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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.

2050 Kitchen

TOP STORY

What Your Kitchen Will Look Like in 2050

Hyperconnected appliances that anticipate consumers’ every need will make “Jetsons”-style kitchens a reality during the coming decades, predict design visionaries in the latest FutureFood 2050 interview series.

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)

Institute of Food Technologists Announces New Certified Food Scientists

December 16, 2014
The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances. (Read more)

Plants are the New Protein

December 16, 2014
Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market. (Read more)

#SweetScientists Profiled in New “Day in the Life of a Food Scientist” Video from IFT

December 16, 2014
IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.  (Read more)

What Your Kitchen Will Look Like in 2050

December 16, 2014
Hyperconnected appliances that anticipate consumers’ every need will make “Jetsons”-style kitchens a reality during the coming decades, predict design visionaries in the latest FutureFood 2050 interview series. (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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