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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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Study Suggests Color of Sweetener Packet Impacts Sweetness Perception and Liking

A study published in the Journal of Food Science found that the packet color of nonnutritive sweeteners may impact the sweetness perception and overall liking of the product.

IFT17: Go With Purpose Registration is Now Open

February 8, 2017
Registration is now open for IFT17: Go With Purpose in Las Vegas, June 25-28 at The Sands Expo Center. Hosted by the Institute of Food Technologists (IFT), this year’s annual event will host food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.  (Read more)

IFT Joins Call for President Trump to Rescind Executive Order on Visas and Immigration

February 1, 2017
The Institute of Food Technologists (IFT) joined with 152 other scientific and engineering societies, national associations and universities to send a letter to President Donald J. Trump objecting to his executive order on visas and immigration. The letter explains the order “will have a negative impact on the ability of scientists and engineers in industry and academia to enter, or leave from and return to, the United States. This will reduce U.S. science and engineering output to the detriment of America and Americans.” (Read more)

Study Suggests Color of Sweetener Packet Impacts Sweetness Perception and Liking

January 23, 2017
A study published in the Journal of Food Science found that the packet color of nonnutritive sweeteners may impact the sweetness perception and overall liking of the product. (Read more)

Food Scientist Shares Insights on How to End Food Waste

January 23, 2017
Almost a billion people go hungry every day, yet the underlying problem is not that there isn’t enough food produced– it’s that one third of all food produced is either spoiled or discarded before it is consumed, according to the Food and Agriculture Organization (FAO) of the United Nations. (Read more)

New Review Article Suggests Sheep Milk May Be the Next Functional Dairy Food

January 23, 2017
A paper published in Comprehensive Reviews in Food Science and Food Safety explored the physicochemical and nutritional characteristics of sheep milk and development of sheep milk dairy products containing prebiotics and/or probiotics. (Read more)

The Institute of Food Technologists Student Association Wins Innovation Grant from the American Society of Association Executives

January 23, 2017
The Institute of Food Technologists Student Association’s (IFTSA) project, Go with Purpose Global Challenge: Elevating Student Engagement through Global Collaborations, was named one of four winners of the American Society for Association Executives (ASAE) Innovation Grant Program. (Read more)

Contact Us

Emily Behn

Media Relations Specialist

Phone 312-604-0273
Fax 312.596.5673
Email: ebehn@ift.org


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