Newsroom

As the authoritative voice of food science and technology for over 75 years, the Institute of Food Technologists offers accurate, timely scientific resources. Our volunteer spokespeople are food science professionals with a variety of expertise who provide credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues.

Pasta

TOP STORY

Pasta High in Fiber and Protein May Not Increase Satiety

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

Pasta High in Fiber and Protein May Not Increase Satiety

August 24, 2016
A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta. (Read more)

Certain Nutrients Can Address Men’s Health Concerns

August 24, 2016
The top causes of death among adult men in the United Sates are heart disease, stroke, cancer and chronic lower respiratory disease, according to the Mayo Clinic and the Centers for Disease Control (CDC). In a recent issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr writes about some of the health concerns men have and the nutrients that may play beneficial roles in addressing them.  (Read more)

8 Facts Behind the “Foodie” Phenomena

August 24, 2016
Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.  (Read more)

Research Highlights 7 Essential Ingredients for Healthy Adolescents

August 24, 2016
Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.  (Read more)

Sports Nutrition Products No Longer Just for Hard-Core Athletes

August 24, 2016
Sports drinks, powders, goos and bars used to be targeted to the more hard-core athletes, but now more and more of these products are fueling mainstream consumer interest. Contributing editor A. Elizabeth Sloan highlights several trends driving the $33 billion sports nutrition sector in the August issue of Food Technology magazine published by the Institute of Food Technologists. (Read more)

IFT16 Draws More than 23,500 Attendees

August 4, 2016
IFT16: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,500 people attended the event held July 16-19 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor. (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 


IFT News Releases
The Institute of Food Technologists offers accurate, timely scientific resources.

Stay informed by reading current IFT News Releases. 

View All News Releases