Media Update

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.

November 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.

IFT MEDIA CONTACTS:
Mindy Weinstein—Director of Media Relations, 312-604-0231, mweinstein@ift.org
Stephanie Callahan—Media Relations Specialist, 312-604-0273, scallahan@ift.org

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

TOPICS IN THIS UPDATE:
Food Technology Magazine: New Desserts Make it Possible to Eat Vegetables While Satisfying Sweet Tooth; Seeds 101: Everything You Want to Know; Nutrition Data on Front of Food Packaging Helps Consumers Make Healthier Choices
Videos: Got Leftovers on Thanksgiving? Tips for Safely Savoring Foods a Second Time Around; Top 10 Tips for Bagging Groceries

CONSUMER NEWS

New Desserts Make it Possible to Eat Vegetables While Satisfying Sweet Tooth
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 the full release here
Read the Food Technology article here

Seeds 101: Everything You Want to Know
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 the full press release here
Read the Food Technology article here

Nutrition Data on Front of Food Packaging Helps Consumers Make Healthier Choices
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 the full press release here
Read the Food Technology article here

Top 10 Tips for Bagging Groceries

To make sure that the food you bring home is as safe and delicious as it was at the store, it’s important to know the best way to pack and transport your groceries. Instead of just throwing all of your food in a bag, watch this video and read 10 great tips for bagging groceries.

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

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 the 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. With Thanksgiving coming up you’ll want to watch this video to learn how to properly handle leftovers to ensure they stay delicious and bacteria-free.

IFT NEWS

Save the Date: IFT Food Policy Impact

Thursday, December 6, 2012
Renaissance Arlington Capital View Hotel: Arlington, Virginia

This one-day conference is designed to give professionals involved in food laws and regulations a practical understanding of both current and emerging food policy, and how to comply with regulations. Hundreds of private and public sector professionals will gather for:

  • Updates from government officials who develop policy and guidance documentation
  • Analysis of global food policy standards
  • Commentary around the Food Safety Modernization Act Rulemakings

What's in Store for 2013 and Beyond?
The closing session will consist of a panel of food professionals who will discuss the future of food policy post-election:

  • Dr. David Acheson, Managing Director Food & Import Safety, Leavitt Partners LLC
  • Marianne Smith Edge, M.S., R.D., L.D., FADA, Senior Vice President, Nutrition & Food Safety, International Food Information Council
  • Hilary Thesmar, Ph.D., R.D., Vice President, Food Safety Programs, Food Marketing Institute
  • Neal Fortin, Professor and Director, Institute for Food Laws & Regulations, Michigan State University 
  • John Bode, John Bode LLC (Moderator)

Several Other Noted Speakers Include:

  • Lisa Weddig, Director, Regulatory and Technical Affairs, National Fisheries Institute
  • Michael Hansen, Senior Scientist, Consumers Union
  • Patricia A. Wester, Vice President, Regulatory Affairs and Certification, Food Safety Net Services
  • Dr. William Yan, Director, Bureau of Nutritional Sciences, Health Canada
  • Darci Vetter, Deputy Under Secretary for Farm and Foreign Agricultural Services, USDA

Click here for the event page

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Stephanie Callahan at 312-604-0273, scallahan@ift.org.

Certified Food Scientist (CFS) application now available for February 2013 testing window
The first CFS testing window is February 1-22, 2013.  Detailed information on eligibility requirements, exam dates and exam content is available in the Candidate Handbook (http://www.ift.org/certification/forcandidates/candidate-handbook.aspx).

IFT is offering an optional CFS Preparatory Course December 4-5, 2012 in Arlington, Virginia that was developed independently from the CFS exam.  (http://www.ift.org/meetings-and-events/short-courses/cfs-prep-course.aspx) Those that have more than 15 years of experience may apply for the CFS through the limited-time, One Time Alternative Assessment process. www.ift.org/cfsota

For more information on the CFS program, please visit www.ift.org/certification.

Save the Date: IFT Wellness 13

February 27-28, 2013
InterContinental Chicago O’Hare, Rosemont, Illinois

Wellness 13 is the leading event for professionals in R&D, brand management, regulatory compliance, sales, and government who are committed to learning what it takes to successfully develop and market healthful foods that resonate with today’s—and tomorrow’s—consumers. 

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


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

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Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 

Stephanie Callahan

Media Relations Manager

Phone 312-604-0273
Fax 312.596.5631
Email: scallahan@ift.org