Demystifying the Safety of Nanomaterials
IFT is supportive of advancing innovation and communication surrounding nanoscale science, engineering, and technology to realize the full potential for positive contributions to the food and nutrition needs of our growing global population. Currently, a significant barrier to innovation is the scientific uncertainty about toxicity of nanomaterials and how safety should be assessed. With the collaboration and support of IFT and other organizations, CANTOX Health Sciences, an Intertek Company (Mississauga, Ontario, Canada) conducted a scientific review and analysis of the literature pertaining to the safety of food-related nanoscale materials that were administered orally. Components of this activity and findings are summarized in this month’s Online Exclusive article.
Face-to-Face: Meet Mohamed Badaoui Najjar
In this month’s Face-to-Face series, we will be introducing you to Mohamed Badaoui Najjar, Senior Scientist, Energy Innovation at PepsiCo R&D. After interning with PepsiCo while working on his Ph.D., Mohamed is now with the company full-time, helping to design novel, good-for-you, and functional beverages using the latest technologies. However, as he describes, there are challenges, such as project cost parameters that have to be met. Learn what else Mohamed has to say about the fast-paced food environment and where he sees the industry headed in IFT’s Face-to-Face.
An in-depth look at natural antioxidants
An article published in the July issue of Comprehensive Reviews in Food Science and Food Safety provides an overview of natural antioxidants, their mechanisms of action, and potential applications. While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives.
Standing up for potatoes in schools
The U.S. Dept. of Agriculture is proposing to eliminate the white potato from federally subsidized school breakfasts and to limit them sharply at lunch. In a recent ePerspective post, Registered Dietitian and spokesperson for the American Dietetic Association (ADA) Debbi Beauvais sticks up for the vegetable. As she explains, the USDA proposed meal pattern for both breakfast and lunch severely limits school programs from offering a healthy version of kids’ favorite—the potato. She supports offering healthy prepared versions of the potato on the school menu because potatoes contain significant nutrients as part of a balanced meal, and they are a vegetable we know kids will eat. Do you think potatoes have a place in schools? Can they be as the National Potato Council claims a “gateway” veggie that can introduce students to other vegetables “in, around, and on top of the potato?” Share your thoughts on IFT’s ePerspective blog today.
Digital Media Editor