In the News
IFT food science experts and publications are often quoted in news stories around the world.
The articles below reference IFT press releases, IFT events, Food Technology articles, IFT spokespeople, or other experts provided via the IFT Media Relations department.
IFT Global Food Traceability Center receives research grant
Food scientist salaries
Food Engineering Magazine, February 18, 2014
This article is about the new grant the IFT Global Food Traceability Center has received from the Gordon and Betty Moore Foundation.
Food Processing Magazine, February 18, 2014
This article highlights the food science career salary survey from IFT’s February issue of Food Technology
Move over, acai: Latest 'superfruits' aim to make a nutritional mark
LA Times, February 7, 2014
This article names several new “superfruits” for 2014 and mentions the buffaloberry from a Journal of Food Science study.
Raisin' the bar on nutrition
Chicago Tribune, January 22, 2014
This article about the health benefits of raisins is based off a special 2013 Journal of Food Science supplement.
Biotech and Consumer Education
The Food Journal, January 20, 2014
This article on educating consumers about biotech mentions IFT’s new video on GMOs.
Vegans, Gluten-Free Diets, Love Of Gourmet Cheese, Chocolate Top New Food Trends
San Francisco CBS Local, January 16, 2014
This article highlights a Food Technology article about 13 food trends for 2014 from a San Francisco angle.
The 5 Best Frozen Fruits and Vegetables
Men’s Healthy, January 2, 2014
This article lists five frozen fruits and vegetables that have the most nutritional value that includes peas as highlighted from the Journal of Food Science.
The Welsh answer to Guinness is coming to Hong Kong
South China Morning Post, January 2, 2014
This article about a new drink product similar to Guinness mentions a past Journal of Food Science study about how Guinness tastes better in Ireland.
Pecan Shell Extract to Protect Meats from Pathogens
The Meat Site, January 2, 2014
This article highlights a study from the Journal of Food Science about pecan shell extracts may prevent listeria in organic meats.
Goodbye, goji berry! The buffaloberry is the new superfood of 2014... but what the heck IS it?
Daily Mail, January 2, 2014
This article about a potential new superfood, the buffaloberry, is based off a study from the Journal of Food Science.
How to make tempeh, tofu, natto, pickles, sauerkraut, and other fermented foods
Examiner.com, January 1, 2014
This article about making fermented foods mentions a study from Comprehensive Reviews in Food Science and Food Safety about ethnic foods in America.
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.