Newsroom

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.

Top 10 Trends

TOP STORY

Top Ten Food Trends for 2015

The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015.

Nutrition Advancements Ushering in an Era of Personalized Diets for Health

May 20, 2015
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades. (Read more)

10 Facts about Olive Oil

May 14, 2015
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today. (Read more)

Germination Can Make Buckwheat More Nutritious

May 14, 2015
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat. (Read more)

IFT Global Food Traceability Center Awarded $1.3 Million Grant to Design Seafood Traceability Architecture

May 14, 2015
As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts. (Read more)

IFT Global Student Innovation Challenge Finalists Announced

May 14, 2015
The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle. (Read more)

IFT Submits Written Comments on Dietary Guidelines Advisory Committee Report

May 14, 2015
The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence. (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org 


IFT New Releases
The Institute of Food Technologists offers accurate, timely scientific resources.

Stay informed by reading current IFT News Releases. 

View All News Releases