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Wine and Cheese

TOP STORY

Science Shows Cheese Can Make Wine Taste Better

Cheese paired with wine has been a gastronomic staple for centuries. However, there is little evidence from sensory studies on how cheese actually influences the perception of wine. A new study in the October issue of the Journal of Food Science shows that eating cheese may actually increase how much someone likes the wine they are drinking.

Institute of Food Technologists and Canadian Institute of Food Science and Technology to Offer Joint Membership

November 28, 2016
With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Canadian Institute of Food Science and Technology (CIFST) are excited to announce a new joint-membership program.  (Read more)

New Research Finds Avocado Extract Can Prevent Listeria in Food

November 18, 2016
Consumer demand for food products formulated without synthetic additives has increased. However, food still has to be safe for consumers to eat, so food scientists are looking for ways to replace synthetic additives. Since some additives are needed for food safety reasons, food product developers are faced with the challenge of developing more “natural” additives that can produce comparable results.  (Read more)

The Top Eight American Pizza Habits

November 18, 2016
Americans consume 350 slices of pizza every second, and 15 percent deem it their top comfort food. In the November issue of Food Technology Magazine associate editor Melanie Zanoza Bartelme outlines eight American pizza trends, preferences and consumption habits. (Read more)

Scientists Discover Way to Make Milk Chocolate Have Dark Chocolate Health Benefits Without the Bitter Taste

October 28, 2016
Dark chocolate can be a source of antioxidants in the diet, but many consumers dislike the bitter flavor. The taste of milk chocolate is more appealing to a greater number of consumers, but it doesn’t have the same antioxidants properties as dark chocolate. In a recent Journal of Food Science study, researchers found a way to use peanut skin extracts to make milk chocolate that has even more nutritional benefits of dark chocolate without affecting the taste.  (Read more)

Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste

October 19, 2016
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma. (Read more)

Science Shows Cheese Can Make Wine Taste Better

October 19, 2016
Cheese paired with wine has been a gastronomic staple for centuries. However, there is little evidence from sensory studies on how cheese actually influences the perception of wine. A new study in the October issue of the Journal of Food Science shows that eating cheese may actually increase how much someone likes the wine they are drinking.  (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 


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