IFT January 2014 Media Update

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.

January 15, 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 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: Consumers Eating Habits, Salt Solutions

Consumer News

13 Interesting Facts about America’s Eating Habits
Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2013

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

Trade News

Food Industry is Coming Up With Salt(less) Solutions
While most foods and ingredients are fine in moderation, the amount of salt a person should have each day is a highly debated topic. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor David Despain writes about the new low sodium solutions that are entering the food market.

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

IFT News

IFT’s 75th Anniversary Section
This year the Institute of Food Technologists will celebrate its 75th anniversary. This milestone provides a unique opportunity to recognize the historical impact of food science, communicate the importance of the profession, and help others realize the value of food science and technology and its critical role in feeding a growing population expected to increase to nine billion people by 2050.

IFT Media Relations is excited to introduce this new section of the media update. Be sure to stay tuned for updates!

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

2015 Dietary Guidelines
In comments delivered to the Department of Health and Human Services (DHHS), U.S. Department of Agriculture (USDA), and the Dietary Guidelines Advisory Committee (DGAC), the Institute of Food Technologists (IFT) urged the federal agencies to involve food scientists and technologists in the 2015 Dietary Guidelines deliberation process. Further, IFT emphasized the need for DHHS and USDA to consider at least one permanent designation of a food scientist and/or food technologist for future (2020 and beyond) DGACs.

Read the full press release here
Read IFT’s comments here

Food Science: A Paycheck with a Purpose
In spite of the fact that over 200 million people are unemployed, businesses around the world are struggling to fill key jobs. Institute of Food Technologists Past President John Ruff discussed this topic as a featured panelist at “The World in 2050: Talent Mobility and the Future of Jobs,” a global forum at the National Press Club yesterday. The forum was hosted by the Diplomatic Courier, in collaboration with STEMconnector and the CumberlandCenter’s Global Action Platform.

Read the full press release 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 general opening session titled “How Junk Food Can End Obesity” will be led by speaker David H. Freedman of the The Atlantic and 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.

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

 

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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