionals that represent a wide variety of food science and technology roles from organizations such as Kraft, Nestlé Canada, Innova Flavors, and Rutgers University.  (Read more)

8 Great Scientific Solutions to Feeding the World

October 14, 2014
In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links as part of your World Food Day coverage. (Read more)

IFT and Tate and Lyle Food Systems Launch New Student Competition

September 30, 2014
The Institute of Food Technologists (IFT) and Tate & Lyle Food Systems today announced a new student competition that will foster student innovation and scientific exploration of global food science issues. This new partnership focuses on the need for talented food scientists to meet future global demands for safe, nutritious and affordable food. (Read more)

Leading Futurists Forecast What Consumers Will Be Eating in 2050

September 24, 2014
When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture. (Read more)

7 Supermarkets Trends Now and in the Future

September 17, 2014
With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket. (Read more)

9 Fats to Include in a Healthy Diet

September 17, 2014
Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.  (Read more)

IFT Appoints New Members of the International Food Science Certification Commission

September 17, 2014
The Institute of Food Technologists (IFT) today announced the 2014/2015 members of the International Food Science Certification Commission (IFSCC). The IFSCC is an independent, third-party certification body that oversees the testing, governance, and policymaking for the Certified Food Scientist (CFS) credentialing activities.  (Read more)

IFT September 2014 Media Update

September 17, 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)

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)

New Report Compares Global Food Traceability Regulations and Requirements of 21 Countries

August 19, 2014
The Global Food Traceability Center (GFTC) just released a new report in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety, that evaluates and compares the traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries. One of its main findings is that European Union countries ranked highest when it comes to global food traceability regulations and requirements. (Read more)

IFT July 2014 Media Update

July 18, 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)

8 Ways Zinc Affects the Human Body

July 17, 2014
Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle in a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT). Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.  (Read more)

Essential Oils May Provide Good Source of Food Preservation

July 17, 2014
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.  (Read more)

IFT 2014 Annual Meeting & Food Expo® in New Orleans Featured Latest Scientific Research in Food

July 17, 2014
The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo® in New Orleans highlighted the latest in food products and the science of food. More than 16,500 people from 85 countries registered for the event held June 21-24 to attend 124 scientific sessions, 1,000 poster presentations, and network with colleagues at a sold-out expo floor. (Read more)

IFT Global Food Traceability Center Appoints Two New Advisory Council Members

July 17, 2014
Ian Williams, PhD, Chief of the Outbreak Response and Prevention Branch for the Centers for Disease Control and Prevention, and Robert Gravani, PhD, CFS, Food Science Professor at Cornell University, have both recently joined the Advisory Council for the Global Food Traceability Center (GFTC) (Read more)

Man's Best Friend Goes Gourmet: Nine Emerging Trends in Pet Food

July 17, 2014
Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013). In the July issue of Food Technology Magazine, published by the Institute of Food Technologists, Contributing Editor A. Elizabeth Sloan writes about recent trends in gourmet pet food.  (Read more)

FutureFood 2050 Looks at Food Security and Nutrition Challenges Facing Africa

July 16, 2014
The latest interviews from FutureFood 2050 share scientific, entrepreneurial, and cultural perspectives on feeding the hungry in Africa and beyond, including insights from Nobel Peace Prize Winner and former U.N. Secretary General Kofi Annan (Read more)

Insects as the Food of the Future

June 25, 2014
As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.  (Read more)

Small Produce Farmers May Need Guidance, Affordable Strategies to Meet New Post-Harvest Sanitation Standards

June 25, 2014
Many small and medium produce growers in the United States neither have the funding nor the expertise to optimally sanitize post-harvest operations to prevent the spread of potentially dangerous pathogens, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

New Technologies Will Bring Health Benefits of Oats and Barley to a Greater Number of Foods

June 25, 2014
New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

Inconsistent Sugar Recommendations Raise Questions

June 25, 2014
Sugar has been a part of the human diet since sugarcane was domesticated in 8000 B.C., but today myths and misunderstandings about sugar and the role it plays in health abound. In the media, sugar has been linked to obesity, toxicity, addiction, and fatty liver disease, among a host of other health outcomes, but with little, no or poor research to back up such claims, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

Food Scientists Working to Diminish, Mask Bitter Tastes in Foods

June 24, 2014
Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

Consumers Looking for Reduced Sugar and Salt in Food Products More than Low- and No-Fat

June 24, 2014
More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

From Deep Sea to Deep Space: Creating and Optimizing Food for People Living and Working in Extreme Conditions

June 24, 2014
Food scientists are working on this and other challenges related to creating and optimizing food for astronauts, soldiers, pilots and other individuals working and living in extreme environments, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

Energy Drinks Raise New Questions About Caffeine’s Safety

June 24, 2014
Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity. However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure. (Read more)

FutureFood 2050 Creators Share Their Vision for Telling the “Untold” Story of How Food Scientists are Working to Sustainably Feed a Growing World Population

June 24, 2014
Books and films on food issues continue to generate public concern and misunderstanding of our food, where it comes from and how we will continue to feed ourselves in the coming years, according to a panel discussion entitled “A Filmmaker’s Perspective: FutureFood 2050 Panel Discussion” at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

What Millennials Want

June 24, 2014
Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, industry must keep up with Millennials high-speed, digital-age expectations, if they’re going to gain and keep them as customers. (Read more)

IFT Honors Three Innovations at Food Expo

June 23, 2014
At Sunday morning’s opening general session of the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect Mary Ellen Camire and President-Elect designate Colin Dennis announced and presented three companies with the 2014 IFT Food Expo Innovation Awards. The winners are Arla Foods Ingredients, PerkinElmer, Inc., and Solazyme, Inc. (Read more)

Date Labeling Confusion Contributes to Food Waste New Scientific Review Paper Calls for Collaboration to Develop a Simple, Workable Solution

June 23, 2014
Date labeling variations on food products contribute to confusion and misunderstanding in the marketplace regarding how the dates on labels relate to food quality and safety, according to a scientific review paper in the July issue of Comprehensive Reviews in Food Science and Food Safety.  (Read more)

Day in the Life of an FDA Food Scientist

June 23, 2014
The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA). In the video, Cory Bryant, PhD, CFS International Public Health and Trade Manager, FDA Center for Food Safety and Applied Nutrition talks about his job helping to ensure food safety in a global environment.  (Read more)

Farm to Table Oversight, New Technologies Improving Spice Safety

June 23, 2014
New and improved manufacturing technologies, as well as a greater focus on the individual steps of the production process, are helping to enhance spice safety in the U.S. and throughout the world, according to a June 22 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans. (Read more)

Organic Standards Go Global

June 23, 2014
In the past, international trade of organic products between the U.S. and other countries has been difficult because of the wide variations in international organic standards and certification requirements.  (Read more)

The Next Food Revolution: Utilizing Food Waste to Feed a Growing, “Nutritionally Insecure” World

June 23, 2014
Food waste that is unused, yet nutritionally viable, may help to feed a growing and nutritionally “insecure” world population and minimize the impact of food production on the environment, according to Doug Rauch, former president of Trader Joe’s, Inc. and current CEO of the nonprofit Conscious Capitalism, Inc.  (Read more)

Experts Discuss Innovative Solutions to the World’s 1.3 Billion Ton Food Waste Crisis

June 19, 2014
The latest interviews from FutureFood 2050 share creative strategies for controlling food waste that can help offset the challenges of feeding a hungry, growing planet  (Read more)

Certified Food Scientists Making Strides One Year Later

June 11, 2014
The Institute of Food Technologists debuted its Certified Food Scientist (CFS) credential in 2013 to recognize the applied scientific knowledge and skills of food scientists, and one year later, the CFS program now has more than 1,500 certificants in 866 organizations from 55 countries around the world. These include ingredient and consumer package goods companies, universities, consultancies, government agencies, and many more. All 18 of the 2013 Fortune 500 companies categorized as either Beverage or Food Consumer Goods companies have Certified Food Scientists on staff. (Read more)

IFT Debuts Innovation Center with Kitchen of the Future in New Orleans for Annual Meeting and Food Expo

May 28, 2014
Food professionals from all over the globe will be gathering together at the Morial Convention Center in New Orleans for the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, June 21-24. The IFT Annual Meeting & Food Expo features the latest food products, the hottest food trends, and the most important developments in the science of food.  (Read more)

IFT May 2014 Media Update

May 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 Announces 2014 Achievement Awards

May 21, 2014
The Institute of Food Technologists (IFT) is proud to announce the 2014 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. (Read more)

Superfood Chia Seeds May be Potential Natural Ingredient in Food Product Development

May 21, 2014
The consumer demand for natural, healthy and non-animal source food ingredients are on the rise. A new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that chia seeds when placed in water produce a gel that could be potentially be applied in food product development.  (Read more)

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

May 21, 2014
Food security and malnutrition are challenges around the world, but even more so in developing countries. Six food science student teams are facing these challenges head on as finalists in the Institute of Food Technologists Student Association (IFTSA) Developing Solutions for Developing Countries Competition. (Read more)

Institute of Food Technologists Selects 2014 Fellows

May 21, 2014
The Institute of Food Technologists (IFT) is proud to announce the 2014 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology.  (Read more)

Studies Show Different Types of Vinegar May Benefit Health

May 21, 2014
The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine. A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), reports on recent studies showing different types of vinegars that may benefit human health.  (Read more)

Women in Science Tackle World’s Complex Food Issues

May 21, 2014
Women in science is the focus of the latest round of interviews from FutureFood 2050, a new initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9 billion by 2050.  (Read more)

Advance Registration Discount Ends May 9 for 2014 IFT Annual Meeting & Food Expo

April 28, 2014
The advance registration discount for the Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, June 21-24, at the New Orleans Morial Convention Center will end May 9, 2014. Visit http://www.am-fe.ift.org/cms/?pid=1001037 to register for the event and save up to $150. (Read more)

IFT April 2014 Media Update

April 18, 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)

Edible Flowers May Inhibit Chronic Diseases

April 18, 2014
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers. (Read more)

Extrusion Technology Improves Food Security in Africa

April 18, 2014
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing authors write about how extrusion technology is a powerful food processing technique that can produce a variety of products made from locally grown grains, cereals and legumes while maintaining nutrient content and fighting off unsafe contaminants. (Read more)

Institute of Food Technologists Announces New Sponsor of Global Food Traceability Center

April 18, 2014
The Institute of Food Technologists (IFT) is pleased to announce that Trace One Inc. has signed on as one of the sponsors of IFT’s Global Food Traceability Center. They will join 16 other partners who all share a common objective to strengthen the global food supply and increase business efficiencies through the use of sound traceability practices.  (Read more)

Rice Gets Trendy, Adds Nutrients and So Much More

April 18, 2014
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients. (Read more)

Top Ten Functional Food Trends for 2014

April 18, 2014
The April 2014 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 2014. Sloan gathers data from a multitude of industry resources to come up with the following trends. (Read more)

Institute of Food Technologists Launches FutureFood 2050 Program to Highlight Solutions to Feed 9 Billion People by 2050

April 17, 2014
Website Spotlights 75 Stories on the Science of Feeding the Planet and Documentary to be Produced and Directed by Academy Award-Nominated Director in 2015 (Read more)

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)

IFT February 2014 Media Update

February 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)

New JFS Supplement Shows How Traceability Can Work Across Entire Food Supply Chain

February 21, 2014
Recent developments across the globe have put an increasing focus on the traceability of foods. Complicated supply chains of hundreds of ingredients that are used to make a food product make food product tracing a daunting task. In an effort to better protect public health from foodborne illness outbreaks and recalls, governments across the world are in the process of implementing new regulations around food traceability. (Read more)

New Processing Technique Could Make Baby Food Puree Even Safer

February 21, 2014
Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT). (Read more)

Sauces and Marinades Address Consumers’ Desire for Ethnic Flavors

February 21, 2014
Sauces and marinades are an easy way for consumers cooking at home to infuse distinctive flavors into all kinds of different foods. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Writer David Despain writes about new consumer trends and the growing interest in international/ethnic flavor preferences regarding sauces and marinades. (Read more)

Back on Track for 2013—Results from the 2013 IFT Employment Salary Survey

February 14, 2014
After a small dip in 2011, salaries for food scientists have bounced back. U.S. members of the Institute of Food Technologists (IFT) earned a median salary of $90,000 last year, according to the 2013 IFT Employment and Salary Survey. (Read more)

IFT Global Food Traceability Center Receives Grant from Gordon and Betty Moore Foundation

February 12, 2014
The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) received a grant to conduct research into the impacts of traceability on consumer attitudes and business performance in the seafood industry from the Gordon and Betty Moore Foundation.  (Read more)

IFT Wellness 14 Conference to Focus on Healthy Snacking

February 12, 2014
The Wellness 14 conference hosted by Institute of Food Technologists (IFT)—taking place at the Westin Chicago River North March 20 and 21—is an excellent opportunity for industry professionals to gain insights into the science, development, and marketing of healthier snack foods.  (Read more)

IFT January 2014 Media Update

January 15, 2014
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine 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)

13 Interesting Facts about America’s Eating Habits

January 15, 2014
Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2013.
 (Read more)

IFT Celebrates 75 Years: Prepares for Next 75

January 15, 2014
This year marks the 75th anniversary of the Institute of Food Technologists (IFT) with the original charter meeting held January 16, 1939. The 75th anniversary falls at a time when the need to communicate the wonders of food science and technology and the implications to developing and sustaining a healthy population has never been greater.  (Read more)

IFT Urges 2015 Dietary Guidelines Advisory Committee to Seek Guidance from Food Scientists

January 15, 2014
In comments delivered to the Department of Health and Human Services (DHHS), U.S. Department of Agriculture (USDA), and the Dietary Guidelines Advisory Committee (DGAC), the Institute of Food Technologists (IFT) urged the federal agencies to involve food scientists and technologists in the 2015 Dietary Guidelines deliberation process. Further, IFT emphasized the need for DHHS and USDA to consider at least one permanent designation of a food scientist and/or food technologist for future (2020 and beyond) DGACs.  (Read more)

Food Science: A Paycheck with a Purpose

January 15, 2014
IFT Past President John Ruff Speaks at Global Forum on the Future of Jobs (Read more)

Food Industry is Coming Up With Salt(less) Solutions

January 15, 2014
The amount of salt a person should have each day is a highly debated topic. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor David Despain writes about the new low sodium solutions that are entering the food market. (Read more)

IFT December 2013 Media Update

December 12, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine 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)

Stressed Out? Calming Ingredients Help Consumers to Relax

December 12, 2013
In today’s fast-paced society consumers are looking for many different ways to de-stress, relax and slow down. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about several ingredients and beverages that may have a calming effect when consumed. (Read more)

History of Ethnic Foods in the United States

December 12, 2013
A review paper in the January 2014 issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT) reveals some interesting statistics about the history of the following popular ethnic foods in the United States.  (Read more)

It Sounds Tasty!

December 12, 2013
The sound a food makes when it’s consumed is one of the most important sensory factors that influence whether a consumer will enjoy it or not. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT Fellow, Neil H. Mermelstein writes about the process of sound-testing the textures of different foods as well as recent developments in the sensory industry.  (Read more)

Oregano Oil May Help Sunflower Seeds Keep Longer

December 12, 2013
Sunflower seeds and sunflower oils have been shown to decrease risk of cardiovascular disease as well as have potential beneficial effects on obesity, bone health, and blood pressure. However their high protein and fat content mean they can have a short shelf-life. A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that the addition of oregano essential oils to sunflower seeds preserved their positive sensory attributes and freshness quality. (Read more)

Pecan Shell Extracts May Provide Antimicrobial Option for Preventing Listeria in Organic Meats

December 12, 2013
The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a “clean label”. A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that extracts from pecan shells may be effective at protecting meats, such as chicken from listeria growth. (Read more)

IFT November 2013 Media Update

November 12, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine 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)

12 Foods and Ingredients That May Help Weight Management

November 12, 2013
Satiety, lean protein, low carb and fat burning are four buzzwords that are commonly associated with weight management. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about 12 foods and ingredients that are tipping the scales towards better health. (Read more)

Buffaloberry May Be Next “Super Fruit”

November 12, 2013
New research has uncovered an underutilized berry that could be the new super fruit, the buffaloberry. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that buffaloberries contain large amounts of lycopene and a related acidic compound, methyl-lycopenoate, which are important antioxidants and nutrients beneficial for human health. (Read more)

Eight Great New Spicy Ingredients That Add Heat and Flavor

November 12, 2013
Recent research shows that spicy food is a scorching hot trend these days (CEB Iconoculture). In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about the following unique spicy ingredients being used to turn up the heat. (Read more)

Institute of Food Technologists Announces Two New Sponsors of Global Food Traceability Center

October 25, 2013
Wegmans Food Markets and National Center for Food Protection and Defense (Read more)

IFT October 2013 Media Update

October 14, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine 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)

6 Foods That May Help Win the Blood Pressure Battle

October 14, 2013
In the United States more than 77 million adults have been diagnosed with high blood pressure, which can cause heart disease and stroke. In the October issue of Food Technology magazine, Contributing Editor Linda Milo Ohr writes about six foods that have been shown in studies to have a beneficial effect on lowering blood pressure. (Read more)

Video Recap: IFT Global Food Traceability Center Launch

September 12, 2013
New Entity Will Help Reduce Impact of Foodborne Outbreaks and Increase Efficiency in Supply Chain (Read more)

Global Food Traceability Center Launch Press Conference—Live Webcast

September 4, 2013
The Institute of Food Technologists is hosting a live webcast event to officially launch its new Global Food Traceability Center. IFT’s Global Food Traceability Center will bring together key stakeholders in the food system to create the first single, not-for-profit, unbiased scientific entity focused on product tracing. (Read more)

Institute of Food Technologists Welcomes 2013-2014 President

September 3, 2013
Dr. Janet Collins, PhD, RD, CFS, Senior Manager at DuPont is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals engaged in food science, food technology, and related areas in industry, academia, and government. Dr. Collins is the 74th president of IFT and assumed her role on September 1, 2013. (Read more)

IFT August 2013 Media Update

August 19, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine and Journal of Food Science, notices of upcoming meetings and webcasts, 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)

Millennials Drive New Snack Food Trends

August 19, 2013
Sweet and savory snacks experienced strong growth in 2012 due to the rising trend of eating between meals. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), an article explains how millennials and their unique taste preferences are the driving force behind this trend.  (Read more)

New Fruit Products Incorporate Old and New

August 19, 2013
As the most consumed snack food in the United States, it is no surprise that fresh fruit is also the fastest growing. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Editor Don Pszczola describes how the popularity of this snack led the food industry to create new ways of eating traditional fruit as well as introduce new and exotic fruits to the market. These new innovations provide flavorful snacks that are both healthy and functional.  (Read more)

Profiles in Sustainable Food Technology

August 19, 2013
The world population is slated to reach nine billion by the year 2050 and with the demands of a growing population comes the need for a sustainable food supply. The August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) includes an article about the SAI Platform (Sustainable Agriculture Initiative), a global initiative helping food and drink companies achieve sustainable production and sourcing of raw agricultural materials.  (Read more)

Understanding Emulsions in Foods

August 19, 2013
An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) Contributing Editor, J. Peter Clark breaks down what emulsifiers are and how they are used in familiar foods. (Read more)

IFT 2013 Annual Meeting and Food Expo® in Chicago Draws More Than 23,500 Registrants

August 12, 2013
The Institute of Food Technologists (IFT) 2013 Annual Meeting and Food Expo® at McCormick Place in Chicago proved to be a huge success. More than 23,500 people registered for the event held July 13-16 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.  (Read more)

The Institute of Food Technologists Student Association (IFTSA) Announces 2013 Competition Winners

August 9, 2013
CHICAGO – Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, an opportunity to network with students from other schools, all while being able to practice presentation skills and show off their food science knowledge. The winners were announced at 2013 IFT Annual Meeting and Food Expo in Chicago.  (Read more)

Institute of Food Technologists Student Association Announces Winners of Developing Solutions for Developing Countries

August 9, 2013
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 2013 Annual Meeting and Food Expo. (Read more)

University of Minnesota Food Science Team Named Winner in Disney Consumer Products-Institute of Food Technologists Student Association Product Development Competition

August 9, 2013
A team of food science students from the University of Minnesota have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during the IFT 2013 Annual Meeting and Food Expo in Chicago. (Read more)

Cornell University Food Science Team Named Winner of Institute of Food Technologists Student Association and Mars Product Development Competition

August 9, 2013
A team of students from Cornell University has been named the winner in the Mars/Institute of Food Technologists Student Association (IFTSA) and Mars Product Development Competition during the IFT 2013 Annual Meeting and Food Expo in Chicago. (Read more)

Institute of Food Technologists Announces 2013 Achievement Awards at the Annual Meeting and Food Expo in Chicago

July 17, 2013
The Institute of Food Technologists (IFT) today announced their 2013 Achievement Award recipients at the 2013 IFT Annual Meeting and Food Expo®. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry and to help provide safe, affordable, and nutritious foods to the world. (Read more)

Institute of Food Technologists Announces 2013 Consumer Journalism Award Winner

July 17, 2013
The Institute of Food Technologists (IFT) today announced the winner of the 2013 Media Award for Excellence in Consumer Journalism as Deborah Blum. Blum’s article in the March 2012 issue of Time magazine, “Food That Lasts Forever,” explains how food scientists are working with new methods of preservation to feed a global population expected to top 7 billion in the near future. (Read more)

Monitoring Nutrient Intake Can Help Vegetarian Athletes Stay Competitive

July 17, 2013
A balanced plant-based diet provides the same quality of fuel for athletes as a meat-based diet, provided vegetarians seek out other sources of certain nutrients that are more commonly found in animal products, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®. (Read more)

New Technologies and Ingredients Provide Better Options for Gluten-Free Eating

July 17, 2013
New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. (Read more)

Personality May Predict If You Like Spicy Foods

July 17, 2013
Certain aspects of an individual’s personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Seafood Still Considered a Good Source of Nutrients but Consumers Confused on Safety

July 17, 2013
Seafood continues to be a proven strong nutrient-rich food providing essential vitamins, minerals and omega-3 fatty acids, but consumers and some toxicologists still keep a watchful eye on safety, according to a July 16 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place. (Read more)

The New Frontier: Creating and Marketing Food Products that Prevent Disease and Obesity

July 17, 2013
Creating and promoting foods that contain natural inhibitors of unhealthy angiogenesis – the formation of blood vessels that feed and promote disease, obesity and inflammation – is the “new frontier in dietary health,” according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. (Read more)

New IFT Video Spotlights A Day in the Life of a Food Science Professor

July 16, 2013
The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist. In the video, Fu-Hung Hsieh, Ph.D., an IFT member and professor of biological engineering and food science at the University of Missouri, discusses his work on a soy-based chicken alternative and why he enjoys making an impact as a food scientist.  (Read more)

Asia Offers Insight on Sustainable Packaging Initiatives

July 16, 2013
As consumers and the food industry look for ways to reduce their environmental impact, the success of initiatives in Asia may offer some lessons for sustainable packaging in the United States, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Habits, Not Cravings, Drive Food Choice During Times of Stress

July 16, 2013
Putting a new spin on the concept of “stress eating,” research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit – regardless of how healthy or unhealthy that food is. (Read more)

Despite Documented Health Benefits, Most Children and Adults Have a “Nutrition Gap” in Omega-3 Fatty Acids

July 16, 2013
Because of a diet low in fish and seafood, children and adults in North America and other parts of the world, have a “nutrition gap” of omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA),according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo in Chicago®. (Read more)

People with Impaired Glucose Tolerance Can Show Cognitive Dysfunction

July 16, 2013
People with impaired glucose tolerance—the precursor to Type 2 diabetes—often show impaired cognitive function that may be alleviated through a diet designed specifically for their condition, according to a panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®. (Read more)

Taste rules for kids and healthy food choices

July 16, 2013
Sweet and salty flavors, repeat exposure, serving size and parental behavior are the key drivers in children’s food choices, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place. (Read more)

The Right Snack May Aid Satiety, Weight Loss

July 16, 2013
Healthy snacks that promote a feeling of fullness (satiety) may reduce the amount of food intake at subsequent meals and limit overall food consumption, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago®. (Read more)

Vitamins and minerals can boost energy and enhance mood

July 16, 2013
Vitamin and mineral supplements can enhance mental energy and well-being not only for healthy adults but for those prone to anxiety and depression, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place. (Read more)

What are Fructooliogosaccharides and How Do They Provide Digestive, Immunity and Bone Health Benefits?

July 16, 2013
A new presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo in Chicago® focused on the health benefits of short-chain fructooliogosaccharides (scFOS), which are low-calorie, non-digestible carbohydrates that can improve food taste and texture while aiding immunity, bone health and the growth and balance of important bacteria in the digestive track. (Read more)

An “Explosion of Human Talent” in the New Global Economy: Key to Feeding a Growing World Population

July 15, 2013
A diverse, global scientific community, collectively worrying about how to feed a growing world population expected to reach nine billion by the year 2050, will provide the focus and collaboration needed to meet the challenge, CNN host, Washington Post columnist, editor-at-large of Time magazine, and bestselling author Fareed Zakaria, PhD, said July 14 at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. (Read more)

Chew More to Retain More Energy

July 15, 2013
Almonds may still be considered one of the highest energy food sources but it’s not about how much you bite off, instead it’s about how much you chew, according to a panel discussion at the 2013 IFT Annual Meeting & Food Expo® held in Chicago. (Read more)

Food Producers Must Strategize on Sustainability, Even if Consumers Won't Pay For It

July 15, 2013
More food producers need to create sustainable business strategies that not only reduce emissions but guarantee a healthier future for both their businesses and consumers, according to a July 14 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago held at McCormick Place. (Read more)

Food Safety Law Requires Global Partnerships to Succeed

July 15, 2013
The U.S. Food and Drug Administration (FDA) needs full cooperation at every step of the manufacturing and distribution process to ensure food imported into the United States complies with the same safety standards as domestic food, according to a panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Spicing Up Food Can Make Up for Missing Fat

July 15, 2013
Adding just a small amount of everyday herbs and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers, which could ultimately help Americans cut down on dietary fat and choose more foods in line with the Dietary Guidelines for Americans. (Read more)

Institute of Food Technologists Announces Inaugural Class of Certified Food Scientists

July 14, 2013
IFT announced the inaugural class of certified food scientists (CFS). With nearly 1,500 food scientists from 54 countries around the world now officially certified, the CFS certification program recognizes food scientists’ knowledge and applied skills. The program itself complements both academic and work experience, and ultimately, helps demonstrate the professions’ commitment to safe, nutritious and plentiful food for consumers.  (Read more)

Institute of Food Technologists Launches Global Food Traceability Center

July 14, 2013
The IFT Board of Directors approved the launch of a new food traceability center designed to protect and improve our global food supply. The Global Food Traceability Center will serve as an authoritative, scientific, and unbiased source for food traceability. Currently there is no single entity, public or private, that brings together key stakeholders in the agri-food system to collaborate on providing timely product tracing solutions. (Read more)

IFT Recognizes Advancements in Innovative Products and Technologies

July 14, 2013
At the opening general session of the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect Janet Collins and President-Elect designate Mary Ellen Camire announced and presented four companies with the 2013 IFT Food Expo Innovation Awards. The winners are Glanbia Nutritionals, NIZO food research, PerkinElmer, and Tate & Lyle. (Read more)

New Program Encourages Students to Explore Food Science Careers

July 14, 2013
The demand for food scientists in the U.S. will increase by 10 percent in the next seven years. While there is a definite need for more individuals to enter the field of food science, many students aren’t aware of these opportunities. This is why Feeding Tomorrow, the Foundation of IFT, is leading an initiative called Food4Thought to promote food science as a career and show students how they can make a difference by becoming a food scientist. (Read more)

Bonny McColl Joins Institute of Food Technologists (IFT) as Strategic Account Manager

July 11, 2013
The Institute of Food Technologists (IFT) today announced Bonny McColl as the new Strategic Account Manager for the West Coast. As Strategic Account Manager, Bonny will develop sales strategies to meet IFT revenue projections. She will also identify the needs of IFT clients by creating goals and partnership programs. (Read more)

IFT June 2013 Media Update

June 25, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine and Journal of Food Science, notices of upcoming meetings and webcasts, 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)

Garlic Oil May Ease Adverse Effects of Chemotherapy and Radiation

June 25, 2013
Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that garlic oil reduced the decrease of white blood cells affected by chemotherapy and radiation treatment in mice with cancerous tumors.  (Read more)

Institute of Food Technologists Hosts 2013 Annual Meeting and Food Expo

June 25, 2013
Food professionals from all over the globe will be gathering together at McCormick Place in Chicago for the Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo July 13-16. Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government. (Read more)

IFT Hosts 6th Annual International Food Nanoscience Conference

June 25, 2013
Nanotechnology experts from around the world will gather in Chicago July 12-13 for the Institute of Food Technologists (IFT) 6th Annual International Food Nanoscience Conference  (Read more)

Feeding Tomorrow Announces Winners of General Mills Graduate Scholarship and Internship

June 20, 2013
Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), today announced the winners of the General Mills Graduate Scholarships and Internships as Jose Maldonado, a PhD candidate in the food science department of Rutgers University and Nedra Louisa Montgomery, a PhD candidate studying food science at Alabama A&M University. (Read more)

Dining outdoors? Tips for keeping food safe and delicious

May 23, 2013
Al fresco dining is one of the great pleasures of warm weather. Whether you’re hosting a neighborhood barbecue or an intimate dinner party on your deck, outdoor dining is a great way to savor good food, company and the great outdoors. To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating. (Read more)

Institute of Food Technologists Selects 2013 Fellows

May 23, 2013
The Institute of Food Technologists (IFT) is proud to announce its 2013 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. (Read more)

Institute of Food Technologists Partners with Canadian Institute of Food Science and Technology to Support the Certified Food Scientist Program

May 14, 2013
The Institute of Food Technologists (IFT) today announced a new partnership with the Canadian Institute of Food Science and Technology (CIFST) that brings the Certified Food Scientist (CFS) certification to CIFST members. This partnership will expand the impact of the CFS program by providing 1,200 CIFST members involved in food science and technology with a new opportunity to differentiate their work experience in the global marketplace.  (Read more)

IFT May 2013 Media Update

May 13, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety, notices of upcoming meetings and webcasts, 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)

Food Scientists Strive for Sodium Reduction

May 13, 2013
In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop better-tasting, low- and reduced-sodium products.  (Read more)

What Stands Out on a Label?

May 13, 2013
With nearly 400,000 items in every grocery store (Food Marketing Institute), there are hundreds of different ways a packaged food can be labeled. Editor A. Elizabeth Sloan gathers statistics about what language on food labels consumers are looking for in the May 2013 issue of Food Technology magazine. (Read more)

Largest Gathering of Food Professionals to Convene in Chicago, July 13-16

May 6, 2013
Food professionals from all over the globe will be gathering together in Chicago for the Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.  (Read more)

Institute of Food Technologists Receives Two Awards for Annual Meeting and Food Expo

April 29, 2013
The Institute of Food Technologists (IFT)today announced it has received two awards on behalf of the IFT 2012 Annual Meeting and Food Expo, an annual event drawing more than 20,000 food science and technology professionals from the around the world. (Read more)

IFT Celebrates Earth Day

April 22, 2013
In celebration of Earth Day, the Institute of Food Technologists (IFT) today released several resources that highlight the contributions of food science to a sustainable earth.  (Read more)

IFT April 2013 Media Update

April 16, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety, notices of upcoming meetings and webcasts, 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)

Research Shows Great Promise for Millet Grains

April 16, 2013
Climate change, water scarcity, increasing world population, and rising food prices are only some of the socioeconomic factors that threaten agriculture and food security worldwide, especially for disadvantaged populations that live in arid and sub-arid regions. In the May issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers looked into how millet grains serve as a major food component for millions of people in these countries, as well as for people with special diet needs and those seeking foods high in nutrients.  (Read more)

Top Food Trends for Chocolate

April 16, 2013
In the April 2013 issue of Food Technology magazine Senior Editor Don Pszczola writes about growing trends related to recent cocoa and chocolate applications research conducted by Innova Market Insights from the webinar “Inspiring 2013 Food Trends for Your Cocoa and Chocolate Applications.”  (Read more)

Top Ten Food Trends for 2013

April 16, 2013
The April 2013 issue of Food Technology magazine features Contributing Editor, A. Elizabeth Sloan’s take on the top 10 food trends for 2013. Sloan gathers data from a multitude of industry resources to come up with the following trends. (Read more)

Feeding Tomorrow Announces Winners of Evan Turek Memorial Scholarships

April 3, 2013
Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), today announced the winners of the Evan Turek Memorial Scholarships. Allie Sivak is the recipient of the Evan Turek Memorial Scholarship and Mondelēz International Internship; and Amy Kringle is the recipient of the Evan Turek Memorial Scholarship and Kraft Foods Internship. (Read more)

IFT Releases Two New Videos in World Without Food Science Series: Special Foods and Nutrition

March 28, 2013
The Institute of Food Technologists (IFT) released two new videos in their World Without Food Science series. The video, Special Foods, discusses how food science has played a critical role in contributing nutritious foods to people with unique nutritional needs like pregnant woman, new mothers, children, and people with dietary allergies and restrictions. (Read more)

IFT March 2013 Media Update-Processed Foods

March 21, 2013
This video edition of the Institute of Food Technologists (IFT) Media Update features three academic experts and an independent consultant discussing why we need processed foods. Individual interviews with these scientific experts are available upon request. (Read more)

IFT March 2013 Media Update-Wellness Edition

March 11, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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)

Food Science Student Team from University of Arkansas Wins Heart-Healthy Product Development Competition with SimplyHeart

March 11, 2013
The Institute of Food Technologists (IFT) and CanolaInfo announced the winner of the Heart-Healthy Product Development Competition at the IFT Wellness 13 Conference in Rosemont, Ill.  (Read more)

Scientific Status Summary Addresses Antimicrobial Resistance

March 11, 2013
A new scientific status summary in Comprehensive Reviews in Food Science and Food Safety outlines the challenges and complexities regarding antimicrobial resistance from the perspectives of four experts in the field.  (Read more)

Registration Now Open for IFT Annual Meeting and Food Expo 2013 in Chicago

March 5, 2013
The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in the science of food, food technology, and related areas in industry, academia, and government, today announced that registration for the annual (IFT) Annual Meeting and Food Expo 2013 in Chicago July 13-16 at McCormick Place is now officially open.  (Read more)

IFT Issues Food Product Tracing Report to FDA

March 4, 2013
The Institute of Food Technologists (IFT) announced the public release of their report for the U.S. Food and Drug Administration (FDA) focused on the outcomes of two pilot projects designed to test and study various product tracing practices for fresh produce and processed foods. (Read more)

IFT February 2013 Media Update

February 13, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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)

The “Foodie” Movement Gains Momentum

February 13, 2013
The line between specialty and mainstream foods continues to blur due to the escalating foodie movement. In the February issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan highlights the latest statistics on the foodie phenomenon in the United States. (Read more)

New Study Finds Taste Preferences Impact Health

February 13, 2013
Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). Researchers at the University of North Carolina at Chapel Hill analyzed how two tasting profiles, sweet likers (SL) and supertasters (ST), interact and affect dietary intake and health, particularly metabolic syndrome. Metabolic syndrome is a name for a group of risk factors that occur together and increase the risk for coronary artery disease, stroke, and type-2 diabetes. (Read more)

Researchers Determine Optimum Cooking Times for Shrimp and Salmon

February 13, 2013
Popular consumer cookbooks generally define the “doneness” of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be done before fully cooked. Also, fish can easily be overcooked and dry. A study in the February 2013 issue of Journal of Food Science, published by the Institute of Food Technologists (IFT), determined the optimum cooking times needed to achieve microbial safety while also maintaining high quality in shrimp and salmon for a variety of common cooking methods. (Read more)

What to Eat for a Healthy Heart

February 13, 2013
When it comes to heart healthy foods, more and more products that can positively affect blood pressure, cholesterol, or overall cardiovascular health are hitting grocery store shelves. In a recent issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr compiles a comprehensive list of whole foods as well as food ingredients in which recent research has uncovered cardiovascular benefits.  (Read more)

Drinking Milk Can Prevent Garlic Breath

February 4, 2013
According to a 2010 study in the Journal of Food Science published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption.  (Read more)

Eating Asparagus May Prevent a Hangover

January 29, 2013
If you are drinking alcohol you may want to reach for some asparagus, according to a 2009 study in the Journal of Food Science that found asparagus may aid the body in accelerating the metabolism of alcohol. (Read more)

New Research to be Unveiled at IFT Wellness 13; WebMD Chief Medical Editor to Give Keynote Speech

January 28, 2013
The Institute of Food Technologists announced today that it has partnered with HealthFocus International to commission original research, which will be unveiled at the IFT Wellness 13 Consumer panel session. This study explores American teens’ food choices, influencers, and how teens define health. IFT Wellness 13--taking place at the Intercontinental Chicago O’Hare February 27 and 28. (Read more)

IFT Names Congressman John Dingell and Senator Mike Enzi Congressional Support for Science Award (CSSA) Winners

January 11, 2013
The Institute of Food Technologists (IFT) is pleased to present the 2012 Congressional Support for Science Award (CSSA) to Congressman John Dingell (D-MI) and Senator Mike Enzi (R-WY) for their strategic and ongoing congressional efforts to advance food science and technology.  (Read more)

Food for Thought: Ingredients and Foods that Give Memory a Boost

January 11, 2013
While there’s no magic pill that protects and boosts memory, there are several foods that consumers can easily incorporate into their diets that can help. In the January issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr covers the latest research for a variety of memory-boosting ingredients.  (Read more)

IFT January 2013 Media Update

January 11, 2013
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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 Receives Eight Awards in 2012

December 18, 2012
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 eight awards in 2012 on behalf of its Annual Meeting and Food Expo, World Without Food Science video series, and membership recruitment campaign (Read more)

Food Helps Older Generation Age Successfully

December 13, 2012
The 60+ age group globally is expected to climb from 605 million in the year 2000 to around 2 billion people by the year 2050. In addition, the number of people worldwide age 80+ is expected to quadruple to almost 400 million (Leatherhead Food Research, 2012). These older consumers want to live active, healthy lives as they age. As they are becoming increasingly aware of food’s impact on health and wellness, more will begin to look at food to solve or prevent health issues. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Digital Media Editor Kelly Hensel writes how food manufacturers and marketers must walk a thin line of letting these consumers know about products that can help them achieve a healthy lifestyle without making them feel old.  (Read more)

Food Industry Rises to the Gluten-Free Challenge

December 13, 2012
The U.S. Senate deemed September 13, 2012 as “National Celiac Awareness Day” to bring attention to the 2.1 million adults in the U.S. who must avoid gluten in their diets. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Editor Don Pszczola writes how the food industry has risen to meet the challenge of providing millions of Americans with good tasting and safe gluten-free products. A video and fact sheet on gluten is also available on IFT’s Food Facts website. (Read more)

Antioxidant Cookies Made Possible by Grape Seeds

December 13, 2012
A new study in the December issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that it is possible to create cookies enriched with antioxidants from grape seeds that taste good and have an antioxidant level about 10 times higher than a regular cookie. (Read more)

Nuts for Nutrition

December 13, 2012
In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about several trends that are taking nuts in a new direction. Nuts supply nearly 20 different vitamins and minerals, are a protein powerhouse, a good source of fiber and “good fats,” i.e., polyunsaturated and monounsaturated, and are a unique ingredient for naturally fortifying other foods.  (Read more)

Media Update

December 13, 2012
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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)

New Desserts Make it Possible to Eat Vegetables While Satisfying Sweet Tooth

November 15, 2012
Today’s pastry chefs are going beyond carrot cake, zucchini bread, and sweet potato pie when it comes to making desserts with vegetables. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the way dessert is evolving from the traditional to the unexpected.  (Read more)

Nutrition Data on Front of Food Packaging Helps Consumers Make Healthier Choices

November 15, 2012
The average American consumer spends nearly 45 minutes on one grocery shopping trip (Hamrick et al. 2011). In the November issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writer Annette Maggi outlines the types of nutrition guidance programs that many grocery chains have adopted to make shopping for healthy foods easier and more time efficient for consumers.  (Read more)

Seeds 101: Everything You Want to Know

November 15, 2012
Edible seeds can play an important part in the human diet, not only because they’re nutritious, but they can also add appearance, texture and taste to a variety of foods. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Writer Don Pszczola writes about the versatility, nutritional value and health benefits of seeds.  (Read more)

Media Update

November 15, 2012
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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 TO HOST FOOD POLICY IMPACT CONFERENCE IN WASHINGTON D.C., DECEMBER 6

November 14, 2012
On December 6, 2012, the Institute of Food Technologists (IFT) is hosting its annual Food Policy Impact Conference in Washington D.C. at the Renaissance Arlington Capital View Hotel. The conference will bring together experts in food laws, regulations and policy to learn approaches that will make a tangible impact on the future. (Read more)

Gluten and Lactose-Free Ingredient Substitute Found for Low-Fat White Sauces

October 17, 2012
Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how new white sauce formulations are being created to meet these demands. (Read more)

Choosing the Right Mango for the Right Product

October 17, 2012
With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), explores the impact that processing has on the flavor and texture of mango varieties. Findings suggest that processing plays an important role in determining the flavor and texture of the final product.  (Read more)

Plant-Based Diets Can Remedy Chronic Diseases

October 17, 2012
According to the World Health Organization (WHO), 63 percent of the deaths that occurred in 2008 were attributed to non-communicable chronic diseases such as cardiovascular disease, certain cancers, Type 2 diabetes and obesity—for which poor diets are contributing factors. Yet people that live in societies that eat healthy, plant-based diets rarely fall victim to these ailments. Research studies have long indicated that a high consumption of plant foods is associated with lower incidents of chronic disease. In the October issue of Food Technology magazine, Senior Writer/Editor Toni Tarver discusses recent discoveries in nutritional genomics that explain how plant-based diets are effective at warding off disease.  (Read more)

Media Update

October 17, 2012
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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)

World Food Day 2012: Food Scientists Working To Find Sustainable Solutions to World Hunger

October 15, 2012
In honor of World Food Day on October 16, 2012, the Institute of Food Technologists (IFT) is highlighting the role of food science in environmental sustainability—a key component to solving the world’s hunger problem.  (Read more)

Media Update

September 18, 2012
The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, 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)

New Study Shows Family Health History Does Not Impact Consumer Knowledge of High-Sodium Diet Risks

September 18, 2012
Results from a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), indicate that people with a family history of sodium-related diseases did not have more knowledge on the relationship between sodium consumption and risk of getting certain diseases than those with no history.  (Read more)

School Meals for 2012-13 Emphasize Health and Flavor

September 18, 2012
As kids return to school this fall they’ll start to see the positive changes that stem from a provision in the Healthy, Hunger-Free Kids Act of 2010. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the changes taking place in school cafeterias across the country. (Read more)

What is a Polyol?

September 18, 2012
Sugar reduction is an important goal for consumers, government, and industry as nutrition experts have put a strong emphasis on reducing intake of added sugars and consuming fewer calories. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writers Lyn Nabors and Theresa Hedrick write about how a group of reduced-calorie, low-digestible, and low-glycemic carbohydrates called polyols (pronounced pol-ee-awl-ol) can be used in place of sugar to reduce calories but provide the same function as sugar in food.  (Read more)

10 New Trends in Dairy

September 18, 2012
In the September 2012 issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan’s article discusses the latest trends in the dairy case. Here are 10 interesting statistics regarding consumption of new and innovative dairy products in the U.S.  (Read more)

Cost-Efficient Method Developed for Maximizing Benefits from Wine Waste

September 18, 2012
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.  (Read more)

Nothing Fishy About Fish Oil Fortified Nutrition Bars

September 18, 2012
In today’s fast-paced society, consumers often reach for nutrition bars when looking for a healthy on-the-go snack. A new study in the September issue of the Journal of Food Science published by the Institute of Food Technologists (IFT) found that partially replacing canola oil with fish oil in nutrition bars can provide the health benefits of omega-3 fatty acids without affecting the taste.  (Read more)

IFT Welcomes 2012-2013 President John Ruff

September 5, 2012
John Ruff, formerly Senior Vice President of Kraft Foods, is the new President of 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.  (Read more)

IFT Launches New Certification Program for Food Scientists

August 14, 2012
The Institute of Food Technologists (IFT) today announced the launch of the new Certified Food Scientist (CFS) program, a first-of-its-kind certification developed by IFT for food scientists worldwide. (Read more)

IFT 2012 Annual Meeting Draws Over 18,000 to Las Vegas

July 12, 2012
Food professionals from all over the globe gathered in Las Vegas for the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo June 26-28, 2012 to make this year's event a huge success. Attracting over 18,000 registrants from all 50 states and nearly 80 countries, this year's event featured 1,066 exhibitors, which is an eight percent increase from last year. The number of international exhibitors was 358.  (Read more)

New IFT Video Spotlights A Day in the Life of a Food Packaging Professional

July 12, 2012
The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” video series that showcases careers in food science. This new video explains what it’s like to follow in the footsteps of a food packaging professional. (Read more)

Child Obesity Rates Plateau: New Chance for Food Manufacturers to Make an Impact

June 28, 2012
A plateau in childhood obesity rates following a 20-year increase offers food manufacturers an opportunity to review successful strategies as well as consider new ideas for providing healthy, good-tasting options for the next generation, a scientific panel said during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. (Read more)

Front-of-Pack Labels Combined With In-Store Promotion Can Lead to Healthier Choices

June 28, 2012
Combining in-store promotion with nutrition labels on the front of food packaging can be a successful method for driving shoppers to make healthier choices, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. (Read more)

Human Digestion Simulators Provide Insight into the Path Food Takes

June 28, 2012
Simulations of the human digestive system have proven to be useful tools for scientists studying how the body processes food from the mouth through the intestines, including how it separates the nutrients for absorption, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. (Read more)

Smokin’ Powerhouse Chili Wins Making Healthy School Meals Easy Challenge Competition at 2012 IFT Annual Meeting and Food Expo

June 28, 2012
Institute of Food Technologists (IFT) in partnership with the IFT Foodservice Division and the American Culinary Federation (ACF) developed this competition to increase the accessibility of healthy foods throughout the country. The winners were announced during the 2012 IFT Annual Meeting & Food Expo in Las Vegas.  (Read more)

Natural Food Colorants Present Challenges in Maintaining Food Taste, Quality and Satisfaction

June 28, 2012
Food scientists and manufacturers face a number of hurdles in identifying and effectively using natural food colorants, without diminishing product quality, safety and consumer satisfaction, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas. (Read more)

Skipping Breakfast Can Lead to Unhealthy Habits All Day Long

June 28, 2012
Compared to breakfast-eaters, breakfast-skippers tend to weigh more and have other unhealthy habits, such as consuming too many sugary drinks or high-calorie snacks, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. (Read more)

The New Frontier in Food Science: Replicating the Nutrition, Texture and Taste of Meat and Eggs

June 28, 2012
Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas. (Read more)

Aging Population Focused on Foods to Preserve Health Now, Treat Conditions Later

June 27, 2012
The rising population of aging health-conscious consumers is driving demand for food products that support good health now, as well as medicinal treatment for conditions that arise in later years, according to a panel discussion at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. (Read more)

Americans Increasingly Desire the Flavor and Health Benefits of Ethnic Foods

June 27, 2012
Americans increasingly want more ethnic foods and ingredients in their diets, many of which offer unique flavor and texture, and a variety of health benefits, according to a presentation at IFT’s Annual Meeting & Food Expo in Las Vegas. (Read more)

IFT Honors Four Innovations at Food Expo

June 27, 2012
At the 2012 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect John Ruff and incoming President-Elect Janet Collins announced and presented four companies with the 2012 IFT Food Expo Innovation Awards. The winners are Advantix Systems, Ampac, Ecolab, and Glanbia Nutritionals. (Read more)

Institute of Food Technologists Kicks Off Campaign to Counter Misconceptions about Food Science

June 26, 2012
IFT launched a new public education campaign called ”A World Without Food Science” that will aim to generate greater awareness of the role food science plays in ensuring a nutritious, safe and abundant food supply.  (Read more)

Institute of Food Technologists Selects 2012 Fellows

May 31, 2012
The Institute of Food Technologists (IFT) is proud to announce its 2012 Fellows.  (Read more)

IFT Media Update

May 14, 2012
TOPICS IN THIS UPDATE:
Journal of Food Science: Flowers Not Just for Mother's Day: New Technique Helps Edible Flowers Last Longer
Food Technology Magazine: Foodies Rely on Social Media More Than Any Other Source, Half of Consumers Snacking at Least Twice A Day
 (Read more)

Foodies Rely on Social Media More Than Any Other Source

May 14, 2012
An article in the May 2012 issue of Food Technology magazine takes a look at how social media is changing food culture by influencing how consumers think about, talk about, and experience food.  (Read more)

Half of Consumers Snacking at Least Twice A Day

May 14, 2012
The rate (48 percent) is up nearly double since 2010 when snackers made up about 25 percent of the population.  (Read more)

Flowers Not Just for Mother’s Day: New Technique Helps Edible Flowers Last Longer

May 14, 2012
A new study in the May issue of the Journal of Food Science published by the Institute of Food Technologists reported that the use of a new storage technique could make it possible for edible flowers to maintain a higher quality for longer, which could reduce transportation costs. (Read more)

Largest Gathering of Food Professionals to Convene in Las Vegas, June 25-28

May 7, 2012
Food professionals from all over the globe will be gathering together in Las Vegas for the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food-experts from industry, academia and government.  (Read more)

IFT Media Update

April 23, 2012
TOPICS IN THIS UPDATE:
Journal of Food Science: New IFT Study Analyzes Use of Recommended Risk Communication Practices
Food Technology Magazine: Top 10 Functional Food Trends, Today’s Cookies Are far From Cookie Cutter
 (Read more)

Top 10 Functional Food Trends

April 23, 2012
Increased attention to disease risk factors, unhealthy kids, interest in high-protein products, and a demand for real-food solutions are driving the functional foods sector. Contributing Editor A. Elizabeth Sloan’s annual list of the top 10 functional food trends is featured in the April issue of Food Technology magazine, published by the Institute of Food Technologists. Sloan also presented the trends at IFT’s Wellness 12 conference.  (Read more)

Today’s Cookies Are far From Cookie Cutter

April 23, 2012
Can cookies be good for you? Perhaps if it’s a cookie formulated with innovative ingredients including whole-grain flours, new sweetener alternatives, or healthier fats.  (Read more)

New IFT Study Analyzes Use of Recommended Risk Communication Practices

April 23, 2012
If the U.S. food supply was attacked, would the public know what to do? The answer is dependent upon the risk communications practices of the stakeholders involved.  (Read more)

Institute of Food Technologists Names Allen Foegeding as New Editor-in-Chief of IFT Journals

April 18, 2012
The Institute of Food Technologists (IFT) today announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT’s monthly peer-reviewed scientific publications. (Read more)

Institute of Food Technologists Names Allen Foegeding as New Editor-in-Chief of IFT Journals

April 18, 2012
The Institute of Food Technologists (IFT) today announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT’s monthly peer-reviewed scientific publications. (Read more)

New Database Will Make it Easier to Combat Food Fraud

April 5, 2012
A new study in the April issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), analyzes products that could be targets for economically motivated adulteration of food and food ingredient fraud.  (Read more)

IFT Media Update

March 30, 2012
TOPICS IN THIS UPDATE: Wellness 12 Conference: Functional Food Trends 2012: Consumers Want Nutrients from Food, Not Supplements; Food Science Student Team Wins Heart-Healthy Product Development Competition with Hummus made from Chickpeas, Sweet Potato and Butternut Squash; Beans, Pulses and Legumes Have Important Role in Nutrition; Consumers Need Simple, Concise Messages About Benefits of Phytonutrients; Glycemic Index Foods at Breakfast Can Control Blood Sugar Throughout the Day; and Food Science Poised to Help Address Needs of Aging Population (Read more)

Functional Food Trends 2012: Consumers Want Nutrients from Food, Not Supplements

March 30, 2012
The Top 10 Functional Food Trends of 2012 point to more consumers favor getting their vitamins and minerals from the foods they eat and beverages they drink instead of supplements, according to research presented Wednesday at the Institute of Food Technologists' Wellness 12 meeting.  (Read more)

Beans, Pulses and Legumes Have Important Role in Nutrition

March 30, 2012
Beans, pulses and legumes can be classified as either vegetables or proteins under the new USDA dietary guidelines, giving them an important role in a person’s daily diet, an expert panel said at the Institute of Food Technologists' Wellness 12 meeting.  (Read more)

Consumers Need Simple, Concise Messages About Benefits of Phytonutrients

March 30, 2012
An expert panel at the Institute of Food Technologists’ Wellness 12 meeting urged the food industry to find simple yet powerful language to tell consumers about the many benefits of a diet rich in phytonutrients. (Read more)

Glycemic Index Foods at Breakfast Can Control Blood Sugar Throughout the Day

March 30, 2012
Eating foods at breakfast that have a low glycemic index may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, researchers said at the Institute of Food Technologists’ Wellness 12 meeting. (Read more)

The Consumer of 2020 Will Demand Product Customization and Company Accountability

March 30, 2012
Food consumers in the year 2020 will demand customization, competitive prices and social responsibility when it comes to finding products to meet their nutritional needs, according to research presented at the Institute of Food Technologists' Wellness 12 meeting.  (Read more)

Food Science Poised to Help Address Needs of Aging Population

March 30, 2012
The aging baby boomers and subsequent generations will be looking to the food industry to provide products that can help them live longer, healthier and more active lives than previous generations, according to research presented at the Institute of Food Technologists’ Wellness 12 meeting. (Read more)

Food Science Student Team Wins Heart-Healthy Product Development Competition with Hummus made from Chickpeas, Sweet Potato and Butternut Squash

March 30, 2012
The Institute of Food Technologists (IFT) and CanolaInfo announced the winner of the Heart-Healthy Product Development Competition at the Institute of Food Technologists' (IFT) Wellness 12 held in Rosemont, Ill. The winning student team from the food science program at Cornell University developed Hummus+, a nutritionally enhanced hummus product made from chickpeas, sweet potato and butternut squash. (Read more)

IFT Media Update

March 15, 2012
TOPICS IN THIS UPDATE:
Journal of Food Science: Can Our Genes Be Making Us Fat?, Does Guinness Travel Well?
Comprehensive Reviews in Food Science and Food Safety: Salt Iodization May Counter Iodine Deficiency in Over 2 Billion People
Food Technology Magazine: Ice Cream Enters the Future  (Read more)

Can Our Genes Be Making Us Fat?

March 15, 2012
A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists, reported that two specific genes (TAS2R38–a bitter taste receptor and CD36–a possible fat receptor), may play a role in some people’s ability to taste and enjoy dietary fat. (Read more)

Ice Cream Enters the Future

March 15, 2012
The future of ice cream is happening right now. Ice cream flavors, textures, and ice cream’s health benefits are ever-changing in today’s society.  (Read more)

Salt Iodization in Processed Foods May Counter Iodine Deficiency in Over 2 Billion People

March 15, 2012
Over 2 billion people may be at risk for iodine deficiency disorders (IDD), including mental impairment, hyperthyroidism, stillbirth, miscarriage and increased infant mortality.  (Read more)

The Institute of Food Technologists Features Video Shopping Tips for Produce

March 8, 2012
In celebration of National Agriculture Day on March 8, 2012, the Institute of Food Technologists is featuring two informational videos on IFT Food Facts to help consumers shop smarter whether it’s in the grocery store produce aisle or the local farmer’s market. (Read more)

USDA MyPlate Partner Institute of Food Technologists Announces "What's on MyPlate?" Day

March 2, 2012
The Institute of Food Technologists today announced they are teaming up with the nearly 6,000 USDA partners to make March 8, 2012 “What’s on MyPlate?” Day, to heighten public awareness of the importance of choosing foods for a healthy meal. The Institute of Food Technologists is committed to promoting a diet that reflects the latest recommendations in the 2010 Dietary Guidelines for Americans and highlights the message behind the new MyPlate food icon. (Read more)

Institute of Food Technologists, IFT Student Association and CanolaInfo Host Heart-Healthy Product Development Competition

February 29, 2012
North American consumers are turning to healthier food choices as they realize how diet impacts the risk of cardiovascular disease and Type 2 diabetes–two of the biggest threats to public health. Showing how the food industry is responding to this movement, the Institute of Food Technologists (IFT), IFT Student Association (IFTSA) and CanolaInfo are pleased to announce the finalists for the annual Heart-Healthy Product Competition. (Read more)

IFT Media Update

February 16, 2012
TOPICS IN THIS UPDATE:
Journal of Food Science: Flaxseed Bagels—Cinnamon Raisin Flavor Preferred; Fish Oil in Goat Cheese?
Food Technology Magazine: Nuts, Beans, and Seeds May Boast Significant Nutrients Based on Studies and Research; Old World, New Cuisine; Food Technology Salary Survey (Read more)

Food Scientists Fortify Goat Cheese with Fish Oil to Deliver Healthy Omega-3 Fatty Acids

February 16, 2012
Fish oil is an underused ingredient in the food industry because of its association with a strong odor and aftertaste. A new study in the February issue of the Journal of Food Science, published by the Institute of Food Technologists, shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelf-life. (Read more)

Nuts, Beans, and Seeds May Boast Significant Nutrients Based on Studies and Research

February 16, 2012
Many consumers are unaware how beneficial nuts, beans, and seeds can be when it comes to getting the proper amount of nutrients in your diet. (Read more)

Flaxseed Bagels—Cinnamon Raisin Flavor Preferred

February 16, 2012
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that cinnamon raisin bagels taste and texture is not as affected by the addition of flaxseed compared to other types of bagels. (Read more)

Old World, New Cuisine

February 16, 2012
Recently, culinary experts are seeing a renewed interest in foods from Europe, especially Nordic cuisine, which is typically not considered trendy by the global foodie community. In the February 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes how a new buzz is being generated about cuisine from Nordic countries like Germany and Belgium.  (Read more)

Economy Keeps Food Science Salaries Flat for 2011—Results from the 2011 IFT Employment and Salary Survey

February 16, 2012
Due to the recessionary climate, the median salary for food scientists polled by the Institute of Food Technologists (IFT) slightly dropped 0.8 percent over the past two years, according to the recently released IFT Employment and Salary Survey. (Read more)

Seven Sweet Facts about How Chocolate is Made

February 10, 2012
Cocoa trees produce pods, which is the fruit chocolate comes from. Large harvests occur by hand twice annually throughout the year. Chocolate liquor is the thick paste generated when chocolate nibs, the roasted and de-shelled chocolate beans, are heated to a high temperature; it’s then separated into cocoa butter and cocoa powder. (Read more)

Got leftovers? Tips for safely savoring foods a second time around

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)

IFT and FAO Form Partnership to Address Global Food System Needs

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)

IFT Offers Scientific Perspective on Reducing Sodium Consumption

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)

IFT to Host Wellness 12 at the Intercontinental Chicago O’Hare, March 28-29

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)

IFT and ALACCTA to Host Food Science & Innovation Conference in Guadalajara February 27-29, 2012

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)

Blueberry and Blackberry Wines Found to Have Potential Health Benefits

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)

IFT Media Update

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)

No Link Found Between Sweetness Intensity and Overall Caloric Intake

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)

Convenience Stores To Focus on Food in 2012

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)

Do Clean Labels Really Equal Clean Foods?

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)

Whole Grains Most Sought After Health Claims on Food Packages

December 14, 2011
Grocery Shopper Trends report whole grains are now the most sought after health claims on food packages, followed closely by claims about dietary fiber.  (Read more)

IFT Media Update

December 14, 2011
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: December issue of Food Technology magazine—Do Clean Labels Really Equal Clean Foods and Whole Grains Most Sought After Health Claims on Food Packages; Comprehensive Reviews in Food Science and Food Safety—Quaker Oats Health Claim’s Impact on Food Marketing; IFT Video—Leftover Food Safety; Food Trends for 2012; IFT and ALACCTA Save-the-Date; Upcoming Webcasts—Intersection of Food, Policy and Profitability: Obstacles and Opportunities for the Private and Public Sectors. (Read more)

Got Holiday Leftovers? Tips for Safely Savoring Foods a Second Time Around

December 13, 2011
When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free. (VIDEO) (Read more)

Move Over Vegetarians, Make Way for the Flexitarians

November 28, 2011
The Institute of Food Technologists (IFT) is hosting its first-ever Food Policy Impact Conference in Washington D.C. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future. Attendees can choose to participate in sessions on either food safety or food labeling and marketing. (Read more)

IFT Media Update

November 14, 2011
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: November issue of Food Technology magazine—Move Over Vegetarians, Make Way for the Flexitarians and Food Supply at Risk Due to Honeybee Shortage; Journal of Food Science—Food Fraud: What Does it Mean and Who is at Risk? Food Scientists Extract Orange Color from Avocado Seeds for Use as a Natural Food Colorant, and Pouch Packaging Holds Promise for Extended Shelf Life of Foods for Space Travel and on Earth; IFT Audio—Stay Safe While Preparing Holiday Meals; Participants Sought for Food Tracing Study; IFT Food Policy Impact Conference and IFT Annual Meeting and Food Expo Ranked in Trade Show Executive's Gold 100. (Read more)

Move Over Vegetarians, Make Way for the Flexitarians

November 14, 2011
While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise.  (Read more)

Food Supply at Risk Due to Honeybee Shortage

November 14, 2011
In the November 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor and IFT President Roger Clemens and Contributing Editor Peter Pressman write about how the honeybee population is in danger, which is an emerging threat to the global food supply.  (Read more)

Food Fraud: What Does it Mean and Who is at Risk?

November 14, 2011
According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain. (Read more)

Food Scientists Extract Orange Color from Avocado Seeds for Use as a Natural Food Colorant

November 14, 2011
Avocado seeds are typically seen as waste by growers. But a new study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange color that may be used as natural coloring for food products in the future.  (Read more)

Pouch Packaging Holds Promise for Extended Shelf Life of Foods for Space Travel and on Earth

November 14, 2011
Scientists from Lockheed Martin and NASA conducted research to find out the potential shelf of food products packaged in retort pouches (a flexible package in which prepared food is hermetically sealed for long-term unrefrigerated storage) in order to determine the suitability of these foods to support long-duration (three-to-five years) spaceflights.  (Read more)

Institute of Food Technologists to Host Food Policy Impact Conference in Washington D.C., December 1

November 2, 2011
On December 1st, 2011, the Institute of Food Technologists (IFT) is hosting it’s first-ever Food Policy Impact Conference in Washington D.C. at the Sheraton Crystal City. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future. (Read more)

Workshop Reviews US Food Additive Regulatory Program

October 26, 2011
An April 2011 two-day workshop sponsored by The Pew Charitable Trusts, the Institute of Food Technologists (IFT) and the journal Nature brought together over 80 experts in science and food policy from government, industry, academia and public interest organizations to develop a shared understanding of the current system the U.S. Food and Drug Administration (FDA) uses to assess food additives and to explore opportunities to strengthen the system.  (Read more)

Media Alert: Institute of Food Technologists (IFT) to Host Webcast on USDA's MyPlate Communications

October 25, 2011
In partnership with the Washington DC section, IFT is hosting a webcast focused on the U.S. Department of Agriculture's Center for Nutrition Policy and Promotion's new programs, tools, and resources to bring the Dietary Guidelines for Americans and MyPlate to life. These include the MyPlate Fruits & Veggies Video Challenge, MiPlato and Spanish language materials, and the newly redesigned ChooseMyPlate.gov website.  (Read more)

IFT Media Update

October 12, 2011
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: October issue of Food Technology magazine—Restaurant-Style Food at Home, Innovations in Candy, Building Healthier Plates One Message at a Time; IFT Video-Smart Tips for Shopping at Farmer’s Markets; IFT Celebrates World Food Day, IFT Contributes to Development of FDA Training Tool and Audio Interview with John Floros. (Read more)

Restaurant-Style Food at Home Defies Economy and Country Borders

October 12, 2011
Pop-up toaster hamburgers, microwaveable cans, sauces and spreads that turn everyday sandwiches into gourmet restaurant-style meals are currently just some of the trends that are sweeping the food marketing arena. As the global economy continues to falter, more and more people are eating in and are craving restaurant-style food they can make themselves at home and tailor to their own tastes. (Read more)

Innovations in Confection Stir-Up New Tastes and Textures

October 12, 2011
Real-life Willie Wonkas are hard at work in their chocolate factories coming up with innovative new ways for consumers to enjoy candy. From non-traditional parings, such as jalapeno and mint or seeds and chocolate to hard candies that smell like roses, confectioners everywhere are tapping into the latest consumer trends. (Read more)

Food Science and Technology Key to Feeding 9 Billion People by 2050

October 12, 2011
Although the world’s food supply is largely safe, flavorful, nutritious, convenient and less costly than ever before, nearly a billion people go hungry every day. To compound matters further, according to the Food and Agricultural Organization (FAO) of the United Nations, food production must increase by 70 percent in order to feed the anticipated world population of 9.1 billion by 2050. (Read more)

MEDIA ADVISORY: Food Safety Expert Available to Discuss Cantaloupe Recall

September 30, 2011
In light of the recent Listeria outbreak associated with cantaloupe, it is more important than ever to choose your fresh fruits and vegetables carefully. Though many factors are out of our control, it is important to select produce that has been stored properly and safely from the grocery store or market. (Read more)

IFT Media Update

September 29, 2011
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: September issue of Food Technology magazine—All About Sauce Products; New Fruits and Flavors, East Meets West Dining; New Video—What You Need to Need to Know about Food Allergies; New Audio—John Bode discusses FSMA; MyPlate Consumer Tips, and IFT Food Policy Impact Conference. (Read more)

Sauce Products Offer Consumers Recipe Enhancements, New Flavors

September 29, 2011
Sauce products fly from shelves as product developers, professional chefs and home cooks use them to create regional and ethnic recipes that cater to various dietary needs. (Read more)

Eastern Food Grows in Popularity Among Western Diners

September 29, 2011
Food producers are responding to consumer demand for Asian/Oriental foods at home and in restaurants by providing sauce products, rubs, spices in exotic flavors reflective of Asian cuisines. (Read more)

Food Product Developers Merge Exotic and Traditional Fruits to Create New Fruit Flavors

September 29, 2011
Fruit has always been an important component of a healthy diet – from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages and frozen fruit bars. (Read more)

Fill Half Your Plate With Fruits and Vegetables

September 29, 2011
Fruit has always been an important component of a healthy diet – from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages and frozen fruit bars. (Read more)

IFT to Execute New Product Tracing Pilot
Studies for FDA

September 7, 2011
The Institute of Food Technologists (IFT) today announced that it will lead two pilot programs for the U.S. Food and Drug Administration (FDA) designed to test and study various product tracing systems. The purpose of these pilots will be to identify methods to rapidly and effectively trace food products throughout the supply chain so that, during a food-related outbreak, products can be quickly identified and removed from the marketplace, which will ultimately help minimize the number of consumers affected by a contaminated product. (Read more)

IFT Media Update

August 31, 2011
The following multimedia content from the Institute of Food Technologists® (IFT) address hot topics that often generate questions from consumers on food issues. Please feel free to use this information to enhance your coverage of these areas. (Read more)

Institute of Food Technologists Welcomes 2011-2012 President

August 31, 2011
Roger Clemens, DrPH, Chief Scientific Officer of the E.T. Horn Company, is the new President of 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. (Read more)

How to Prepare a Safer Packed Lunch

August 31, 2011
You do everything you can think of to ensure your kids eat a healthful lunch. But do you also consider the safety of the food you pack in their lunch bags each day? "Packing your child's school lunch not only helps you know they're eating healthful fare, it can also save money - an important consideration in the current economy," says food safety expert Dr. Don Schaffner of the Institute of Food Technologists and Rutgers University. (Read more)

IFT Media Update

July 14, 2011
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 articles from the July issue of Food Technology magazine, a wrap-up of the IFT 2011 Annual Meeting and Food Expo and upcoming IFT webcasts. Topics include: New Product Innovation Videos, IFT Cares, Student Competition Winners; Natural Marketplace Data, Dieting Behavior, MyPlate Food Icon, and Conjugated Linoleic Acid. (Read more)

Snacking Constitutes 25 Percent of Calories Consumed in U.S.

June 20, 2011
CHICAGO – Snacking, especially beverage consumption outside of a regular meal, continues to increase among Americans, accounting for more than 25 percent of calorie intake each day, according to research presented at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® (Read more)

White House, USDA and IFT Address MyPlate Initiative at Annual Meeting and Food Expo

June 14, 2011
NEW ORLEANS – Officials from the White House, United States Department of Agriculture (USDA) and the Institute of Food Technologists (IFT) all discussed the new public rollout of the MyPlate initiative during a Monday press conference at the IFT 2011 Annual Meeting and Food Expo. The new program will focus on simple messaging directed to consumers with the ultimate goal of helping them make healthy food choices.  (Read more)

Only 25 Percent of Americans Say They Would Buy Japanese-Imported Food Following Fukushima Disaster

June 14, 2011
NEW ORLEANS – Despite rigorous testing and assurances from the U.S. Food and Drug Administration (FDA) that seafood and other food products imported from Japan are safe for consumption, three in four Americans in a recent study said they were not ready to purchase food from Japan, according to research presented at a symposium at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

German E. Coli Outbreak May Trigger New Food Regulations

June 14, 2011
NEW ORLEANS – New regulations, improved surveillance and disease prevention strategies, particularly pertaining to produce, will likely emerge in the European Union and throughout the world following the recent deadly E.coli outbreak in Germany, said Professor Patrick Wall, the former chair of the European Food Safety Authority said at a press briefing Tuesday, at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. (Read more)

Eliminating Food Waste Key to Feeding a Growing World Population

June 14, 2011
NEW ORLEANS – Each year, 25 percent of the world’s food supply, especially fresh produce, is lost due to spoilage, damage and/or nature deterioration. And yet to feed an estimated nine people by the year 2050, food scientists will need to better preserve, protect and better utilize food, according to panelists Tuesday at the Institute of Food Technologists' 2011 Annual Meeting & Food Expo. (Read more)

Is Significant Sodium Reduction Achievable?

June 14, 2011
NEW ORLEANS – Food manufacturers face a tremendous challenge in lowering the amount of salt in foods while maintaining taste and consumer loyalty, according to symposium panelists at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® (Read more)

Surgeon General: Health Care Discussions Need to Put Prevention First

June 14, 2011
NEW ORLEANS – U.S. Surgeon General Regina Benjamin said Monday that health care in the United States must shift its primary focus to disease prevention rather than the treatment of illness.  (Read more)

Scientist Utilizing Nanotechnology to Improve the Food Safety and Nutrition

June 14, 2011
NEW ORLEANS – Food scientists are hoping to utilize nanotechnology to improve food nutrition, quality, safety and taste, according to panelists Tuesday at the Institute of Food Technologists' 2011 Annual Meeting & Food Expo. (Read more)

Whole and Refined Grains Have a Place within New Dietary Guidelines

June 14, 2011
NEW ORLEANS – Consumers should divide their daily grain servings between whole and refined varieties to avoid missing out on the important health benefits of both, according to experts at a symposium Tuesday during the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

IFT and Disney Collaborate to Fuel Youth Interest in Food Science

June 14, 2011
NEW ORLEANS – The Institute of Food Technologists (IFT) and Disney Consumer Products (DCP) are collaborating to raise the visibility of food science careers and the innovative potential of the profession to develop healthy and nutritious foods. (Read more)

One Year After BP Spill, Scientists Say Gulf Seafood Safe to Eat

June 13, 2011
NEW ORLEANS – Scientists say Gulf of Mexico seafood is safe but Americans remain deeply suspicious about the Gulf's fish, shrimp and crabs because of the BP oil spill, a panel of seafood specialists said Sunday at the 2011 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®. (Read more)

The Sustainability 2050 Challenge: Meeting the Environmental, Nutritional, Social and Economic Needs of a Growing World

June 13, 2011
NEW ORLEANS – Feeding an estimated 9 billion people by the year 2050 will require a sustainable food system that makes the most of limited resources while protecting the world’s fragile ecosystem, according a symposium at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

The Ability to Taste Fat May Prevent Obesity

June 13, 2011
NEW ORLEANS – New research supports the theory that individuals can actually taste the fat in food, and those who can’t, may face an increased risk of higher fat intake and obesity. (Read more)

Food Industry Challenged To Speak Out for Science

June 13, 2011
NEW ORLEANS – Journalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote Session at the 2011 Institute of Food Technologists Annual Meeting and Expo®. (Read more)

Products Labeled as Containing Allergen May Only Contain Miniscule Amounts of Substances That Trigger Reactions

June 13, 2011
NEW ORLEANS – Many products flagged as containing allergens may only contain very minute amounts of allergens that may not trigger a reaction in those with food allergies, and it may limit food choices for at-risk populations, according to a panel discussion of food allergy experts Sunday at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

IFT Announces 2011 Innovation Award Winners

June 12, 2011
New Orleans, LA – At Sunday morning’s keynote session of the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Roger Clemens and President-Elect John Ruff announced and presented four companies with the 2011 IFT Food Expo Innovation Awards. The winners are DuPont Teijin Films, Ecolab, Loders Croklaan North America, and Summit Resource Group. (Read more)

Institute of Food Technologists Names 2011 Congressional Support for Science Award Winners

May 26, 2011
The Institute of Food Technologists is pleased to present the 2011 Congressional Support for Science Award to Sen. Herb Kohl (D-Wis.) and Sen. Pat Roberts (R-Kan.) for their strategic and ongoing congressional efforts to advance food science and technology. (Read more)

The Institute of Food Technologists Student Association and Disney Consumer Products Announce 2011 Nutritious Food for Kids Competition Finalists

May 25, 2011
Since getting kids to eat healthy foods can be challenging, the Institute of Food Technologists Student Association (IFTSA) and Disney Consumer Products (DCP) challenged college students in food science degree programs to create delicious and nutritious snacks for kids. Twenty student teams across the country submitted proposals for the Disney-IFTSA Nutritious Food for Kids Competition. (Read more)

Largest Gathering of Food Professionals to Convene in New Orleans, June 11–14

May 13, 2011
CHICAGO, May 13, 2011—Food professionals from all over the globe will be gathering together in New Orleans for the Institute of Food Technologists’ 2011 Annual Meeting & Food Expo®. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government. With more than 900 companies exhibiting, this event showcases the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world. (Read more)

IFT Media Update

April 22, 2011
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 articles from the April issue of Food Technology magazine, a new study from the Journal of Food Science, and IFT news regarding science, policy and upcoming events. Topics include: IFT Annual Meeting & Food Expo registration, probiotics, top 10 food trends for 2011, new ingredients for satiety, new ways to eat potatoes, steveia, use of catfish skin gelatin to increase safety and shelf life of shrimp (JFS study), IFT 2011 Achievement Awards, IFT 2011 Fellows and a “New FDA Menu Labeling Requirements” webcast. (Read more)

Institute of Food Technologists Selects 2011 Fellows

April 22, 2011
The Institute of Food Technologists (IFT) is proud to announce its 2011 Fellow award recipients. Fellow is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.  (Read more)

Institute of Food Technologists Announces 2011 Achievement Awards

April 22, 2011
Professionals in food science and food technology work diligently to help ensure the world’s food supply is safe, abundant, nutritious and affordable. To highlight this important commitment, the Institute of Food Technologists (IFT) recognizes outstanding achievements in food science and technology through annual awards. The awards will be presented at IFT’s Annual Meeting and Food Expo in New Orleans, La. June 11th, 2011. (Read more)

It’s Time to Put Potatoes Back on the Table

April 22, 2011
Hungry for a meatloaf cupcake with mashed potato frosting? How about potato tacos? Or a loaded baked potato pizza? With the popularity of low-carb diets waning, potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal. (Read more)

Top 10 Food Trends Show Lasting Influence of Weak Economy on Consumers’ Decisions

April 22, 2011
The economic difficulties of the past two years have left an indelible impression on consumers’ food decisions, driving several of the Top 10 food trends identified in the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT). (Read more)

Vast Body of Research Means Consumers Can Use Stevia with Confidence

April 22, 2011
Although stevia-derived sweeteners are relatively new to U.S. grocery store shelves, consumers should feel confident using them because of extensive and rigorous testing worldwide during the past decade and beyond. (Read more)

Whole Grains, Fiber, Protein and Almonds Help Manage Hunger Pains

April 22, 2011
Food producers are responding to health-conscious consumers by developing products that appeal to consumers’ taste buds but also keep them full long after a meal has ended. (Read more)

Food Science Student Team Wins Heart-Healthy Product Development Competition

March 25, 2011
The Institute of Food Technologists (IFT) and CanolaInfo today announced the winner of the inaugural Heart-Healthy Product Development Competition at Wellness 11 held in Rosemont, Ill. The winning student team from the food science program at Louisiana State University (LSU) developed Ze-Ti, a shelf-stable bubble tea designed for the grab-and-go lifestyle.  (Read more)

IFT Media Update

March 18, 2011
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 articles from the March issue of Food Technology magazine. Topics include: new energy drink ingredients; increased number of food science degree graduates; kids’ breakfasts around the world lack adequate nutrients; and food safety tips for handling leftovers. (Read more)

Food Safety Tips on FoodSafety.gov: Handle Leftovers With Care

March 18, 2011
Many busy moms and dads rely on leftovers to feed their families throughout the week. IFT has teamed up with FoodSafety.gov, an online resource for food safety information from the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), to educate consumers on food safety involving leftovers. Jennifer Cleveland McEntire, PhD, Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists provides tips on the safe handling and reheating of leftovers that can save you and your loved ones from foodborne illnesses in a blog post for FoodSafety.gov. (Read more)

Food Science Degree Graduates on the Rise
Increased Interest in all things “Foodie” and Positive Job Outlook Contribute to Growth

March 18, 2011
The Food Network, celebrity chefs, diet-related health issues and a heightened awareness of contemporary food movements (organic, local and sustainable) appears to be translating into more college students choosing to major in food science. On college campuses across the United States, undergraduate food science programs are showing substantial enrollment increases. An article in the March 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), shows that the total number of students graduating with B.S. degrees from IFT-approved food science programs in the U.S. has almost doubled from 319 in 2004 to 591 in 2010.  (Read more)

Kids’ Breakfasts Around the World Lack Adequate Nutrients

March 18, 2011
The ‘Food, Medicine and Health’ column in the March 2011 Food Technology magazine published by the Institute of Food Technologists suggests that assessments of kids’ breakfasts worldwide are often high in sugar and saturated fat and low in dietary fiber and lack essential vitamins and minerals. The global diversity in breakfast composition and the frequency of breakfast consumption appear to present significant public health challenges and personal health consequences. (Read more)

New Ingredients Provide Spark to Energy Drinks and Foods

March 18, 2011
Caffeine is not the only ingredient that provides that extra boost. Today, there are a number of ingredients, in addition to caffeine, that are widely used in energy drinks and foods. An article from the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT) takes a closer look at some of the current and up-and-coming ingredients being used in energy drinks and foods.
 (Read more)

Wellness 11: Powered by Food Technology Magazine, March 23-24
Two-day conference helps food professionals develop food and beverage products for health-conscious consumers

March 8, 2011
Consumers want food and beverages that address health concerns, on-the-go lifestyles and aging issues. But how can food professionals meet this demand when faced with flavor and functionality challenges? Presented by Food Technology magazine, Wellness 11, March 23-24 in Chicago, offers a unique combination of the latest advances in healthful foods and the practical knowledge to apply these advances to product development initiatives.  (Read more)

IFT Media Update

March 1, 2011
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 new studies from the Journal of Food Science (JFS) as well as IFT news regarding science, policy and upcoming events. Topics include: Food for NASA’s Mission to Mars (JFS study); Does Guinness Travel Well? (JFS study); Agriculture, Food, Nutrition and Natural Resources R&D Round Table; Dietary Guidelines Online Resource Page; and Wellness11 Media Invite. (Read more)

New Study Cites Food Science Challenges for NASA Missions to Mars

March 1, 2011
Space food for astronauts tastes better and is now healthier than ever before due to significant food science developments. However, a new study in the Journal of Food Science (JFS) published by the Institute of Food Technologists (IFT) highlights the challenges that need to be addressed so that astronauts can travel to Mars and beyond.  (Read more)

Institute of Food Technologists, IFT Student Association and CanolaInfo Debut Heart-Healthy Product Development Competition

February 23, 2011
Cardiovascular disease is one of the leading causes of death for adults in the United States and Canada. To address this public health issue, as well as highlight the Dietary Guidelines for Americans 2010 call to consume less than 10 percent of total calories from saturated fat, the Institute of Food Technologists (IFT), IFT Student Association (IFTSA) and CanolaInfo proudly announce the inaugural Heart-Healthy Product Development Competition.
 (Read more)

Institute of Food Technologists Wins Four Prestigious Awards for Communications Excellence

February 22, 2011
The Institute of Food Technologists (IFT) has received four awards—including the first-place Gold Award for Web Sites-- in the 2010 Association TRENDS All-Media Contest, an annual competition held for associations that recognizes the most creative and effective communication vehicles developed in the industry. IFT also received top awards for its annual meeting marketing program, annual report and a video titled “A Day in the Life of a NASA Food Scientist”.
 (Read more)

Hectic Lifestyles and Consumer Thriftiness Drive Demand for Convenient Meal Prep at Home

February 18, 2011
What’s for dinner? Millions of Americans ask that question every day. Among those who must respond to the query and put a meal on the table, a growing number want it to involve something quick and easy to prepare. According to an article in Food Technology magazine, giving consumers what they want-- convenience coupled with taste and affordability- has become a priority for product developers of all three meal-solution categories (frozen, shelf-stable and refrigerated).  (Read more)

IFT Media Update

February 18, 2011
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 month’s briefs are derived from Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science, policy and IFT events. Topics include: sweet potatoes and vitamin A deficiency, gluten-free foods, new ingredients to boost immunity, Food Safety Law addresses product traceability, consumers demanding convenient meals at home, webcast on product tracing and Wellness11 Media Invite. (Read more)

All Sweet Potatoes Are Not Equal

February 18, 2011
Although all varieties of sweet potatoes are nutritious, those that are orange may be the best source for vitamin A. An article in the February 2011 issue of Comprehensive Reviews of Food Science and Food Safety (CRFSFS) discussed how orange sweet potatoes could help prevent vitamin A deficiency in developing countries where this nutritional disease causes over 600,000 deaths per year--mostly of young children or pregnant women.  (Read more)

Don’t Let Fat Bloom Ruin Your Sweetheart’s Valentine’s Day

February 11, 2011
Giving chocolate to your sweetheart on Valentine’s Day is a time-honored tradition. However, what you don’t want is to give chocolate that has a chalky white film on the surface, known as “fat bloom.” Not only does this make chocolate less visually appealing, it affects the texture and taste for your sweetheart. (Read more)

Institute of Food Technologists Cites Opportunities and Challenges for Dietary Guidelines Implementation

January 31, 2011
The Institute of Food Technologists (IFT) announced its support for the 2010 Dietary Guidelines for Americans (DGAs) as a landmark opportunity to ensure that Americans focus on healthier food choices and increased physical activity. (Read more)

IFT Media Update

January 11, 2011
This month’s media update includes: Implications of the New U.S. Food Safety Law; Analyzing Food Habits of the New American Family; Wholesome Nutrition: 14 Healthy Foods with Solid Research Behind Them; Looking for a Healthy Beverage? Get Back to the Basics; Being Upfront with Front-of-Pack Labeling; Webcast: Understanding Critical Tracking Events and Key Data Elements; Save the Date: Wellness11 March, 23-24, 2011, InterContinental Chicago O’Hare (Read more)

IFT Highlights Key Scientific Impacts of New Food Safety Legislation

December 22, 2010
The Institute of Food Technologists (IFT) commends Congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years. These changes will be discussed at a special food safety forum on January 7th, 2011. (Read more)

IFT Media Update

December 22, 2010
This month’s media update includes: Breaking Update on IFT Food Safety Forum/Live Webcast; Food Science Challenge: Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change; The Lowdown on Low-Income Consumers; Thinking Outside of the Box of Chocolates; Tipping the Scales Toward Healthy Weight Loss; Simulating Digestion; Does Being Small Mean Less Food Safety Risk?; Trying to Keep Diabetes Under Control; and Save the Date: Wellness11 March, 23-24, 2011, InterContinental Chicago O'Hare  (Read more)

IFT Media Update

November 17, 2010
This month’s media update includes: IFT consumer tips and videos: Fat or fiction? The Skinny on the Truth about Fats, What You Need to Know About Shopping for Seafood; A Day in the Life of a NASA Food Scientist video; Food Technology articles: More Consumers Eating Their Veggies, The Paradox of Organic Ingredients ; Journal of Food Science study Lowering the Oil Content of Potato Chips; and IFT’s 2011 Annual Wellness Conference.
 (Read more)

Institute of Food Technologists Wins 2010 PR News Video Award for “A Day in the Life of a NASA Food Scientist”

November 8, 2010
The Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, today announced that it received the PR News’ Nonprofit PR Award in the video category for their “A Day in the Life of a NASA Food Scientist” video. (Read more)

IFT to Co-Chair First-Ever R&D Roundtable on Agriculture, Food, Nutrition and Natural Resources

November 5, 2010
The Institute of Food Technologists (IFT) is pleased to announce they are partnering with several leading agricultural organizations and federal agencies for the first-ever roundtable event that will help to raise the profile of agriculture, food, and natural resources related R&D throughout the federal government and beyond as well as highlight the characteristics of highly productive collaborations in order to enhance future collaborations.  (Read more)

IFT Media Update

October 25, 2010
This month's media update includes: Comprehensive Reviews in Food Science review-- Pomegranate Research Shows Promise for Some Health Benefits More than Others; aids for aches and pains; Journal of Food Science study--Natural Preservatives, Thyme and Balm Essential Oils Can Extend the Shelf Life of Chicken by Two Weeks; Journal of Food Science study--New Uses for Fruit Waste—Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits; IFT member Connie Weaver Elected to the Institute of Medicine; what’s on the menu post-recession?; Exploring Nanoscience Application in the Food Industry; online course begins October 29th, 2010--Food Allergens: Regulations, Risks, and Controls; and IFT10 Session Recordings Now Available. (Read more)

IFT Media Update

September 22, 2010
This month’s media update includes: Journal of Food Science study--Effect of storage temperature on behavior of E. coli on packaged fresh-cut salad; six hot food trends identified at the 2010 IFT Annual Meeting & Food Expo; benefits and safety of pasteurized eggs; IFT announces new President, Robert Gravani; IFT member Carl Winter is selected to FDA’s Food Advisory Committee; IFT celebrates Food Safety Education Month; smart snacking tips for kids; and Disney Consumer Products and IFTSA announce 2010 Nutritious Food for Kids Competition Winners. (Read more)

Institute of Food Technologists Welcomes 2010-2011 President

September 21, 2010
Robert B. Gravani, PhD, Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University, is the new President of the Institute of Food Technologists (IFT), a nonprofit international society with members engaged in food science, food technology, and related professions in industry, academia, and government. Gravani is the 71st president of IFT and assumed his role September 1, 2010. (Read more)

Disney Consumer Products and Institute of Food Technologists Student Association Announce 2010 Nutritious Food for Kids Competition Winners

September 15, 2010
Students representing colleges and universities around the country participated in the Disney Consumer Products (DCP) and The Institute of Food Technologists Student Association (IFTSA) annual Nutritious Food for Kids Competition at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo held in Chicago. (Read more)

Product Tracing Key to Protecting the Public from Future Salmonella Outbreaks: IFT Report Issued Earlier This Year to FDA

August 26, 2010
The recent Salmonella outbreak in eggs highlights a crucial need for an effective product tracing system. According to the Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster.  (Read more)

IFT Media Update

August 18, 2010
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. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events. For additional information contact 1-800-IFT-FOOD or Mindy Weinstein mweinstein@ift.org, 312-604-0231.  (Read more)

Institute of Food Technologists (IFT) Reaches Out to Help Those in Need through Feeding America Volunteer Initiative

July 29, 2010
The Institute of Food Technologists (IFT), headquartered in Chicago, partnered with the Greater Chicago Food Depository during its 2010 Annual Meeting & Food Expo to pack food for distribution to local families. (Read more)

Drinking Coffee May Provide Protection Against Heart Disease and Other Illnesses

July 21, 2010
Drinking several cups of coffee each day does not pose a greater risk for cardiovascular disease, type 2 diabetes and Alzheimer’s disease, and may even provide some protection against those illnesses, according to an expert panel at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

High-Fiber Diet Can Ward Off Heart Disease and Diabetes

July 21, 2010
A diet high in fiber can provide significant protection against type 2 diabetes and coronary heart disease, according to a scientific panel at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Novel nutraceuticals derived from classic, favorite foods and beverages show promise in disease treatment and prevention

July 21, 2010
Taking favorite nutrient-dense and antioxidant-rich foods a step further, presenters at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo® shared ways in which proven disease-fighting and immune-building substances derived from plants, animals and minerals are being used as next-generation nutraceuticals.
 (Read more)

Polyphenols May Prevent, Reduce Cardiovascular Disease

July 21, 2010
Preliminary studies show a possible correlation between polyphenols – plant based antioxidants associated with disease prevention – and improved cardiovascular health and circulation. (Read more)

Salt: Too Much or Too Little?

July 21, 2010
Too much or too little salt poses potential health risks, say experts, who noted that individual and societal efforts to curb salt intake should be gradual, with the ultimate goal of achieving a healthy balance. (Read more)

The Brave New World of Personalized Nutrition

July 21, 2010
According to experts at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, personalized nutrition that optimizes health based on an individual’s phenotype (genetics, diet, lifestyle and environment) is the future of diet and food. (Read more)

The Coming Revolution in Food Marketing and Production: Educated Consumers Will Want Tasty, Healthy Options

July 21, 2010
A revolution in food manufacturing and marketing is on the horizon, based on savvy consumers who demand healthful foods that provide taste and convey value. (Read more)

U.S. and Other Governments Reducing Listeriosis Outbreaks

July 21, 2010
There have been significant strides in the reduction of Listeria monocytogenes (Lm) in the United States and other countries, due to aggressive food and equipment testing and zero tolerance for the bacteria, according to an expert panel at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.  (Read more)

Panel: Seafood from Gulf of Mexico Is Safe to Eat

July 20, 2010
Seafood in the Gulf of Mexico has not shown any signs of contamination in the three months since the oil spill and is safe for human consumption, according to an expert panel at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Food Science and Technology: The Key to Meeting New USDA Dietary Guidelines for a Growing Population

July 20, 2010
The continued evolution of food science and technology is key to implementing the 2010 Dietary Guidelines for Americans while increasing the food supply—which must nearly double during the next several decades to meet the demands of a growing population. (Read more)

U.S. Space and Military Programs Think Ahead for Effective Food Safety Technologies

July 20, 2010
Food safety is a farm-to-table issue, but it also can be a farm-to-battlefield and even a farm-to-space challenge.  (Read more)

Cutting Fat and Calories Can Lower Cancer Risk in Dogs and People

July 20, 2010
As many as 1 out of 3 cancer deaths in both humans and dogs could be prevented by reducing Omega-6 fatty acids and cutting calories, according to research presented at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. (Read more)

Ancient Food Ingredients: What’s Old is New

July 20, 2010
As consumers overseas embrace foods and beverages made with ingredients long known to have health and wellness benefits, American manufacturers can take a cue from their success and add such medicinal ingredients to their foods and beverages, according to a scientific discussion at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®. (Read more)

Gluten-Free Foods: Focus Shifting to Nutrition & Taste

July 19, 2010
The gluten-free food market represents a major growth opportunity for manufacturers as consumers with celiac disease and other conditions increasingly seek products that are healthy, good-tasting and filling without using wheat and other grain-based products. (Read more)

An Optimal Diet Starts with a High-Protein Breakfast

July 19, 2010
A quality, high-protein diet – one that begins at breakfast – is critical for maintaining muscle mass, curbing hunger, reducing abdominal fat, and preventing and slowing the progression of age-related bone and muscle loss.  (Read more)

On the Upswing: First Half of 2010 Showing Increase in New Food and Drink Products

July 19, 2010
The introduction of new food and beverage products in the United States is up about 15 percent over the last half of 2009, which is a positive sign that the fall-out from the economic recession has stabilized and manufacturers are creating new innovations to meet consumer demands.  (Read more)

Panel reviews nut benefits ranging from weight management to heart health

July 19, 2010
A panel highlighted a range of health benefits from eating nuts which have free-radical scavenging, anticarcinogenic, cholesterol-lowering, and cardioprotective abilities.  (Read more)

Institute of Food Technologists Launches New Open Innovation Program

July 18, 2010
As part of the Institute of Food Technologists’ (IFT) efforts to serve as a catalyst for innovation, IFT offered a new Open Innovation Program at this year’s IFT Annual Meeting & Food Expo® (July 17-20, 2010) in Chicago.  (Read more)

New IFT Report Reviews the Role of Food Science and Technology

July 18, 2010
The world’s food system provides food for nearly seven billion people each day. But according to a new report from the Institute of Food Technologists (IFT), more advances are critical for an adequate food supply, which must nearly double during the next several decades, for the future world population. (Read more)

IFT Announces 2010 Innovation Award Winners

July 18, 2010
At Sunday morning’s keynote session of the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Bob Gravani and President-Elect Roger Clemens announced and presented five companies with the 2010 IFT Food Expo Innovation Awards. The winners are Bühler Barth AG and Log5 Corporation (co-recipients), Bunge North America, Caravan Ingredients, and Handary SA.  (Read more)

Food Science Comes to Chicago

July 15, 2010
The Institute of Food Technologists (IFT) kicks off this year’s IFT Annual Meeting & Food Expo® in Chicago, Ill. from July 17-20, 2010 to highlight the latest innovations in food science and technology.  (Read more)

IFT Partners with SLAS to Expand Young Scientists Poster Award Program

July 14, 2010
For the first time, the Institute of Food Technologists (IFT) is pleased to partner with the Society for Laboratory Automation and Screening (SLAS) and identify a recipient of the SLAS Young Scientists Poster Award at the 2010 IFT Annual Meeting Scientific Program July 17-20. 2010 in Chicago, Ill. (Read more)

IFT Media Update

July 8, 2010
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. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events. (Read more)

IFT Media Update

June 7, 2010
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. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events. (Read more)

Redesigned IFT Website to Expand Digital Resources for Food Science and Technology

May 27, 2010
The Institute of Food Technologists (IFT) today announced the launch of a new website that will serve as a comprehensive digital resource for all those interested in the science of food, while offering IFT members new functionality that enables them to participate in a secure community focused exclusively on issues important to the food science and technology profession. (Read more)

IFT Media Update

May 26, 2010

Institute of Food Technologists Names 2010 Congressional Support for Science Award Winners

May 25, 2010
Selected by an independent panel of IFT members, the Congressional Support for Science Award recognizes distinguished service as legislator, policy-maker or advocate for advancing the role of science and technology in food and agricultural policies. The award is presented annually to two members of Congress as acknowledgment for outstanding contributions during the previous year. (Read more)

IFT Media Alert

May 24, 2010
The Institute of Food Technologists (IFT) Honors Congressional Support for Science Award (CSSA) Recipients. (Read more)

Allen Foegeding Honored by IFT

May 18, 2010
Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University, has been selected as the winner of the 2010 William V. Cruess Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Anthony W. Kotula Honored by IFT

May 18, 2010
Anthony W. Kotula, Supervisory Research Food Scientist, U.S. Department of Agriculture (retired) has been selected as the winner of the 2010 Carl R. Fellers Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Barbara Petersen Honored by IFT

May 18, 2010
Barbara Petersen, Principal Scientist, Exponent, has been selected as the winner of the 2010 Bernard L. Oser Food Ingredient Safety Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Cameron Faustman Honored by IFT

May 18, 2010
Cameron Faustman, Professor, University of Connecticut, has been selected as the winner of the 2010 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

ConAgra Foods Honored by IFT

May 18, 2010
ConAgra Foods is the winner of the 2010 Food Technology Industrial Achievement Award by the Institute of Food Technologists, a not-for-profit international society members working in food science, technology and related professions. (Read more)

David Julian McClements Honored by IFT

May 18, 2010
David Julian McClements, Professor, University of Massachusetts has been selected as the winner of the 2010 Marcel Loncin Research Prize by the Institute of Food Technologists (IFT), a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Levente Diosady Honored by IFT

May 18, 2010
Levente Diosady, Professor, University of Toronto, Canada, has been selected as the winner of the 2010 Babcock-Hart Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Margaret Lawson Honored by IFT

May 18, 2010
Margaret Lawson, Vice President of Science and Innovation, D.D. Williamson & Co., Inc., has been selected as the winner of the 2010 Calvert L. Willey Distinguished Service Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Mario Ferruzzi Honored by IFT

May 18, 2010
Mario Ferruzzi, Associate Professor, Purdue University, has been selected as the winner of the 2010 Samuel Cate Prescott Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

R. Paul Singh Honored by IFT

May 18, 2010
R. Paul Singh, Distinguished Professor of Food Engineering, University of California, has been selected as the winner of the 2010 Nicholas Appert Award by the Institute of Food Technologists (IFT), a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Syed S.H. Rizvi Honored by IFT

May 18, 2010
Syed S.H. Rizvi, International Professor, Cornell University has been selected as the winner of the 2010 Bor S. Luh International Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions. (Read more)

Washington State University Microwave Sterilization Consortium Honored by IFT

May 18, 2010
Five representatives of the Washington State University Microwave Sterilization Consortium, Juming Tang, project lead, Washington State University; C. Patrick Dunne, US Army Natick Soldier Research Development and Engineering Center; Douglas Hahn from Hormel Foods Corporation; Kenny Lum from Seafood Products Association; and Evan Turek from Kraft Foods Inc., have been selected as the winners of the 2010 Research and Development Award by the Institute of Food Technologists (IFT). (Read more)

Alice Cha Chosen as IFT Fellow

May 6, 2010
Alice Cha, Research Principal in Ingredient and Process Research, Kraft Foods–Glenview Technology Center, was elected Institute of Food Technologists (IFT) Fellow in 2010 for being an expert in hydrocolloid chemistry and its application in food texture as well as for her in-depth knowledge of ingredient interactions in food products.  (Read more)

Anne Goldman Chosen as IFT Fellow

May 6, 2010
Anne Goldman, Vice President of Consumer Research, ACCE International, was elected Institute of Food Technologists (IFT) Fellow in 2010 for international leadership in the integration of consumer sensory science to the product development process working with cross-functional business teams. (Read more)

Arthur Teixeira Chosen as IFT Fellow

May 6, 2010
Arthur Teixeira, Professor, University of Florida, was elected Institute of Food Technologists (IFT) Fellow in 2010 as a leading educator in food engineering with accomplishments in simulation, optimization, and control of thermal processing operations.
 (Read more)

Charles Onwulata Chosen as IFT Fellow

May 6, 2010
Charles Onwulata, Lead Scientist, U.S. Department of Agriculture’s Agricultural Research Service was elected Institute of Food Technologists (IFT) Fellow in 2010 for outstanding research in the areas of extrusion processing, microencapsulation and food structuring, leading to successful commercialized texturized whey products. (Read more)

Cherl-Ho Lee Chosen as IFT Fellow

May 6, 2010
Cherl-Ho Lee, Professor, Korea University was elected Institute of Food Technologists (IFT) Fellow in 2010 for fostering international collaboration in food fermentation technology and for his outstanding research efforts. (Read more)

David Patrick Green Chosen as IFT Fellow

May 6, 2010
David Patrick Green, Professor and Department Extension Leader, North Carolina State University, was elected Institute of Food Technologists (IFT) Fellow in 2010 for outstanding contributions in engaging industry, government, and academia worldwide to advance seafood science and technology. (Read more)

Donald Schaffner Chosen as IFT Fellow

May 6, 2010
Donald Schaffner, Extension Specialist in Food Science, and Director of the Center for Advanced Food Technology, Rutgers University, was elected Institute of Food Technologists (IFT) Fellow in 2010 for integrating research in microbiology, modeling, and risk assessment into extraordinary programs to improve food safety through education of students, industry, and the public. (Read more)

Hamed Faridi Chosen as IFT Fellow

May 6, 2010
Hamed Faridi, Vice President of Research and Development, McCormick & Co., was elected Institute of Food Technologists (IFT) Fellow in 2010 for his accomplishments in cereal science, his innovation in nutrition, and his progressive application of food science to the industry. (Read more)

J. Peter Clark Chosen as IFT Fellow

May 6, 2010
J. Peter Clark, Consulting Engineer, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his contributions to the design and construction of innovative food facilities, his pioneering process research, and his contributions to the profession through his publications. (Read more)

Jonathan Merkle Chosen as IFT Fellow

May 6, 2010
Jonathan Merkle, Vice President, Research and Development/Technical Services, Michael Foods Inc., was elected Institute of Food Technologists (IFT) Fellow in 2010 for his excellence in mentoring food science students and for providing dynamic leadership within IFT. (Read more)

Kenneth McMillin Chosen as IFT Fellow

May 6, 2010
Kenneth McMillin, Professor, Louisiana State University Agricultural Center, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his outstanding achievements in meat and food processing, packaging, and safety, as well as international training in these areas. (Read more)

Noel Anderson Chosen as IFT Fellow

May 6, 2010
Noel Anderson, Vice President, Worldwide Technical Insights, PepsiCo, was elected Institute of Food Technologists (IFT) Fellow in 2010 for creating collaborations between industry, government, and international groups and for his work with universities and students to promote continuums between the academic and professional sector. (Read more)

Robert E. Ross Chosen as IFT Fellow

May 6, 2010
Robert E. Ross, President, Business and Technical Consulting LLC, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his contributions to the food industry in creating and growing businesses globally by the development and exchange of new products and technologies. (Read more)

Robert Hutkins Chosen as IFT Fellow

May 6, 2010
Robert Hutkins, Professor, University of Nebraska, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his research on probiotics and prebiotics and for his dedicated teaching and mentoring of food science and food microbiology students. (Read more)

Rui Hai Liu Chosen as IFT Fellow

May 6, 2010
Rui Hai Liu, Associate Professor, Cornell University, was elected IFT Fellow in 2010 for his expertise on bioactive compounds, functional foods, and nutraceuticals, and for his innovative work in whole food synergy and bioactive compounds in the prevention of chronic diseases. (Read more)

Skip Rosskam Chosen as IFT Fellow

May 6, 2010
Skip Rosskam, President and Chief Operating Officer, David Michael and Co., was elected Institute of Food Technologists (IFT) Fellow in 2010 for his contributions in the commercialization of innovative flavors, enabling the development of new or improved products.  (Read more)

Youling Xiong Chosen as IFT Fellow

May 6, 2010
Youling Xiong, Professor, University of Kentucky, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his innovative research on protein and peptide functionality and muscle food processing along with his sustained contributions to food science and technology education.  (Read more)

IFT Supports New Sodium Reduction Efforts

May 3, 2010
The Institute of Food Technologists (IFT) today offered its support to help the U.S. Food and Drug Administration (FDA) meet the challenges of reducing the amount of sodium in foods.  (Read more)

IFT Media Update

April 30, 2010
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. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events. (Read more)

Energy Drinks Dominate the Functional Beverage Market in the U.S.

April 30, 2010
Since being introduced in the United States in 1997, the energy drink market is the fastest growing segment in the beverage industry, and it has grown into a multibillion-dollar business. (Read more)

Flaxseed May Provide Antioxidant Health Benefits

April 30, 2010
A new review paper explores the role of flaxseed as an antioxidant that may protect against cancer and diabetes. (Read more)

Review Article Questions Nutritional Superiority Claims for Organic Food

April 30, 2010
The author of a new paper says that research does not support claims that organic food products are nutritionally superior to conventional products. (Read more)

IFT Supports Task Force on Childhood Obesity Initiatives

April 15, 2010
In comments delivered to the Obama Administration, the Institute of Food Technologists (IFT) today offered its support for the President’s Task Force on Childhood Obesity and efforts by First Lady Michelle Obama designed to raise awareness on the critical issue of childhood obesity. (Read more)

IFT Media Update

February 16, 2010
The following news briefs are from the Institute of Food Technologists® (IFT®). The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
 (Read more)

Adding Rosemary to Beef Decreases Cancer-Causing Agents

February 16, 2010
The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists.  (Read more)

Colored Chickpeas: The Next Functional Food

February 16, 2010
Colored chickpeas have significantly higher antioxidant qualities than the regular cream and beige color varieties, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. (Read more)

Food Science: A Rewarding and Lucrative Career Path - Results from the IFT Annual Employment and Salary Survey

February 16, 2010
Despite the recessionary climate, the median salary for food scientists polled by Institute of Food Technologists (IFT) increased by 4.4 percent over the past two years according to the recently released IFT Annual Employment and Salary Survey. (Read more)

Food Scientists Suggest that Boiling Shrimp May Reduce Shellfish Allergens

February 16, 2010
Food scientists found that boiling shrimp for 10 minutes may reduce allergenic properties of total shrimp extracts, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Fiber: A Closer Look at Health Benefits

February 16, 2010
Two new review studies in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, take a closer look at fiber—from the different types available to the role fiber plays in cardiovascular disease and overall health.
 (Read more)

Multi-hued Carrots Offer A Wide Variety of Health Benefits

February 16, 2010
Orange carrots are highly revered and regarded as “good for you” vegetables but a review from Comprehensive Reviews in Food Science and Food Safety describes carrots of the purple and red variety and suggest they offer just as much nutritional benefit.
 (Read more)

Pan Frying Lean Fish in Sunflower Oil May Offer Better Health Benefits

February 16, 2010
Pan-frying cod fish with sunflower oil may lead to a higher consumption of omega-3 fatty acids, according to a new study in the Journal of Food Science published by the Institute of Food Technologists.

 (Read more)

IFT Professional Member Joy Dubost Nominated to FDA Risk Communication Advisory Committee. Fellow Member Christine Bruhn Continues to Serve

February 9, 2010
Institute of Food Technologists (IFT) member Joy Dubost, PhD, RD was appointed to the Food and Drug Administration (FDA) Risk Communication Advisory Committee as a non-voting industry representative. Fellow member Christine Bruhn, PhD serves through September 2011.
 (Read more)

IFT Media Update

January 13, 2010
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. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events. (Read more)

Eat Fruits and Vegetables for Better Vision

December 16, 2009
Carotenoids, found in green leafy vegetables and colored fruits, have been found to increase visual performance and may prevent age-related eye diseases, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. Authors from the University of Georgia compiled the results of multiple studies on the effects of the carotenoids lutein and zeaxanthin on visual performance. These carotenoids play an important role in human vision, including a positive impact on the retina.
 (Read more)

Nanotechnology and the Future of Food: Reviews of Application

December 16, 2009
The Institute of Food Technologists released three review articles in the Journal of Food Science that were presented at the IFT Annual Meeting in 2009. The articles provide greater detail on nanotechnology science and its application to food.
 (Read more)

Moderate Fish Consumption May Lower Risk in Patients with a History of Heart Failure

December 16, 2009
Including fish in a balanced diet has long been associated with the prevention of heart disease, and scientists now believe that it can help preserve heart function in patients who have experienced heart failure. A new study in the Journal of Food Science reports that moderate fish consumption can help reduce the risk of left ventricular systolic dysfunction (LVSD) in post acute coronary syndrome (ACS) patients.
 (Read more)

FDA Releases New IFT Report on Product Tracing in Food Systems

November 12, 2009
The Institute of Food Technologists (IFT) today delivered to the U.S. Food and Drug Administration (FDA) a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service.

 (Read more)

IFT Media Update

November 12, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
 (Read more)

IFT Media Update

October 20, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

New Research Discovers Methods to Increase Safety of Smoked Salmon

October 20, 2009
A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.
 (Read more)

Yellow Pea Flour May Help with Diabetes

October 20, 2009
Researchers from the University of Manitoba report that whole yellow pea flour can be used as an ingredient to produce low-glycemic foods that may help those with diabetes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

IFT Commends Appropriations for Agriculture and Food Research Initiative and FDA

October 2, 2009
The Institute of Food Technologists (IFT) today called on Congress to enact an appropriations bill designed to support the Agriculture and Food Research Initiative (AFRI) and enhanced funding of Food and Drug Administration operations. As a nonprofit scientific society focusing on the science of food, IFT recommends enactment of the Fiscal Year 2010 Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Bill. The bill would provide critical funding for research and regulatory operations that are integral for food safety, as well as funding provided through competitive awards.
 (Read more)

IFT Media Update

September 23, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

Palette of Our Palates: A Brief History of Food Coloring and the Future of Natural Food Dyes

September 23, 2009
Color plays a crucial role in the way consumers taste and perceive the food they eat. In the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, an article discusses the rooted history of food coloring and looks into the future of the food industry’s move toward all-natural food coloring. (Read more)

Extracts of Common Spices May Prevent the Production of E. Coli O157 Toxin

September 23, 2009
Researchers found that a common kitchen spice contains an active component that reduces the deadliness of the Escherichia coli O157 toxin, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. E. coli O157 toxins cause abdominal cramps, bloody diarrhea, acute renal failure and gastrointestinal bleeding.
 (Read more)

Edible Apple Film Wraps May Protect Meat and Poultry Products against Foodborne Pathogens

September 23, 2009
Foodborne pathogens like Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes are serious safety issues for food processors and consumers alike. However, meat and poultry products may be rendered safer with the use of edible apple film wraps, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Legumes Could Be Significant Protein Powerhouse for Undernourished Populations

September 23, 2009
Researchers discuss legumes as a nutritional powerhouse to help overcome malnutrition in an estimated 800 million undernourished people throughout developing counties in the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists.
 (Read more)

Why Wine Is Good for Health: More Research to Raise a Glass

September 23, 2009
Raise a wine glass for good health. A new article in the September 2009 issue of Food Technology magazine reviews the current health research on light to moderate consumption of wine.
 (Read more)

Perspectives on FDA’s Regulation of Nanotechnology: Emerging Challenges and Potential Solutions

September 23, 2009
From household appliances to prescription drugs, nanotechnology will have an impact on everyday lives. Nanotechnology is the science and technology of the production and manipulation of materials at nanoscale levels of approximately 100 nanometers or smaller. A new paper in the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, discusses the emerging challenges and potential solutions generated by nanotechnology.
 (Read more)

Microwaving Frankfurters May Protect against Foodborne Illness

September 23, 2009
A new study from the Journal of Food Science, published by the Institute of Food Technologists, shows that microwave reheating of hotdogs for 75 seconds at high power may decrease risks from pathogens that cause foodborne illness.
 (Read more)

Radio Frequency Identification (RFID) Technology May Help in Keeping Foods

September 23, 2009
The October 2009 issue of the Journal of Food Science reviews the key concepts of RFID technology and its food safety applications to the food industry. (Read more)

Institute of Food Technologists (IFT) Honors the Man “Who Fed a Billion People” - Dr. Norman Borlaug

September 16, 2009
The Institute of Food Technologists (IFT) today recognized the significant achievements of Dr. Norman Borlaug, who passed away on September 12. Dr. Borlaug, a 1970 Nobel Peace Prize recipient for his lifetime work on world hunger, dedicated his scientific efforts to combining agriculture research and technology into practical applications to benefit billions worldwide.
 (Read more)

IFT Media Update

September 3, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

Monolaurin May Be a Weapon Against Food Bacteria

September 3, 2009
Monolaurin, an extract from coconut oil could be used as a microbial agent in foods, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Essential Oils from Common Spices are Possible Allies in Food Safety

September 3, 2009
Oregano, allspice and garlic essential oils (EOs) can be effective, natural barriers against E. coli, Salmonella and Listeria, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. The new study from government researchers revealed that oregano oil was found to be the most effective antimicrobial, followed by allspice and garlic.
 (Read more)

Salt-Reduced Food Can Get Taste Boost from Dried Fish Used in Japan

September 3, 2009
Flavor is supreme and health conscious consumers that turn to lower sodium foods may have difficulty enjoying the healthier versions of their favorite foods. However, Japanese researchers suggest that dried bonito flakes made from fish may accentuate the salty taste of products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Institute of Food Technologists Welcomes 2009-2010 President

September 1, 2009
Marianne Gillette, Vice President - Technical competencies and platforms for McCormick and Co. Inc., is the new President of the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members in food science, food technology, and related professions. Gillette will be the 70th president of IFT, beginning September 1, 2009, and will be the second president from McCormick and Co. after Dr. Richard Hall (IFT President 1971-1972).

 (Read more)

Institute of Food Technologists Welcomes 2009-2010 President-Elect

September 1, 2009
Robert B. Gravani, PhD, Professor of Food Science, at Cornell University officially became President-elect beginning September 1, 2009 for the Institute of Food Technologists (IFT), a nonprofit international society of 20,000 members working in food science, food technology and related professions.
 (Read more)

IFT Media Update

August 13, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

Fight the Dreaded Hangover: Asparagus Extracts May Protect the Liver

August 13, 2009
The amino acids and minerals found in asparagus extract may alleviate alcohol hangover and protect liver cells against toxins, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Keeping Nutrients in Astronauts’ Food Vital During Long Space Flights

August 13, 2009
A new study in the Journal of Food Science explores the impact of space flight on the nutritional value of foods. Maintaining the health of the crew aboard a spacecraft is a critical issue especially during extended trips. Because foods may lose their nutrients during extended space missions, food scientists are analyzing ways to increase shelf life of nutrients in the food.
 (Read more)

Stored Oils Last Longer if a Natural Oxidized Antioxidant is Removed

August 13, 2009
When exposed to oxygen or stored for long periods, some oils lose healthy properties such as fatty acid levels. Researchers suggest decreasing or removing a natural oxidized form of an antioxidant called alpha-tocopherol (vitamin E) to reap the full benefits of healthy oils, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Heat Method to Kill Salmonella Less Effective on Whole Cuts of Beef

August 13, 2009
Salmonella was more resistant to heat treatment of whole cuts of beef than in ground beef products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

IFT Media Update

July 31, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

IFT Media Update

July 28, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

Black Tea May Fight Diabetes

July 28, 2009
Long known for its antioxidants, immune boosting and, most recently, antihypertensive properties, black tea could have another health benefit. Black tea may be used to control diabetes, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Antioxidant in Substance from Honeybees May Protect Athletes from Overheating

July 28, 2009
A compound from honeybees known as propolis, the substance bees use to seal their hives, may protect against heat stress in athletes, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.  (Read more)

Consumer Preference for Sharp Cheddar Cheese Flavor Influenced by Where They Live or What Tastes Good

July 28, 2009
Why consumers buy cheddar cheese labeled as sharp may not be related to the sharp flavor but may have more to do with brand association with a specific taste or regional labeling. Consumers’ location may sometimes influence preference for sharp cheddar cheese flavor, but basically they buy what tastes good to them, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Unripe Banana Flour Could Give a Healthy Boost to Pasta

July 28, 2009
Supplementing spaghetti with unripe banana flour may be a healthy addition since banana flour contains antioxidants and fiber, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

IFT Media Update

June 30, 2009
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.

 (Read more)

Disney Consumer Products and Institute of Food Technologists Student Association Announce Winners of the ‘Nutritious Food for Kids’ Competition - University of Minnesota and Kansas State University Students Win Grand Prize for Their Nutritious Food Creations

June 25, 2009
University of Minnesota and Kansas State University students receive their first taste of success by winning the Nutritious Food for Kids Competition sponsored by Disney Consumer Products (DCP) and the Institute of Food Technologists Student Association (IFTSA). This Competition gave students the opportunity to apply food science skills through the creation of nutritious, fun, kid-friendly food products. Each team received a check for $2,500, a Disney trophy and a VIP tour of Disneyland Resort.
 (Read more)

Winners Announced for Institute of Food Technologists Student Competition

June 25, 2009
The University of Minnesota and Wageningen University in the Netherlands were the winners of the Institute of Food Technologists Student Association (IFTSA) competition, Developing Solutions for Developing Countries.
 (Read more)

Vitamin D Sufficiency Challenges and Opportunities for the Food Industry

June 24, 2009
Scientific evidence shows vitamin D may go beyond its traditionally known role in maintaining bone integrity, according to new research presented at the Institute of Food Technologists Annual Meeting and Food Expo® earlier this month. It may play a role in preventing autoimmune diseases such as multiple sclerosis and rheumatoid arthritis, some types of cancer (breast, ovarian, colorectal and prostate).
 (Read more)

Developing a Low-Sodium, Low-Fat Cheese That Tastes Good Is Still a Challenge

June 24, 2009
A study in the June/July Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, reviews the current status of research to develop desirable cheeses with low fat and/or low sodium, their regulatory and labeling status, consumer acceptability and challenges for further efforts.
 (Read more)

Study Reviews Methods to Prevent Spoilage in Fresh-cut Fruits and Fruit Juices

June 24, 2009
A study in the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, compiles the results of different studies on the use of natural antimicrobials in fresh-cut fruits and juices to maintain their safety and quality. Consumption of ready-to-eat fruits that are fresh-cut and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-calorie food products with fresh-like characteristics.
 (Read more)

Food Safety May be Easier to Learn When Taught as a Music Parody

June 24, 2009
Musical parodies of contemporary songs can be effective in educating people about safe food handling, according to an article in the Journal of Food Science Education, published by the Institute of Food Technologists.
 (Read more)

Educational Packet Could Help Those with Life-Threatening Food Allergies

June 24, 2009
About six percent of children and four percent of adults have food allergies. An article in the Journal of Food Science Education, published by the Institute of Food Technologists, discussed how an educational packet on coping with allergies was created and tested with 46 adults with food allergies to learn if the materials would useful. The packet addressed how those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences of allergic reactions.
 (Read more)

Children Accepted Whole Grain and Soluble Fiber-Enriched Foods in Test

June 24, 2009
Elementary school children couldn’t tell the difference between refined flour or whole grain and soluble fiber-enriched products, according to an article in the June/July 2009 issue of the Journal of Food Science, published by the Institute of Food Technologists.
 (Read more)

Attendee Registration Up at IFT 2009 Annual Meeting & Food Expo®

June 22, 2009
More than 14,500 food professionals convened in Anaheim for the 2009 Institute of Food Technologists Annual Meeting & Food Expo. The Institute of Food Technologists (IFT) is a non-profit scientific society comprised of individual members in academia, government, and industry.

 (Read more)

Institute of Food Technologists and Chinese Institute of Food Science and Technology Debut Global Food Industry Magazine

June 18, 2009
Anaheim, CA – The Institute of Food Technologists (IFT) and the Chinese Institute of Food Science and Technology (CIFST) debuted the inaugural issue of Global Food Industry at the 2009 IFT Annual Meeting and Food Expo®. IFT and CIFST have had a strong relationship for more than a decade and the joint publishing initiative with IFT’s Food Technology magazine has been a key goal of both organizations for several years.  (Read more)

Food Scientists Developing Concentrated Components from Broccoli

June 9, 2009
Anaheim, CA -- Food scientists have isolated what is good for you in broccoli and these organic compounds are known as glucosinolates. Now the focus is on coming up with even more concentrated glucosinolates to enhance health.  (Read more)

Tracking Produce from Farm to Consumer

June 9, 2009
Anaheim, CA -- Identifying a killer, locating point of origin and notifying the public to stay away from it are all parts of a food contamination outbreak investigation. (Read more)

Meat and Meat Products as Functional Foods

June 9, 2009
Anaheim, CA -- Research on the disease-preventing, health-promoting benefits of meat and meat products makes them a viable contender in the functional food arena. (Read more)

Safe Microwave Heating of Refrigerated and Frozen Foods

June 9, 2009
Anaheim, CA -- Food borne illness in the news brings to light the importance of safe food preparation and handling. And while surveys indicate that consumers feel confident in their ability to safely prepare foods, a disconnect exists between this confidence and actual practice.  (Read more)

Institute of Food Technologists (IFT) Reaches Out to Help Those in Need through Second Harvest Program

June 9, 2009
Anaheim, CA - After a successful launch at the 2008 Annual Meeting and Food Expo®, members of the Institute of Food Technologists (IFT) again teamed with a local food bank to help fight hunger in its host city. (Read more)

Convergence of Food, Health, and the Environment

June 8, 2009
Anaheim, CA -- Nutrition, environmental health, and food safety are issues that are becoming closely tied, according to speakers at the 2009 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®.  (Read more)

IFT Annual Meeting & Food Expo Holds Scientific Session on the Health Benefits of Resistant Starch

June 8, 2009
Anaheim, CA – Resistant starch may help control diabetes, aid in weight management and reduce colon cancer risk, according to new studies presented at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo®.
 (Read more)

Natural Therapeutic Treatments for Arthritis

June 8, 2009
Anaheim, CA -- New natural treatments may help improve the quality of life for more than 21 million osteoarthritis (OA) sufferers, according to new research presented at the 2009 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®.  (Read more)

IFT Annual Meeting & Food Expo Holds Scientific Session on Ensuring Chemical Safety of Imported Chinese Food Products

June 8, 2009
Anaheim, CA -- American consumers can take heart that safety issues with foods processed in China are spurring research in the U.S. on new methods of detecting dangerous contaminants such as melamine in adulterated foods. (Read more)

Institute of Food Technologists Announces 2009 Innovation Award Winners

June 7, 2009
Anaheim, CA -– At Sunday morning’s keynote session of the 2009 Annual Meeting & Food Expo® of the Institute of Food Technologists (IFT), incoming IFT President Marianne Gillette and President-Elect Bob Gravani announced and presented four companies with the 2009 IFT Food Expo Innovation Awards. (Read more)

IFT Food Expo and FPSA Process Expo to Co-Locate Events in 2010

May 29, 2009
Chicago, IL – The Institute of Food Technologists (IFT) and the Food Processing Suppliers Association (FPSA) today announced a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago’s McCormick Place Convention Center beginning July 18-20, 2010. (Read more)

IFT 09 Annual Meeting & Food Expo: Scientific Program Highlights

May 19, 2009
Experts from industry, government and academia will gather at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo (AMFE®) taking place June 6-9 at the Anaheim Convention Center in Anaheim, California, to share research and discuss the current status of food science and technology.
 (Read more)

Food Safety Is Topic of Video Series: Institute of Food Technologists Food Safety Expert Addresses Consumer Questions

May 15, 2009
CHICAGO –The Institute of Food Technologists (IFT) has produced a series of videos on MonkeySee.com, an instructional video website, called “Understanding Food Safety and Toxicology” that educates viewers about the safety of the foods they eat.  (Read more)

Institute of Food Technologists Annual Meeting & Food Expo® Keynote Session to address the Current Economy and the Future of Food

May 5, 2009
CHICAGO -- Leading economic experts Todd Buchholz and Jeffrey Rosensweig will discuss the economic and policy issues affecting the food industry at the Institute of Food Technologists (IFT) Annual Meeting and Food Expo keynote session, Sunday, June 7, 2009 in Anaheim, California. (Read more)

Alfred Bushway Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Alfred Bushway, Professor, University of Maine, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his contributions in the areas of food processing and food safety for fruits and vegetables, seafood, meat, and poultry. (Read more)

Anna Resurreccion Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Anna V.A. Resurreccion, Professor at the University of Georgia, has been selected as the winner of the 2009 Bor S. Luh International Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Arun Bhunia Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Arun Bhunia, Professor of Food Microbiology at Purdue University, has been selected as the winner of the 2009 Research and Development Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

Bill Helferich Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Bill Helferich, Professor at the University of Illinois, has been selected as the winner of the 2009 Bernard L. Oser Food Ingredient Safety Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

C. Patrick Dunne Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL- C. Patrick Dunne, Senior Research Scientist, U.S. Army Natick Soldier Research, Development and Engineering Center, Department of Defense Combat Feeding Program, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his innovations in non-thermal processing of foods, and his promotion of national and international collaboration in food safety and security. (Read more)

Catherine Adams Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Catherine Adams, President and CEO of RdR Solutions Consulting, was elected Institute of Food Technologists (IFT) Fellow in 2009 for being a leader in the application of HACCP as a regulatory program and the implementation of ISO 9000 quality management systems for the global food industry. (Read more)

Charles Sims Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Charles Sims, Professor at the University of Florida, was elected Institute of Food Technologists (IFT) Fellows in 2009 for his work as a Food Science educator and mentor to generations of students. (Read more)

Daryl Lund Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Daryl Lund, Emeritus Professor at the University of Wisconsin, Madison, has been selected as the winner of the 2009 Nicholas Appert Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Dennis Miller Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Dennis Miller, Professor at Cornell University, was elected Institute of Food Technologists (IFT) Fellow in 2009, for nutrition research focusing on trace minerals with the goal of reducing iron deficiency in populations.  (Read more)

Fidel Toldra Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Fidel Toldrá, Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), was elected Institute of FoodTechnologists (IFT) Fellow in 2009 for leadership in the field of meat science.  (Read more)

Fu-Hung Hsieh Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Fu-Hung Hsieh, Professor and Director of Graduate Studies at the University of Missouri, was elected Institute of Food Technologists (IFT) Fellow in 2009, for his excellence in teaching and mentoring of food science and engineering students, as well as for developing food extrusion research program at the university. (Read more)

George Flick Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - George Flick, University Distinguished Professor at Virginia Tech, has been selected as the winner of the 2009 Myron Solberg Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

James R. Coughlin Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - James R. Coughlin, President, at Coughlin & Associates, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his leadership and contributions in national and international aspects of food and nutritional toxicology, risk assessment, scientific communication and regulatory affairs, covering food products, additives and contaminants.  (Read more)

John D. Floros Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - John D. Floros, Professor and Head of the Department of Food Science, at Pennsylvania State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his contributions to the field of Food Engineering and Packaging and for being an advocate for IFT and the food science profession. (Read more)

John Marcy Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - John Marcy, Professor at the University of Arkansas, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his leadership in extension education for poultry processors and in retail food safety. (Read more)

John Milner Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - John Milner, Chief, Nutritional Science Research Group at the National Cancer Institute, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his commitment to the discovery of bioactive food components in health promotion and disease prevention.  (Read more)

Kathleen Nelson Feicht Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Kathleen Nelson Feicht, President at Asta Food Research, was elected Institute of Food Technologists (IFT) Fellow in 2009 for her work in advancing bakery technology and for her innovations in baked goods and foods for weight control. (Read more)

Kathryn L. Kotula Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Kathryn L. Kotula, Senior Investigative Food Scientist at Investigative Food Sciences, has been selected as the winner of the 2009 Carl R. Fellers Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Ken Buckle Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL – Ken Buckle, Emeritus Professor, University of New South Wales, was elected Institute of Food Technologists (IFT) Fellow for more than 30 years of service to the Australian Institute of Food Science and Technology (an IFT affiliate organization) and for his commitment to teaching and promoting food safety. (Read more)

Kyungsoo Woo Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Kyungsoo Woo, Principal Scientist, MGP Ingredients, has been selected as the winner of the 2009 Industrial Scientist Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Luis Fernandez Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Luis Fernandez, Applications Technology Leader, Europe, Middle East, and Africa, Cargill, was elected Institute of Food Technologists (IFT) Fellow for his contributions in food ingredient applications as a researcher, director, and manager. (Read more)

Manuel Castillo Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Manuel Castillo, Assistant Research Professor at the University of Kentucky, has been selected as the winner of the 2009 Samuel Cate Prescott Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

Mary Wagner Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Mary Wagner, General Manager and Chief Technology Officer at Mars Symbioscience, has been selected as the winner of the 2009 Calvert L. Willey Distinguished Service Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Mukund Karwe Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Mukund Karwe, Professor at Rutgers, The State University of New Jersey, has been selected as the winner of the 2009 William V. Cruess Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

North Carolina State University

May 4, 2009
Chicago, IL - A team of researchers with members from North Carolina State University, United States Department of Agriculture-Agricultural Research Service (USDA-ARS), South Atlantic Area Research Unit, and Industrial Microwave Systems L.L.C., is the winner of the 2009 Food Technology Industrial Achievement Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

Pamela Vaillancourt Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Pamela Vaillancourt, Vice President, Business Development, at RQA, Inc., was elected Institute of Food Technologists (IFT) Fellow in 2009 for leadership in mentoring students as well as her expertise in quality assurance, product formulating, and business development. (Read more)

Pamela White Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Pamela White, University Professor of Food Science and Human Nutrition, and Dean of the College of Human Sciences at Iowa State University, has been selected as the winner of the 2009 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions. (Read more)

Pina Fratamico Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Pina Fratamico, Research Microbiologist/Lead Scientist, United States Department of Agriculture, Agricultural Research Service, was elected Institute of Food Technologists (IFT) Fellow in 2009.  (Read more)

Purnendu Vasavada Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Purnendu Vasavada, Professor at the University of Wisconsin, River Falls, was elected Institute of Food Technologists (IFT) Fellow in 2009 for advancing food safety through his teaching, research, and outreach. (Read more)

Rakesh Singh Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Rakesh Singh, Professor and Head of the Department of Food Science at the University of Georgia, has been selected as the winner of the 2009 Elizabeth Fleming Stier Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

Stanley Gilliland Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Stanley Gilliland, Regents Professor and Sitlington Endowed Chair, Department of Animal Science at Oklahoma State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his research on probiotic cultures and their benefits for humans and livestock, as well as his role as an educator and student mentor. (Read more)

Stephen Taylor Honored by Institute of Food Technologists

May 4, 2009
Chicago, IL - Stephen Taylor, Professor, University of Nebraska, Lincoln, has been selected as the winner of the 2009 Babcock-Hart Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.  (Read more)

Theron “Tee” Downes Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Theron “Tee” Downes, Professor Emeritus at Michigan State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his studies in, and lifelong commitment to, the field of food packaging. (Read more)

Yao-Wen Huang Chosen as Institute of Food Technologists Fellow

May 4, 2009
Chicago, IL - Yao-Wen Huang, Professor at the University of Georgia, was elected Institute of Food Technologists (IFT) Fellow in 2009 for conducting innovative food safety and product development research on underutilized food sourcesand for promoting international cooperation and technology transfer to domestic and international food agencies. (Read more)

Institute of Food Technologists Names 2009 Congressional Science Award Winners

April 28, 2009
WASHINGTON, D.C.– Recognizing the importance of focused and intentional Congressional efforts advancing food science and technology, the Institute of Food Technologists (IFT) announces that the recipients of its annual Congressional Support for Science Award are Senator Kent Conrad, Democrat, North Dakota, and Congressman Bob Goodlatte, Republican, Virginia.  (Read more)

Institute of Food Technologists Names 2009 Congressional Science Award Winners

April 28, 2009
WASHINGTON, D.C.– Recognizing the importance of focused and intentional Congressional efforts advancing food science and technology, the Institute of Food Technologists (IFT) announces that the recipients of its annual Congressional Support for Science Award are Senator Kent Conrad, Democrat, North Dakota, and Congressman Bob Goodlatte, Republican, Virginia.  (Read more)

Institute of Food Technologists Names New Vice President to Lead Science and Policy Initiatives

April 27, 2009
CHICAGO —The Institute of Food Technologists (IFT) announced today that William Fisher has been named Vice President of Science and Policy Initiatives. (Read more)

Institute of Food Technologists Names New Vice President to Lead Science and Policy Initiatives

April 27, 2009
CHICAGO —The Institute of Food Technologists (IFT) announced today that William Fisher has been named Vice President of Science and Policy Initiatives. (Read more)

Antioxidant Levels in Cooked Vegetables Vary with Cooking Method - Healthier to Griddle-Cook or Microwave, Says Study in Journal of Food Science

April 15, 2009
CHICAGO —Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. (Read more)

Eat Your Greens: Brassica Vegetable Family is a Nutrition Powerhouse

April 15, 2009
CHICAGO — Vegetables in the Brassica family -- such as broccoli, cabbage, kale and Brussels sprouts -- are inexpensive yet very nutritive, providing beneficial phytochemicals as well as vitamins, minerals and fiber, according to a report presented in the Comprehensive Reviews in Food Science and Food Safety, a peer reviewed publication of the Institute of Food Technologists (IFT).  (Read more)

Consumers Willing to Pay Extra for Safe Foods Processed with New Technology Study Published in Journal of Food Science Education

April 15, 2009
CHICAGO — Consumers are willing to pay extra for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of Food Science Education, published by the Institute of Food Technologists.  (Read more)

DNA Detection Methods Being Used to Fight Illegal Practices in Global Fish and Seafood Trade

April 15, 2009
CHICAGO — Along with the increased worldwide demand for fish and seafood is a rise in the illegal practice of substituting lesser-valued seafood for the more highly prized varieties, such as sea bass labelled as halibut or rockfish labelled as red snapper. To prevent this illegal practice, a number of DNA-based methods have been developed to detect fish and seafood species in commercial products.  (Read more)

Self-Defrosting Freezers and Quick Frozen Products Can Contribute to Freezer Burn in Frozen Foods

April 15, 2009
CHICAGO — Freezer burn is a common problem that significantly affects the color, texture and flavor of frozen foods. (Read more)

Consumers Willing to Pay Extra for Safe Foods Processed with New Technology Study Published in Journal of Food Science Education

April 15, 2009
CHICAGO — Consumers are willing to pay extra for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of Food Science Education, published by the Institute of Food Technologists.  (Read more)

Antioxidant Levels in Cooked Vegetables Vary with Cooking Method - Healthier to Griddle-Cook or Microwave, Says Study in Journal of Food Science

April 15, 2009
CHICAGO —Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. (Read more)

Consumers Willing to Pay Extra for Safe Foods Processed with New Technology

April 15, 2009
CHICAGO — Consumers are willing to pay extra for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of