IFT Media Update

February 16, 2012

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

The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.

CONSUMER NEWS

Food Scientists Fortify Goat Cheese with Fish Oil to Deliver Healthy Omega-3 Fatty Acids
Fish oil is an underused ingredient in the food industry because of its association with a strong odor and aftertaste. A new study in the February issue of the Journal of Food Science, published by the Institute of Food Technologists, shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelf-life.

Read the full press release
Read Journal of Food Science abstract

Nuts, Beans, and Seeds May Boast Significant Nutrients Based on Studies and Research
Many consumers are unaware how beneficial nuts, beans, and seeds can be when it comes to getting the proper amount of nutrients in your diet. In the February 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that heart health, weight management, healthy cholesterol levels, and cognitive health are just some of the benefits that these foods can offer.

Read the full press release
Read the full Food Technology article

Flaxseed Bagels—Cinnamon Raisin Flavor Preferred
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that cinnamon raisin bagels taste and texture is not as affected by the addition of flaxseed compared to other types of bagels. Flaxseed contains valuable nutrients that may reduce the risk of cardiovascular disease by lowering LDL cholesterol levels over time, decrease blood pressure levels and reduce inflammatory markers involved in hardening of the arteries.

Read the full press release
Read Journal of Food Science abstract

Old World, New Cuisine
Recently, culinary experts are seeing a renewed interest in foods from Europe, especially Nordic cuisine, which is typically not considered trendy by the global foodie community. In the February 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes how a new buzz is being generated about cuisine from Nordic countries like Germany and Belgium.

Read the full press release
Read the full Food Technology article

INDUSTRY NEWS

Food Technology Salary Survey
Due to the recessionary climate, the median salary for food scientists polled by the Institute of Food Technologists (IFT) slightly dropped 0.8 percent over the past two years according to the recently released IFT Employment and Salary Survey.

Read the full press release
Read the full Food Technology article

IFT NEWS

Upcoming Webcast: Dietary Supplements Enter the Mainstream
March 02, 2012 1:30 PM

This webcast will illustrate the existing dietary supplement regulations using sports nutrition supplements as a case study and show how the responsible industry is moving forward to positively influence the science behind the supplements.

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Mindy Weinstein at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org.

Save the Dates:

IFT Wellness 2012
March 28-29, 2012
InterContinental Chicago, O’Hare

Each year IFT’s Wellness Conference in March 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 for the event page.

Complimentary registration is available for credentialed members of the media.

Please contact Mindy Weinstein for more information at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org

Annual Meeting & Food Expo 2012
June 25-28, 2012
Las Vegas Convention Center

Each year IFT’s Annual Meeting & Food Expo offers attendees from around the world a chance to learn about the newest trends, products, ingredients, processing technologies, and more, and their potential impact on the food business. At the 2012 IFT Annual Meeting & Food Expo, attendees will have nearly unlimited opportunities to connect with other food professionals — experts from industry, academia, and government who are involved in both the science and the business of food.

Click here for the event page.

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Mindy Weinstein at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org.


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.

© 2012 Institute of Food Technologists

Contact Us

Mindy Weinstein

Director of Media Relations

Phone 800.IFT.FOOD
Fax 312.596.5631
Email: mweinstein@ift.org