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As the authoritative voice of food science and technology, the Institute of Food Technologists offers accurate, timely scientific resources. Our volunteer spokespeople are food science professionals who provide credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues. IFT’s media team welcomes the opportunity to assist members of the media with background information, ideation, identification of appropriate spokespeople, and much more.

What will we be eating

TOP STORY

Leading Futurists Forecast What Consumers Will Be Eating in 2050

When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.

IFT and Tate and Lyle Food Systems Launch New Student Competition

September 30, 2014
The Institute of Food Technologists (IFT) and Tate & Lyle Food Systems today announced a new student competition that will foster student innovation and scientific exploration of global food science issues. This new partnership focuses on the need for talented food scientists to meet future global demands for safe, nutritious and affordable food. (Read more)

Leading Futurists Forecast What Consumers Will Be Eating in 2050

September 24, 2014
When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture. (Read more)

7 Supermarkets Trends Now and in the Future

September 17, 2014
With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket. (Read more)

9 Fats to Include in a Healthy Diet

September 17, 2014
Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.  (Read more)

IFT Appoints New Members of the International Food Science Certification Commission

September 17, 2014
The Institute of Food Technologists (IFT) today announced the 2014/2015 members of the International Food Science Certification Commission (IFSCC). The IFSCC is an independent, third-party certification body that oversees the testing, governance, and policymaking for the Certified Food Scientist (CFS) credentialing activities.  (Read more)

IFT September 2014 Media Update

September 17, 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 scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (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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