IFT Media Update

May 26, 2010

IFT Media Update

May 26, 2010

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 members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science 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 Mindy Weinstein mweinstein@ift.org, 312-604-0231.

IFT Annual Meeting & Food Expo
Register now for the IFT Annual Meeting & Food Expo 10 conference July 18-20 at McCormick Place South in Chicago, IL.

The IFT Annual Meeting & Food Expo is the ONLY annual event that brings together professionals involved in both the science of food and the business of food--experts from around the world from industry, academia, and government. You'll learn about the very latest trends, the newest products, and the most recent scientific innovations...and make important new professional connections.

Credentialed media receive complimentary registration. Visit http://www.am-fe.ift.org/cms/?pid=1000090 for more information or contact Mindy Weinstein mweinstein@ift.org, 312-604-0231 to register.

Institute of Food Technologists Names 2010 Congressional Support for Science Award Winners
Recognizing the importance of focused and strategic Congressional efforts advancing food science and technology, the Institute of Food Technologists (IFT) today announced that the recipients of its 10th annual Congressional Support for Science Award program are Congressman Allen Boyd Jr. (D-Fla.), and Senator Richard Burr, (R-N.C.).
Read the media alert:

Food Technology

Salt Reduction Gains Momentum

Reducing the sodium content of processed foods is the hottest trend in food right now, as regulatory pressure is pushing the issue further into the spotlight. Back in January, the New York City Health Department announced a partnership of U.S. cities and national health organizations to promote a voluntary program of salt reduction in packaged and restaurant foods. Proposed reductions in sodium range from 10–40 percent within 61 classes of packaged foods and 25 classes of restaurant foods.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/features/salt-reduction.aspx

Strategies for Reducing Sodium in the U.S.
A report released last month by the Institute of Medicine (IOM), “Strategies to Reduce Sodium Intake in the United States,” states that Americans are consuming too much sodium, and to help them cut back, the U.S. Food and Drug Administration should establish mandatory federal standards to regulate the amount of salt that food manufacturers and foodservice operators can add to their products.
The full report is available online at http://www.iom.edu.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/features/strategies-for-reducing-sodium-in-the-u-s.aspx

IFT Supports New Sodium Reduction Efforts: http://www.ift.org/newsroom/news-releases/2010/may/03/ift-supports-new-sodium-reduction-efforts.aspx

IFT Member Roger Clemens, Ph.D. Discusses Sodium Regulations: http://www.ift.org/newsroom/news-releases/2010/may/03/ift-supports-new-sodium-reduction-efforts.aspx

‘Stealth Health’ for Kids
First Lady Michelle Obama recently called on the food industry to step up efforts on reformulating food products to make them healthier. Her “Let’s Move” campaign has underscored the need to address such issues as sodium reduction, childhood obesity, and rising concerns over diabetes. As was discussed at the IFT Wellness 10 Conference, statistics are quite alarming—for example, one in three children are overweight, one in five are obese, and 20 percent of teens have high cholesterol.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/columns/ingredients.aspx

IFT Supports Task Force on Childhood Obesity Initiatives: http://www.ift.org/newsroom/news-releases/2010/april/15/ift-supports-task-force-on-childhood-obesity-initiatives.aspx

Ensuring Food Safety in a Global Marketplace
In the current global market, consumers have become more adventurous and have increasingly sought greater variety in their diet. This shift in consumer appetite has created a marketplace in which consumers are seeking out foods and beverages from around the world that are popular and more readily available. Food and beverage imports have increased by more than 13 percent in the United States and by more than 20 percent in Europe during the past decade (Nucci et al., 2008; European Commission Eurostat). These numbers are significant and show a greater increase in the appetites of American and European consumers for the variety and ethnic flavor that global products provide. However, with increased imports and global sourcing, food safety and quality assurance are more vitally important than ever before.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/features/ensuring-food-safety-in-a-global-marketplace.aspx

Advancing our Understanding of Food Allergies
Food allergies are a serious public and personal health concern. Six common foods—milk, eggs, peanuts, tree nuts, fish, and crustacean shellfish— account for nearly 90 percent of food allergy reactions. Fundamentally, there are two types of food sensitivities or adverse reactions associated with exposures to food allergens— food allergy or food intolerance.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/columns/food-medicine-and-health.aspx

New Insights into Food & Health
Food Technology’s Wellness 10 conference delivered an integrated perspective on emerging technologies, scientific evidence, and consumer trends.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/may/features/new-insights-into-food-and-health.aspx

Have You Seen ePerspective?
In a new ePerspective article, Hank Cardello, Author of Stuffed: An Insider’s Look at Who’s (Really) Making America Fat, discusses the idea that food marketers can solve America’s obesity epidemic by promoting foods and beverages with high nutritional value. http://foodtecheperspective.wordpress.com

Knowledge and Learning

IFT Knowledge and Learning offers a variety of webcasts on a variety of food science topics.

Research Needs and Funding Opportunities in the Area of Produce Safety
May 26th, 2010
12:00 – 1:30 p.m. CST

Fresh fruits and vegetables have become increasingly responsible for outbreaks of foodborne illness. Between 1996 and 2008, there were at least 82 foodborne outbreaks associated with fresh fruits and vegetables resulting in more than 10,000 illnesses and several deaths.

Clearly, there is an acute need to develop effective solutions and strategies to reduce the outbreaks of foodborne disease related to the production of fresh produce. This webcast will provide updates on research needs in the area of produce safety and help researchers prepare research proposals.

Credentialed media receive complimentary registration. Visit http://www.ift.org/knowledge-center/learn-online/live-webcasts/research-needs.aspx for more information or contact Mindy Weinstein mweinstein@ift.org, 312-604-0231 to register.

Food Science for the Non-Food Scientist
Learn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends.

Credentialed media receive complimentary registration. Visit http://www.ift.org/Knowledge-Center/Learn-Online/Online-Courses/Product-Development/Food-Science-for-the-Non-Food-Scientist.aspx for more information or contact Mindy Weinstein mweinstein@ift.org, 312-604-0231 to register.

Need an Expert? IFT Offers Experts in the Field of Food Science & Technology
As the authoritative voice of food science and technology, the Institute of Food Technologists contributes to public policy and opinion at national, state and local levels. Our IFT Speaker’s Bureau experts deliver credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues. IFT would like to introduce two of its experts to answer any of your food science, food safety, public policy and food technology queries. To get in touch with these experts, please contact IFT Director of Media Relations, Mindy Weinstein, mweinstein@ift.org, 312-604-0231.

Dr. Carl Winter
Dr. Carl Winter is the Director of the Food Safe Program and an Extension Food Toxicologist in the Department of Food Science and Technology at the University of California at Davis. He holds Ph.D in Agricultural and Environmental Chemistry and his research has focused on pesticide residues and naturally occurring toxins in food. Dr. Winter gives more than 50 news media interviews annually and has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues. He currently serves as a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and frequently talks on science-based food safety education.

Dr. Anuradah Prakash
Anuradah Prakash is a Professor of Food Science and Nutrition and Director of the Food Science Program at Chapman University, Orange, CA. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Prakash’s current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals.

About IFT

The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.

© 2010 Institute of Food Technologists