September Media Update

September 17, 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:
Food Technology Magazine: Healthy Fats, Grocery Store Trends
Journal of Food Science: Bonito Stock

Consumer News

7 Supermarkets Trends Now and in the Future
With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket.

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

9 Fats to Include in a Healthy Diet

Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.

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

Trade News

Odor May Help Improve Taste of Reduced-Salt Foods
A team of Japanese researchers found that the aroma of dried bonito stock--a traditional Japanese umami-rich stock made from bonito fish widely used in Japanese cooking--may help improve the taste of reduced-salt foods.  The stock could be useful in the development of new seasonings for improving the palatability of salt-reduced food. These findings are published in the September issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT).

View the abstract here

IFT News

IFT Appoints New Members of the International Food Science Certification Commission

The Institute of Food Technologists (IFT) today announced the 2014/2015 members of the International Food Science Certification Commission (IFSCC). The IFSCC is an independent, third-party certification body that oversees the testing, governance, and policymaking for the Certified Food Scientist (CFS) credentialing activities.

Read the full press release here
View a list of all the certificants
Learn more about the CFS certification
Hear what others have to say about CFS