IFT News Releases

IFT and FAO Form Partnership to Address Global Food System Needs

Wed, 08 Feb 2012 12:15:00 -0600

Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of “what’s for dinner.” Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids’ lunches.

IFT and FAO Form Partnership to Address Global Food System Needs

Thu, 02 Feb 2012 10:00:00 -0600

With mutual efforts towards achieving a safe, sufficient, and accessible food supply, the Food and Agriculture Organization of the United Nations (FAO) and the Institute of Food Technologists (IFT) have signed a “Memorandum of Understanding (MOU)”.

IFT Offers Scientific Perspective on Reducing Sodium Consumption

Tue, 31 Jan 2012 10:14:00 -0600

The Institute of Food Technologists (IFT) recently submitted comments to the United States Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States.

IFT to Host Wellness 12 at the Intercontinental Chicago O’Hare, March 28-29

Thu, 26 Jan 2012 12:58:00 -0600

IFT will be hosting the fifth Wellness conference March 28th and 29th. The conference will offer attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how organizations within the food industry are penetrating the health and wellness sector.

IFT and ALACCTA to Host Food Science & Innovation Conference in Guadalajara February 27-29, 2012

Wed, 18 Jan 2012 09:39:00 -0600

The Institute of Food Technologists (IFT) and the Latin American and Caribbean Association of Food Science and Technology (ALACCTA) are hosting the inaugural Food Science & Innovation Conference at the Hilton Guadalajara in Mexico, February 27-29, 2012.

Blueberry and Blackberry Wines Found to Have Potential Health Benefits

Thu, 12 Jan 2012 10:37:00 -0600

Moderate wine consumption may reduce the frequency of certain age-related diseases such a heart disease, hypertension, metabolic disease, and neurodegenerative disease.

IFT Media Update

Thu, 12 Jan 2012 10:37:00 -0600

Convenience Stores To Focus on Food in 2012

Thu, 12 Jan 2012 10:37:00 -0600

Convenience stores (c-stores) are not typically recognized for their food selections, but as tobacco and gas prices rise, fewer people are spending money on these items and other c-store staples.

No Link Found Between Sweetness Intensity and Overall Caloric Intake

Thu, 12 Jan 2012 10:36:00 -0600

A new study in the Journal of Food Science, published by the Institute of Food Technologists found that although taste has an important impact on dietary choice, perceived sweetness intensity alone did not have a significant influence on food behavior and dietary intake in young adults.

IFT Media Update

Wed, 14 Dec 2011 12:09:00 -0600

The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on the following: December issue of Food Technology magazine—Do Clean Labels Really Equal Clean Foods and Whole Grains Most Sought After Health Claims on Food Packages; Comprehensive Reviews in Food Science and Food Safety—Quaker Oats Health Claim’s Impact on Food Marketing; IFT Video—Leftover Food Safety; Food Trends for 2012; IFT and ALACCTA Save-the-Date; Upcoming Webcasts—Intersection of Food, Policy and Profitability: Obstacles and Opportunities for the Private and Public Sectors.

Whole Grains Most Sought After Health Claims on Food Packages

Wed, 14 Dec 2011 09:16:00 -0600

Grocery Shopper Trends report whole grains are now the most sought after health claims on food packages, followed closely by claims about dietary fiber.

Do Clean Labels Really Equal Clean Foods?

Wed, 14 Dec 2011 09:15:00 -0600

Recent studies find shoppers are paying more attention to what they put in their bodies, therefore driving development and reformulation of products with cleaner labels. But, do clean labels really equal clean foods?

Got Holiday Leftovers? Tips for Safely Savoring Foods a Second Time Around

Tue, 13 Dec 2011 11:17:00 -0600

When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free. (VIDEO)

Move Over Vegetarians, Make Way for the Flexitarians

Mon, 28 Nov 2011 13:41:00 -0600

The Institute of Food Technologists (IFT) is hosting its first-ever Food Policy Impact Conference in Washington D.C. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future. Attendees can choose to participate in sessions on either food safety or food labeling and marketing.

IFT Media Update

Mon, 14 Nov 2011 15:04:00 -0600

The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on the following: November issue of Food Technology magazine—Move Over Vegetarians, Make Way for the Flexitarians and Food Supply at Risk Due to Honeybee Shortage; Journal of Food Science—Food Fraud: What Does it Mean and Who is at Risk? Food Scientists Extract Orange Color from Avocado Seeds for Use as a Natural Food Colorant, and Pouch Packaging Holds Promise for Extended Shelf Life of Foods for Space Travel and on Earth; IFT Audio—Stay Safe While Preparing Holiday Meals; Participants Sought for Food Tracing Study; IFT Food Policy Impact Conference and IFT Annual Meeting and Food Expo Ranked in Trade Show Executive's Gold 100.

Move Over Vegetarians, Make Way for the Flexitarians

Mon, 14 Nov 2011 14:49:00 -0600

While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise.

Food Supply at Risk Due to Honeybee Shortage

Mon, 14 Nov 2011 14:49:00 -0600

In the November 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor and IFT President Roger Clemens and Contributing Editor Peter Pressman write about how the honeybee population is in danger, which is an emerging threat to the global food supply.

Food Fraud: What Does it Mean and Who is at Risk?

Mon, 14 Nov 2011 14:49:00 -0600

According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain.

Food Scientists Extract Orange Color from Avocado Seeds for Use as a Natural Food Colorant

Mon, 14 Nov 2011 14:49:00 -0600

Avocado seeds are typically seen as waste by growers. But a new study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange color that may be used as natural coloring for food products in the future.

Pouch Packaging Holds Promise for Extended Shelf Life of Foods for Space Travel and on Earth

Mon, 14 Nov 2011 14:49:00 -0600

Scientists from Lockheed Martin and NASA conducted research to find out the potential shelf of food products packaged in retort pouches (a flexible package in which prepared food is hermetically sealed for long-term unrefrigerated storage) in order to determine the suitability of these foods to support long-duration (three-to-five years) spaceflights.

Institute of Food Technologists to Host Food Policy Impact Conference in Washington D.C., December 1

Wed, 02 Nov 2011 15:27:00 -0500

On December 1st, 2011, the Institute of Food Technologists (IFT) is hosting it’s first-ever Food Policy Impact Conference in Washington D.C. at the Sheraton Crystal City. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future.

Workshop Reviews US Food Additive Regulatory Program

Wed, 26 Oct 2011 11:55:00 -0500

An April 2011 two-day workshop sponsored by The Pew Charitable Trusts, the Institute of Food Technologists (IFT) and the journal Nature brought together over 80 experts in science and food policy from government, industry, academia and public interest organizations to develop a shared understanding of the current system the U.S. Food and Drug Administration (FDA) uses to assess food additives and to explore opportunities to strengthen the system.

Media Alert: Institute of Food Technologists (IFT) to Host Webcast on USDA's MyPlate Communications

Tue, 25 Oct 2011 14:23:00 -0500

In partnership with the Washington DC section, IFT is hosting a webcast focused on the U.S. Department of Agriculture's Center for Nutrition Policy and Promotion's new programs, tools, and resources to bring the Dietary Guidelines for Americans and MyPlate to life. These include the MyPlate Fruits & Veggies Video Challenge, MiPlato and Spanish language materials, and the newly redesigned ChooseMyPlate.gov website.

IFT Media Update

Wed, 12 Oct 2011 16:29:00 -0500

Restaurant-Style Food at Home Defies Economy and Country Borders

Wed, 12 Oct 2011 11:55:00 -0500

Pop-up toaster hamburgers, microwaveable cans, sauces and spreads that turn everyday sandwiches into gourmet restaurant-style meals are currently just some of the trends that are sweeping the food marketing arena. As the global economy continues to falter, more and more people are eating in and are craving restaurant-style food they can make themselves at home and tailor to their own tastes.

Innovations in Confection Stir-Up New Tastes and Textures

Wed, 12 Oct 2011 11:55:00 -0500

Real-life Willie Wonkas are hard at work in their chocolate factories coming up with innovative new ways for consumers to enjoy candy. From non-traditional parings, such as jalapeno and mint or seeds and chocolate to hard candies that smell like roses, confectioners everywhere are tapping into the latest consumer trends.

Food Science and Technology Key to Feeding 9 Billion People by 2050

Wed, 12 Oct 2011 11:55:00 -0500

Although the world’s food supply is largely safe, flavorful, nutritious, convenient and less costly than ever before, nearly a billion people go hungry every day. To compound matters further, according to the Food and Agricultural Organization (FAO) of the United Nations, food production must increase by 70 percent in order to feed the anticipated world population of 9.1 billion by 2050.

MEDIA ADVISORY: Food Safety Expert Available to Discuss Cantaloupe Recall

Fri, 30 Sep 2011 15:34:00 -0500

In light of the recent Listeria outbreak associated with cantaloupe, it is more important than ever to choose your fresh fruits and vegetables carefully. Though many factors are out of our control, it is important to select produce that has been stored properly and safely from the grocery store or market.

Fill Half Your Plate With Fruits and Vegetables

Thu, 29 Sep 2011 15:38:00 -0500

Fruit has always been an important component of a healthy diet – from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages and frozen fruit bars.

IFT Media Update

Thu, 29 Sep 2011 11:57:00 -0500

Sauce Products Offer Consumers Recipe Enhancements, New Flavors

Thu, 29 Sep 2011 11:57:00 -0500

Sauce products fly from shelves as product developers, professional chefs and home cooks use them to create regional and ethnic recipes that cater to various dietary needs.

Eastern Food Grows in Popularity Among Western Diners

Thu, 29 Sep 2011 11:57:00 -0500

Food producers are responding to consumer demand for Asian/Oriental foods at home and in restaurants by providing sauce products, rubs, spices in exotic flavors reflective of Asian cuisines.

Food Product Developers Merge Exotic and Traditional Fruits to Create New Fruit Flavors

Thu, 29 Sep 2011 11:57:00 -0500

IFT to Execute New Product Tracing Pilot
Studies for FDA

Wed, 07 Sep 2011 16:08:00 -0500

The Institute of Food Technologists (IFT) today announced that it will lead two pilot programs for the U.S. Food and Drug Administration (FDA) designed to test and study various product tracing systems. The purpose of these pilots will be to identify methods to rapidly and effectively trace food products throughout the supply chain so that, during a food-related outbreak, products can be quickly identified and removed from the marketplace, which will ultimately help minimize the number of consumers affected by a contaminated product.

IFT Media Update

Wed, 31 Aug 2011 15:58:00 -0500

The following multimedia content from the Institute of Food Technologists® (IFT) address hot topics that often generate questions from consumers on food issues. Please feel free to use this information to enhance your coverage of these areas.

Institute of Food Technologists Welcomes 2011-2012 President

Wed, 31 Aug 2011 15:57:00 -0500

Roger Clemens, DrPH, Chief Scientific Officer of the E.T. Horn Company, is the new President of 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.

How to Prepare a Safer Packed Lunch

Wed, 31 Aug 2011 09:24:00 -0500

You do everything you can think of to ensure your kids eat a healthful lunch. But do you also consider the safety of the food you pack in their lunch bags each day? "Packing your child's school lunch not only helps you know they're eating healthful fare, it can also save money - an important consideration in the current economy," says food safety expert Dr. Don Schaffner of the Institute of Food Technologists and Rutgers University.

IFT Media Update

Thu, 14 Jul 2011 17:32:00 -0500

Snacking Constitutes 25 Percent of Calories Consumed in U.S.

Mon, 20 Jun 2011 16:42:00 -0500

CHICAGO – Snacking, especially beverage consumption outside of a regular meal, continues to increase among Americans, accounting for more than 25 percent of calorie intake each day, according to research presented at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®

White House, USDA and IFT Address MyPlate Initiative at Annual Meeting and Food Expo