There are a myriad of ingredients that battle bad bacteria that grow on meat products, prevent mold growth on bread, or reduce the risk of off-flavors developing in cheese, but while these ingredients are deemed safe and effective by regulatory agencies, some do not meet the so-called
"clean label" demands that a segment of consumers have placed on food manufacturers.
The clean label movement seeks out foods with easy-to-recognize ingredients and no artificial ingredients or synthetic chemicals. With this clean and clear label movement comes an increased demand for ingredients that are domestically sourced, organic, or not genetically modified. Ingredient manufacturers are expanding their repertoire of food safety and preservation solutions to move beyond synthetic ingredients and explore clean label options—everything from herbs and spices to specially designed cultures.
Researchers have found that fatty acid derivatives from avocado seeds have the potential to fight listeria monocytogenes.
When combined with citrus, rosemary can inhibit the growth of salmonella and listeria without affecting the final product.
Buffered vinegar is a healthy, clean label alternative to synthetic antimicrobials such as sodium lactate/diacetate.
Food scientists are using pea proteins utilized to create lecithin free, non-GMO, and gluten-free powdered drink mixes.
Researchers have found that garlic extract can inhibit the growth of shigella ssp. in hummus.
Following IFT efforts to raise awareness among policymakers about the importance of funding food science research, the Agriculture and Food Research Initiative (AFRI) Foundational and Applied Science Program has allocated $39 million for the Food Safety, Nutrition, and Health priority area for the 2021 and 2022 fiscal years.
2020 Nicolas Appert award recipient Professor Jose Miguel Aguilera, PhD, sheds light on the intrinsic connection between food science and food engineering and their impact on health and the global supply chain.
IFT volunteers are at the core of what our organization does. Without the dedicated work of volunteers, our mission of advancing the science of food would not be possible.
