IFT Media Update

July 28, 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.

Black Tea May Fight Diabetes

Long known for its antioxidants, immune boosting and, most recently, antihypertensive properties, black tea could have another health benefit.  Black tea may be used to control diabetes, 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/admin/?pid=1002096

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


Antioxidant in Substance from Honeybees May Protect Athletes from Overheating

A compound from honeybees known as propolis, the substance bees use to seal their hives, may protect against heat stress in athletes, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.

Read the full release: http://www.ift.org/admin/?pid=1002097

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


Unripe Banana Flour Could Give a Healthy Boost to Pasta

Supplementing spaghetti with unripe banana flour may be a healthy addition since banana flour contains antioxidants and fiber, 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/admin/?pid=1002099

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


Consumer Preference for Sharp Cheddar Cheese Flavor Influenced by Where They Live or What Tastes Good

Why consumers buy cheddar cheese labeled as sharp may not be related to the sharp flavor but may have more to do with brand association with a specific taste or regional labeling.  Consumers’ location may sometimes influence preference for sharp cheddar cheese flavor, but basically they buy what tastes good to them, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.

Read the full release: http://www.ift.org/admin/?pid=1002098

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


Have You Seen IFT Food Facts?  To help consumers make informed decisions about  the food they eat, IFT developed IFT Food Facts to provide news consumers can use every day.  Visit www.IFTFoodFacts.org.


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