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.
To: Reporters, Editors, Producers and Bloggers
From: IFT Media Relations
The Institute of Food Technologists (IFT) Media Update contains highlights from the 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.
IFT MEDIA CONTACTS:
Mindy Weinstein—Director of Media Relations, 312-604-0231, firstname.lastname@example.org
Stephanie Callahan—Media Relations Specialist, 312-604-0273, email@example.com
Follow us on Twitter: @IFTMedia and @IFTFoodieFacts
TOPICS IN THIS UPDATE:
Journal of Food Science: Raisins, Garlic Oil
Video: Outdoor Dining
IFT News: Annual Meeting and Food Expo 2013, Nanoscience Conference
Dining Outdoors Safely
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.
View the video and full fact sheet here
Garlic Oil May Ease Adverse Effects of Chemotherapy and Radiation
Garlic has been widely used as food and medicine for many centuries throughout the world. 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 the full press release here
Read the abstract in Journal of Food Science here
New Raisin Research Shows Several Health Benefits
A special supplement to the June 2013 issue of the Journal of Food Science highlights new studies and research that show the health benefits of consuming raisins.
Read the full supplement here
After-School Snack of Raisins and Grapes Lowers Food Intake in Young Children
A new study analyzed the caloric intake of 26 eight- to 11-year-old normal weight children who were given either raisins, grapes, potato chips, and chocolate chip cookies as a snack. They were allowed to eat until comfortably full. The researchers found that raisins and grapes led to lower cumulative food intake, while the cookies increased cumulative food intake compared to the other snacks. In addition to promoting a feeling of fullness, raisins provide valuable nutrients for children such as fiber, antioxidants, vitamin C, potassium, and iron.
New Findings Provide Evidence Raisins May Protect Against Cavities
It’s been traditionally thought raisins can cause cavities because of their stickiness and sugar content. However, current research suggests that raisins may provide some protective benefits against dental cavities. Even though raisins are sticky, it was found that they do not adhere to the teeth long enough to promote dental cavity formation and may even help clear other types of food particles trapped on the teeth.
Raisins Have Potential to Reduce Risk of Diabetes and Heart Disease
Based on a comprehensive review of nearly 80 studies, researchers found that raisin consumption may reduce the risk of developing diabetes and heart disease, contribute to improved blood glucose control for diabetic individuals, and be useful for weight loss and weight management.
Consumption of Grape Products Associated with Better Eating Habits
An analysis of National Health Examination Survey (NHANES) 2003 to 2008 data was conducted to compare grape consumers with nongrape consumers among children and adults. The results showed that both children and adults that consumed grape products (fresh grapes, raisins, 100 percent grape juice), had higher total intake of other fruits, dark green/orange vegetables, and key nutrients like fiber, vitamin A, vitamin C, calcium, magnesium and potassium than those who did not consume grape products. In addition, grape product consumers ate less fat, added sugars, and alcohol resulting in lower calorie consumption.
Editor’s Note: This supplement was funded by the California Raisin Marketing Board. All of the articles were peer reviewed.
Save The Date
IFT Annual Meeting & Food Expo 2013
Dr. Fareed Zakaria to Serve as Keynote Speaker
July 13-16, 2013
McCormick Place South, Chicago
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 2013 IFT Annual Meeting & Food Expo, media will have the opportunity to connect with experts from industry, academia, and government who are involved in both the science and the business of food.
Read the full press release on the keynote and beacon lecturers here.
Read the full press release that features the education session highlights here.
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, firstname.lastname@example.org or Stephanie Callahan at 312-604-0273, email@example.com.
Nanoscience Conference 2013
July 12-13, 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.
Please visit http://www.am-fe.ift.org/cms/?pid=1001189 to register.
If you are a member of the media and would like to attend, please contact Stephanie Callahan, IFT Media Relations Specialist at firstname.lastname@example.org or Mindy Weinstein, Director of Media Relations at email@example.com.
Click here for the full release