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.
The New Science Behind Picky Eaters
Yahoo! Food, April 14, 2014
This article quotes IFT spokesperson Kantha Shelke about the science of food texture and how it may contribute to picky eating.
How Should The Industry Tackle Sugar Reduction?
Bakeryandsnacks.com, March 28, 2014
This article highlights the main themes surrounding sugar reduction as they were discussed at IFT’s Wellness 14 conference.
A Full Plate of Protein Source
Foodstuffsa.co.za, March 28, 2014
This article further explains the different available protein sources that IFT spokesperson Kantha Shelke discussed during IFT’s Wellness 14 conference
Let’s Change The Way We Talk About Food Processing
Foodprocessing.com, March 27, 2014
This article quotes David Freeman (The Atlantic) and Trevor Butterworth (Stats.org) about the conversation surrounding food processing at IFT’s Wellness 14 conference.
What Is Functional Food?
Stoneheartnewsletters.com, March 26, 2014
This article addresses IFT spokesperson Cathy Adams Hutt, PhD, RD CFS explanation of what a functional food is and how functional foods can contribute to a nutritious diet.
Functional Foods: A Fix to Highlight After National Nutrition Month
Huffington Post, April 1
This article highlights a study done by IFT on the benefits of “Functional Foods” and opportunities that they provide to consumers.
Boost Your Energy With Bonito Flakes
Men’s Health, April 1
This article covers a recent study published in the Journal of Food Science about the benefits of adding Bonito Flakes to your diet.
Science, Technology and The Chef
Scientific American, March 31
This article highlights an interview from the Culinary Point of View column in Food Technology magazine with Chef Richie Farina about his thoughts about the use of scientific equipment in the kitchen.
IFT Wellness as it happens
FoodNavigator.com, March 20, 2014
This article highlights IFT’s Wellness 14 conference in Chicago including the opening general sessions and consumer panel.
Three occasions define snacking segment
Food Business News, March 21, 2014
This article covers a session at IFT’s Wellness 14 conference about how and when consumers are choosing to snack.
IFT to Celebrate “I HEART Food Science Day” with Video Project
Gluten-free crackers made of hemp flour, green tea leaves
Food Product Design, March 17, 2014
This article highlights IFT’s campaign to celebrate “I HEART Food Science Day” with a special video project in which food scientists can submit a short video showcasing their love of food science.
UPI, March 17, 2014
This article highlights a recent study in the Journal of Food Science about how gluten-free crackers can be made using hemp flour and decaffeinated green tea leaves.
Gluten-Free Crackers Made With Hemp Flour And Decaffeinated Green Tea Leaves
RedOrbit.com, March 17, 2014
This article highlights a recent study in the Journal of Food Science about how hemp flour and decaffeinated green tea leaves could be used to make gluten-free crackers.
Three colored raspberry jelly could be a good alternative to one colored jelly
New Executive VP at IFT
Examiner.com, March 16, 2014
This article highlights a recent study in the Journal of Food Science about three-colored raspberry jelly could be a good alternative to one colored jelly.
Prepared Foods, March 14, 2014
This article covers the announcement of IFT’s new EVP, Christie Tarantino.
How a Chemical Used in Rubber Found Its Way Into 500 Food Products
Business Week, February 27, 2014
This article quotes IFT spokesperson, Kantha Shelke about the use the additive, azodicarbonamide and the science behind its usage in bread products.
Nothing in nature that purifies really goes to waste
Examiner.com, March 3, 2014
This article highlights a study from the Journal of Food Science about how pecan shells can be used to protect meats from listeria growth.
Christie Tarantino Resigns as President and CEO of Association Forum of Chicagoland
Association News, March 7, 2014
This article covers the announcement of IFT’s new EVP, Christie Tarantino.
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.