IFT February 2015 Media Update

February 18, 2015

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, Comprehensive Reviews in Food Science and Food Safety, and other information from IFT. Copies of articles 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, @IFTFoodieFacts, and @FutureFood2050

TOPICS IN THIS UPDATE:

FutureFood 2050: Alternative Proteins
Food Technology: Nutrition Bars, Non-Dairy Beverages
Journal of Food Science: Extended Shelf-Life of Mango and Pineapple, Steak Differentiation
Comprehensive Reviews in Food Science and Food Safety: Milk Protein and Cancer Prevention, Amaranth Seeds

Consumer News

From Crickets to Test Tube Meat: The Coming Revolution in Alternative Proteins
Driven by the enormous potential to reduce resources used in traditional agricultural production, protein pioneers explore the most promising new technology possibilities in the latest interview series from FutureFood 2050.

View the full press release here

Milk Proteins Show Promise in Prevention and Treatment of Cancer
In a review of existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated by enzymatic action, such as those experienced during digestion or food processing, including fermentation. Their findings are in the recent issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists.

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

Amaranth Seeds May Prevent Chronic Diseases

The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT).

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

VIDEO: Consumers Unable to Differentiate Steak Grades
Travis O'Quinn, PhD, of Kansas State University discusses his group's study published in the Journal of Food Science that found consumers were unable to detect differences in tenderness, juiciness, or flavor among beef tenderloin steaks from USDA Choice and Select quality grades.

Watch the video here

8 Snack and Nutrition Bar Trends
Convenience and taste are high on the list of what consumers want—especially when it comes to snack and nutrition bars. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about unexpected flavors and emerging trends in the snack and nutrition bar category. Consumers can all find a bar to fulfill their specific need including people looking for a meal replacement, athletes looking to up their protein, and those looking to lose weight.

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

Dairy-Free Beverages Expand the Milk Aisle
When it comes to milk, it’s no longer just about whole, two percent, skim, and chocolate anymore. Consumers now have a variety of nut, grain, and seed milks that are all nondairy to choose from. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member David Despain writes about the increasing number of dairy-free options on the market in response to consumers’ growing interest in plant-based milk products.

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

Trade News


Healthier Mangoes and Pineapples That Last For Two Weeks? It’s Possible.
A new study by a team of Malaysian researchers found that shortwave ultraviolet light (UV-C) may help increase antioxidant levels, reduce microbes, and extend shelf-life while also retaining the quality of fresh-cut mango and pineapple. In addition, medium heat treatment also showed extension of shelf-life. The results suggest that the combination of UV-C and medium heat treatments with various packaging methods could be beneficial to the fresh-cut fruit industry.  The study is the in February issue of the Journal of Food Science published by the Institute of Food Technologists (IFT)

Read the Journal of Food Science abstract here

IFT News

Two New Resources for Journalists from IFT

IFT Wellness Newslettera new resource that journalists can use for story ideas and background information. This newsletter offers insights, research, and consumer trend information on the growing healthy and better-for-you food and beverage marketplace. It also contains exclusive content from of a guest columnist in each issue. In the February 10 issue —Maeve Webster, Senior Director at Datassential, writes about whether all the noise around gluten-free will translate into real, long-term opportunities for the food industry.

Sign up for free here

IFT Food Science Topical Backgrounders—
IFT has pulled together information on specific food science, health and nutrition topics all in one place. Included are links to news, IFT publication articles, critical research gaps, policy and regulatory developments, and IFT members with expertise in that particular topic. Currently, information is available for prebiotics and microbiome, diet and health.

We’ll be sure to let you whenever new topics are posted.

Contact Us

Emily Behn

Media Relations Specialist

Phone 312-604-0273
Fax 312.596.5673
Email: ebehn@ift.org