IFT November 2013 Media Update

November 12, 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, Journal of Food Science, 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 Manager, 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: Weight Management, Texture in Foods, Spicy Products
Journal of Food Science: Buffaloberry-The New Super Fruit, Probiotics in Fruit Juices
Video: What Are Trans Fats?

NUTRITION NEWS

Buffaloberry May be Next “Super Fruit”
New research has uncovered an underutilized berry that could be the new super fruit, the buffaloberry.  A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that buffaloberries contain large amounts of lycopene and a related acidic compound, methyl-lycopenoate, which are important antioxidants and nutrients beneficial for human health.

Read the full press release here
Read the Journal of Food Science abstract here

What Are Trans Fats?
The U.S. Food and Drug Administration (FDA) recently announced that it is taking steps to further reduce artificial trans fat from processed food.  President-Elect, Institute of Food Technologists Mary Ellen Camire, PhD, CFS explains what you need to know about trans fat.

View the video here

12 Foods and Ingredients That May Help Weight Management
Satiety, lean protein, low carb and fat burning are four buzzwords that are commonly associated with weight management. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about 12 foods and ingredients that are tipping the scales towards better health.

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

Probiotics May Add Functionality to Fruit Juices
Probiotics are often added to products in order provide additional nutritional benefits to the consumer, thus making them “functional foods.” A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that fruit juices could potentially be good carriers for two different kinds of probiotics. The study found that certain strains of probiotics are stable in a fruit juice, namely a mix of red-fruits, and doesn’t affect the sensory score. Currently most probiotic foods are dairy-based, but there is a growing interest toward nondairy probiotic products because of lactose intolerance and cholesterol content. Fruit juices are appealing due to their high content in beneficial nutrients like minerals, vitamins, dietary fibers, and antioxidants, and with additional research could become a good source of probiotics as well.

Read the Journal of Food Science abstract here

SENSORY SCIENCE NEWS

Eight Great New Spicy Ingredients That Add Heat and Flavor
Recent research shows that spicy food is a scorching hot trend these days (CEB Iconoculture). In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about the following unique spicy ingredients being used to turn up the heat.  

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

Consumers Have a Taste for Texture When it Comes to Food
Crispy, crunchy and creamy are three descriptors of textures that consumers are looking for more than ever before when deciding on what to eat. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about how texture in food is becoming more appealing than ever to foodies. Since 2010 the number of best-selling new products with a texture claim doubled over the previous 10-year period (New Product Pacesetters Report). Snacks, bars, cereals, and dairy (mostly cheese) are the most active new product categories globally when it comes to texture claims (Innova Market Insights). In addition to these foods, top texture descriptors for restaurants include: crisp, tender, creamy, stuffed, and melted (Food Research Institute’s MenuMine).

Read the Food Technology article here

IFT NEWS

Remembering Don Pszczola
The Institute of Food Technologists (IFT) Food Technology magazine Senior Editor Donald E. Pszczola, 54, passed away on Sept. 28, after a long illness. The November issue of Food Technology magazine published by IFT has both a column memorializing Don as well as the last issue he penned before his passing. A key member of the Food Technology editorial staff for 26 years, Don’s commitment to provocative, enlightening, and comprehensive coverage of the world of food and beverage ingredients and product development—often with a humorous touch—was unwavering. Don’s last column is about the latest ingredients and flavors used in soups.

To read the full memorial click here
To read Don’s last column click here

Tools for Education, Career Advancement
IFT member, Jessica Yee Gavin, CFS, CCS writes in this month’s ePerspective about the positive impact IFT’s new Certified Food Scientist certification program has already had on the advancement of her career in a fast-paced industry.  Since obtaining her food science credential, Gavin has received increased inquires in regards to career opportunities, contract work, and requests for expert guidance in food and nutrition.

To read the full ePerspetive click here

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