News Releases

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)

The Top Eight American Pizza Habits

November 18, 2016
Americans consume 350 slices of pizza every second, and 15 percent deem it their top comfort food. In the November issue of Food Technology Magazine associate editor Melanie Zanoza Bartelme outlines eight American pizza trends, preferences and consumption habits. (Read more)

Scientists Discover Way to Make Milk Chocolate Have Dark Chocolate Health Benefits Without the Bitter Taste

October 28, 2016
Dark chocolate can be a source of antioxidants in the diet, but many consumers dislike the bitter flavor. The taste of milk chocolate is more appealing to a greater number of consumers, but it doesn’t have the same antioxidants properties as dark chocolate. In a recent Journal of Food Science study, researchers found a way to use peanut skin extracts to make milk chocolate that has even more nutritional benefits of dark chocolate without affecting the taste.  (Read more)

Science Shows Cheese Can Make Wine Taste Better

October 19, 2016
Cheese paired with wine has been a gastronomic staple for centuries. However, there is little evidence from sensory studies on how cheese actually influences the perception of wine. A new study in the October issue of the Journal of Food Science shows that eating cheese may actually increase how much someone likes the wine they are drinking.  (Read more)

Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste

October 19, 2016
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma. (Read more)

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