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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.

Julian Mercer

TOP STORY

New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

In the latest interview series from FutureFood 2050, researchers and thought leaders weigh in on cutting-edge strategies that may help drive down skyrocketing rates of obesity around the world.

IFT January 2015 Media Update

January 21, 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 FutureFood 2050. Copies of articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Food Waste Challenge Provides Market Opportunities for Innovators

January 21, 2015
Approximately 133 billion pounds of food produced in the United States went uneaten in 2010 (Buzby, 2014). This adds up to a 31 percent food loss at both the retail and consumer levels and has far-reaching social, economic, and environmental ramifications (NRDC, 2012). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing writers Elise Golan, PhD, director of sustainable development, Office of the Chief Economist, USDA and Jean C. Buzby, PhD, chief of the Diet, Safety and Health Economic Branch in the USDA Economic Research Service write about how food waste in the U.S. represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.  (Read more)

New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

January 21, 2015
In the latest interview series from FutureFood 2050, researchers and thought leaders weigh in on cutting-edge strategies that may help drive down skyrocketing rates of obesity around the world. (Read more)

Should Arsenic in Food be a Concern

January 21, 2015
The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern. (Read more)

Essential Oils Help Control Fungus Growth in Argentinian Corn

December 16, 2014
Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn. (Read more)

IFT December 2014 Media Update

December 16, 2014
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science 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)

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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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