News Releases


IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission

September 22, 2016
The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, Sanjay Gummalla, PhD, CFS (American Frozen Food Institute), Deirdre Schlunegger (STOP Foodborne Illness), and Moira McGrath (OPUS International) were appointed as commissioners to serve three-year terms on IFSCC. (Read more)

Study Finds Apple and Lettuce Can Remedy Garlic Breath

September 22, 2016
Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.  (Read more)

Pasta High in Fiber and Protein May Not Increase Satiety

August 24, 2016
A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta. (Read more)

Certain Nutrients Can Address Men’s Health Concerns

August 24, 2016
The top causes of death among adult men in the United Sates are heart disease, stroke, cancer and chronic lower respiratory disease, according to the Mayo Clinic and the Centers for Disease Control (CDC). In a recent issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr writes about some of the health concerns men have and the nutrients that may play beneficial roles in addressing them.  (Read more)

8 Facts Behind the “Foodie” Phenomena

August 24, 2016
Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.  (Read more)

Research Highlights 7 Essential Ingredients for Healthy Adolescents

August 24, 2016
Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.  (Read more)

Sports Nutrition Products No Longer Just for Hard-Core Athletes

August 24, 2016
Sports drinks, powders, goos and bars used to be targeted to the more hard-core athletes, but now more and more of these products are fueling mainstream consumer interest. Contributing editor A. Elizabeth Sloan highlights several trends driving the $33 billion sports nutrition sector in the August issue of Food Technology magazine published by the Institute of Food Technologists. (Read more)

IFT16 Draws More than 23,500 Attendees

August 4, 2016
IFT16: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,500 people attended the event held July 16-19 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor. (Read more)

Psychologist Explains Emotional Appeal is a Crucial Ingredient for a Product's Success

July 20, 2016
Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
 (Read more)

New Surface Coatings for Food Facilities Hold Promise for Food Safety

July 20, 2016
One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

 (Read more)

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