Media Update

October 17, 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:
Journal of Food Science: Bitterness Doesn’t Scare Dark Chocolate Consumers, Gluten and Lactose-Free Ingredient Substitute Found for Low-Fat White Sauces, and Choosing the Right Mango for the Right Product

Food Technology Magazine: Eat Your Heart Out, Plant Based Diets Can Remedy Chronic Diseases, and the ePerspective: Implications of the Farm Bill Expiration

CONSUMER NEWS

Bitterness Doesn’t Scare Dark Chocolate Consumers
It may seem like common sense that dark chocolate lovers tolerate significantly more bitterness in chocolate than those who like milk chocolate, but researchers recently discovered just how large that difference can be. In a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT),  researchers added a food-safe bitter chemical to chocolate, finding that people who prefer dark chocolate tolerated about two-and-a-half-times as much of the additive as the milk chocolate consumers.

Read the abstract here
Full study available upon request

Plant Based Diets Can Remedy Chronic Diseases
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 incidence 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 the full press release
Read the Food Technology article here

INDUSTRY NEWS

Gluten and Lactose-Free Ingredient Substitute Found for Low-Fat White Sauces
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 the full press release
Read the abstract here
Full study available upon request

Choosing the Right Mango for the Right Product
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 the full press release
Read the abstract here
Full study available upon request

Implications of the Current Farm Bill Expiration: ePerspective
John Bode, ADD organization, author of the “ePerspective” column on ift.org, discusses the implications of the expiration of the 2008 Farm Bill, without the completion of the 2012 Farm Bill. Farm state legislators have been eager to complete a Farm Bill in 2012, though this would be the first Farm Bill written in a Presidential election year. A more likely deadline for completion would be January 1st, 2013.

Read the full column

IFT NEWS

Certified Food Science (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 also 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’s 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

Several Notes 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.


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

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