IFT October 2014 Media Update

October 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.  


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

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

Food Technology Magazine: Managing Hunger
Journal of Food Science: Tomatoes
Videos: Take 5 for Food Science-Ice Cream, Pesticides

Consumer News

7 Ways to Feel Full Without Overeating
Not feeling full after or between meals can result in overeating. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about studies that show eating certain nutrients and foods may help curb appetite and keep one feeling fuller longer.

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

Hows and Whys of Pesticides
Consumers are often concerned about the amount of pesticides that can end up on produce after harvesting and worry if fruits and veggies are safe to eat. Carl Winter, PhD, a food toxicologist and the director of the FoodSafe Program at the University of California, Davis explains why we need pesticides and the regulation and safety behind them in this video. Winter explains that in toxicology, “it's the dose makes the poison.” The amount of a chemical, not its presence or its absence, determines the potential for harm. And with pesticides in food, whether it’s conventional food or organic foods, the levels of pesticide residues on those foods are very low and not considered to be of any health concern.

Watch the video here

Not all Ice Cream is Created Equal

While one of the most popular dessert products on the market, ice cream is an extremely complex food as it’s a solid, emulsion, and a foam. IFT members and authors of a recent Journal of Food Science study Richard Hartel, PhD, and Maya Warren, PhD candidate at University of Wisconsin-Madison discuss their study entitled “Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products” in this Take 5 for Food Science video. The study surveys 18 different United States commercial ice cream products, including, non-fat, light/low fat, and full fat products for their structural, compositional, and sensorial attributes.  The survey provides industry and consumers with insight into the range of characteristics of products on the market.

Watch the Take 5 for Food Science video here

Trade News

Color and Texture Matter Most When it Comes to Tomatoes
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

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

IFT News

Institute of Food Technologists Announces New Certified Food Scientists

The Institute of Food Technologists (IFT) is proud to announce that an additional 45 professionals are now Certified Food Scientists (CFS) after meeting the eligibility requirements and passing the exam this past August. These include professionals that represent a wide variety of food science and technology roles from organizations such as Kraft, Nestlé Canada, Innova Flavors, and Rutgers University.

Read the full press release here
View a list of all the certificants

Contact Us

Ariel Miller

IFT PR and Media Account Rep

Phone: 413.636.3615
Fax 312.596.5673
Email: ift@ink-co.com