IFT March 2015 Media Update

March 12, 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 and @FutureFood2050

TOPICS IN THIS UPDATE:
Food Technology magazine: Sandwiches, Spices, Superfruits and Seeds, Culinary Point of View
Journal of Food Science: Grape Juice, Peanuts and Foodborne Illness, Marinades, Hibiscus, Dairy Supplement
Comprehensive Reviews in Food Science and Food Safety: All About Gluten

Consumer News


9 Superfruits and Super Seeds You Should Add to Your Diet
Although there is no universal standard definition of a super seed or superfruit, they are often described as providing a number of nutrients and health benefits all in one package. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about nine seeds and superfruits that fit the bill for consumers’ desire for natural, minimally processed foods.

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

Modern Genotypes and Processing Impact Wheat Sensitivity
Celiac disease has increased in the last 50 years, but causes have not been fully determined. The research team found that einkorn wheat, an ancient wheat having one-grained spikelets and grown formerly in poor soils in central and southern Europe and southwest Asia, is promising for producing few or no immunotoxic effects in celiac trials. Without understanding why wheat sensitivity has increased in the population, the problem remains unsolved.

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

Sandwich Wins Popularity Contest at Home and on the Road

Portable, compact, convenient and customizable, the American population consumes more than 300 million sandwiches per day according to the History Channel. On a daily basis, 49 percent of U.S. adults eat at least one sandwich, and on average 3.6 sandwiches per week. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior writer/editor Toni Tarver writes about why the sandwich is a sure culinary bet.

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

Global Spices Bring the World to Your Table

For a trip around the world, look no further than your spice rack says senior associate editor Karen Nachay in her article about how authentic global ingredients and spices from around the world are reflected in menu options and packaged foods. This article is in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).

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

New Culinary Point of View: Food Stylist to the Stars

IFT’s latest Culinary Point of View column by Food Technology magazine digital editor Kelly Hensel features Chef and Food Stylist Lisa Heathcote of Downton Abbey. Chef Heathcote draws on her arts and catering background to create the intricate dishes for the Edwardian-era show and talks about how she got started in the film and TV food-styling business. What is most surprising is that a lot of the food created for the show is actually never eaten, and Chef Heathcote uses all sorts of substitute ingredients to make the food look perfect for the camera.

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

Trade News


Peanuts May Help Prevent Foodborne Illness
A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that white peanut kernel assists in improving human gut microflora as well as reducing foodborne bacterial pathogens such as Enterohaemorrhagic E. coli (EHEC) and Salmonella.

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

Broiler Chickens Marinated with Thyme- or Rosemary-Based Marinades May Prevent Foodborne Illness
Natural spices and bioactive compounds may help to reduce the risk of campylobacter-induced gastroenteritis (a type of foodborne illness) caused by mishandling and consumption of marinated broiler chickens.  A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that thyme-based and rosemary-based marinades enriched with lactic acid, linalool and cinnamaldehyde were more effective than commercial marinades in reducing Campylobacter jejuni bacteria. In addition to preventing foodborne illness, these marinades may satisfy consumers demand for more natural broiler meat products.

Read the Journal of Food Science abstract here

Take 5 for Food Science: Grape Juice
Grape juice is a valuable source of antioxidant compounds and can be found worldwide. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), showed that organic and biodynamic juices from Brazil presented higher contents of bioactive substances and antioxidants such as resveratrol and total phenolic content than juices from Europe.

Read the Journal of Food Science abstract here
View the Take 5 Video here

Hibiscus Leaf May Help Treat Melanoma

Previous studies have demonstrated that polyphenolic compounds in edible plants have various pharmacological benefits, such as antioxidant, anti-inflammatory, anti-carcinogenic, and anti-atherogenic effects. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Hibiscus sabdariffa leaf polyphenolic extract (HLP) may induce human melanoma cell death and may serve as a chemotherapeutic agent to eliminate cancer cells without significant harmful effects to normal cells.

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

Journal of Food Science Supplement Looks at Role of Dairy Proteins in Nutrition and Food Science

The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the February issue of Journal of Food Science, published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population.

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

IFT News


Institute of Food Technologists Receives 7 Awards in 2014
The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government today announced it has received seven awards in 2014 on behalf of FutureFood 2050, Food Technology magazine, and the IFT Annual Event.

Read the full release here

Campden BRI Named as IFT’s UK and European Partner for Certified Food Scientist Training

Food science and technology professionals must be up to date on the latest developments in food science to address global food and consumer needs. To help them achieve this, Campden BRI has partnered with the US based Institute of Food Technologists (IFT) to bring the internationally recognized Certified Food Scientist (CFS) Preparatory Course to the UK and Europe for the first time.

Read the full press release here

Contact Us

Jennifer Braner

IFT PR and Media Specialist

Phone: 312.604.0273
Email: jbraner@ift.org