IFT Media Update

October 25, 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 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

Pomegranate Research Shows Promise for Some Health Benefits More than Others
Since ancient times, the pomegranate has been regarded as "healing food" with numerous beneficial effects for several diseases. A research team from the University of Miguel Hernandez in Spain investigated which diseases pomegranates show the most benefits for in a new review study presented in Comprehensive Reviews in Food Science and Food Safety, a peer-reviewed publication of the Institute of Food Technologists. The health benefits of pomegranate have been attributed to its wide range of phytochemicals, which are predominately polyphenols. According to the research reviewed, substantial evidence demonstrates that pomegranates may have anti-cancer properties, act as an antioxidant, and help improve cardiovascular health. Some research showed that pomegranates could improve oral health, but more conclusive studies are needed in order to confirm these effects. The scientific literature did not substantiate that pomegranates help prevent Alzheimer's disease, liver disease, erectile dysfunction, nor does the research show ingredients in pomegranates improve sperm quality.

Read the comprehensive review:  http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00131.x/full

Aids for Aches and Pains
A new article in Food Technology magazine looks at trends in product development for athletes, both competitive and recreational, that are affected by the impact of sports and other activities on their joints. Glucosamine and chondroitin sulfate are two common ingredients that promote joint health and are used in today's nutritional bars and beverages. Other nutraceuticals are emerging as well, including omega-3 fatty acids, methylsulfonylmethane (MSM), collagen, and botanicals.

Read the full article from Food Technology: http://www.ift.org/food-technology/past-issues/2010/october/columns/nutraceuticals.aspx

Industry News

Natural Preservatives, Thyme and Balm Essential Oils Can Extend the Shelf Life of Chicken by Two Weeks
A new study from the Journal of Food Science finds that the presence of thyme and balm (an herb in the mint family) essential oil may serve as a natural preservative that may help the food industry to preserve fresh chicken even after two weeks of storage.  Balm essential oil significantly limited growth of salmonella and thyme essential oil inhibited growth of E. coli within the chicken meat after it was submerged in the essential oil for 15 minutes and then stored at 40 degrees Fahrenheit.

Consumer Note:  This study is currently for industry application only.  Please reference the USDA website for safe temperature and times for refrigerator home storage of chicken products: http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp

Read the abstract:  http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01791.x/abstract

New Uses for Fruit Waste - Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits
In a new Journal of Food Science study, researchers found that the discarded byproducts of fresh-cut fruit, such as peels, seeds and unused flesh of mandarin, apple, papaya, pineapple and mango, can sometimes hold higher contents of antioxidant and antimicrobial compounds than the final form of the fruit that is consumed.  Researchers suggest that fruit processors, food technologists and nutritional researchers apply their findings and increase the antioxidant and antimicrobial content of fruit by using its byproducts through methods of immersion, spray or edible coatings for solid fruit. Another option would be to add the byproduct extract directly into the preparation of juices, nectars, jams and liquid foods. 

Read the abstract:  http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01792.x/abstract

What's on the Menu Post-Recession?
A new article in Food Technology magazine discusses the most likely post-recession behaviors among foodservice diners, up-and-coming culinary/flavor trends, healthy dining developments, and other future industry directions.  Affected by the economy, consumers continue to seek value when dining out, but they're open to fresh culinary experiences. So now, more than ever, restaurants can influence the culinary pace for the mainstream consumer packaged food/beverage industry by allowing consumers to experiment with new foods, flavors, and forms.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/october/features/whats-on-the-menu-post-recession.aspx

Exploring Nanoscience Application in the Food Industry
Nanotechnology's potential to influence the food industry is becoming increasingly feasible with the rapid growth in prospective applications and the increasing knowledge of its safety/risk implications to human health and the environment. IFT's fifth annual International Food Nanoscience Conference focused on recent advances in safety and toxicological assessment of nanomaterials for food and food-related applications, the current regulatory guidelines in the United States and Europe, and investments in nanotechnology research and development initiatives worldwide. Further, the conference explored possible food industry needs for successful application of nanotechnology in food.

Read the full article: http://www.ift.org/food-technology/past-issues/2010/october/features/exploring-food-nanomaterials.aspx

IFT News

IFT Member Elected to the Institute of Medicine
IFT member Connie M. Weaver, Ph.D., Distinguished Professor and Head, Department of Foods and Nutrition at Purdue University, as well as Director of the NIH Botanical Center for Age Related Diseases and Deputy Director of the Clinical and Translational Science Institute, was recently elected to the Institute of Medicine (IOM), one of the highest honors in health and medicine that recognizes individuals who have demonstrated outstanding professional achievement and commitment to service.  Dr. Weaver is an internationally recognized expert in bone health and botanical supplements.

Established by the National Academy of Sciences in 1970, the IOM is a national resource for independent, scientifically informed analysis and recommendations on health issues.  New IOM members are selected by current active members through a highly selective process that recognizes diverse individuals who have made major contributions to the advancement of medical science, healthcare, and public health.  The new members raise the Institute's total active membership to 1,649.

IFT Knowledge and Learning offers a variety of webcasts on a variety of food science topics.
Food Allergens: Regulations, Risks, and Controls online course begins October 29th, 2010
Examine allergen detection and control practices, and learn about the implications of current regulations and standards on product development, food processing, and manufacturing. This course will explore allergen risks in the global food supply, including the identification of allergens in imported products.

Learn more: http://www2.ift.org/PersonifyEbusiness/OnlineLearning/LearnOnline/FoodScienceCourses/

Credentialed media receive complimentary registration. For more information or to register contact Mindy Weinstein mweinstein@ift.org, 312-604-0231.

IFT10 Session Recordings Now Available
Need a review of a key session presented at the 2010 IFT Annual Meeting? Recordings of individual sessions or the full conference, via MP3 download and DVD-ROM, are accessible so that you can apply key insights to your articles.

Continuity and Change: Food Science & Technology past, present, future-  IFT Scientific Report http://www.resrec.com/store/ift/index.php/ift-10/symposium-continuity-and-change-food-science-technology-past-present-future.html

Innovations in biofunctional ingredients for optimizing pet health

Gluten-free foods: Opportunities and challenges

Emerging health benefits of coffee: Recent advances in epidemiologic & experimental knowledge

Breakfast is more than timing: Research shows the importance of high-quality protein in the breakfast meal

Visit Resourceful Recordings: http://www.resrec.com/store/ift/index.php/ift-10

Credentialed media can access the recordings at no cost.  For more information contact Mindy Weinstein mweinstein@ift.org, 312-604-0231.

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.

Susan Sumner, PhD
Susan Sumner is the Associate Dean of Academic Programs in the College of Agriculture and Life Sciences at Virginia Tech University and her research focuses on control of foodborne pathogenic bacteria and food safety education. The research program Sumner works within is designed to focus on microorganisms, such as Escherichia coli O157:H7, Salmonella and Listeria, to build a base of knowledge of how to control these microorganisms in a food processing facility. Current projects include investigation of wash treatments for fresh vegetables, and apples, the use of ultraviolet light to inhibit microorganisms, and the development of food safety educational training materials.

Patricia Murphy, PhD
Patricia Murphy has been a Professor at Iowa State University in the Department of Food Science and Human Nutrition for almost 30 years.  Murphy's expertise and research is in allergies and sensitivities, antioxidants, biotechnology, food chemistry, soy protein and phytochemicals and their health benefits.  Since 1999, Murphy has also been the Associate Editor for the Food Chemistry and Toxicology sections of IFT's Journal of Food Science.

About IFT

The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere. 

For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.

Contact Us

Emily Behn

Public Relations Manager

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