IFT Media Update

September 3, 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.

 

Essential Oils from Common Spices are Possible Allies in Food Safety

Oregano, allspice and garlic essential oils (EOs) can be effective, natural barriers against E. coli, Salmonella and Listeria, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. The new study from government researchers revealed that oregano oil was found to be the most antimicrobial, followed by allspice and garlic.

In a related study from the U.S. Department of Agriculture (USDA), researchers found that cinnamon, allspice and clove might have a new use in the kitchen. Essential oils (EOs) from these plants could be used to protect food from bacteria.

Read the full release: http://www.ift.org/cms/?pid=1002124

Read the full abstract: http://www3.interscience.wiley.com/journal/122559178/abstract
and http://www3.interscience.wiley.com/journal/122559262/abstract

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

 

Salt-Reduced Food Can Get Taste Boost from Dried Fish Used in Japan

Flavor is supreme and health conscious consumers that turn to lower sodium foods may have difficulty enjoying the ‘healthier’ versions of their favorite foods. However, Japanese researchers suggest that dried bonito flakes made from fish may accentuate the salty taste of products according to a study in the Journal of Food Science.

Read the full release: http://www.ift.org/cms/?pid=1002123

Read the full abstract: http://www3.interscience.wiley.com/journal/122559179/abstract

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

 

Coconut Oil May Be a Weapon Against Food Bacteria

Monolaurin, an extract from coconut oil could be used as a microbial agent in foods, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.

Monolaurin, a substance from coconut oil, has been recognized as safe by the U.S. Food and Drug Administration (FDA) and is known for its antimicrobial properties. If used in combination with other antimicrobial agents, monolaurin can present an effective barrier to microorganisms.

Read the full release: http://www.ift.org/cms/?pid=1002122

Read the full abstract: http://www3.interscience.wiley.com/journal/122578533/abstract

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

 

Have You Seen ePerspective?

IFT’s new ePerspective, the onlineplace to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com

 


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