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.

Mozzarella Is the Best Pizza Cheese, According to Science
Southern Living, November 4, 2017
This article suggests mozzarella cheese is the best cheese to use on pizza because it melts and browns the most effectively. A study published in the Journal of Food Science on the baking properties of various cheeses is included in the article.

Do Prepackaged Salad Greens Lose Their Nutrients?
The New York Times, November 3, 2017 
This article discusses whether packaging salad greens causes the food to lose its nutrients. A link to a study on nutrient retention in prepackaged spinach that was published in the Journal of Food Science is included. 

 Association Spotlight Shines on 2017 ASAE Power of A Silver Award Winners for their Consumer Protection Efforts
The Power of A, November 1, 2017
This article highlights the ASAE’s 2017 Power of A Silver Award winners. IFT is included as a recipient for their work establishing the Global Food Traceability Center.

If You Hate Mayo, Science is on Your Side
Popular Science, October 31, 2017
This article discusses the author’s distaste for mayonnaise and the concept of “disgusting” foods. Comments from IFT Food Science Communicator Herbert Stone on the popularity of the mayonnaise aversion are included.

How Much Caffeine are You Drinking?
Mayo Clinic, October 31, 2017
This article details the caffeine content of popular drinks like coffee and soda and the lack of awareness consumers have about the topic. A chart published in the Journal of Food Science on the caffeine content in different size cups of coffee is included.

When GMOs Are the Movie Star
Scientific American, October 27, 2017
This article discusses the polarizing debate around GMOs and Food Evolution.

Happy fish taste better, so scientists gave them weed to see if they’d relax
The Herald Sun, October 24, 2017
This article discusses the role stress and unhappiness can play in a fish’s health, as well as the way fish taste. A study published in the Journal of Food Science that found stress in fish can lead to a constant buildup of lactic acid in the muscles is included.

Food of the Future is 'Growing Crops in a Kitchen Cupboard,' Says High School Food Science Lab Founder
Food Navigator, October 16, 2016
This article discusses the Schurz Food Science Lab in Chicago and the future of growing crops in highly controlled environments that replicate ideal agricultural climates. The article mentions that IFT’s Chicago section worked with the lab directly to coordinate a visit for a number of food scientists in the area.

10 Healthy Fall Foods That Aren’t Pumpkin
US News & World Report, October 6, 2017
A study published in the Journal of Food Science on how the compounds in raw apples combat garlic breath is mentioned.

With a Louder Voice, Science Changes Minds
Farm Week Now, October 5, 2017
This article details the Chicago screening of Food Evolution and the panel discussion that followed. IFT member Joy Dellaringa is mentioned as the panel’s moderator.

Here's how many pumpkin pie spices are in that pumpkin spice latte
Business Insider, September 28, 2017
This article focuses on how pumpkin spice lattes manage to taste like pumpkin pie when there is so little actual pumpkin in the drink. The article cites IFT Food Science Communicator Kantha Shelke, PhD, CFS and an IFT Food Facts video as their sources for the science behind pumpkin spice.

The Opening Bell 9/27/17: The GMO Documentary That Shows Both Sides
WGN, September 27, 2017
This segment acknowledges IFT’s involvement with Food Evolution and features an interview with producer Trace Sheehan.

Neil DeGrasse Tyson Drops Mic On Comments Criticizing Hulu For Showing Food Evolution Documentary

Forbes, September 25, 2017
This article discusses Neil deGrasse Tyson’s response to comments on the Deadline story announcing Hulu had acquired the rights to the Food Evolution film. The article highlights IFT funded the film.

IFT Boss to Build Global Community of Food Scientists
Food Manufacture, September 13, 2017 
This article features an interview with IFT President Cindy Stewart, PhD, CFS discussing how she plans to continue building an inclusive global community of food scientists throughout her presidency. 

What is 'Pumpkin Spice' Anyway? And Why Do We Crave It? 

CNN Health, September 13, 2017 
This article discusses the science behind Pumpkin Spice Lattes and features an interview with IFT Food Science Communicator Kantha Shelke, PhD, CFS. 
 Also reported by: Delish 

Becoming a Food Scientist Surrounded by ‘Fake News’!
FoodGrads, September 6, 2017 
This article discusses the proliferation of false information and lack of transparency that exists within the food industry. The article points to lower enrollment in an IFT-approved food science program in the US and the shortage of qualified food scientists.

You Can Blame Coffee for Intensifying Your Sweet Tooth
GrubStreet, September 5, 2017 
This article discusses recent research published in the Journal of Food Science that examined how caffeine affects our perception of sweetness.
Also reported by: USA Today, Forbes, New York Post, Huffington Post, Health, Food and Wine, Yahoo! Style, Consumer Affairs,  PopSugar, Men’s Health

Will Your Next Taco Contain This Secret Ingredient?
Gizmodo, August 30, 2017 
This article discusses a recent Journal of Food Science study that examined the use of mushrooms as a substitute in taco fillings to reduce overall sodium content. 
Also reported by: Inverse

Eating Bugs is Good for the Environment, the Economy – and Even Your Waistline

Moneyish, August 13, 2017
This article discusses the plausibility of insects becoming the next sustainable “superfood” and includes comments from IFT member Kantha Shelke, PhD, CFS.  

Nutrition Scores Could Help Us Make Healthier Choices
Food & Wine, August 11, 2017
This article discusses the definition of “healthy” and cites a Journal of Food Science study that asserted that nutrient density scoring may be another way to eat better without counting or cutting carbs.

The Optimal Time to Dunk an Oreo, According to Science

Mental Floss, August 7, 2017 
This article discusses how to optimize the dunk time of an Oreo in milk, citing a Journal of Food Science study that explained why milk doesn’t immediately turn breakfast cereal into mush.

High-fat Ice Cream May Not Necessarily Mean Tastier Ice cream

Phys.Org, July 19, 2017 
This article discusses a study from Penn State that found that people generally cannot tell the difference between fat levels in ice creams. The article includes a quote from IFT Past-President John Coupland, PhD, CFS who notes that fat is an expensive bulk ingredient of ice cream, which is why premium ice cream brands tend to have higher fat content and cost more. 

You Asked: What Is the Healthiest Way to Cook Vegetables?

TIME, July 19, 2017 
This article delves into the best way to cook vegetables to optimize their nutritional value. The article cites a study in the Journal of Food Science that drives home why the question of “cooked or raw” is so thorny. 
Also reported by: Food & Wine, MSN, World News, Viral Feels, True Viral News

What is 'healthy'?
Food Processing, June 30, 2017
This article discusses the definition of healthy and includes IFT’s definition recommendation it provided to the FDA.

6 Benefits Of Eating Moringa Every Day
MSN Lifestyle, June 20, 2017
This article outlines the benefits of eating moringa daily, citing a study in the Journal of Food Science that found moringa leaf powder had a positive effect on postmenopausal women.
Also reported by: International Business Times

The Real Reason Why Drinking Wine And Eating Cheese Go Together
MSN Lifestyle, June 20, 2017
This article discusses the reasoning behind wine and cheese pairings, citing a Journal of Food Science study that found when four different types of cheeses were paired with four different wines, the cheese influenced the dominant taste of each wine.

Can a Biohack Trick Kids Into Eating Healthier?
Gizmodo, June 13, 2017
This article discusses how sweeter fruit could be a way to entice kids to eat fruits instead of sugary foods. The article cites a study from Julie Mennella published in the Journal of Food Science that examines bliss points among kids and adults in fruits.

Shhh, This Is How to Discreetly Get Rid of Garlic Breath in Public
My Domaine, June 11, 2017 
This article outlines ways to get rid of garlic breath, citing a study about garlic breath published in the Journal of Food Science.

VIDEO: Chefs embrace the blended burger
Meat + Poultry, June 2, 2017
This article discusses the James Beard Foundation Blended Burger Project, which challenges chefs to create flavorful burgers using a blend of finely chopped mushrooms with meat. The idea for “the blend” emerged from a study published in the Journal of Food Scienceby the Culinary Institute of America and the Univ. of California, Davis.

Caffeine: a Growing Problem for Children
US News and World Report, June 1, 2017
This article discusses the rise in teens and younger children consuming caffeine. The article points to a 2010 article in the Journal of Food Science which states that caffeine toxicity may be lethal, but is rare.

How grocery retailers can capitalize on convenience
Food Dive, June 1, 2017
This article outlines how retailers and food manufacturers can use to capitalize on the convenience trend among consumers. The article notes that the food industry remains driven by convenience, as stated in Food Technology Magazine’s Top 10 Food Trends report in April 2017.

How to Peel Hard-Boiled Eggs Without Picking Them to Death
MSN, May 31, 2017
This article examines the difficulty in peeling hard-boiled eggs. The article includes an explanation from Cathy Davies, PhD, Food Science Communicator for IFT, about why hard-boiled eggs are so hard to peel.

Hey, it’s all protein. You unwittingly eat insects all the time
Palm Beach Post, May 26, 2017
This article discusses the levels of bugs and other contaminants allowed in food by the FDA. IFT spokesperson and Penn State University food science professor, John Coupland, PhD, CFS commented on how insects can be part of a nutritious diet.

Why Did Trix Change Colors? The Reason Why Is Actually To Your Benefit
Bustle, May 25, 2017
This article discusses why Trix cereal changed colors recently, noting Erika B. Smith, Ph.D., technology director for General Mills, stated at IFT16 that the initial launch of the new natural colors and flavors was successful in terms of sales.

Study: Ingredient blends more sensitive to climate change
Baking Business, May 25, 2017
This article discusses a study conducted by Purdue University that was published in the Journal of Food Science that uncovered answers to why food ingredient blends are more sensitive to climate changes than single ingredients.

Whether green or white, asparagus is a rite of spring
Pittsburgh Post-Gazette, May 17, 2017
This article discusses asparagus season in Western Pennsylvania and where locals can find white asparagus at farmers markets. Mary Ellen Camire, PhD, CFS an IFT fellow based in Chicago and a professor of food science and human nutrition at the University of Maine is quoted in the article about the flavor profile and nutritional value of the vegetable.

IFT set to Go With Purpose
Beverage Industry, May 15, 2017
This article shares details on IFT17 and includes notable sessions at the event, including the “Food Evolution” premiere, the discussion on processed foods, Andrew Pelling’s presentation, and others.
Also reported by: Dairy Foods

The Health Benefits of Garlic
Consumer Reports, April 19, 2017
This article references a Journal of Food Science study that found munching on raw mint leaves, apples, or lettuce after a garlicky meal can help by neutralizing the sulfur compounds in garlic responsible for its odor.

Cutting Out Sugar: Are Mushrooms the Answer to Healthier Chocolate?
The Guardian, April 16, 2017
IFT President John Coupland, PhD, CFS is featured in this article discussing the science of bitter-blocking

Defending Scientific Integrity
Food Safety & Quality, March 29, 2017
This op-ed features  IFT President John Coupland’s, PhD, CFS, message published in the March Issue of Food Technology magazine. Coupland noted, “We see the results of research in the science of food at the IFT annual event each year as well as in our local supermarkets, and we should support the people and funding that allow the best science to happen."

Is This the Beginning of the End of Meat?
Washington Post, March 17, 2017
This article features commentary from IFT President John Coupland, PhD, CFS discussing the science of lab-grown meat products.

Aluminum Foil Do’s and Don’ts
Real Simple, March 16, 2017
This article features an interview with IFT Past-President Mary Ellen Camire, PhD, CFS about the uses of aluminum foil.

Your Guide to Protein Powder: Lose Weight, Build Muscle, Age Better
US News and World Report, March 11, 2017
This article references a Journal of Food Science study that found whey protein powder is the best form of protein for promoting muscle mass and health.

In Landlocked Midwest, Fish and Seafood can Still be Fresh, Sustainable and Local
Kansas City Star, March 12, 2017
This article referenced a Food Technology magazine story that found Americans’ seafood consumption has increased.

Caffeine: How Much is too Much?
Mayo Clinic, March 8, 2017
This article references a Journal of Food Science study that reviewed the functionality and safety of coffee consumption.

Cheers! 14 Fascinating Facts About Guinness Beer
Reader’s Digest, March 7, 2017
This article references a Journal of Food Science study that found Guinness beer tastes different in Ireland than in other parts of the world.

Subway releases data after scientists weigh in on 50% chicken test
ARS Techinica, March 6, 2017
IFT Past President Mary Ellen Camire, PhD, CFS is featured in this article commenting on a recent study that found Subway’s chicken products may be made up of less than 50 percent chicken.

Is Subway Chicken Really 50% Filler?
Time Magazine, March 1, 2017
IFT President John Coupland, PhD, CFS is featured in this article commenting on a recent study that found Subway’s chicken products contain less than 50 percent chicken DNA.

We’ll Pay More for “All-Natural” Food, Especially if Someone Tells Us It Is
New Food Economy, February 23, 2017
This article is about a Journal of Food Science study that found consumers are willing to pay more for “all-natural” labeled food. IFT member Christopher Simons is featured in this article explaining the study design and its results.
Also reported by: CBS News, Food52, Modern Farmer, Third Age

Sheep Milk has Untapped Functional Food Potential: Review
NutraIngredients, February 21, 2017
This article is about a review published in Comprehensive Reviews in Food Science and Food Safety that suggests sheep milk has significant but neglected potential for use in functional foods.

All About EVOO
Rachael Ray Blog, February 21, 2017
This article includes information from a Journal of Food Science study that found the antioxidants in olive oil become 40 percent less effective after six months of storage.

Best Foods to Eat After a Binge
Eat This, Not That, February 18, 2017
A study published in the Journal of Food Science found asparagus can help relieve bloating as well as alleviate hangover symptoms.

8 Tips for Absorbing More Nutrients from Your Food
Shape, February 16, 2017
This article references a Journal of Food Science study that found processing fruit with a blender while making a smoothie allows for the fruit to retain the fiber, but still improves the absorption of certain nutrients.

Exactly When You Should Eat Each Meal If You’re Trying to Lose Weight
Women’s Health, February 15, 2017
This article references research presented at IFT13 that found dieters who ate a handful of almonds for a mid-morning snack wound up eating fewer calories over the course of the day.

Air Fryers and Convection Ovens: Clearing the Air
Lancaster Farmer, February 15, 2017
This article mentioned a Journal of Food Science study that compared deep-fat-fried versus air-fried French fries and found the color and browning of the products were similar, but the texture was harder, with a dryer mouth feel and appearance, in the air-fried food.

Put Some Gusto in your Gut this Valentine's Day: The New Age of Aphrodisiacs
Fox News, February 14, 2017
IFT Past President Mary Ellen Camire explains the scientific measurements for aphrodisiacs are not well-understood.

American Food Science Is Broken
Gizmodo, February 8, 2017
IFT President John Coupland is quoted explaining the difficulties professionals in the science of food are currently facing, and offers ways to mitigate the problems. (Christine this would be great to share on social)

Study: Customers Ready to Buy Healthier Food
Food Dive, February 7, 2017
This article references a food and health survey done by IFT that revealed 60 percent of consumers give a lot of thought to the foods and beverages they consume, while 61 percent have thought carefully about their levels of physical activity.

For The Love of Olive Oil
Naples Herald, February 6, 2016
This article featured information from a Journal of Food Science study that found olive oil was the single most commonly referenced adulterated food.

IFT Calls for President's Immigration Order to Be Rescinded
Food Business News, February 2, 2017
This article reported on a statement released by IFT that called for president Trump to rescind his executive order on immigration.

Sheep's Milk Could Be Baa-ck as a Player in the Functional Foods Market
Food Dive, January 30, 2017
This article reported on a review published in Comprehensive Reviews in Food Science and Food Safety that highlighted the functional benefit of sheep’s milk.

We Asked Experts If Kombucha Is Actually a Magical Health Drink
Buzzfeed, January 29, 2017
This article references an article published in Comprehensive Reviews in Food Science and Food Safety that explored the microbiology, fermentation and beneficial effects of kombucha.

Exactly When You Should Eat Each Meal If You're Trying To Lose Weight
Women’s Health, January 27, 2017
This article referenced data from presentation given at IFT13 that suggested eating a handful of almonds as a mid-morning snack can help prevent excess snacking during the day.

IFT Student Association Wins Innovation Grant
Illinois Ag Connection, January 26, 2017
This article features information from an IFT press release announcing IFTSA won an Innovation Grant from the American Society for Association Executives.

Color of Sweetener Packet May Determine Sweetness Perception
Nutrition Insight, January 24, 2017
This article reported on a study published in the Journal of Food Science that found the color of sweetener packets impact sweetness perception.

The Health Benefits of Vinegar
US News and World Report, January 18, 2017
IFT members Carol Culhane and Mary Ellen Camire, PhD, CFS discussed the science behind the health benefits of vinegar.

Why Scientists Say Your Glass of Wine Tastes Different in the Air
The Points Guy, January 7, 2017
IFT Member Dr. Herb Stone explained why external factors like air pressure affect the body’s ability to enjoy wine.

8 Foods that Will Freshen Your Breath Almost Instantly
Reader’s Digest, January 6, 2017
This article references a Journal of Food Science study that found consuming apples can help eliminate garlic breath.

These Are the Times of the Day When You’re Most Likely to Break your Diet
Yahoo! News, January 5, 2017
This article includes information from a presentation given at IFT11 that found one-quarter of the average American daily calories comes from snacks.

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