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.

4 eye-catching trends on the IFT19 show floor
Megan Poinski, Food Dive, June 10, 2019
This article explores the four trends that stood out on the IFT19 show floor this year, including the popularity of peas, sugar reduction, embracing real ingredients, and crossover between CPG and ingredients markets. 

Centaur, IFT propose digitizing grains, cereals supply chain
Staff, Feedstuffs, June 4, 2019
This article highlights Centaur Analytics’ partnership with the GFTC. The organizations’ recent report on the global agricultural commodity value chain for grains and cereals is discussed.

Does the Instant Pot kill nutrients in your food?
Amanda Capritto, CNET, May 29, 2019
This article discusses whether pressure cooking destroys nutrients in food. A Journal of Food Sciencestudy showing pressure-cooking broccoli better preserves vitamins over steaming and boiling is mentioned.

Food Traceability: Full Disclosure
Tudor Vintiloiu and Catalina Mihu, World Bakers, May 15, 2019
This article discusses the importance of food traceability. Bryan Hitchcock, IFT’s Senior Director of Food Chain and Executive Director of the GFTC is quoted on the consumer demand for traceability and how grain supply traceability will be a critical topic for bakeries. 

Sorry, kombucha fans: Dentists say it's ruining our teeth
Nicole Karlis, Salon, April 24, 2019
This article reports drinking kombucha can lead to eroded enamel. A Comprehensive Reviews in Food Science and Food Safety article is mentioned stating, “Most of [kombucha’s] benefits were studied in experimental models only, and there is a lack of scientific evidence based on human models.”
Also published in: AlterNet, NewsBeezer, and Medical Health News

These researchers found a way to make food salty with less salt, study says
Najja Parker, Atlanta Journal Constitution, April 14, 2019
This article highlights the Washington State University study, published in the Journal of Food Science, that found a new salt blend using less sodium chloride can help reduce blood pressure.
Also published in: Live Daily Times, The Daily Herald, USA Friday, WPXI, WSOC, CBS47, and Dayton Daily News 

Scientists Have Found A Way To Make Something Taste Salty Without All The Sodium
Tess Koman, Delish, April 12, 2019
This article highlights the Washington State University study, published in the Journal of Food Science, that found a new salt blend using less sodium chloride can help reduce blood pressure.

Should You Worry About the Condensation on Your Tupperware Container Lids?
Jenny McCoy,, April 2, 2019
This article includes insights from IFT member Guy Crosby on Tupperware condensation. He’s included as a CFS and adjunct associate nutrition professor at the Harvard T.H. Chan School of Public Health. 

A study links hot tea to cancer. How hot are some of your favorite drinks?
Brett Molina and Ashley May, USA Today, March 27, 2019
This article discusses a new study from the Journal of Cancer which warns against drinking beverages hotter than 149 degress as this is associated with an increased risk of esophageal cancer. A 2002 Journal of Food Science study finding consumers prefer drinking coffee when the temperature is 140 degrees is mentioned.
Also syndicated in 21 media outlets

5 big takeaways from SXSW 2019
Ian Agar, Pitchbook, March 17, 2019
This post includes main takeaways from SXSW, including IFT’s presentation by Andy Kennedy on blockchain technology.

The Health Effects Of Iced, Room Temperature & Hot Tea, According To Science
JR Thorpe, Bustle, March 20, 2019
This article discusses the health effects of iced, room temperature, and hot tea. A Journal of Food Science study finding antioxidant levels differed in tea depending on the leaf type and temperature is mentioned.

Bid to require labels about nanotechnology in food shot down
Patrick Whittle, Associated Press, March 14, 2019
This article details a Maine bill, which was declined, that would require labels on food made with nanotechnology manipulation. Commentary from IFT's Chief Science and Technology Officer is included.
Also syndicated in 33 media outlets

SXSW on March 15: 17 Hidden Gems
Hugh Forrest, Medium, March 14, 2019
This post highlights select SXSW sessions. IFT’s participation at the “Revolutionizing Food Safety with Blockchain Tech” session is mentioned.

Rosemary, known as a sacred plant in ancient Greece, found to possess anticancer properties
Isabelle Z., Natural News, March 2, 2019
This article outlines how cooking with rosemary may prevent cancer. A Journal of Food Science study on how rosemary may prevent cancer-causing agents when cooked in ground beef is mentioned.

Is It Safe to Reheat Food in the Microwave? Experts Weigh In
Sasha Henriques, MSN, February 26, 2019
This article, originally posted with Woman’s Day in 2015, highlights best practices when reheating food in the microwave. A Journal of Food Science study on how microwaving and baking vegetables better preserves nutrients vs. pressure cooking is mentioned.

The Japanese Spice Blend Taking Over America
Larissa Zimberoff, Bloomberg, February 19, 2019
This article highlights the expanded use of the spice shichimi togarashi. IFT’s 2018 predictions for hot food trends are included.

How grant and award winners predict the future of the food industry
Lillianna Byington, Food Dive, January 30, 2019
This piece highlights industry accelerator programs, including commentary from Erin O’Connell and details on last year’s Food Disruption Challenge.  

10 Weight Loss Strategies That Actually Worked For Real People
Alisa Hrustic and Melissa Matthews, Men’s Health, January 29, 2019
This article outlines scientifically-proven ways to lose weight. A joint report by IFT, the American Society for Nutrition, and International Food Information Council is mentioned.
Also published in: MSN

Read this before you purge your fridge
Alina Bradford, CNET, January 19, 2019
This article outlines how to tell when to throw out old food in your refrigerator and how to limit food waste. Information from IFT’s date labeling post is included.
Also published in:,

How Food Processors Can Create a Plan for Traceability and Recalls
Richard F. Stier, Food Engineering, January 18, 2019
This article discusses food traceability and includes insights from the Global Food Traceability Center throughout. A graph from IFT that highlights how blockchain might work in a supply chain for food traceability is included. 
Also published in: Food Safety Strategies

Is Black Pepper Healthy? Here's What the Science Says
By Markham Heid, TIME, January 16, 2019
This article analyzes the health effects of cooking with black pepper. A Journal of Food Science study on black pepper marinades eliminating heterocyclic amines, which are cancer-causing chemicals, is included. 
Also published in: MSN

Clean label movement faces consumer confusion and regulatory hurdles
Lillianna Byington, Food Dive, January 14, 2019
Former IFT president Roger Clemens discusses the challenges and future of clean labeling. He specifically details the issues food scientists are working to resolve in the lack of clean labeling federal regulations or FDA definition and how consumers are making purchasing decisions based on perception. 

Get Rid of Garlic Breath: 8 Tips to Feel Fresh Again
Amy Paturel, Reader’s Digest, January 11, 2019
This article outlines natural remedies which can help fight garlic-breath, including milk. The piece includes insights from IFT member Kantha Shelke and the Journal of Food Science.

Why does food taste different on planes?
Starre Vartan, CNN Travel, January 8, 2019
This article discusses why flying has an effect on the smell and taste of food and drinks. Commentary from IFT member Herb Stone on his time working on food for the Apollo Moon Mission is included.


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