IFT Media Update

November 14, 2011

To: Reporters, Editors, Producers and Bloggers
From: IFT Media Relations

Consumer News

Move Over Vegetarians, Make Way for the Flexitarians
While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise. In the November 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how manufacturers are increasingly targeting these groups with better-tasting products, attractive packaging and product variety.

Read the full press release
Read the Food Technology article

Food Supply at Risk Due to Honeybee Shortage
In the November 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor and IFT President Roger Clemens and Contributing Editor Peter Pressman write about how the honeybee population is in danger, which is an emerging threat to the global food supply. Due to different viruses, bacteria, fungi and parasites, honeybee colonies in different parts of the world are beginning to dissipate.

Read the full press release
Read the Food Technology article

Stay Safe While Preparing the Holiday Meals audio
The holiday season will be here before we know it, which means preparing for yummy feasting, the gathering of friends and family, and shopping for all the food. Turkeys, hams, homemade salads and fruity desserts are all waiting to be whipped up and consumed. But along with popularity of preparing holiday food at home comes the threat of food illnesses. To keep your family safe from foodborne illness this holiday season, listen to IFT President Roger Clemens discuss holiday food safety tips.

Listen to the interview
Read the full press release

Industry News

Food Fraud: What Does it Mean and Who is at Risk?
According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain. This differs from a food safety incident involving unintentional act with unintentional harm, and a food defense incident characterized as a deliberate focus on intentional harm.

Read the full press release
Read the abstract in the Journal of Food Science

Food Scientists Extract Orange Color from Avocado Seeds for Use as a Natural Food Colorant
Avocado seeds are typically seen as waste by growers. But a new study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange color that may be used as natural coloring for food products in the future.

Read the full press release
Read the abstract in the Journal of Food Science

Pouch Packaging Holds Promise for Extended Shelf Life of Foods for Space Travel and on Earth
Scientists from Lockheed Martin and NASA conducted research to find out the potential shelf of food products packaged in retort pouches (a flexible package in which prepared food is hermetically sealed for long-term unrefrigerated storage) in order to determine the suitability of these foods to support long-duration (three-to-five years) spaceflights. Their findings--published in the November issue of the Journal of Food Science--can be applied not only to space travel but to military missions, camping environments, survival situations such as when power is lost during snowstorms and hurricanes, and to developing countries where there are no cold temperature storage capabilities.

Read the full press release
Read the abstract in the Journal of Food Science

Participants Sought for Product Tracing Study
The Institute of Food Technologists, working under contract with U.S. Food and Drug Administration (FDA), is conducting product tracing pilots for produce and processed foods. The produce item tested will be tomatoes; and the processed food will be a ready-made or non ready-made complex food product containing meat, spices, and peanut containing ingredients.

Companies interested in volunteering can contact Caitlin Hickey at 202-330-4984; chickey@ift.org

IFT News

SAVE THE DATE:
IFT's First-Ever Food Policy Impact Conference: December 1, 2011—Sheraton Crystal City, Washington, DC

The IFT Food Policy Impact Conference convenes leaders from government, industry and academia to discuss what's on the horizon in food laws, regulations and policy.  Conference participants will have an opportunity to interact with noted food policy experts in small, focused sessions to better understand current food policy interpretation and institute approaches that work most effectively within the food system.

Keynote Speakers:

  • Mike Taylor, J.D., Deputy Commissioner for Foods, FDA
  • Jenny Scott, Senior Advisor to the Director of the Office of Food Safety, Center For Food Safety and Applied Nutrition, FDA
  • Michael Jacobson, Executive Director for the Center for Science in the Public Interest

Visit the Schedule at a Glance for speaker and session details.

Complimentary registration is available for credentialed members of the media.

Please contact Mindy Weinstein for more information at 312-604-0231, mweinstein@ift.org

IFT Annual Meeting and Food Expo Ranked in Trade Show Executive’s Gold 100

Trade Show Executive Magazine named the IFT Annual Meeting and Food Expo to the Gold 100 roster of the largest trade shows. This prestigious list honors the 100 shows that set the gold standard for the trade show industry. 

In 2012, the IFT Annual Meeting and Food Expo will take place June 25-28, in Las Vegas, NV. Visit http://www.am-fe.ift.org

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About IFT

The Institute of Food Technologists (IFT) is a nonprofit scientific society with individual members engaged 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 the exchange of knowledge, by providing education, and by furthering the advancement of the profession. For more information, please visit ift.org.

© 2011 Institute of Food Technologists

Contact Us

Emily Behn

Media Relations Specialist

Phone 312-604-0273
Fax 312.596.5673
Email: ebehn@ift.org


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