IFT Comments


The Prioritization of Environmental, Health, and Safety Research

January 4, 2007
We believe that because every person must consume food on a daily basis, there is likely to be great public interest and concern regarding the potential health benefits and safety issues of nanostructured materials in foods. The IFT working group would welcome the opportunity to work with the NSET committee to address these issues and ensure they are encompassed in the future research priorities. (Read more)

Functional Food Testimony to FDA

December 5, 2006
The Institute of Food Technologists commends the Food and Drug Administration for holding this public hearing on functional foods as we believe that a few changes in regulatory policies could provide very positive benefits to society. (Read more)

National Institute for Food and Agriculture

April 1, 2005
The Institute of Food Technologists (IFT) supports the establishment of a National Institute of Food and Agriculture (NIFA) as an independent institute or as a new division within the National Science Foundation (NSF), as proposed by U.S. Senator Kit Bond (R-MO)1 and Congressman Gil Gutknecht (R-MN)2. (Read more)

U.S. Regulatory Policy on Listeria Monocytogenes

August 9, 2004
Docket No. 2003P-0574. IFT agrees with the petitioners that a regulatory limit of 100 cfu/g in foods that do not support the growth of the microorganism, specifically prepared foods held at or below – 1°C, prepared foods with pH values less than 4.4, and prepared foods with water activity (aw) less than 0.92, will not jeopardize public health, and supports amendment of 21 CFR, Part 109, subpart C to establish a regulatory limit for L. monocytogenes. (Read more)

Formal Comments to Working Group on Import Safety

January 1, 0001
Docket No. 2007N-0330 Presidential Interagency Working Group on Import Safety; Public Meeting. IFT agrees with the Interagency Working Group that U.S. citizens would benefit from the continued availability of a variety of food purchase options regardless of the country in which the food product was produced. However, food safety must not be compromised in providing this benefit. (Read more)