IFT February 2014 Media Update

February 21, 2014

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: Sauces and Marinades
Journal of Food Science
: New Processing Technology for Baby Food, Food Traceability Supplement

Consumer News

Sauces and Marinades Address Consumers' Desire for Ethnic Flavors

Sauces and marinades are an easy way for consumers cooking at home to infuse distinctive flavors into all kinds of different foods. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Writer David Despain writes about new consumer trends and the growing interest in international/ethnic flavor preferences regarding sauces and marinades.

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

Trade News

New Processing Technique Could Make Baby Food Puree Even Safer

Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

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

New JFS Supplement Shows How Traceability Can Work Across Entire Food Supply Chain

Recent developments across the globe have put an increasing focus on the traceability of foods. Complicated supply chains of hundreds of ingredients that are used to make a food product make food product tracing a daunting task. In an effort to better protect public health from foodborne illness outbreaks and recalls, governments across the world are in the process of implementing new regulations around food traceability.

The Institute of Food Technologists (IFT) is pleased to announce a new supplement available online through IFT’s peer-reviewed scientific journal, Journal of Food Science. This supplement is an attempt to catalyze and jump start the process of achieving a multi-disciplinary, cross-functional, whole community approach to food traceability

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

IFT News

IFT’s 75th Anniversary Section
As IFT gears up to celebrate its 75th anniversary, Food Technology and the Journal of Food Science both look to the beginnings and the future of food science in their latest issues. 

To view major milestones in 75 years of food science, check out this interactive timeline on IFT’s website.


In addition, several IFT members share their thoughts via video on IFT’s milestone anniversary.

This major milestone is a unique opportunity to recognize the historical impact of food science, communicate the importance of the profession, and help others understand the critical role food science and technology will play in feeding our growing global population, which is expected to increase to nine billion people by 2050.

Read the full press release here
For more information on the 75th Anniversary visit here

Save the Date: IFT Wellness 14
March 20-21, 2014
Westin Chicago River North, Chicago, IL

According to unpublished data from the National Health and Nutrition Examination Survey (NHANES), Americans consume more of their daily calories as snacks rather than as meals. The Wellness 14 conference will focus on the science, development, and marketing of healthier snack foods and will feature noteworthy speakers in food, medicine, and media.

The Opening General Session—The Loud, Confused Enemies of Processed Food; David H. Freedman, Contributing Editor, The Atlantic will discuss the food industry’s advances in using food and technology to reduce sodium, sugar, and calories in many food staples within household pantries and the industry’s commitment to do more.

Integrated between the general sessions on Thursday and Friday, several interesting sessions on protein enhancement, sodium reduction, and sugar reduction will take place.

Click here for the event page
Click here for the full release

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