IFT Media Update

April 22, 2011

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.  This media update includes information on articles from the April issue of Food Technology magazine, a new study from the Journal of Food Science, and  IFT news regarding science, policy and upcoming events. Topics include: IFT Annual Meeting & Food Expo registration, probiotics, top 10 food trends for 2011, new ingredients for satiety, new ways to eat potatoes, steveia, use of catfish skin gelatin to increase safety and shelf life of shrimp (JFS study), IFT 2011 Achievement Awards, IFT 2011 Fellows and a “New FDA Menu Labeling Requirements” webcast.

Information from the following briefs and press releases used for online, print, or broadcast content must be attributed to Food Technology magazine or Journal of Food Science, publications of the Institute of Food Technologists.  For more information or to interview an IFT spokesperson, call 1-800-IFT-FOOD or Mindy Weinstein, 312-604-0231, mweinstein@ift.org

Register for the 2011 IFT Annual Meeting & Food Expo
Registration is now open for the IFT Annual Meeting & Food Expo 11, June 11-14 at the New Orleans Morial Convention Center, New Orleans, La.
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=1000495 for more information or contact Mindy Weinstein mweinstein@ift.org, 312-604-0231 to register.

Consumer News

Probiotics Primer: The Scoop on 'Good Bacteria'
Most people think of bacteria as something that just makes you ill. Bacteria can be responsible for various illnesses and everyday annoyances. But not all bacteria are bad for you.

Read the full article and watch the video about probiotics on IFT Food Facts: http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Probiotics.aspx

Top 10 Food Trends Show Lasting Influence of Weak Economy on Consumers’ Decisions
The economic difficulties of the past two years have left an indelible impression on consumers’ food decisions, driving several of the Top 10 food trends identified in the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT).

Author A. Elizabeth Sloan, Ph.D., a contributing editor of the magazine and president, Sloan Trends Inc., finds that although there were signs of improvement last year in the consumer food products industry, lingering issues such as high grocery and gasoline prices, job insecurity and the risk of inflation are limiting what consumers will spend. On the upside, this conservative attitude is leading to more meals prepared and eaten at home, rejuvenating that segment of the industry.

Read the full press release.

Read the full Food Technology article:  http://www.ift.org/food-technology/past-issues/2011/april/features/food-trends.aspx

Whole Grains, Fiber, Protein and Almonds Help Manage Hunger Pains
Food producers are responding to health-conscious consumers by developing products that appeal to consumers’ taste buds but also keep them full long after a meal has ended.  In the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), author Linda Milo Ohr examines some of the options available for increasing satiety. These ingredients are reported to increase the feeling of fullness, leading to reduced food intake and curbing overeating.

Read the full press release.

Read the full Food Technology article:  http://www.ift.org/food-technology/past-issues/2011/april/columns/nutraceuticals.aspx

It’s Time to Put Potatoes Back on the Table
Hungry for a meatloaf cupcake with mashed potato frosting? How about potato tacos? Or a loaded baked potato pizza? With the popularity of low-carb diets waning, potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal. The “Ingredients” column of the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), examines the history of the spud as well as some of the innovative ways it can be prepared and new products on the market that showcase the healthy advantages of potatoes.

Read the full press release

Read the full Food Technology article:  http://www.ift.org/food-technology/past-issues/2011/april/columns/ingredients.aspx

Vast Body of Research Means Consumers Can Use Stevia with Confidence
Although stevia-derived sweeteners are relatively new to U.S. grocery store shelves, consumers should feel confident using them because of extensive and rigorous testing worldwide during the past decade and beyond.  An article in the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), examines the testing of stevia products that has occurred in the United States and in other countries.

Read the full press release.

Read the full Food Technology article:  http://www.ift.org/food-technology/past-issues/2011/april/features/ensuring-the-safety-of-sweeteners-from-stevia.aspx

Industry News

Catfish Skin Gelatin Can Increase Safety and Shelf Life of Shrimp
Why is fresh shrimp so expensive? One of the main reasons is because of the speed of delivery required to ship fresh shrimp before it spoils. A study in the Journal of Food Science published by the Institute of Food Technologists found that applying catfish skin gelatin in an antibacterial edible coating to fresh white shrimp can effectively stop the growth of harmful bacteria and extend the shelf life for up to 10 days.
Catfish skin is normally discarded as waste.  The researchers from Auburn University used the gelatin from catfish skin to create an antimicrobial coating solution.  To test its effectiveness, they treated fresh white shrimp with the coating and stored the shrimp in ice.  This technology has the potential to provide consumers with higher quality shrimp that is safer and fresher at a lower cost.

Read the Journal of Food Science abstract:  http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02056.x/abstract

IFT News

Institute of Food Technologists Announces 2011 Achievement Awards
Professionals in food science and food technology work diligently to help ensure the world’s food supply is safe, abundant, nutritious and affordable. To highlight this important commitment, the Institute of Food Technologists (IFT) recognizes outstanding achievements in food science and technology through annual awards. The awards will be presented at IFT’s Annual Meeting and Food Expo in New Orleans, La. June 11th, 2011.

Read the full press release and list of the 2011 Achievement Award recipients.

Institute of Food Technologists Selects 2011 Fellows
The Institute of Food Technologists (IFT) is proud to announce its 2011 Fellows.  This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.

Read the full press release and list of the 2011 recipients.

IFT Webcast:  New FDA Menu Labeling Requirements
May 17, 2011
1:00-2:00 p.m. CST
This webcast is an opportunity for food industry professionals to hear directly from the Food & Drug Administration (FDA) on the proposed labeling requirements for restaurants, similar retail food establishments and vending machines, and ask questions prior to the comment deadline on June 6, 2011.
Jessica Leighton, Ph.D., MPH, Senior Advisor for Science in the Office of the Commissioner/Office of Foods at FDA will present an overview of the proposed rule and answer questions from the webcast and live audience.
This webcast will be moderated by Anthony T. Pavel, Partner, K&L Gates, and broadcast live with the IFT Washington DC Section Meeting attendees.

Links to the proposed rule, additional background, and the electronic docket to submit comments may be found here: http://www.fda.gov/Food/LabelingNutrition/ucm217762.htm.

Registration fees are waived for credentialed media.  For more information contact Mindy Weinstein mweinstein@ift.org, 312-604-0231.

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.

© 2011 Institute of Food Technologists

Contact Us

Jennifer Braner

Media & Public Relations Specialist

Phone: 312.604.0273
Email: jbraner@ift.org