News Releases

IFT Honors Five Innovation Award Winners

June 2, 2017
At an awards ceremony on Sunday evening at IFT17: Go With Purpose, IFT President-Elect Designate Michele Perchonok announced and presented five companies—CEM Corporation, Glanbia Nutritionals, Ingredion Incorporated and AGT Food and Ingredients Inc., and Salt of the Earth—with the 2017 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sodium reduction, and simple and rapid analysis for enhanced quality control. (Read more)

The Institute of Food Technologists Recommends a Definition of “Healthy” to FDA

May 4, 2017
In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) expressed concern that labeling an individual food as ‘healthy’ can be misleading for consumers.  (Read more)

Institute of Food Technologists Announces 2017 IFT Fellows

May 4, 2017
Today, the Institute of Food Technologists (IFT) is proud to announce the 2017 Class of IFT Fellows, an elite recognition that honors professionals and scientists with extraordinary achievements within the science of food and technology community. This year, eight individuals have been named IFT Fellows for their contributions to IFT and to the field of the science of food. (Read more)

The Institute of Food Technologists and Ingredion Incorporated Announce Their Shared Commitment to Innovation Through a New IFT Initiative – IFTNEXT

May 4, 2017
The Institute of Food Technologists (IFT) and Ingredion today announced their shared commitment to the advancement of the science of food through Ingredion’s sponsorship supporting IFT’s new IFTNEXT initiative. (Read more)

Top Ten Food Trends for 2017

May 4, 2017
Despite the recent spike in interest of clean-label and free-from foods, the food industry remains driven by convenience, according to Food Technology magazine contributing editor A. Elizabeth Sloan. In the April issue of Food Technology, published by the Institute of Food Technologists (IFT), Sloan highlighted the following top ten food trends for 2017 based on data from industry sources.  (Read more)

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)

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