News Releases


IFT January 2015 Media Update

January 21, 2015
The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and FutureFood 2050. Copies of articles are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  (Read more)

Food Waste Challenge Provides Market Opportunities for Innovators

January 21, 2015
Approximately 133 billion pounds of food produced in the United States went uneaten in 2010 (Buzby, 2014). This adds up to a 31 percent food loss at both the retail and consumer levels and has far-reaching social, economic, and environmental ramifications (NRDC, 2012). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing writers Elise Golan, PhD, director of sustainable development, Office of the Chief Economist, USDA and Jean C. Buzby, PhD, chief of the Diet, Safety and Health Economic Branch in the USDA Economic Research Service write about how food waste in the U.S. represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.  (Read more)

New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

January 21, 2015
In the latest interview series from FutureFood 2050, researchers and thought leaders weigh in on cutting-edge strategies that may help drive down skyrocketing rates of obesity around the world. (Read more)

Should Arsenic in Food be a Concern

January 21, 2015
The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern. (Read more)

Essential Oils Help Control Fungus Growth in Argentinian Corn

December 16, 2014
Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn. (Read more)

IFT December 2014 Media Update

December 16, 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 articles 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

December 16, 2014
The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances. (Read more)

Plants are the New Protein

December 16, 2014
Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market. (Read more)

#SweetScientists Profiled in New “Day in the Life of a Food Scientist” Video from IFT

December 16, 2014
IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.  (Read more)

What Your Kitchen Will Look Like in 2050

December 16, 2014
Hyperconnected appliances that anticipate consumers’ every need will make “Jetsons”-style kitchens a reality during the coming decades, predict design visionaries in the latest FutureFood 2050 interview series. (Read more)

Contact Us

Mindy Weinstein

Director, Media Relations

Phone 312.604.0231
Fax 312.596.5631
Email: mweinstein@ift.org