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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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Trend Report: Consumers Spend Big on Small Plates

One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers.

IFT Recommends Two Potential Options for the Term "Natural"

May 26, 2016
The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term. (Read more)

Institute of Food Technologists Selects 2016 Fellows

May 26, 2016
The Institute of Food Technologists (IFT) is proud to announce its 2016 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT16 in Chicago on July 16, 2016. (Read more)

Science Versus Sensationalism: Jacques Rousseau to Present Featured Session at IFT16

May 26, 2016
Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Jacques Rousseau, lecturer and Chair of the Academic Freedom Committee at the University of Cape Town, will deliver a featured session, Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices? This presentation will highlight his perspective on the reasons why consumers fear innovation, and how to better equip them with scientific resources in order to make informed decisions. In an interview with IFT, Jacques outlined what attendees can expect from his session.  (Read more)

Trend Report: Consumers Spend Big on Small Plates

May 26, 2016
One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers. (Read more)

Filling Nutrient Gaps in Specialty Diets

April 26, 2016
Paleo, high-protein, low-carb, gluten-free, vegetarian and vegan eating lifestyles have all exploded in popularity in the last few years. Whether people adopt these diets in order to lose weight or maintain overall wellness, consumers that follow them may be missing out on some essential nutrients. In the April issue of Food Technology Magazine, Linda Mila Ohr writes about the nutrient gaps in these various diets and how consumers can make sure they get the nutrients they need. (Read more)

How Dark Chocolate is Made

April 26, 2016
The botanical name for the cacao tree is Theobroma cacao, which translates to “food of the gods.” In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT) contributing editor Tara McHugh, PhD, explains the steps taken to create our modern day version of the food of the gods: dark chocolate.  (Read more)

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Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 


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