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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.

Amit Gefen

TOP STORY

Promising New Technologies Ready to Make Their Mark on Foods of the Future

The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our food supply in important ways.

Poor Eating Habits Lead to Nutrient Gaps in Children

July 15, 2015
Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

July 15, 2015
Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

China, Taiwan Strengthen Food Safety Laws

July 14, 2015
China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

July 14, 2015
CHICAGO— The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

Insects May Be the Answer to Consumer Demand for More Protein

July 14, 2015
The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

New Light Technology Helps Improve Food Safety

July 14, 2015
Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago. (Read more)

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Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 


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