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Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods

A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled “all-natural” as compared to the same product without the label.

Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods

February 21, 2017
A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled “all-natural” as compared to the same product without the label.  (Read more)

IFT Unveils the “Science Behind Gluten-Free Formulation” Resource

February 21, 2017
To assist researchers in understanding the science and technology in formulating and manufacturing gluten-free products, the Institute of Food Technologists (IFT) has compiled 10 research and review papers from its peer-reviewed scientific journals in a special web section on Gluten-Free Formulation. This helpful online resource provides the latest knowledge on creating and producing high-quality gluten-free products, such as bread, partially baked frozen bread, extruded snacks, and rice cakes. (Read more)

IFT17: Go With Purpose Registration is Now Open

February 8, 2017
Registration is now open for IFT17: Go With Purpose in Las Vegas, June 25-28 at The Sands Expo Center. Hosted by the Institute of Food Technologists (IFT), this year’s annual event will host food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.  (Read more)

IFT Joins Call for President Trump to Rescind Executive Order on Visas and Immigration

February 1, 2017
The Institute of Food Technologists (IFT) joined with 152 other scientific and engineering societies, national associations and universities to send a letter to President Donald J. Trump objecting to his executive order on visas and immigration. The letter explains the order “will have a negative impact on the ability of scientists and engineers in industry and academia to enter, or leave from and return to, the United States. This will reduce U.S. science and engineering output to the detriment of America and Americans.” (Read more)

Study Suggests Color of Sweetener Packet Impacts Sweetness Perception and Liking

January 23, 2017
A study published in the Journal of Food Science found that the packet color of nonnutritive sweeteners may impact the sweetness perception and overall liking of the product. (Read more)

Food Scientist Shares Insights on How to End Food Waste

January 23, 2017
Almost a billion people go hungry every day, yet the underlying problem is not that there isn’t enough food produced– it’s that one third of all food produced is either spoiled or discarded before it is consumed, according to the Food and Agriculture Organization (FAO) of the United Nations. (Read more)

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Emily Behn

Media Relations Specialist

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


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