IFT July 2014 Media Update

July 18, 2014

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

Stephanie Callahan—Media Relations Manager, 312-604-0273312-604-0273, scallahan@ift.org
Mindy Weinstein—Director of Media Relations, 312-604-0231312-604-0231, mweinstein@ift.org

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Food Technology Magazine: Pet Food Trends, Culinary Point of View, Food Labeling
Journal of Food Science: Essential Oils
Comprehensive Reviews in Food Science and Food Safety: Zinc


Man’s Best Friend Goes Gourmet: Nine Emerging Trends in Pet Food
Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013). In the July issue of Food Technology Magazine, published by the Institute of Food Technologists, Contributing Editor A. Elizabeth Sloan writes about recent trends in gourmet pet food.

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

8 Ways Zinc Affects the Human Body
Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle in a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).  Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.

Read the full press release here
Read the article in Comprehensive Reviews in Food Science and Food Safety here

New Culinary Point of View: Culinary Brewing
IFT’s latest Culinary Point of View column by Food Technology magazine Digital Editor Kelly Hensel features Jared Rouben of Moody Tongue Brewing Co. in Chicago. Rouben is both a culinary and beer school graduate with a knack for using classical cooking methodologies and techniques to incorporate ingredients into beer aside from malt, yeast, hops and water. Rouben credits sourcing the best ingredients and understanding each ingredient’s specific flavors in order to create unique beers.

The full Q&A with Rouben can be found here

Culinary Point of View is an interview series with chefs from all walks of life. The column includes interviews with 11 other chefs with varying backgrounds that delve into bridging the gap between food science and the culinary world.  At the end of each column, Hensel shares one of the chef’s favorite and seasonal recipes.


Essential Oils May Provide Good Source of Food Preservation
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.

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

Proposed Nutrition Labeling Change to Highlight Fiber
In this month’s Food Technology Perspective Column, Mary Ellen Camire, PhD, CFS, President-Elect of IFT, professor of food science, University of Maine, writes about the U.S. Food and Drug Administration (FDA) proposed changes in nutrition labeling regarding dietary fiber. Most Americans don’t consume enough fiber, a diverse group of carbohydrates that reduce the risk of cancer and heart disease when eaten in conjunction with a low-fat, low-cholesterol diet. The FDA plans to revise the current recommendation of 25 grams of fiber to the Institute of Medicine recommendation of 28 grams of fiber per day. 

Read the full article in Food Technology here


IFT 2014 Annual Meeting and Food Expo® in New Orleans Featured Latest Scientific Research in Food
The Institute of Food Technologists (IFT) 2014 Annual Meeting and Food Expo® in New Orleans highlighted the latest in food products and the science of food. More than 16,500 people from 85 countries registered for the event held June 21-24 to attend 124 scientific sessions, 1,000 poster presentations, and network with colleagues at a sold-out expo floor.

Read the full press release here

IFT Global Food Traceability Center Appoints Two New Advisory Council Members
Ian Williams, PhD, Chief of the Outbreak Response and Prevention Branch for the Centers for Disease Control and Prevention, and Robert Gravani, PhD, CFS, Food Science Professor at Cornell University, have both recently joined the Advisory Council for the Global Food Traceability Center (GFTC).

Read the full press release here

IFT Press Books
IFT Press in conjunction with Wiley-Blackwell has released two new peer-reviewed handbooks for industrial application and reference for academic programs.

Food Oligosaccharides: Production, Analysis and Bioactivity
Edited By: F. Javier Moreno and Maria Luz Sanz
This book discusses ways in which the introduction of bioactive oligosaccharides into foods can produce digestive health benefits. Oligosaccharides can be introduced into a wide range of items, making them potentially useful in a variety of applications both within the food industry as well as pharmaceuticals, bioenergy, and environmental science.

Food Texture Design and Optimization
Edited By: Yadunandan Lal Dar and Joseph M. Light
This book examines recent research in food texture derived from advances in formulation science as well as sensory and instrumental measurement.

All books are available to media on a request basis