IFT15 News; Meet Tony Moore; Water Usage and Food Production

IFT15 News Show Daily
Whether you are attending IFT15 in Chicago this July or not, make sure you visit IFT’s online show daily, IFT15 News, at http://news.ift.org for live reporting from the show. IFT15 News brings you exclusive news, live reports, onsite updates, photos, video, and much more from IFT15. If you are attending the show, the site can direct you to can’t-miss sessions, the latest new ingredients on the expo floor, and interviews with your favorite speakers. In addition to visiting the site on your laptop or phone, you can also view a live feed of stories from IFT15 News through the mobile event app.

Face-to-Face: Meet Tony Moore
Recently named the winner of WFFC’s Flavorist Recognition Award, Tony Moore is currently chief flavorist at Flavor Producers and has been a member of the Institute of Food Technologists for more than 10 years. He began his career at The Cino Co., followed by Beck Flavors, Moore Ingredients, and A.M. Todd Group. Currently at Flavor Producers, he oversees global new product and business development of organic flavors, ingredients, and consumer products. Read about Moore’s insight into the flavor industry in his Face-to-Face interview.

Become a Mentor
IFT’s eMentor program gives members a way to contribute to the food science and technology industry by sharing their professional insight and practical career advice with aspiring food science professionals. This virtual match-up service at www.ift.org/careercenter/ementor offers an easy way for mentors and mentees to connect.

Reasons to Eat Insects
Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and IFT spokesperson, insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored. Coupland extols bugs virtues in this video.

This Month's List: Water Usage and Food Production
Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.

• 800 gallons of water per day are required to produce enough food for 1 person
• 1 person drinks 2 to 4 liters of water per day
• 1 person eats 2,000 to 5,000 liters of virtual water embedded in food per day

Kelly Hensel
Senior Digital Editor
[email protected]