News Releases

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)

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)

The Institute of Food Technologists Student Association Wins Innovation Grant from the American Society of Association Executives

January 23, 2017
The Institute of Food Technologists Student Association’s (IFTSA) project, Go with Purpose Global Challenge: Elevating Student Engagement through Global Collaborations, was named one of four winners of the American Society for Association Executives (ASAE) Innovation Grant Program. (Read more)

The Institute of Food Technologists Kara Adams CAE Awarded 2016 Forty Under 40 by the Association Forum of Chicagoland

January 5, 2017
Kara Adams, CAE, Senior Manager of Divisions and Community at the Institute of Food Technologists (IFT) was named to the 2016 Forty Under 40 by the Association Forum of Chicagoland. (Read more)

Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2017

December 20, 2016
The editors at Food Technology magazine, which is published by the Institute of Food Technologists (IFT), announced their food trend predictions for 2017. Here’s what they’re forecasting for next year.  (Read more)

IFT Calls Upon Federal Government to Increase Funding for Sodium Reduction Research, Consumer Education Also Needed Because Salt Substitutes Are Not Compliant with “Clean Label”

December 20, 2016
In written comments submitted to the Food and Drug Administration (FDA), the Institute of Food Technologists (IFT) is calling upon the federal government to increase public funding of research for developing reduced-sodium foods. These comments, based on insight from IFT members, were in response to a question posed by the FDA that asked what specific research needs or technological advances could enhance the food industry’s ability to meet the new voluntary sodium reduction goals.

 (Read more)

Study Finds Ideal Method to Minimize Waffle Loss in Industrial Production

December 20, 2016
Just under half of U.S. households (48%) opt for frozen varieties of waffles, pancakes, and French toast as their choice for breakfast (Packaged Facts). A study published in the December issue of Journal of Food Science found that waffles baked on steel plates at a high temperature for a short amount of time minimizes the likelihood egg waffle batter will stick to the plate.  (Read more)

Institute of Food Technologists and Canadian Institute of Food Science and Technology to Offer Joint Membership

November 28, 2016
With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Canadian Institute of Food Science and Technology (CIFST) are excited to announce a new joint-membership program.  (Read more)

New Research Finds Avocado Extract Can Prevent Listeria in Food

November 18, 2016
Consumer demand for food products formulated without synthetic additives has increased. However, food still has to be safe for consumers to eat, so food scientists are looking for ways to replace synthetic additives. Since some additives are needed for food safety reasons, food product developers are faced with the challenge of developing more “natural” additives that can produce comparable results.  (Read more)

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