News Releases

Agricultural Pioneers Sow Seeds of Innovation

October 27, 2014
FutureFood 2050 highlights new eco-friendly greenhouse technologies, seaweed farms and more, plus an exclusive Q&A with renowned animal scientist Temple Grandin.  (Read more)

7 Ways to Feel Full Without Overeating

October 21, 2014
Not feeling full after or between meals can result in overeating. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about studies that show eating certain nutrients and foods may help curb appetite and keep one feeling fuller longer. (Read more)

Color and Texture Matter Most When it Comes to Tomatoes

October 21, 2014
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing. (Read more)

IFT October 2014 Media Update

October 21, 2014
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Institute of Food Technologists Announces New Certified Food Scientists

October 21, 2014
The Institute of Food Technologists (IFT) is proud to announce that an additional 45 professionals are now Certified Food Scientists (CFS) after meeting the eligibility requirements and passing the exam this past August. These include professionals that represent a wide variety of food science and technology roles from organizations such as Kraft, Nestlé Canada, Innova Flavors, and Rutgers University.  (Read more)

8 Great Scientific Solutions to Feeding the World

October 14, 2014
In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links as part of your World Food Day coverage. (Read more)

IFT and Tate and Lyle Food Systems Launch New Student Competition

September 30, 2014
The Institute of Food Technologists (IFT) and Tate & Lyle Food Systems today announced a new student competition that will foster student innovation and scientific exploration of global food science issues. This new partnership focuses on the need for talented food scientists to meet future global demands for safe, nutritious and affordable food. (Read more)

Leading Futurists Forecast What Consumers Will Be Eating in 2050

September 24, 2014
When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture. (Read more)

7 Supermarkets Trends Now and in the Future

September 17, 2014
With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket. (Read more)

9 Fats to Include in a Healthy Diet

September 17, 2014
Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.  (Read more)

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