IFT May 2014 Media Update

May 21, 2014

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, 312-604-0273312-604-0273, 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: Science Literacy at a Low
Journal of Food Science: Functional Properties of Vinegar, Chia Seeds
Video: Chemistry of BBQ

Consumer News

The Chemistry Behind BBQ
It’s that time of the year again when people are moving their kitchens outside in order to soak up the warm weather and smoky aromas of grilling. IFT spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking can infuses new flavors into meat, searing and more.

View the video and fact sheet here

Women in Science Tackle World’s Complex Food Issues
Women in science is the focus of the latest round of interviews from FutureFood 2050, a new initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9 billion by 2050. Each woman profiled offers a unique approach to feeding the world sustainably, from female-driven agriculture in Africa to vegetables grown in space.

Read the full press release

Studies Show Different Types of Vinegar May Benefit Health
The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine.  A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), reports on recent studies showing different types of vinegars that may benefit human health.  

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

Trade News

Lack of Science Literacy Concerning to Food Scientists
In this month’s Food Technology Perspective Column, Douglas L. Marshall, PhD, CFS, Chief Scientific Officer, Eurofins Microbiology Laboratories Inc., writes about the profound misunderstanding and distrust of science and technology that begins at a young age and continues into adulthood. In the article, Marshall urges science writers to engage with certified food scientists for a more accurate portrayal of what food actually is.

Read the full article in Food Technology here

Chia Seed Gel as a Potential Natural Ingredient in Food Product Development
The consumer demand for natural, healthy and non-animal source food ingredients are on the rise. A new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that chia seeds when placed in water produce a gel that could be potentially be applied in food product development. The results of the study indicate that chia gel can be easily extracted and have great potential in food product development as a thickener and emulsifier, as well as a stabilizer in frozen foods.

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

IFT News

Institute of Food Technologists Selects 2014 Fellows
The Institute of Food Technologists (IFT) is proud to announce the 2014 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans on Saturday, June 21.

Read the full press release
View the full list of 2014 fellows here

Institute of Food Technologists Announces 2014 Achievement Awards
The Institute of Food Technologists (IFT) is proud to announce the 2014 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry and to help provide safe, affordable, and nutritious foods to the world. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. Each recipient will be recognized at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans on Saturday, June 21.

Read the full press release
View the full list of 2014 award recipients here

Institute of Food Technologists Student Association and Partners in Food Solutions Announce Developing Solutions for Developing Countries Competition Finalists
Food security and malnutrition are challenges around the world, but even more so in developing countries. Six food science student teams are facing these challenges head on as finalists in the Institute of Food Technologists Student Association (IFTSA) Developing Solutions for Developing Countries Competition. The competition, funded by Partners in Food Solutions (PFS) through a donation to Feeding Tomorrow, the Foundation of the Institute of Food Technologists, is designed to harness the passion and power of food science students to leverage food science to develop innovative products and processes to meet specific food, health and nutrition challenges in developing countries.

Read the full press release here

IFT to Launch Innovation Center at 2014 IFT Annual Meeting and Food Expo
June 21-24, 2014
New Orleans Morial Convention Center

This year at the annual meeting IFT will debut a special “Innovation Center” to celebrate an exciting milestone, as IFT’s celebrates its 75th Anniversary.

  • The Innovation Theater: Unique sessions uncover how food science and technology could impact our food supply over the next 25 years.
  • The “Kitchen of the Future”: Will host interactive, futuristic food demonstrations and tastings.
  • Interactive Timeline: Walk through the Innovation Center’s interactive timeline of IFT’s and food science’s major milestones, connect with food science visionaries, learn about emerging and future trends, and much more!

The 2014 IFT Annual Meeting & Food Expo is the only global event of its kind to feature the very latest food products, the hottest food trends, and the most important developments in the science of food.  IFT's 2014 Scientific Program will address hot topics in food safety, product development, food health and nutrition, environmental sustainability and novel processing and packaging.

The Opening General Session keynote presentation will feature Doug Rauch, former president of Trader Joe's, will share his thoughts about how to feed the world, one healthy, sustainably-sourced meal at a time.

Beacon Lecturers:

  • Hod Lipson PhD, Professor of Engineering at Cornell University in Ithaca, New York, and co-author of the recent book Fabricated: The New World of 3D Printing, will describe the disruptive principles underlying 3D printing and their effect, from education to medicine to art to architecture, and from bio-printing to food printing, as well as what the future holds for this technology.
  • Jane Karuku, President of AGRA, former Deputy Chief Executive and Secretary General Telkom Kenya, and former Managing Director for East and Central Africa for Cadbury, will speak about the challenges and potential solutions to the critical issue of global food security.

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Stephanie Callahan at 312-604-0273312-604-0273, scallahan@ift.org or Mindy Weinstein at 312-604-0231312-604-0231, mweinstein@ift.org.