IFT April 2013 Media Update

May 13, 2013

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

The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine and Journal of Food Science, 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. 

Mindy Weinstein—Director of Media Relations, 312-604-0231, mweinstein@ift.org
Stephanie Callahan—Media Relations Specialist, 312-604-0273, scallahan@ift.org

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

Food Technology Magazine: Food Labels, Sodium, Food Safety Modernization Act
Journal of Food Science: Sour Pomegranate Sauce May Inhibit Growth of Foodborne Pathogens
Video: What do you Know About Organic Foods?
IFT News: Annual Meeting and Food Expo 2013


What do you Know About Organic Foods?
Consumers continue to demand a greater variety and quantity of organic foods.  According to the Organic Trade Association, U.S. sales of organic food and beverages have grown from $1 billion in 1990 to $26.7 billion in 2010.  But are organic foods healthier for consumers, and are they worth the sometimes higher cost and shorter shelf life?

View the video and full fact sheet here

Sour Pomegranate Sauce May Inhibit Growth of Foodborne Pathogens
While it is well known that pomegranates have a multitude of antioxidant properties, researchers from Turkey found that sour pomegranate sauce showed a considerable inhibitory effect on test microorganisms. A study in the May issue of the Journal of Food Science published by the Institute of Food Technologists (IFT), investigated the antimicrobial effect of sour pomegranate sauce on two common foodborne pathogens, E. coli and Staphylococcus aureus (staph). Practical application of this research means that sour pomegranate products used as flavoring and acidifying agents could prevent foodborne outbreaks related to fresh produce.

Read the abstract in Journal of Food Science here

What Stands Out on a Label?
With nearly 400,000 items in every grocery store (Food Marketing Institute), there are hundreds of different ways a packaged food can be labeled. Editor A. Elizabeth Sloan gathers statistics about what language on food labels consumers are looking for in the May 2013 issue of Food Technology magazine.

Read the full press release here
Read the Food Technology article here


Modernizing Food Safety From Farm to Fork
The Food Safety Modernization Act (FSMA) and proposed rules compel the food industry to be more proactive in ensuring food safety. However, there are many aspects of the FSMA and the proposed rules that not only break new ground but also cause concern among stakeholders. In the May issue of Food Technology magazine, Senior Writer/Editor Toni Tarver explains the details of the proposed rules as well as the benefits and drawbacks from those who support and oppose the bill.

Read the Food Technology article here

IFT has developed two on-demand webcasts on the proposed rules: “Produce Safety Standards: FDA and Industry Expert Insights” and “Preventive Controls for Human Food: FDA and Industry Expert Insights.” Both webcasts are free for credentialed media. Please contact Mindy Weinstein at mweinstein@ift.org for more information.

Food Scientists Strive for Sodium Reduction
In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT),  Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop better-tasting, low- and reduced-sodium products.

Read the full press release here
Read the Food Technology article here


Save The Date

IFT Annual Meeting & Food Expo 2013
Dr. Fareed Zakaria to Serve as Keynote Speaker
July 13-16, 2013
McCormick Place South, Chicago

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 their potential impact on the food industry. At the 2013 IFT Annual Meeting & Food Expo, media will have the opportunity to connect with experts from industry, academia, and government who are involved in both the science and the business of food.

Read the full press release on the keynote and beacon lecturers here.

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.

Institute of Food Technologists Partners with Canadian Institute of Food Science and Technology to Support the Certified Food Scientist Program
The Institute of Food Technologists (IFT) today announced a new partnership with the Canadian Institute of Food Science and Technology (CIFST) that brings the Certified Food Scientist (CFS) certification to CIFST members. This partnership will expand the impact of the CFS program by providing 1,200 CIFST members involved in food science and technology with a new opportunity to differentiate their work experience in the global marketplace.

Read the full press release here

Contact Us

Jennifer Braner

IFT PR and Media Specialist

Phone: 312.604.0273
Email: jbraner@ift.org