Natural Food Flavors and Colorants
As consumers demand foods be made with less synthetic additives, food scientists continue to develop naturally derived ingredients. IFT Press, a joint venture between IFT and Wiley-Blackwell, has published Natural Food Flavors and Colorants book that presents information about more than 80 naturally derived extracts for use as food fl avors and colors. New to IFT Press, you can now read a sample chapter online before purchasing.
Face-to-Face: Meet Cathy Kapica
In this month’s Face-to-Face series, we will be introducing you to Cathy Kapica, Adjunct Professor of Nutrition at Tufts University and Senior Vice President, Global Food and Nutrition Practice at Ketchum. Following the advice of her mother to have a career in either medicine or food, Cathy soon realized her love for nutrition. For Cathy, the most exciting aspect of her job is the diversity of issues she intersects with. She is at the nexus of nutrition science, food science, policy, and the practical issues of feeding the world. This is an exciting place to be, but full of challenges. Learn where Cathy sees the food industry evolving over the next year in IFT’s Face-to-Face.
Food Science, Technology Contribute to Feeding A Growing Population
On October 16, the world celebrated World Food Day, which is designed to increase awareness and motivate year-around action to alleviate hunger. In 2010, IFT published a Scientific Review discussing the importance of food science and technology in feeding a growing population. Recently, Kelly Hensel, Digital Media Editor at IFT, spoke with one of the main authors of the review, John Floros, to discuss this important global issue. John has worked in the food processing industry, was on the faculty at Purdue University, and since 2000 he has been leading the Department of Food Science at Pennsylvania State University. He is widely published, is currently a Member of the Science Board for the Food & Drug Administration, and a Fellow and Past President of IFT. Listen to the interview on IFT’s ePerspective today and share your thoughts by commenting.
The Impact of Food Science
Throughout history, advances in food science and technology have been critical to meeting the needs of an evolving society. As a result, we now have much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before. Last month, IFT joined with 450 other national and private organizations to celebrate World Food Day. As a World Food Day National Sponsor, IFT has developed a wide array of resources for the media, consumers, educators, government officials, and all those organizations that are committed to highlighting the need for foods that promote healthier people everywhere.
Digital Media Editor