IFT Media Update

August 13, 2009

To:                   Reporters, Editors, Producers
From:               IFT Media Relations

The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government.  The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine.  The monthly media update also includes information on science and policy and IFT events.

For additional information contact 1-800-IFT-FOOD or Jeannie Houchins, MA, RD, jhouchins@ift.org, 312-604-0231.

From the Journal of Food Science:

Fighting the Dreaded Hangover: Asparagus Extract May Help, While Also Protecting the Liver

The amino acids and minerals found in asparagus extract may alleviate alcohol hangover and protect liver cells against toxins, according to a study in the Journal of Food Science.  Asparagus has long been used as an herbal medicine due to its potential anti-cancer, diuretic and anti-inflammatory properties.

Read the full release: http://www.ift.org/cms/?pid=1002109

Read the full abstract: http://www3.interscience.wiley.com/journal/122523684/abstract

To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org

Keeping Nutrients in Astronauts’ Food Vital During Long Space Flights

A new study in the Journal of Food Science explores the impact of space flight on the nutritional value of foods. Maintaining the health of the crew aboard a spacecraft is a critical issue especially during extended trips.  Because foods may lose their nutrients during extended space missions, food scientists are analyzing ways to increase shelf life of nutrients in the food.

Read the full release: http://www.ift.org/cms/?pid=1002107

Read the full abstract: http://www3.interscience.wiley.com/journal/122530734/abstract

To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org

Stored Oils Last Longer if a Natural Oxidized Antioxidant is Removed

When exposed to oxygen or stored for long periods, some oils lose healthy properties such as fatty acid levels.  Researchers suggest decreasing or removing a natural oxidized form of an antioxidant called alpha-tocopherol (vitamin E) to reap the full benefits of healthy oils, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.

Read the full release: http://www.ift.org/cms/?pid=1002110

Read the full abstract: http://www3.interscience.wiley.com/journal/122523683/abstract

To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org

Whole Cuts of Beef More Resistant to Heat Method to Kill Salmonella

Salmonella was more resistant to heat treatment of whole cuts of beef than in ground beef products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.

Read the full release: http://www.ift.org/cms/?pid=1002108

Read the full abstract: http://www3.interscience.wiley.com/journal/122513522/abstract

To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org


From Food Technology magazine:

In Tough Economic Times, Consumers Seek More Bang for Their Bucks

The economic downturn has caused consumers to rethink what is important to them and to make trade-offs when buying food.  The packaged food and restaurant industries are now pondering how to create food values for consumers in the years ahead, according to A. Elizabeth Sloan in Food Technology magazine. During the past year, consumers found value at both the high end and low end of the market.  Shoppers tried to save money by buying less-expensive national brands. Although growth in premium food products was tempered, premium yogurt, bottled water, coffee and pasta saw strong sales growth.

To read more on consumer food trends in a down economy: http://members.ift.org/NR/rdonlyres/2B54225D-76EC-455D-97D9-17947A993177/0/0809feat_equation.pdf


About IFT

Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy.

IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo ®, covering the latest food science trends, new product and technology innovations, and scientific applications. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.

© 2009 Institute of Food Technologists