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.

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.

Contact Us

Emily Behn

Media Relations Specialist

Phone 312-604-0273
Fax 312.596.5673
Email: ebehn@ift.org