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A Nice Surprise
I just wanted to say I was pretty shocked to see myself [at left] on the cover of the August 2002 issue of your flagship publication. It was a very nice surprise. Thanks.
—Jeff Borges, Sensient Dehydrated Flavors Co., Turlock, Calif.
IFT awards reflect interrelated achievements
Did you or anyone else notice that IFT’s Appert, Industrial Achievement, and Industrial Scientist awards for 2002 were all interrelated?
Dan Farkas, who received the 2002 Appert Award, worked for me in the original development of modified-atmosphere preservation (for which Whirlpool received the 1964 IFT Food Technology Industrial Achievement Award), for which Larry Bell received the 2002 IFT Industrial Scientist Award, and which is a $10-billion industry in the U.S.
Farkas is also the daddy of ultra-high-pressure processing, for which Flow International Corp.’s Avure Technologies received the 2002 IFT Industrial Achievement Award and which is the basis for the new discipline of nonthermal processing, for the new IFT Nonthermal Processing Division, and for salsa and guacamole products in the U.S. market.
What a cover story you could develop emphasizing the amazing contributions of industry technologists to the progress of American food technology!
—Aaron L. Brody, President and CEO, Packaging/Brody, Inc., Duluth, Ga.
“Nutraceutical” a no-no
Linda Milo Ohr’s article, “A Growing Arsenal Against Cancer,” in the Nutraceuticals & Functional Foods section in the July issue (p. 67) was well-written, with good information regarding dietary intake and cancer prevention! However, this type of article should not be under “Nutraceuticals & Functional Foods.” The word “nutraceuticals” is a contrived word, which really has no place in any IFT publication. The word also has “links” to the word “pharmaceutical,” which, as we all know, is a real “nono” in our profession. Why has IFT allowed this? I am in the dietary supplement area, and strictly forbid the use of the word “nutraceutical” in any of our literature. Ohr has listed many foods, which contain a number of antioxidants, believed (excellent evidence) to be involved in “free radical” (specific binding) removal (“scavenging”), either directly or indirectly. Recently, we have obtained the proper instrumentation for measuring Oxygen Radical Absorbing Capacity (ORAC), a procedure which at least gives good evidence of a whole foodstuff or compound’s chemical reducing capability, using a fluorescent “marker.”
—John Barrett, Technical Director, Royal BodyCare, Inc., Irving, Tex
Contributing Editor Milo replies:
Regarding usage of the word, “nutraceutical,” I believe use of the word “nutraceutical” does have relevance and importance within Food Technology and other IFT publications. Stephen DeFelice, who coined the term, defines a nutraceutical as, “any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease” (www.fimdefelice.org/archives/arc.whatisnut.html). This refers to isolated nutrients, dietary supplements and functional foods. Webster’s Collegiate Dictionary defines a nutraceutical as “a foodstuff (as a fortified food or dietary supplement) that provides health benefits.”
Part of Food Technology’s mission is to provide news and information on the development and use of food sources and products for food scientists and other interested individuals. To ignore or not address the popular and growing area of nutraceuticals would be a disservice to our readers. Although research regarding health benefits for many nutraceuticals is still young, our readers are entitled to learn about nutrients and food ingredients that have proven or potential health benefits.
Nutraceuticals found a place not only in Food Technology but also within the Institute of Food Technologists. At IFT’s Annual Meeting & Food Expo, attendees have many technical sessions and exhibits to choose from that address nutraceuticals. IFT has also acknowledged this growing area by establishing a Nutraceutical & Functional Foods Division (www.ift.org/divisions/nutraceuticals/index.html). This brings together those IFT members interested in nutraceuticals. Through its newsletters and scientific programs, the division provides updates and occasional reviews about the latest developments and topics of interest for its members.
The caption for Photo 27 on p. 34 of the August issue inadvertently omitted the names of several of the members of the University of Minnesota team that won this year’s Student Association Food Science and Technology College Bowl Competition. The team members are, from left, Nikki Kohlmeier (alternate), Alyssa Ouverson, Deena Strohman (alternate), Dana Dronen, Gerry Schamberger (captain), and Mike Engstrom.