IFT Media Update

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

March 15, 2012

To: Reporters, Editors, Producers and Bloggers
From: IFT Media Relations

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.

CONSUMER NEWS

Can Our Genes Be Making Us Fat?
While high-fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat.  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. By understanding the role of these two genes, food scientists may be able to help people who have trouble controlling how much fat they eat.

Read the full press release
Read Journal of Food Science abstract

Ice Cream Enters the Future
The future of ice cream is happening right now. Ice cream flavors, textures, and health benefits are ever-changing in today’s society. In the March 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Editor Don E. Pszczola writes how ice cream is continuing to evolve when it comes to flavor, texture, stability and health benefits.

Read the full press release
Read the full Food Technology article

Does Guinness Travel Well?
A study last year in the Journal of Food Science provides some limited scientific evidence to support the theory among beer enthusiasts that Guinness tastes much better in Ireland than other parts of the world. Over a period of one year, four researchers of different nationalities traveled to 14 countries and visited 71 Guinness serving establishments in 33 cities to collect data for 103 tastings. Tasting scores for pints of Guinness were generally high all around the world, yet tastings in pubs in Ireland scored significantly higher.  This difference remained statistically significant after adjusting for researcher, pub ambience, Guinness appearance, and the sensory measures of mouthfeel, flavor and aftertaste. Please note that results are subject to further verification because of limitations in the study design.

Read the Journal of Food Science abstract

INDUSTRY NEWS

What Consumers Around the World Will Want from Food Companies in 2020
On March 28 and 29, IFT will be holding its annual Wellness conference in Rosemont, Ill., offering attendees unbiased perspectives, news about emerging trends, and information on how other organizations within the food industry are penetrating the health and wellness sector. Recently, Kelly Hensel, Digital Media Editor at IFT, spoke with Linda Eatherton, Partner and Director of Global Food & Nutrition Practice at Ketchum, who will be speaking at the conference’s closing session about what consumers around the world will want from food companies in 2020.

Listen Button Hear the full interview here

Salt Iodization May Counter Iodine Deficiency in Over 2 Billion People
Over 2 billion people may be at risk for iodine deficiency disorders (IDD), including mental impairment, hyperthyroidism, stillbirth, miscarriage and increased infant mortality. According to the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF), universal salt iodization is a safe, cost-effective and sustainable strategy to ensure sufficient iodine intake by all individuals. New research from the Institute of Food Technologists (IFT) assessing the use of iodized salt in processed foods shows the food industry is willing to use iodized salt, although numerous barriers exist around the world.

Read the full press release
Read the full report in Comprehensive Reviews in Food Science and Food Safety.
Read the full article in Food Technology magazine.

 

IFT NEWS

IFT announces results of 2012 Leadership Election
The new IFT President Elect 2012/2013 will be Janet Collins.
Click here to see the rest of the final results.

Upcoming Webcast: Ensuring the Safety of Imported Foods and Operating Globally
April 10, 2012
1:00 - 4:00 pm CDT

In partnership with and organized by the IFT Washington DC Section, this webcast will provide perspectives on international food standards, government initiatives to ensure the safety of imported products, and the resources available to food companies to operate in developed and developing countries

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Mindy Weinstein at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org.

Save the Dates:

IFT Wellness 2012
March 28-29, 2012
InterContinental Chicago, O’Hare

Each year IFT’s Wellness Conference in March offers 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.

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

Please contact Mindy Weinstein for more information at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org

Annual Meeting & Food Expo 2012
June 25-28, 2012
Las Vegas Convention Center

Each year IFT’s Annual Meeting & Food Expo offers attendees from around the world a chance to learn about the newest trends, products, ingredients, processing technologies, and their potential impact on the food business. At the 2012 IFT Annual Meeting & Food Expo, media will have opportunities to connect with experts from industry, academia, and government who are involved in both the science and the business of food.

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Mindy Weinstein at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org.


About IFT

The Institute of Food Technologists (IFT) is a nonprofit scientific society with individual members engaged in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. For more information, please visit ift.org.

© 2012 Institute of Food Technologists

Story Tools

Contact Us

Mindy Weinstein

Director of Media Relations

Phone 800.IFT.FOOD
Fax 312.596.5631
Email: mweinstein@ift.org