IFT August 2013 Media Update

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.

August 19, 2013

To: Reporters, Editors, Producers and Bloggers

From: IFT Media Relations

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. 

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

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

TOPICS IN THIS UPDATE:
Food Technology Magazine: Millennials Drive New Snack Food Trends; New Fruit Products Incorporate Old and New; Understanding Emulsions in Foods; Profiles in Food Technology Sustainability
Video: Food Safety Tips for Packing School Lunches

CONSUMER NEWS

Food Safety Tips for Packing School Lunches
An improperly packed school lunch can lead to spoiled food and a missed meal at best or food-borne illness at worst. This video shares several tips for keeping a child’s school lunch safe while packing, transporting, and consuming.

View the video here

Millennials Drive New Snack Food Trends
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 the full press release here
Read the Food Technology article here

New Fruit Products Incorporate Old and New
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 introducing new and exotic fruits to the market. These new innovations provide flavorful snacks that are both healthy and functional.

Read the full press release here
Read the Food Technology article here

Understanding Emulsions in Foods
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 the full press release here
Read the Food Technology article here

TRADE NEWS

Profiles in Food Technology Sustainability
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 the full press release here
Read the Food Technology article here

IFT NEWS

Save-the-Date
September 26–27, 2013, at USP Meetings Center 
Rockville, MD

Economically-Motivated Adulteration of Food Ingredients and Dietary Supplements Workshop
Join IFT, USP, NPA, and UNPA for a two-day interactive workshop focused on the latest trends and research to deter the economically motivated adulteration of food ingredients and dietary supplements. Topics include: food ingredients at risk, supply chain vulnerabilities, dietary supplements containing pharmaceuticals, spectroscopic and genetic trace and detection methods, global efforts to deter adulteration, USP compendial test methods, improved protein test methods, and spectral libraries.

Learn more and register today at http://uspgo.to/food-ds-workshop.

Media registration is complimentary; please contact Stephanie Callahan, Media Relations Manager, scallahan@ift.org, 312-604-0273 to register.

 

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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