IFT 2014 August Media Update

August 21, 2014

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

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

IFT MEDIA CONTACTS:
Stephanie Callahan—Media Relations Manager, 312-604-0273, scallahan@ift.org
Mindy Weinstein—Director of Media Relations, 312-604-0231, mweinstein@ift.org

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

TOPICS IN THIS UPDATE:
FutureFood 2050: Aquaculture
Food Facts Video: Ice Cream
Food Technology Magazine: Culinary Point of View, Pet Food
Journal of Food Science: Pizza Cheese, Okra Extracts in Ice Cream

FutureFood 2050

FutureFood 2050 Explores How Aquaculture and the Future of Fish Impact Global Food Security
The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.

Read the full press release here

Consumer News


Science Behind Ice Cream Revealed

Maya Warren, PhD student at the University of Wisconsin-Madison and member of the Institute of Food Technologists Student Association (IFTSA) explains how food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.

View the video and fact sheet on IFT Food Facts here

When it Comes to How Pizza Looks—Cheese Matters
Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

Read the full press release here
Read the abstract in Journal of Food Science here
Watch study author, Bryony James, PhD, discuss the research in this video

New Culinary Point of View: Aspiring New Orleans Chef
IFT’s latest Culinary Point of View column by Food Technology magazine Digital Editor Kelly Hensel features Chef Syrena Johnson of New Orleans. At a young age Johnson realized her passion for cooking but it wasn’t until she enrolled in Liberty’s Kitchen, a non-profit cooking school designed to help disadvantaged youth in New Orleans, that she realized it could become her career.

The full Q&A about Johnson’s culinary journey can be found here

Humanization of Pet Food Unfounded  

Many pet parents feel that the food they purchase for their dogs and cats should deliver the same health benefits humans want such as improved health, increased energy, enhanced performance and better resistance to diseases such as obesity, hypertension, diabetes and heart disease. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Roger Clemens, Dr.PH., CFS,  says that although feeding pets more like humans is trendy, it’s important to remember that the nutritional requirements and health issues among companion animals are not the same as humans. For example, despite the labeling of gluten-free pet food products, this is not a health issue among the large majority of companion animals.

Read the full article in Food Technology here

Trade News


Ice Cream Goes Southern, Okra Extracts May Increase Shelf-Life
While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream.

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

IFT News

Food Technology Magazine’s 2014 IFT Annual Meeting & Food Expo Recap Issue
This month’s issue of Food Technology magazine features several articles recapping the news, trends, and events that took place at the 2014 IFT Annual Meeting & Food Expo in New Orleans. Future-focused food science, the innovation award winners, healthy solutions, and cutting-edge culinary concepts are just some of the features in this month’s issue.

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

Australian Institute of Food Science and Technology (AIFST) and Institute of Food Technologists (IFT) Partner to Expand Certified Food Scientist (CFS) Certification
The Australian Institute of Food Science and Technology (AIFST) and the Institute of Food Technologists announced that AIFST will endorse and promote the Certified Food Scientist (CFS) certification to food professionals in Australia.  

Read the full press release here

Institute of Food Technologists Student Association and Partners in Food Solutions Announce Developing Solutions for Developing Countries Competition Winners
Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists Student Association Developing Solutions for Developing Countries Competition during the IFT 2014 Annual Meeting & Food Expo. The competition, sponsored by Partners in Food Solutions through its corporate partners – General Mills, Cargill, DSM, and Buhler – is designed to promote the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries.

Read the full press release here