News Releases


10 Healthy Reasons to Eat Quinoa

June 18, 2015
Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT). (Read more)

Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos

June 18, 2015
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos. (Read more)

Institute of Food Technologists Announces 2015 Achievement Awards

June 18, 2015
The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. Each recipient will be recognized on July 11, 2015 at Chicago’s historic Field Museum during IFT15. (Read more)

Institute of Food Technologists Selects 2015 Fellows

June 18, 2015
The Institute of Food Technologists (IFT) is proud to announce the 2015 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT15 in Chicago on July 11, 2015. (Read more)

New Salt Mix May Help Reduce Sodium Content in Food

June 18, 2015
Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.  (Read more)

Session and Expo Highlights at IFT15 in Chicago

June 16, 2015
Food professionals from all over the globe will be gathering together at McCormick Place South for IFT15: Where Science Feeds Innovation, July 11-14. IFT15 will feature the latest food products, the hottest food trends, and the most important developments in the science of food.  (Read more)

How Sustainable Water Use Can Boost Food Security Worldwide

June 11, 2015
From reducing ocean acidification to tapping Africa’s wealth of water resources, the latest FutureFood 2050 interview series focuses on new strategies for smart water management that will help increase the world’s food supply. (Read more)

Feeding Tomorrow Announces New Kraft Foods Research Scholarship Program

May 27, 2015
Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT), today announced that Kraft Foods Group will donate $100,000 to Feeding Tomorrow to endow two new annual $1,000 scholarships. These educational scholarships also include a paid internship at a Kraft location and a trip to attend the IFT summer event. (Read more)

Nutrition Advancements Ushering in an Era of Personalized Diets for Health

May 20, 2015
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades. (Read more)

10 Facts about Olive Oil

May 14, 2015
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today. (Read more)

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Mindy Weinstein

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Email: mweinstein@ift.org