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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.

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The Institute of Food Technologists and Ingredion Incorporated Announce Their Shared Commitment to Innovation Through a New IFT Initiative – IFTNEXT

The Institute of Food Technologists (IFT) and Ingredion today announced their shared commitment to the advancement of the science of food through Ingredion’s sponsorship supporting IFT’s new IFTNEXT initiative.

The Institute of Food Technologists Recommends a Definition of “Healthy” to FDA

May 4, 2017
In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) expressed concern that labeling an individual food as ‘healthy’ can be misleading for consumers.  (Read more)

Institute of Food Technologists Announces 2017 IFT Fellows

May 4, 2017
Today, the Institute of Food Technologists (IFT) is proud to announce the 2017 Class of IFT Fellows, an elite recognition that honors professionals and scientists with extraordinary achievements within the science of food and technology community. This year, eight individuals have been named IFT Fellows for their contributions to IFT and to the field of the science of food. (Read more)

The Institute of Food Technologists and Ingredion Incorporated Announce Their Shared Commitment to Innovation Through a New IFT Initiative – IFTNEXT

May 4, 2017
The Institute of Food Technologists (IFT) and Ingredion today announced their shared commitment to the advancement of the science of food through Ingredion’s sponsorship supporting IFT’s new IFTNEXT initiative. (Read more)

Top Ten Food Trends for 2017

May 4, 2017
Despite the recent spike in interest of clean-label and free-from foods, the food industry remains driven by convenience, according to Food Technology magazine contributing editor A. Elizabeth Sloan. In the April issue of Food Technology, published by the Institute of Food Technologists (IFT), Sloan highlighted the following top ten food trends for 2017 based on data from industry sources.  (Read more)

New Review Offers Solutions to Mitigate Nutrition and Health Deficiencies in Older Adults

March 29, 2017
A new concise review published in the Journal of Food Science defines the causes, contributors and consequences of malnutrition in older individuals and suggests new food product development might mitigate or address the negative consequences of poor food intake in older adults. (Read more)

Institute of Food Technologists Announces IFT17 Featured Sessions

March 29, 2017
The Institute of Food Technologists today announced the featured session lineup for its annual event, IFT17: Go With Purpose. Featured sessions include the premiere of the Food Evolution Film, Processed Food: The Good, the Bad and the Science moderated by esteemed columnist Tamar Haspel, and a presentation by Dr. Andrew Pelling.  (Read more)

Contact Us

Emily Behn

Media Relations Specialist

Phone 312-604-0273
Fax 312.596.5673
Email: ebehn@ift.org


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