News Releases

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)

New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar

October 19, 2016
A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars. (Read more)

IFT15 Named Fastest Growing Show in America, IFT16 Named Third Most Innovative Trade Show

October 6, 2016
The Institute of Food Technologists (IFT) today announced that its annual event, IFT15, has been named one of the largest trade shows of 2015 by Trade Show Executive Magazine, and won a prized Gold Grand Award for “The Fastest-Growing Gold 100 Trade Show in 2015." (Read more)

IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission

September 22, 2016
The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, Sanjay Gummalla, PhD, CFS (American Frozen Food Institute), Deirdre Schlunegger (STOP Foodborne Illness), and Moira McGrath (OPUS International) were appointed as commissioners to serve three-year terms on IFSCC. (Read more)

Study Finds Apple and Lettuce Can Remedy Garlic Breath

September 22, 2016
Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.  (Read more)

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