Beef output expected to hit 9-year low
According to the Chicago Tribune, the worst U.S. drought in a half century and record feed prices are spurring farmers to shrink cattle herds to the smallest in two generations, driving beef prices higher. Beef output will slump to a nine-year low in 2013 after drought damaged pastures from Missouri to Montana, the U.S. Dept. of Agriculture (USDA) estimates.
Beef output in the United States, the world’s largest producer, will drop 3.9% to 24.575 billion pounds (11.147 million metric tons) next year, the lowest since 2004, the USDA estimates. The domestic herd across ranches, feedlots, and dairies dropped to 97.8 million head on July 1, the smallest for the date in at least 39 years, the latest data show.
Feedlots are losing $300 a head this month fattening cattle for slaughter, after corn surged 64% since June 15. JBS, the largest beef producer, fast-food chain Wendy’s Co., and Red Robin Gourmet Burgers are among those planning price increases. The USDA expects food inflation of as much as 4% in 2013, compared with an average of 3% since 2004. A United Nations gauge of global food costs jumped 6.2% in July.
The domestic price of beef will rise as much as 5% next year, more than any other food group including fruits, cereals, and dairy products, the USDA estimated on July 25. Pork may increase by 3.5% and poultry 4%, the agency said. Retail ground-beef averaged $3.085/lb in July, the highest since at least 1984, and whole chickens were $1.454/lb last month, the highest in at least 32 years, according to the Bureau of Labor Statistics.
Chicago Tribune article
Food recalls rise in second quarter
According to Stericycle ExpertRECALL, the U.S. Food and Drug Administration (FDA) documented 169 food recalls in the second quarter of 2012, representing a 19% increase compared with the previous quarter. In addition, the second quarter 2012 saw a 16% increase in recalls over the same quarter in 2011.
Recalls documented in the second quarter were initiated by 156 companies and the recalls affected more than 5 million units, representing the fewest number of units affected by recalls in the last four quarters. This reflects a 23% decrease in units affected compared with the previous quarter. Two recalls affected between 500,000 and 1 million units. The remainder affected fewer than 500,000 units.
Undeclared allergens or other allergen concerns remained the primary cause of recalls during the second quarter, accounting for nearly 40% of food recalls initiated. Foodborne illness concerns accounted for an additional 40% of recalls initiated during the second quarter, with Salmonella and Listeria being the most common reasons.
Mangoes possible source of multi-state Salmonella outbreak
The U.S. Food and Drug Administration (FDA) is working with the Centers for Disease Control and Prevention (CDC), state officials, and Canadian public health and food safety agencies to investigate a multi-state cluster of 101 Salmonella Braenderup infections, perhaps linked to mangoes. The California Dept. of Public Health has reported the majority of the cases (73) in the United States and has been leading the investigation. CDC is assisting to coordinate efforts by several states where cases have been reported.
U.S. state public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness. Preliminary information indicates that mangoes are a likely source for the illnesses in the United States. Investigative efforts continue to determine the source of mangoes that may be linked to U.S. cases.
An importer in Canada initiated a voluntary recall of Daniella-brand mangoes in that country as the result of illnesses reported there. The FDA has received notification that in response to the Canadian Food Inspection Agency’s recall warning, and as a precautionary and voluntary measure, some distributors of Daniella-brand mangoes to the United States have begun to notify their customers in their distribution chains to remove this product from the marketplace in the U.S.
As a result of those notifications and the illnesses reported in Canada, several U.S. retailers have also issued press releases indicating they are removing Daniella-brand mangoes from their retail stores.
Report: U.S. food waste on the rise, possible solutions
The U.S. Natural Resources Defense Council (NRDC) has released a new report—“Wasted: How America Is Losing Up to 40% of Its Food from Farm to Fork to Landfill.” In this report, the NRDC finds that getting food from the farm to the table uses 10% of the total U.S. energy budget, takes up 50% of U.S. land, and amounts to 80% of freshwater consumed in the United States. And yet, 40% of food in the U.S. goes uneaten, which accounts for more than 20 lbs of food per person every month. This means that Americans are throwing out the equivalent of $165 billion each year. Moreover, almost all of that uneaten food ends up rotting in landfills where it accounts for almost 25% of U.S. methane emissions.
Nutrition is also lost in the mix—food saved by reducing losses by just 15% could feed more than 25 million Americans every year at a time when one in six Americans lacks a secure supply of food to their tables. Given all the resources demanded for food production, the NRDC believes it is critical to make sure that the least amount possible is needlessly squandered on its journey to our plates.
The NRDC report examines the inefficiencies in the U.S. food system from the farm to the fork to the landfill. By identifying food losses at every level of the food supply chain, the report provides the latest recommendations and examples of emerging solutions, such as making “baby carrots” out of carrots too bent (or “curvy”) to meet retail standards. By increasing the efficiency of the food system, we can make better use of our natural resources, provide financial saving opportunities along the entire supply chain, and enhance our ability to meet food demand.
The average American consumer wastes 10 times as much food as someone in Southeast Asia, up 50% from Americans in the 1970s. According to the NRDC, returning to a time when waste was much less than it is today will require a suite of coordinated solutions, including changes in supply-chain operation, enhanced market incentives, increased public awareness, and adjustments in consumer behavior.
NRDC report (pdf)
Global foodservice traffic mixed in Q1 2012
Global foodservice traffic in the first quarter of 2012 reflected each geography’s mood and economy, according to The NPD Group, a market research company. NPD’s foodservice market research finds that restaurant and foodservice visits increased in the first quarter of the year for the more stable economies of Canada and China, and Japan’s traffic continued to rebound in the aftermath of Great East Japan Earthquake and Tsunami. Foodservice visits declined in Australia and Europe where there is economic uncertainty.
The Canadian foodservice market continues to lead the developed markets with visits up 4% in the quarter versus same quarter year ago, according to NPD’s CREST, which tracks commercial foodservice usage in Australia, Canada, China, France, Germany, Italy, Japan, Spain, United Kingdom, and the United States. Chinese consumers continued to increase their use of commercial foodservice although controlled their spending by selecting combo meals and other deals. Japan, which posted several solid quarters before the earthquake and tsunami, is returning to form with its second consecutive quarter of traffic growth. France was the only European country experiencing traffic gains in the first quarter. Foodservice traffic in Germany was flat in the quarter, following gains in the preceding quarter, and traffic declined in Italy, Spain, and the United Kingdom.
The independent (non-chain) foodservice segment improved in several countries in the first quarter after several years of declines. Lunch posted broad growth across the world and breakfast, which is a big market driver only in China and Italy, is up or flat in most markets. Dinner, which looked very strong in the last quarter of 2011, appears to have fallen slightly in the first quarter of this year.
“The first quarter of the year brought a mix of good and bad news for the global foodservice industry,” said Bob O’Brien, Senior Vice President of Global Foodservice at NPD. “While a recovery of the global foodservice industry seemed possible at the end of 2011, lack of consumer confidence and economic uncertainty entering into the new year may have put the recovery on hold for the time being.”
Branding may increase consumption of healthy foods in school cafeterias
A study conducted at Cornell University and published in the Archives of Pediatrics and Adolescent Medicine shows that branding may help promote healthier eating in school cafeterias. Food marketers have associated foods with mascots, super heroes, and other characters for decades. Such marketing tactics have been effective for promoting everything from candies to sugary breakfast cereals, but the researchers believe they may also be used to induce children and adolescents to choose healthier foods.
The researchers offered 208 children, ages 8–11, an opportunity to take an apple, cookie, or both. On the first and last days of the five-day study, both the apple and the cookie were offered without a sticker, as a pretest and post-test control. This enabled the researchers to calibrate a baseline preference for each child. The remaining three days were intervention sessions. On one day, children were offered a choice between an unbranded apple and a cookie that had a sticker of a familiar popular character (i.e., Elmo) on it. On another day, children were offered a choice between an unbranded cookie and an apple that had a sticker of Elmo on it. On another day, their choice was between an unbranded cookie and an apple with a sticker of an unknown character. On each day of the study, each child’s choice was unobtrusively recorded.
The researchers discovered that placing stickers of popular children’s cartoon characters on apples encouraged more children to choose the fruits over sweets. Interestingly, there was no effect of the Elmo sticker on the cookie. In addition, there was no effect of the unknown character sticker on the apple compared to the pretest control.
“Branding has tremendous potential to promote healthier eating. We tend to associate mascots and characters with junk food, but they can also be used to build excitement around healthy foods. This is a powerful lesson for fast food companies, food activists, and people involved in school foodservice,” said Brian Wansink, lead author of the study and Professor of Marketing at the Dyson School of Applied Economics and Management at Cornell.
Coating technology may increase bananas’ shelf life
Research presented at the 244th National Meeting & Exposition of the American Chemical Society shows that a spray-on solution may be able to delay the ripening of bananas. The coating is a so-called “hydrogel,” a superabsorbent material like those with many medical and commercial uses, made from chitosan, a substance derived from shrimp and crab shells.
Xihong Li, who presented the report, noted that chitosan is attracting considerable attention in efforts to keep fruits and vegetables fresher longer due to its action in killing bacteria that cause produce to rot. Until now, however, it has not been used to slow the ripening of bananas.
“We found that by spraying green bananas with a chitosan aerogel, we can keep bananas fresh for up to 12 days,” said Li, Tianjin University of Science and Technology, Tianjin, China. “Once bananas begin to mature, they quickly become yellow and soft, and then they rot. We have developed a way to keep bananas green for a longer time and inhibit the rapid ripening that occurs. Such a coating could be used at home by consumers, in supermarkets, or during shipment of bananas.”
Li explained that bananas, like other fresh fruit and vegetables, are alive and actually “breathing,” or respirating. Like other fresh fruit and vegetables, bananas stay alive after picking. Like people, bananas breathe, or respire, taking in oxygen and releasing carbon dioxide—but through their skin. The more a banana respires, the quicker it ripens. Unlike many other fruits, the respiration rate in bananas does not slow down, and bananas do not ripen slowly. The banana’s pulp releases a chemical that boosts respiration, and the pulp converts into the sugars that produce that sweet, banana taste. As respiration continues, however, the process speeds up, and bananas become unpleasantly sweet and mushy. Bacteria on the banana skin start to thrive and cause the banana to rot. In their study, Li’s team showed that the chitosan hydrogel coating slowed down respiration and killed bacteria that cause rotting, keeping bananas fresh for almost two weeks.
Classic cocktails making a menu comeback
According to new research from Mintel Menu Insights, cocktails that are described as “classic” on menus have increased by 76% since 2009. Popular retro drink, the Manhattan, has seen a 35% increase on menus since 2009, while the Gimlet is up 63%, Sazerac is up 57%, and the Side Car has jumped 50%.
“Bartenders and cocktail geeks are taking a very academic approach to mixing drinks, and many are learning the history and the evolution of iconic cocktails,” said Kathy Hayden, Senior Foodservice Analyst at Mintel. “This approach combines with better ingredients, some nostalgia for a time when people had time to enjoy cocktails and cocktail parties, and widespread interest in ‘cocktail culture’ to boost interest in the classics.”
Among survey respondents who have ordered a drink at bars/nightclubs, 54% ordered a beer in the last three months, making it the most widely accepted alcoholic beverage. However, cocktails also have a high incidence of use, with 44% of people saying they’ve ordered one in the same timeframe. A new cocktail claim making its debut on menus is “skinny.” In 2009, there were zero reports of the skinny claim and in Q2 2012 Mintel Menu Insights tracked 110 items boasting this descriptor.
In the height of the sweltering summer, some seasonal, fruity favorites have fared well, while others are falling from favor. Mojitos have shown a 32% increase since 2009, and this new classic is already showing up in different flavor options beyond the normal lime and mint. Mai Tais and margaritas are also on the rise with 18% and 24% more menu items, respectively. On the other hand, old tropical favorites like the pina colada and daiquiri are showing a 28% and 19% decrease, respectively.
Sunwin Stevia, WILD Flavors enter into worldwide stevia distribution agreement
Sunwin Stevia International Inc., a global provider of high quality stevia extracts, has entered into a worldwide stevia distribution agreement with WILD Flavors GmbH. Under the terms of the agreement, WILD is granted the non-exclusive worldwide right as a distributor to market and resell all stevia products manufactured by Sunwin and use of all trademarks.
In conjunction with the agreement, WILD also acquires an additional 7.67 million shares in exchange for its stake in Sunwin USA and granting Sunwin exclusive ownership of certain flavor formulations for use with Sunwin’s stevia extracts developed by WILD at a value estimated at approximately $2 million. In light of the new distribution agreement, both parties have agreed to terminate the previous distribution agreement between WILD Flavors Inc. and Sunwin USA.
“We are excited to further our relationship with WILD through this new expansive distribution agreement and through the increase of their equity stake in our company. WILD is one of the largest, privately-owned ingredient manufacturers in the food and beverage industry worldwide and we look forward to working more closely with them to capitalize on the growing market trends for healthier, low-calorie, and all natural food products. We look forward to supporting their global distribution efforts as we grow our company for the future,” said Dongdong Lin, CEO of Sunwin Stevia International.
Synergy Flavors expands in Brazil
Synergy Flavors has announced the expansion of Synergy Aromas, its São Paulo-based business, through the acquisition of a local flavor operation. The acquisition includes a new facility, which includes flavor creation and applications laboratories and flavor manufacturing, as well as a number of employees. As a result, Synergy has strengthened its supply chain in Brazil and Latin America and is now better able to serve food and beverage companies in the region.
“This expansion offers significant benefits to our customers by providing a state-of-the-art facility to serve the growing demand for food and beverage flavorings in Brazil,” said Roderick W. Sowders, President and CEO, Synergy Flavors Inc. “It is our belief that Brazilian food engineers appreciate the quick response time of a local flavor company while at the same time, benefitting from the creative technologies of a global flavor company. Synergy is in this market specifically because we can bring both of those aspects to our customers.”
Wind Point to acquire Shearer’s Foods
Wind Point Partners, a Chicago, Ill.-based private equity investment firm, has signed an agreement to acquire Shearer’s Foods. The transaction is expected to close in October. Based in Brewster, Ohio, Shearer’s is the largest producer of private label salty snacks in North America and the largest producer of kettle cooked potato chips in the world. Shearer’s manufactures both branded and private label snacks for blue-chip retailers and contract manufactures snacks for the nation’s largest branded snack food companies.
Wind Point is partnering with C.J. Fraleigh, who is joining Shearer’s as Chairman and CEO. Fraleigh, who most recently served as CEO of Sara Lee, North America, has 25 years of experience in consumer products.
“I’m very excited to be joining the team at Shearer’s,” said Fraleigh. “With the growth of private label brands and the trend toward outsourcing for branded food companies, Shearer’s is well-positioned to continue its historical growth trajectory. I look forward to working with the company’s 1,850 employees to execute on growth opportunities we’ve identified and continue providing Shearer’s customers with excellent service and consistently high quality products.”
Wind Point currently holds four additional food-focused investments: Hearthside Food Solutions, Nonni’s, Rupari Foods, and Ryt-way Industries.
Invisible Sentinel launches pilot manufacturing facility
Invisible Sentinel Inc., a life sciences company that develops diagnostics for the detection of foodborne pathogens, has established a pilot manufacturing program at the University City Science Center in Philadelphia, Pa.
Invisible Sentinel began its laboratory research on technology that addresses global food safety at the Science Center’s Port business incubator in 2007, and added manufacturing capabilities in July 2012. Its diagnostic device is expected to launch this fall. The pilot facility has the initial production capacity to supply product for regulatory studies and to meet initial sales goals—and has the potential to be scaled for larger volumes.
“We anticipate receiving regulatory approval this fall and look forward to supplying our customers with some of the fastest and most sensitive tests for the detection of foodborne pathogens,” said Invisible Sentinel CEO Benjamin Pascal.
The new pilot manufacturing facility complements Invisible Sentinel’s existing R&D laboratory and off-site animal facility. These combined resources and their relative proximity allow Invisible Sentinel to efficiently manage an innovative R&D program and prepare to launch its suite of food safety diagnostics and related applications.
Innovation Center for U.S. Dairy seeks nominations for sustainability awards
The Innovation Center for U.S. Dairy, established under the leadership of dairy farmers, is now accepting nominations for the second year of the U.S. Dairy Sustainability Awards. The award program recognizes dairy farms, businesses, and collaborative partnerships for their contributions to healthy people, healthy products, and a healthy planet and showcases that sustainability makes good business sense.
Nominations are open through Nov. 15, 2012, to all segments of the U.S. dairy value chain—from farm to table—for the following categories:
- Outstanding Dairy Farm Sustainability
- Outstanding Dairy Processing & Manufacturing Sustainability
- Outstanding Achievement in Renewable Energy
- Outstanding Achievement in Energy Efficiency
An independent panel of judges will evaluate all nominations based on the program’s or project’s results as measured by triple-bottom-line success—economic, environmental, and social. Judges also will assess: the potential for adoption of the practices by other dairy farms and businesses; demonstrated learning, innovation; and improvement; and scalability.
“According to research conducted on behalf of the Innovation Center, sustainability isn’t about the size, age, or location of a dairy operation. It’s the management practices that make the difference,” said Barbara O’Brien, President of the Innovation Center for U.S. Dairy. “Shining a light on best management practices helps ensure that consumers can continue to feel good about choosing their favorite dairy foods and beverages.”
Winners of the U.S. Dairy Sustainability Awards will be announced in April 2013. In addition, honorees will share their stories and passion for sustainability on a national scale in forums and venues, and will be featured on USDairy.com/Sustainability.
U.S. Dairy Sustainability Awards
Alfa Laval acquires Gamajet Tank Cleaning Systems
Gamajet Cleaning Systems has been acquired by Alfa Laval, effective August 24, 2012, and a new company, Alfa Laval Tank Equipment Inc. has been created. The new company will operate as Gamajet Cleaning Systems and will remain in Exton, Pa. Gamajet’s longtime President, Robert Delaney, has been appointed President of the new company.
Gamajet is a provider of tank cleaning machines and systems. Alfa Laval is a leader in heat transfer, centrifugal separation, and fluid handling. The acquisition of Gamajet will expand Alfa Laval’s product portfolio, especially within the industrial sector, as well as their positioning in North America. Alfa Laval’s existing line of tank cleaning equipment, Toftejorg, has been absorbed by the new company for North America. Sales, support, and service of the Toftejorg equipment will be handled at Gamajet’s Exton office.
“As part of Alfa Laval, the pursuit of providing the highest level of product quality and personalized service will be strengthened and enhanced with the most complete tank equipment portfolio available in the market. The entire Gamajet team is looking forward to the challenges and opportunities that lie ahead. We are all very proud to be a part of Alfa Laval,” said Robert Delaney, President of the newly created Alfa Laval Tank Equipment.
Ohio State Univ. wins D.D. Williamson award
At the 2012 Institute of Food Technologists (IFT) Food Expo in Las Vegas, Nev., D.D. Williamson awarded students from The Ohio State University—Andrew Barry, Laura Rarus, and Greg Bricker—with the company’s 2nd annual student coloring contest. The trio’s winning poster demonstrated gelatin desserts in peach, raspberry, and grape varieties using DDW’s naturally derived alternatives to FD&C Red No. 40 dye, a synthetic (certified) food color additive.
Ted Nixon, Chairman and CEO, and Margaret Lawson, Chief Science Officer and Past IFT President, presented a trophy for each student. The award included an expense-paid trip to the 2012 IFT Annual Meeting and Food Expo.
When asked about project challenges, Barry replied, “No one color seemed to really match what we were looking for, so we had to take a couple of different colors and put them together to get the overall [look].” In addition, Bricker said, “Our greatest challenge probably occurred when we tried to scale-up.”
The students’ observations concur with food industry experience. The optimal solution for a desired food or beverage hue is often a blend of two or three natural colorings to fit a customer’s unique processing and stability requirements.
Award presentation video
Chamberlain Farm Produce recalls cantaloupes
Chamberlain Farm Produce Inc., Owensville, Ind., is voluntarily recalling all of its cantaloupes from the 2012 growing season that may remain in the marketplace. This recall is occurring because of concern some cantaloupes may be contaminated with Salmonella. This voluntary recall follows a prior voluntary market withdrawal of all Chamberlain Farm Produce Inc. cantaloupes that occurred Aug. 16 and 17, 2012.
During the period June 21–Aug. 16, 2012, Chamberlain Farm Produce Inc. marketed cantaloupes to four retail grocery stores with grocery store retail outlets in Vanderburgh, Warrick, Gibson, and Dubois County, Ind., and Wabash County, Ill.; and also to four wholesale purchasers located in Owensboro, Ky., St. Louis, Mo., Peru, Ill., and Durant, Iowa, respectively. As a part of the voluntary market withdrawal, Chamberlain Farm Produce Inc. notified all of the purchasers of its cantaloupes to take immediate action to remove all Chamberlain Farm Produce, Inc. cantaloupes from the marketplace, and all of the purchasers confirmed compliance with that request.
The U.S. Centers for Disease Control and Prevention (CDC) reports that for the period July 7–Aug. 22, 2012, there have been reports of some 178 persons nationwide who may have become sick in connection with consumption of cantaloupes. The U.S. Food and Drug Administration (FDA) investigation is ongoing and incomplete at this time. After discussion with the FDA, Chamberlain Farm Produce Inc. decided to conduct the recall as a precautionary measure.
USDA expands contracting authority for Beef Checkoff program
The U.S. Dept. of Agriculture’s Agricultural Marketing Service (USDA AMS) has announced a final rule expanding the contracting authority for the Beef Promotion and Research Program.
The Beef Promotion and Research Act requires that the Beef Promotion Operating Committee enter into contracts with established national non-profit industry-governed organizations. The Beef Promotion and Research Order also required that such organizations be active and ongoing before the enactment of the Act in 1986. With the goal of enhancing the overall success and support of the Beef Checkoff Program, several beef industry organizations met recently and agreed that it was necessary to expand the contracting authority established under the Act and Order to uphold the integrity of the Beef Checkoff program.
The Order previously provided that only national non-profit industry-governed organizations that were active and ongoing before the enactment of the Act were eligible to contract with the Beef Promotion Operating Committee. This rule eliminates that date requirement so that organizations otherwise qualified but created since 1986 are now eligible to contract with the Beef Promotion Operating Committee to provide Beef Checkoff programs, as long as they have been active and ongoing for at least two years. The change will allow the Beef Promotion Operating Committee to contract with organizations possessing the requisite experience, skills, and information related to the marketing of beef and beef products, as is intended under the Act.
Nominate a colleague for the Gilbert A. Leveille Lectureship, Award
American Society of Nutrition (ASN) and the Institute of Food Technologists (IFT) are seeking nominations for the Gilbert A. Leveille Lectureship and Award. This award—created in 2009 and co-administered by ASN and IFT—recognizes outstanding research in nutrition science and food technology. The 2013 lecturer will receive $5,000 and deliver a lecture at the ASN Scientific Sessions & Annual Meeting at Experimental Biology, April 20–24, in Boston, Mass. Nominations for the 2013 awardee will be accepted by ASN. The deadline is September 15, 2012. For more information on the award and how to nominate a colleague, visit ASN.
Gilbert A. Leveille Lectureship and Award
Volunteers needed: Update your volunteer preferences
IFT members—have you updated your membership directory listing to include your volunteer preferences? We use this information to link IFT members with volunteer opportunities. If you haven't shared this information with us, follow these easy steps: 1) Go to community.ift.org (make sure that you have your user name and password handy); 2) Click on "Edit Your Profile"; 3) Click on "My Interests"; 4) Click on "Volunteer Preferences"; and 5) Let us know how you'd like to be involved. Don't know your user name and password? Please click here to have it emailed to you.
Annual Meeting teaching & learning sessions—Your input needed
The IFT Education Advisory Panel is looking for feedback on ways to enhance programming for food science educators and instructors at the 2013 Annual Meeting & Food Expo. Teachers and instructors in food science education are encouraged to take a few moments to share suggestions on how to enhance teaching-, learning-, and instruction-focused programming at the Annual Meeting to best meet the needs of the community. Respondents who complete the brief five-minute survey by Friday, Sept. 7, 2012 will be entered into a drawing to win an iPad3 or one of three complimentary registrations for the 2013 Annual Meeting & Food Expo in Chicago.
Sept. 17: 12:00–1:00 p.m. CT
Free webcast: Differentiating Your Product with Probiotics
Learn how simple it is to formulate your food or beverage products with probiotics. Through this webcast, you will understand how the composition of a probiotic affects a product and how probiotic strains differentiate themselves through their ability, or inability, to survive extreme manufacturing processes. You will also explore the digestive and immune health benefits of probiotics, and how these benefits may differentiate your product from the competition. Register today.
New Certified Food Scientist (CFS) Credential Program
IFT’s new CFS program has been officially launched to recognize the on-the-job, applied knowledge and skills of food scientists. It’s designed to complement your academic degrees and provide you with an opportunity for professional development. The first testing window is in February 2013, so start preparing now. In the food science field for more than 15 years? Learn how you can obtain the CFS through the One Time Alternative Assessment.
Call for nominations for the 2013 Leadership Election
The IFT Nominations & Elections Committee strives to put forth the finest leaders in the food science and technology profession, and they’re looking for your input to make that happen. You have an opportunity to nominate yourself or a colleague for President-Elect or for a position as a member of the 2013–2014 Board of Directors. Nominees must be Professional Members of IFT to be considered for candidacy. If you are not one already, find out more about becoming a professional member, and then submit a nomination by Oct. 1, 2012. If you have questions, contact Erin Carter, Staff Coordinator for the Nominations & Elections Committee at firstname.lastname@example.org.