IFT News Releases

Institute of Food Technologists Partners with Canadian Institute of Food Science and Technology to Support the Certified Food Scientist Program

Tue, 14 May 2013 09:57:00 -0500

The Institute of Food Technologists (IFT) today announced a new partnership with the Canadian Institute of Food Science and Technology (CIFST) that brings the Certified Food Scientist (CFS) certification to CIFST members. This partnership will expand the impact of the CFS program by providing 1,200 CIFST members involved in food science and technology with a new opportunity to differentiate their work experience in the global marketplace.

IFT May 2013 Media Update

Mon, 13 May 2013 14:04:00 -0500

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

What Stands Out on a Label?

Mon, 13 May 2013 13:43:00 -0500

With nearly 400,000 items in every grocery store (Food Marketing Institute), there are hundreds of different ways a packaged food can be labeled. Editor A. Elizabeth Sloan gathers statistics about what language on food labels consumers are looking for in the May 2013 issue of Food Technology magazine.

Food Scientists Strive for Sodium Reduction

Mon, 13 May 2013 13:37:00 -0500

In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop better-tasting, low- and reduced-sodium products.

Largest Gathering of Food Professionals to Convene in Chicago, July 13-16; Dr. Fareed Zakaria to Serve As Keynote Speaker

Mon, 06 May 2013 15:08:00 -0500

Food professionals from all over the globe will be gathering together in Chicago for the Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.

Institute of Food Technologists Receives Two Awards for Annual Meeting and Food Expo

Mon, 29 Apr 2013 11:00:00 -0500

The Institute of Food Technologists (IFT)today announced it has received two awards on behalf of the IFT 2012 Annual Meeting and Food Expo, an annual event drawing more than 20,000 food science and technology professionals from the around the world.

IFT Celebrates Earth Day

Mon, 22 Apr 2013 15:03:00 -0500

In celebration of Earth Day, the Institute of Food Technologists (IFT) today released several resources that highlight the contributions of food science to a sustainable earth.

Top Food Trends for Chocolate

Tue, 16 Apr 2013 10:58:00 -0500

In the April 2013 issue of Food Technology magazine Senior Editor Don Pszczola writes about growing trends related to recent cocoa and chocolate applications research conducted by Innova Market Insights from the webinar “Inspiring 2013 Food Trends for Your Cocoa and Chocolate Applications.”

Research Shows Great Promise for Millet Grains

Tue, 16 Apr 2013 10:54:00 -0500

Climate change, water scarcity, increasing world population, and rising food prices are only some of the socioeconomic factors that threaten agriculture and food security worldwide, especially for disadvantaged populations that live in arid and sub-arid regions. In the May issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers looked into how millet grains serve as a major food component for millions of people in these countries, as well as for people with special diet needs and those seeking foods high in nutrients.

IFT April 2013 Media Update

Tue, 16 Apr 2013 10:48:00 -0500

Top Ten Food Trends for 2013

Tue, 16 Apr 2013 10:46:00 -0500

The April 2013 issue of Food Technology magazine features Contributing Editor, A. Elizabeth Sloan’s take on the top 10 food trends for 2013. Sloan gathers data from a multitude of industry resources to come up with the following trends.

Feeding Tomorrow Announces Winners of Evan Turek Memorial Scholarships

Wed, 03 Apr 2013 11:03:00 -0500

Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), today announced the winners of the Evan Turek Memorial Scholarships. Allie Sivak is the recipient of the Evan Turek Memorial Scholarship and Mondelēz International Internship; and Amy Kringle is the recipient of the Evan Turek Memorial Scholarship and Kraft Foods Internship.

Institute of Food Technologists Releases Two New Videos in World Without Food Science Series: Special Foods and Nutrition

Thu, 28 Mar 2013 13:50:00 -0500

The Institute of Food Technologists (IFT) released two new videos in their World Without Food Science series. The video, Special Foods, discusses how food science has played a critical role in contributing nutritious foods to people with unique nutritional needs like pregnant woman, new mothers, children, and people with dietary allergies and restrictions.

IFT March 2013 Media Update

Thu, 21 Mar 2013 10:48:00 -0500

This video edition of the Institute of Food Technologists (IFT) Media Update features three academic experts and an independent consultant discussing why we need processed foods. Individual interviews with these scientific experts are available upon request.

IFT March 2013 Media Update

Mon, 11 Mar 2013 10:48:00 -0500

The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.

Food Science Student Team from University of Arkansas Wins Heart-Healthy Product Development Competition with SimplyHeart

Mon, 11 Mar 2013 09:36:00 -0500

The Institute of Food Technologists (IFT) and CanolaInfo announced the winner of the Heart-Healthy Product Development Competition at the IFT Wellness 13 Conference in Rosemont, Ill.

Scientific Status Summary Addresses Antimicrobial Resistance

Mon, 11 Mar 2013 09:36:00 -0500

A new scientific status summary in Comprehensive Reviews in Food Science and Food Safety outlines the challenges and complexities regarding antimicrobial resistance from the perspectives of four experts in the field.

Registration Now Open for IFT Annual Meeting and Food Expo 2013 in Chicago

Tue, 05 Mar 2013 12:17:00 -0600

The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in the science of food, food technology, and related areas in industry, academia, and government, today announced that registration for the annual (IFT) Annual Meeting and Food Expo 2013 in Chicago July 13-16 at McCormick Place is now officially open.

IFT Issues Food Product Tracing Report to FDA

Mon, 04 Mar 2013 09:36:00 -0600

The Institute of Food Technologists (IFT) announced the public release of their report for the U.S. Food and Drug Administration (FDA) focused on the outcomes of two pilot projects designed to test and study various product tracing practices for fresh produce and processed foods.

The “Foodie” Movement Gains Momentum

Wed, 13 Feb 2013 11:46:00 -0600

The line between specialty and mainstream foods continues to blur due to the escalating foodie movement. In the February issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan highlights the latest statistics on the foodie phenomenon in the United States.

New Study Finds Taste Preferences Impact Health

Wed, 13 Feb 2013 11:43:00 -0600

Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). Researchers at the University of North Carolina at Chapel Hill analyzed how two tasting profiles, sweet likers (SL) and supertasters (ST), interact and affect dietary intake and health, particularly metabolic syndrome. Metabolic syndrome is a name for a group of risk factors that occur together and increase the risk for coronary artery disease, stroke, and type-2 diabetes.

What to Eat for a Healthy Heart

Wed, 13 Feb 2013 11:37:00 -0600

When it comes to heart healthy foods, more and more products that can positively affect blood pressure, cholesterol, or overall cardiovascular health are hitting grocery store shelves. In a recent issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr compiles a comprehensive list of whole foods as well as food ingredients in which recent research has uncovered cardiovascular benefits.

Researchers Determine Optimum Cooking Times for Shrimp and Salmon

Wed, 13 Feb 2013 11:32:00 -0600

Popular consumer cookbooks generally define the “doneness” of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be done before fully cooked. Also, fish can easily be overcooked and dry. A study in the February 2013 issue of Journal of Food Science, published by the Institute of Food Technologists (IFT), determined the optimum cooking times needed to achieve microbial safety while also maintaining high quality in shrimp and salmon for a variety of common cooking methods.

IFT February 2013 Media Update

Wed, 13 Feb 2013 10:48:00 -0600

Drinking Milk Can Prevent Garlic Breath

Mon, 04 Feb 2013 09:36:00 -0600

According to a 2010 study in the Journal of Food Science published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption.

Eating Asparagus May Prevent a Hangover

Tue, 29 Jan 2013 10:03:00 -0600

If you are drinking alcohol you may want to reach for some asparagus, according to a 2009 study in the Journal of Food Science that found asparagus may aid the body in accelerating the metabolism of alcohol.

New Research to be Unveiled at IFT Wellness 13; WebMD Chief Medical Editor to Give Keynote Speech

Mon, 28 Jan 2013 15:49:00 -0600

The Institute of Food Technologists announced today that it has partnered with HealthFocus International to commission original research, which will be unveiled at the IFT Wellness 13 Consumer panel session. This study explores American teens’ food choices, influencers, and how teens define health. IFT Wellness 13--taking place at the Intercontinental Chicago O’Hare February 27 and 28.

IFT January 2013 Media Update

Fri, 11 Jan 2013 10:48:00 -0600

Food for Thought: Ingredients and Foods that Give Memory a Boost

Fri, 11 Jan 2013 10:36:00 -0600

While there’s no magic pill that protects and boosts memory, there are several foods that consumers can easily incorporate into their diets that can help. In the January issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr covers the latest research for a variety of memory-boosting ingredients.

IFT Names Congressman John Dingell and Senator Mike Enzi Congressional Support for Science Award (CSSA) Winners

Fri, 11 Jan 2013 10:22:00 -0600

The Institute of Food Technologists (IFT) is pleased to present the 2012 Congressional Support for Science Award (CSSA) to Congressman John Dingell (D-MI) and Senator Mike Enzi (R-WY) for their strategic and ongoing congressional efforts to advance food science and technology.

Institute of Food Technologists Receives Eight Awards in 2012

Tue, 18 Dec 2012 12:18:00 -0600

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 eight awards in 2012 on behalf of its Annual Meeting and Food Expo, World Without Food Science video series, and membership recruitment campaign

Media Update

Thu, 13 Dec 2012 15:46:00 -0600

Antioxidant Cookies Made Possible by Grape Seeds

Thu, 13 Dec 2012 13:03:00 -0600

A new study in the December issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that it is possible to create cookies enriched with antioxidants from grape seeds that taste good and have an antioxidant level about 10 times higher than a regular cookie.

Food Helps Older Generation Age Successfully

Thu, 13 Dec 2012 12:55:00 -0600

The 60+ age group globally is expected to climb from 605 million in the year 2000 to around 2 billion people by the year 2050. In addition, the number of people worldwide age 80+ is expected to quadruple to almost 400 million (Leatherhead Food Research, 2012). These older consumers want to live active, healthy lives as they age. As they are becoming increasingly aware of food’s impact on health and wellness, more will begin to look at food to solve or prevent health issues. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Digital Media Editor Kelly Hensel writes how food manufacturers and marketers must walk a thin line of letting these consumers know about products that can help them achieve a healthy lifestyle without making them feel old.

Food Industry Rises to the Gluten-Free Challenge

Thu, 13 Dec 2012 12:51:00 -0600

The U.S. Senate deemed September 13, 2012 as “National Celiac Awareness Day” to bring attention to the 2.1 million adults in the U.S. who must avoid gluten in their diets. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Editor Don Pszczola writes how the food industry has risen to meet the challenge of providing millions of Americans with good tasting and safe gluten-free products. A video and fact sheet on gluten is also available on IFT’s Food Facts website.

Nuts for Nutrition

Thu, 13 Dec 2012 12:43:00 -0600

In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about several trends that are taking nuts in a new direction. Nuts supply nearly 20 different vitamins and minerals, are a protein powerhouse, a good source of fiber and “good fats,” i.e., polyunsaturated and monounsaturated, and are a unique ingredient for naturally fortifying other foods.

Media Update

Thu, 15 Nov 2012 13:21:00 -0600

Seeds 101: Everything You Want to Know

Thu, 15 Nov 2012 10:31:00 -0600

Edible seeds can play an important part in the human diet, not only because they’re nutritious, but they can also add appearance, texture and taste to a variety of foods. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Writer Don Pszczola writes about the versatility, nutritional value and health benefits of seeds.

Nutrition Data on Front of Food Packaging Helps Consumers Make Healthier Choices

Thu, 15 Nov 2012 10:22:00 -0600

The average American consumer spends nearly 45 minutes on one grocery shopping trip (Hamrick et al. 2011). In the November issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writer Annette Maggi outlines the types of nutrition guidance programs that many grocery chains have adopted to make shopping for healthy foods easier and more time efficient for consumers.

New Desserts Make it Possible to Eat Vegetables While Satisfying Sweet Tooth

Thu, 15 Nov 2012 10:14:00 -0600

Today’s pastry chefs are going beyond carrot cake, zucchini bread, and sweet potato pie when it comes to making desserts with vegetables. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the way dessert is evolving from the traditional to the unexpected.

INSTITUTE OF FOOD TECHNOLOGISTS TO HOST FOOD POLICY IMPACT CONFERENCE IN WASHINGTON D.C., DECEMBER 6

Wed, 14 Nov 2012 14:21:00 -0600

On December 6, 2012, the Institute of Food Technologists (IFT) is hosting its annual Food Policy Impact Conference in Washington D.C. at the Renaissance Arlington Capital View Hotel. The conference will bring together experts in food laws, regulations and policy to learn approaches that will make a tangible impact on the future.

Media Update

Wed, 17 Oct 2012 11:38:00 -0500

Plant-Based Diets Can Remedy Chronic Diseases

Wed, 17 Oct 2012 11:03:00 -0500

According to the World Health Organization (WHO), 63 percent of the deaths that occurred in 2008 were attributed to non-communicable chronic diseases such as cardiovascular disease, certain cancers, Type 2 diabetes and obesity—for which poor diets are contributing factors. Yet people that live in societies that eat healthy, plant-based diets rarely fall victim to these ailments. Research studies have long indicated that a high consumption of plant foods is associated with lower incidents of chronic disease. In the October issue of Food Technology magazine, Senior Writer/Editor Toni Tarver discusses recent discoveries in nutritional genomics that explain how plant-based diets are effective at warding off disease.

Gluten and Lactose-Free Ingredient Substitute Found for Low-Fat White Sauces

Wed, 17 Oct 2012 10:26:00 -0500

Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how new white sauce formulations are being created to meet these demands.

Choosing the Right Mango for the Right Product

Wed, 17 Oct 2012 10:04:00 -0500

With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), explores the impact that processing has on the flavor and texture of mango varieties. Findings suggest that processing plays an important role in determining the flavor and texture of the final product.

World Food Day 2012: Food Scientists Working To Find Sustainable Solutions to World Hunger

Mon, 15 Oct 2012 12:10:00 -0500

In honor of World Food Day on October 16, 2012, the Institute of Food Technologists (IFT) is highlighting the role of food science in environmental sustainability—a key component to solving the world’s hunger problem.

Media Update

Tue, 18 Sep 2012 16:59:00 -0500

10 New Trends in Dairy

Tue, 18 Sep 2012 16:29:00 -0500

In the September 2012 issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan’s article discusses the latest trends in the dairy case. Here are 10 interesting statistics regarding consumption of new and innovative dairy products in the U.S.

What is a Polyol?

Tue, 18 Sep 2012 12:39:00 -0500

Sugar reduction is an important goal for consumers, government, and industry as nutrition experts have put a strong emphasis on reducing intake of added sugars and consuming fewer calories. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writers Lyn Nabors and Theresa Hedrick write about how a group of reduced-calorie, low-digestible, and low-glycemic carbohydrates called polyols (pronounced pol-ee-awl-ol) can be used in place of sugar to reduce calories but provide the same function as sugar in food.

School Meals for 2012-13 Emphasize Health and Flavor

Tue, 18 Sep 2012 12:35:00 -0500

As kids return to school this fall they’ll start to see the positive changes that stem from a provision in the Healthy, Hunger-Free Kids Act of 2010. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the changes taking place in school cafeterias across the country.