News Releases

New Review Offers Solutions to Mitigate Nutrition and Health Deficiencies in Older Adults

March 29, 2017
A new concise review published in the Journal of Food Science defines the causes, contributors and consequences of malnutrition in older individuals and suggests new food product development might mitigate or address the negative consequences of poor food intake in older adults. (Read more)

Institute of Food Technologists Announces IFT17 Featured Sessions

March 29, 2017
The Institute of Food Technologists today announced the featured session lineup for its annual event, IFT17: Go With Purpose. Featured sessions include the premiere of the Food Evolution Film, Processed Food: The Good, the Bad and the Science moderated by esteemed columnist Tamar Haspel, and a presentation by Dr. Andrew Pelling.  (Read more)

IFT16 Named to Trade Show News Network Top 250 Trade Shows

March 29, 2017
The Institute of Food Technologists (IFT) today announced that its annual event, IFT16, has been ranked 80th in the top 250 United States-based trade shows in 2016 by the Trade Show News Network (TSNN). This is the fifth time that IFT has made the list since 2010.  (Read more)

Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods

February 21, 2017
A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled “all-natural” as compared to the same product without the label.  (Read more)

IFT Unveils the “Science Behind Gluten-Free Formulation” Resource

February 21, 2017
To assist researchers in understanding the science and technology in formulating and manufacturing gluten-free products, the Institute of Food Technologists (IFT) has compiled 10 research and review papers from its peer-reviewed scientific journals in a special web section on Gluten-Free Formulation. This helpful online resource provides the latest knowledge on creating and producing high-quality gluten-free products, such as bread, partially baked frozen bread, extruded snacks, and rice cakes. (Read more)

IFT17: Go With Purpose Registration is Now Open

February 8, 2017
Registration is now open for IFT17: Go With Purpose in Las Vegas, June 25-28 at The Sands Expo Center. Hosted by the Institute of Food Technologists (IFT), this year’s annual event will host food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.  (Read more)

IFT Joins Call for President Trump to Rescind Executive Order on Visas and Immigration

February 1, 2017
The Institute of Food Technologists (IFT) joined with 152 other scientific and engineering societies, national associations and universities to send a letter to President Donald J. Trump objecting to his executive order on visas and immigration. The letter explains the order “will have a negative impact on the ability of scientists and engineers in industry and academia to enter, or leave from and return to, the United States. This will reduce U.S. science and engineering output to the detriment of America and Americans.” (Read more)

Study Suggests Color of Sweetener Packet Impacts Sweetness Perception and Liking

January 23, 2017
A study published in the Journal of Food Science found that the packet color of nonnutritive sweeteners may impact the sweetness perception and overall liking of the product. (Read more)

Food Scientist Shares Insights on How to End Food Waste

January 23, 2017
Almost a billion people go hungry every day, yet the underlying problem is not that there isn’t enough food produced– it’s that one third of all food produced is either spoiled or discarded before it is consumed, according to the Food and Agriculture Organization (FAO) of the United Nations. (Read more)

New Review Article Suggests Sheep Milk May Be the Next Functional Dairy Food

January 23, 2017
A paper published in Comprehensive Reviews in Food Science and Food Safety explored the physicochemical and nutritional characteristics of sheep milk and development of sheep milk dairy products containing prebiotics and/or probiotics. (Read more)

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