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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.

Harman Johar

TOP STORY

From crickets to test tube meat: The coming revolution in alternative proteins

Driven by the enormous potential to reduce resources used in traditional agricultural production, protein pioneers explore the most promising new technology possibilities in the latest interview series from FutureFood 2050.

8 Snack and Nutrition Bar Trends

February 18, 2015
Convenience and taste are high on the list of what consumers want—especially when it comes to snack and nutrition bars. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about unexpected flavors and emerging trends in the snack and nutrition bar category. Consumers can all find a bar to fulfill their specific need including people looking for a meal replacement, athletes looking to up their protein, and those looking to lose weight. (Read more)

Amaranth Seeds May Prevent Chronic Diseases

February 18, 2015
The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT). (Read more)

Dairy-Free Beverages Expand the Milk Aisle

February 18, 2015
When it comes to milk, it’s no longer just about whole, two percent, skim, and flavored anymore. Consumers now have a variety of nut, grain, and seed milks that are all nondairy to choose from. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member David Despain writes about the increasing number of dairy-free options on the market in response to consumers’ growing interest in plant-based milk products.  (Read more)

From crickets to test tube meat: The coming revolution in alternative proteins

February 18, 2015
Driven by the enormous potential to reduce resources used in traditional agricultural production, protein pioneers explore the most promising new technology possibilities in the latest interview series from FutureFood 2050.
 (Read more)

IFT February 2015 Media Update

February 18, 2015
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and other information from IFT. Copies of articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Milk Proteins Show Promise in Prevention and Treatment of Cancer

February 18, 2015
In a review of existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated by enzymatic action, such as those experienced during digestion or food processing, including fermentation. Their findings are in the recent issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists. (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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