IFT Media Update IFT Media Update

November 17, 2010

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, Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science and policy and IFT events.

For additional information, or for access to full studies, call 1-800-IFT-FOOD or Mindy Weinstein at direct line, 312-604-0231, mweinstein@ift.org.

Consumer News

IFT is proud to announce the launch of consumer tips and videos at iftfoodfacts.org. These one-to-two minute videos feature our food scientists providing quick news-you-can-use tips for consumers and are paired with expanded online content. Feel free to use them as additions to your articles/posts, or contact IFT Media Relations if you want to interview the IFT expert directly. We'll have new topics posted every month.

Fat or fiction? The skinny on the truth about fats
Fat is the enemy - that's the philosophy of many Americans who are trying to lose excess weight. While plenty of proven health risks can be tied to carrying extra pounds, not all fat is bad, experts say. In fact dietary fat is considered an essential nutrient, and some "good" types of fat actually deliver a myriad of health benefits - including aiding in weight control.

"Fat is necessary for many vital functions," says Susan Berkow, PhD, a spokesperson with IFT and an adjunct professor at George Mason University. "Fat aids in maintaining proper function of the nervous system, keeping our internal organs insulated, nourishing hair and nails, and providing the building blocks for many hormones. It is a good source of energy, among other functions." Dr.Berkow discusses the differences between healthy and unhealthy fats in IFT's newest Food Facts video.

Read the full article and watch the video: http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Fat-or-fiction-The-skinny-on-the-truth-about-fats.aspx

What You Need to Know About Shopping for Seafood
The FDA recently announced that seafood from the Gulf is safe to eat. Whether it's from the Gulf or elsewhere, there are many ways to determine whether or not the seafood is fresh and safe. IFT food science expert, Kantha Shelke, PhD, offers consumer tips on selecting and storing seafood safely.

Read the full article and watch the video: http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Selecting-Safe-Seafood.aspx

Have You Ever Wondered What Astronauts Eat?
Follow IFT member, Michelle Perchonik, the Advanced Food Technology Manager at NASA, and members of the food science team in Houston, Texas, as they guide you through their work in the Space Food Systems Laboratory, and describe their role in conceptualizing and preparing food for successful missions in space. Learn what it takes to develop a healthy and delicious menu for astronauts in space. Earlier this month, IFT announced that it received the PR News' Nonprofit PR Award in the video category for this "A Day in the Life of a NASA Food Scientist" video.

Read the full release and watch the video: http://www.ift.org/newsroom/news-releases/2010/november/08/ift-win-2010-pr-news-video-award.aspx

More Consumers Eating Their Veggies
A trend article from Food Technology magazine reports that more and more consumers are eating vegetables at restaurants and in the home.

  • Mintel's 2009 Healthy Eating & Weight-U.S. report says that consumers now consider consuming a lot of vegetables a top component of healthy eating.
  • Gallup's 2009 Study of Dinner showed that six in 10 meal preparers (58 percent) served vegetables at weekday dinners last year; 45 percent regularly served a vegetable side, 22 percent a green salad, and 6 percent a main course salad.
  • National Gardening Association reports that 43 million households grew their own vegetables in 2009, up 19 percent over 2008.

Read the article: http://www.ift.org/food-technology/past-issues/2010/november/columns/consumer-trends.aspx

Industry News

New Procedure Can Lower Oil Content of Potato Chips
According to a Journal of Food Science study, using a vacuum at the end of the frying process of potato chips will lower the amount of surface oil that is absorbed by the potato. The result is a potato chip with a lower oil content that still maintains the quality associated with fried potato chips.

Read the full abstract: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01819.x/abstract

Contact the lead author, Keshavan Niranjan:afsniran@reading.ac.uk

The Paradox of Organic Ingredients
Since its launch in 2002, the U.S. Dept. of Agriculture's National Organic Program (NOP) has continued to evolve in response to an ongoing debate within the organic community regarding how organic foods should be defined and regulated. Authors of an article in the November 2010 issue of Food Technology magazine conclude that all parties involved in the production, processing, certification, and consumption of organic foods would be better served by a simpler, more streamlined process to determine which substances may be used in organic foods.

Read the article: http://www.ift.org/food-technology/past-issues/2010/november/features/the-paradox-of-organic-ingredients.aspx

IFT News

Save the Date: Wellness11 March, 23-24, 2011, InterContinental Chicago O'Hare
IFT's annual Wellness Conference offers attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how other organizations within the food industry are penetrating the health and wellness sector.

Click here to hear what attendees thought about last year's Wellness Conference: http://www.ift.org/meetings-and-events/wellness.aspx

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 Speakers 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, health/nutrition, 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.

Clair Hicks, PhD
Dr. Hicks is a professor of food science at University of Kentucky where his research focuses on rapid assays, food product development, dairy foods, packaging and food processing. He serves as a committee member of eight U.S. National Committee of the International Dairy Federation expert groups, Committee Member of American Dairy Science Association. Dr. Hicks is also a reviewer for several Scientific Journals.

Sandra McCurdy, PhD
As an Extension Food Safety Specialist at the University of Idaho, Dr. McCurdy's work emphasizes consumer and food service worker food safety. Dr. McCurdy works closely with the University of Idaho's Family and Consumer Sciences faculty across Idaho to develop and deliver food safety programs. She also collaborates with other agencies in Idaho (Food Protection Program, Idaho Beef Council) and with colleagues across the country to develop new programs and research in food safety.

Contact Us

Emily Behn

Public Relations Manager

Phone 312-604-0273
Email: ebehn@ift.org