2010

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 Truth About Coconut Oil
WebMD Expert Column, March 10, 2010
Roger Clemens, IFT President Elect, was featured in this WebMD Expert Column on the health benefits and concerns of coconut oil.

Food Safety in School Lunch is Critically Important
CBS Chicago, February 23, 2011
CBS Chicago interviewed IFT Spokesperson, Kantha Shelke, on how the recent food safety violations by Chicago schools pose risks to students.

Flavored Milk for Kids: Good or bad? You decide
Chicago Tribune, February 23, 2011
Joy Dubost, IFT Spokesperson, is quoted in the Chicago Tribune saying that serving unflavored milk with the lowest possible fat content is the preferred route to take, but notes it's better to serve flavored milk than none at all because of milk's nutritional value.

The New Dietary Guidelines: Nutritionists React
The Atlantic, February 11, 2011
Marion Nestle compiled a review of nutritionists' reactions to the new 2010 Dietary Guidelines and included the press release issued by IFT. She also featured this column in her blog foodpolitics.com.

Centuries of Protection: Getting Your Garlic on
The Huffington Post, February 9, 2011
The Huffington Post cited a Journal of Food Science (JFS) study in a review of the benefits of garlic. The JFS study suggests drinking a glass of milk after consuming garlic to rid of bad breath.

Eat Up!
CNN Newsroom, February 8, 2011
A CNN Newsroom blog cited a Food Technology magazine article that listed 14 of the healthiest foods.

The 14 Healthiest, Must-Eat Foods to Buy Today
AOL Health's that's fit blog, February 7, 2011
AOL Health's that's fit blog referenced a Food Technology magazine article lists 14 healthiest foods with research-documented health benefits.

Your Next Football Party Could Be Vacuum Fried
Wired.com, February 4, 2011
Wired.com wrote a Super Bowl party snacks article featuring a Journal of Food Science study discussing a new way to use vacuum fryers to make lower fat, more nutritious fried snacks, without sacrificing taste.

All About Cocoa Powder
HealthCastle.com, February 1, 2011
Barry Swanson, IFT Spokesperson, discusses the antioxidant properties in natural cocoa powder with HealthCastle.com.

Colorful Spuds Are Full of Disease-Smashing Antioxidants, Study Shows
Rodale.com, January 6, 2011
IFT Spokesperson Mary Ellen Camire discusses the benefits of potatoes in this Rodale.com article, "the colorful varieties do contain more antioxidants. For example, pink, red, blue, and purple potatoes provide anthocyanins, which are thought to be responsible for the health benefits of many berries."

Subzero Heros: Raid the freezer section to whip up tasty meals this winter
Men's Health Online, December 18, 2010
Barry Swanson, IFT Spokesperson, was featured in this Men's Health article stating that frozen fruits and vegetables are a great source of nutrients during the winter months because they are harvested and frozen at their peak ripeness, when the produce is dense with vitamins and minerals.

Enriched eggs, milk may not be best source for omega-3s
LA Times, December 13, 2010
This LA Times article quoted IFT Spokesperson Joy Dubost on how food scientists have found ways to add omega-3 fatty acids to eggs and milk.

Eat Scallops and Seaweed to Shed Pounds?
Yahoo's Associated Content, December 11, 2010
A Journal of Food Science study finding that scallops and seaweed may be a powerful weight loss combination was featured on Yahoo's Associated Content Web site.

What Lame Duck? Senate Passes Food Safety Bill, House Expected to Follow

TechCrunch.com, December 1, 2010
The Food Safety and Modernization Act is discussed in this insightful article at TechCrunch.com. Jennifer McEntire, Director of Science and Technology Projects at IFT, discusses market opportunities for food companies that provide product tracing, enterprise resource planning software, packaging and preservative technologies.

Food for thought: Vitamins that keep your brain young
ABC KIVITV, December 1, 2010
IFT Spokesperson, Joy Dubost offers the importance of having antioxidants, such as vitamins C, D, and E, in your diet to promote healthy brain functionality.

Fresh Seafood Shouldn't Smell Fishy, Food Science Expert Says
U.S. News and World Report, November 25, 2010
IFT Spokesperson Kantha Shelke discusses how to safely select and purchase fresh seafood. The story was written with information from www.IFTFoodFacts.org. Watch the Seafood Safety video here.

HealthCastle.com Podcast: Olive Oil 101
Healthcastle.com, November 17, 2010
IFT President Elect, Roger Clemens is featured in this HealthCastle.com Nutrition Tidbits Podcast that focuses on Olive Oil. Dr. Clemens discusses and answers questions about the differences between the varying olives oils that you find at the grocery store.

Unami, The Secret Fifth Flavor
ABC 7 Chicago, November 4, 2010
ABC 7 Chicago featured IFT spokesperson, Kantha Shelke in a story discussing recent research that presents umami as one of the five basic taste senses. The savory sense research was also discussed in IFT's Food Technology magazine and was featured in the segment.

High Temps Turn Bagged Greens Gross
Rodale.com, October 25th, 2010
Rodale News writes about a Journal of Food Science study that finds keeping your greens at 40 degrees blocks the growth of E. coli bacteria. The study shows that bagged salad greens can be completely safe, though, as long as you take the proper precautions.

Product Tracing in Food Systems: Legislation versus Reality
Food Safety magazine, October/November 2010 issue
Jennifer McEntire, Senior Staff Scientist and Director of Science and Technology Projects at IFT wrote the cover story for Food Safety magazine discussing IFT's food tracing recommendations for the FDA and the currently pending food safety bill.

Traceability key to food safety, cautions Institute of Food Technologists
The LA Times, October 5, 2010
The LA Times featured IFT's report on traceability in a recent blog post about keeping better track of our food supply, stating "researchers over at the Institute of Food Technologists submitted a thorough list of recommendations to the Food and Drug Administration this spring -- and had highlighted the need for better traceability in the nation's food system."

IFT Joins Healthier Kids, Brighter Futures Initiative to Stamp Out Childhood Obesity
IFT is rallying with over 70 national organizations to lead a community response to childhood obesity, and proclaiming September as 2010 National Childhood Obesity Awareness Month. The Healthier Kids, Brighter Futures initiative educates and empowers families and youth to live healthy lifestyles, eat nutritious food, and be physically active. Roger Clemens, IFT President Elect, offers after school snack suggestions for kids in a recent Audio News Release.

Listen to the news release here: (mp3 download)

How Safe Is Our Food?
NPR, WHYY Radio, Radio Times, September 8, 2010
IFT President-Elect, Dr. Robert Gravani was interviewed as an expert in food safety in reference to the recent egg salmonella outbreak in the US. The segment aired on National Public Radio.

Drinking a Glass of Milk Can Stop Garlic Breath
BBC News, August 31, 2010
BBC News wrote about the recent Journal of Food Science study that claims drinking milk with garlic infused foods significantly reduces odorous breath caused by garlic. BBC stated that "the authors told the Journal of Food Science it is the water and fat in milk that deodorizes the breath."

Garlic breath? Drink some milk
CNN.com Health blog, The Chart, August 31, 2010
CNN.com's Health blog featured a Journal of Food Science study stating that drinking milk while consuming garlic-heavy food can reduce the malodorous breath associated with garlic consumption.

Milk Could Stop Garlic Breath, Says Study
Nutra Ingredients, August 26, 2010
Researchers from the Department of Food Science and Technology at Ohio State University published a study in the Journal of Food Science, stating that ingesting milk before or with garlic can reduce compounds responsible for garlic breath.

Stick With Real Fruit
LA Times, August 23, 2010
IFT spokespeople, Mark Cantor and Anuradha Prakash weigh in on the differences between consuming whole fruits and packaged fruit snacks.

Garlic Breath Can Be Neutralized by Milk
Chicago Tribune, August 18, 2010
Chicago Tribune's food & wine blog highlights a recent Journal of Food Science study that claims drinking milk while consuming garlic can rid you of that pesky garlic breath.

Food Tech Expo Focuses on Simple, Healthy, Generic
AOL News, July 26, 2010
AOL News reporter Andrew Schneider states that the 2010 IFT Annual Meeting & Food Expo convened most of the world's top research chefs, scientists, food-safety experts and creators of new flavors and innovative eatables.

Time's Wellness Blog Covers IFT10 in Chicago
Time Magazine reporter Alice Park attended IFT's Annual Meeting & Food Expo 2010 in Chicago. Park wrote about the sessions she attended at IFT10 in Time's Wellness Blog.

How Safe is Gulf Seafood?
Making Meat in the Lab
What's in Your Fruit Juice?
Making Breakfast Count

The Claim: Rosemary Helps Reduce Toxins in Grilled Meat
New York Times, May 27, 2010
A Journal of Food Science article was referenced to show that adding rosemary to ground beef and other types of muscle meat before grilling, frying, broiling or barbecuing significantly reduces heterocyclic amines, which have been cited as cancer causing agents

Is Agave Healthier Than Sugar?
WebMD, May 26, 2010
Roger Clemens, professor at the University of Southern California and a spokesman for the Institute of Food Technologists discusses the variations of sugar content in agave syrup.

Consumers' tastes make it difficult to dash salt from diets
USA Today, April 28, 2010
Roger Clemens, IFT member and professor of Pharmacology at the University of Southern California, weighs in on the impact of lowering sodium in our diets. Clemens states that, "if we can lower sodium in our diet, it will have a huge health impact on generations to come."

This Sweetener Is Far Worse Than High Fructose Corn Syrup
Huffington Post, April 15, 2010
High fructose corn syrup content in agave products is discussed in this Huffington Post piece. Roger Clemens, a professor at USC and IFT spokesman states that, "depending on how the syrup is processed, it may or may not contain more fructose."

Asparagus Trivia to Welcome Spring
Chicago Tribune, March 31, 2010
The Institute of Food Technologists recent research suggests eating asparagus can help ease hangovers and protect liver cells against alcohol's toxins because it boosts levels of key enzymes that break down the alcohol.

Organic: what it means on products
LA Times, March 29, 2010
An article in the LATimes cites an IFT Scientific Summary Report as it defines the word organic and what it means when it's placed on different food products.

Does 'Organic' Make it Healthier?
Chicago Tribune, March 24, 2010
According to a 2006 Scientific Status Summary report by the Institute of Food Technologists and co-author and IFT Spokesperson, Carl Winter, organic fruits and vegetables have less pesticide residue and lower nitrate levels than do conventional fruits and vegetables.

Healing with Honey
MSN Health, March 21, 2010
A 2008 study from the Journal of Food Science was cited in this article that discussed research that linking honey with weight-loss benefits. However, it also noted that adding any sweetener to your diet without subtracting another can lead to weight gain.

With Faulty Food Labeling, Who's Minding the Store?
MSN Health, March 19, 2010
This MSN Health article cites Kantha Shelke, a spokesperson for the Institute of Food Technologists, as she discusses the FDA's role in regulating food labeling.

Salmonella fears spur growing food flavoring recall
USA Today, March 5, 2010
IFT spokesperson and professor of microbiology at Rutgers University, Don Schaffner was cited as an expert in this story written about a potential salmonella contamination of a commonly used food-flavoring ingredient.

X-ray Machines Help Kill Bacteria in Food
Barakat Mahmoud, assistant professor of food safety and microbiology at Mississippi State and a spokesman for the Institute of Food Technologies, talks about a procedure that uses X-ray technology to greatly reduce the presence of foodborne pathogens like E. coli, salmonella, shigella and listeria on leafy green vegetables.

X-Ray discovery could benefit food industry
Mississippi Business Journal, April 25, 2010

X-ray machines help kill bacteria in food
bites.ksu.edu, April 17, 2010

X-ray machines help kill bacteria in food
Mississippi State University, April 15, 2010

Research uses X-ray to reduce foodborne pathogens on leafy greens
ThePacker.com, November 16, 2009

USA - Money for nothing and cheque for free (with apologies to Dire Straits)
Meat Trade Daily News, February 27, 2010
Food Technology's 2009 IFT Membership Employment & Salary Survey was cited in this article about careers in food science. The article also quoted IFT Spokesperson, Dr. John Floros on the student employment rate after graduation at Penn State University.

4 Ways Food Choices and Preparation Matter
IndyStar.com, February 25, 2010
Three Journal of Food Science studies were cited in this Indianapolis Star article about food choices and healthful food preparation.

Professor Creates Food Safety Parodies
ABC News, February 23, 2010
IFT spokesperson and food science professor at University of California-Davis, Dr. Carl Winter is interviewed in this local ABC news broadcast featuring his work in creating musical parodies to help spread information about food safety education.

Dream Jobs of the Decade
Fast Company, February 1, 2010
Food Scientists have been listed among the top careers for next decade according to Fast Company. They cite that employment in this exciting industry is expected to grow 16% over the next decade, which is faster than the occupational average.

New Foods Coming To Your Grocery Store
HealthCastle.com, February 2010
IFT Spokesperson, Dr. Roger Clemens cites agave nectar as a natural alternative to refined white sugar in an article discussing new grocery store food trends.

Produce Testing in Fields Likely to Increase
The Packer, January 29, 2010
Donald Schaffner, IFT Spokesperson, discusses the importance of in-field pathogen testing of fresh produce.

All Fibers May Not Be Created Equal
LA Times, January 11, 2010
IFT Spokesperson, Dr. Mian Riaz weighs in on the importance of a high-fiber diet in this LA Times article that discusses the two different forms of dietary fiber.