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Brought to you by the editors of Food Technology magazine, The Weekly Newsletter delivers the latest news and research from the food science, technology, and regulatory landscape.

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The Weekly for May 27, 2020


Top Stories

International scientists propose eight elements to accelerate innovation in the food system
An international group of almost 50 scientists identified 75 emerging innovations and drew up eight action points to accelerate the transition to a sustainable and healthy food system.

Farms experience animal backlog, small U.S. meat processors overrun
According to The Washington Post, coronavirus outbreaks at meatpacking plants across the United States have forced temporary closures and resulted in a backlog of hundreds of thousands of animals that were ready to be slaughtered weeks ago but increasingly have nowhere to go.


Research Briefs

U.S. produce sales soar
According to the Produce Marketing Association’s (PMA) Produce Market Watch Weekly, sales of produce continued to rise during the ninth week of coronavirus-related shopping (the week ending May 16).

Adding a blend of spices to a meal may help lower inflammation
Research published in The Journal of Nutrition suggests that adding an array of spices to a meal may help lower inflammation markers.

U.S. restaurant industry continues its slow recovery
Customer transactions at major U.S. restaurant chains declined by 21% in the week ending May 17 compared with the same period last year, a slight gain from the previous week’s 23% decline and the fifth consecutive week of improvement, reports The NPD Group.

Report identifies regenerative agriculture opportunities
A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.


Company News

Barry Callebaut to acquire GKC Foods in Australia
The Barry Callebaut Group, a manufacturer of chocolate and cocoa products, has signed an agreement to acquire GKC Foods (Australia), a producer of chocolate, coatings, and fillings, serving many consumer chocolate brands in Australia and New Zealand.

Apeel Sciences receives $250 million in financing
Startup company Apeel Sciences has announced $250 million in new financing led by GIC.

Fresh Del Monte Produce opens fresh-cut plant in Japan
Fresh Del Monte Produce has announced that its subsidiary Fresh Del Monte Japan has begun operations in its newly completed plant in Yokohama, Japan.

Tate & Lyle sets new environmental targets
Tate & Lyle, a supplier of food and beverage ingredients and solutions, has announced a set of new environmental targets and commitments.

Prova hires Worrell as sales manager
Prova has announced that Brant Worrell has joined the company as its Southeast sales manager.

Regulatory News

FDA asks for voluntary reporting of temporary closures during COVID-19 pandemic
While most food production and supply chains have been resilient during the pandemic, there are FDA-regulated food establishments that have closed temporarily or face challenges that could lead to closures because of COVID-19.

FDA extends comment period for the intentional adulteration rule draft guidance
The U.S. Food and Drug Administration (FDA) is extending the comment period for the third installment of the draft guidance designed to support compliance with the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) rule under the FDA Food Safety Modernization Act (FSMA).

FDA provides flexibility to farms
The U.S. Food and Drug Administration (FDA) has announced that it will provide flexibility regarding eligibility criteria for the qualified exemption under the Produce Safety Rule during the COVID-19 public health emergency.

IFT & Meeting News

Virtual product development hackathon at SHIFT20 July 15
How do you address generational differences and demands in the shifting consumer base? Join us for an exciting, virtual product development hackathon informed by the work of Eve Turow-Paul, the author of A Taste of Generation Yum and the go-to expert on the high-value realm of millennials and food.

IFTNEXT Podcast: Trends and Consumer Behaviors in the time of COVID-19: Food Retail
This episode of IFTNEXT Food Disruptors podcast is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Join consumer behavior experts discussing the impacts of COVID-19 now and projections on how these trends will impact the retail food space moving forward.

IFT student trivia night
June 11 | 7 p.m. (CT) | Free
Last month’s IFT Student Association Trivia Night was so fun that we’re doing it again! You can sign up with team or on your own, and it’s free and open to everyone! Mark your calendars now for June 11 at 7 p.m. (CT). Get ready to show off your OFG knowledge and sign up today!

Virtual Fun Run + Fitness registration now open
Looking for ways to up your wellness game? You can get fit and support student scholarships with Feeding Tomorrow’s Virtual Fun Run + Fitness. Registration is now open, and weekly wellness challenges begin Friday, June 5.

Save 30% on CFS Prep Course
Online Course | Sale ends June 2 | Use Promo Code CFSPREP30
Earning the Certified Food Scientist (CFS) credentials demonstrates your applied knowledge and skills you’ve gained during your career and helps you stand out from others in the competitive job market. Get prepared for the CFS exam and save money! Right now, you can get the online CFS Prep Course for 30% off using promo code: CFSPREP30. Sale ends Tuesday, June 2.

Join IFT divisions for fireside chats
Fireside chats are a response to COVID-19 and the need to provide timely information, a sense of community, and a platform for discussion.

  • Dairy Foods division discusses mentoring | May 28 | 1–1:30 p.m. CT | Online | Free to all
  • Quality Management division discusses understanding supply chain disruption during COVID-19 | June 2 | 11–11:30 a.m. CT | Online | Free to all

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Atchison, Kansas, Ph.D. in Food Science, Grain Science or Cereal Chemistry Minimum of 10-15 years of fundamental and practical research experience in starch and protein structure, composition, properties, functiona...
Atchison, Kansas, Ph.D. in Food Science, Grain Science or Cereal Chemistry Minimum of 2-5 years of bench-top lab experience preferred Solid experience in chemistry and biochemistry techniques required Knowledge...
Tucson, Arizona, The University of Arizona, College of Agriculture and Life Sciences, has an opening for a qualified, experienced laboratory operations scientist or biological/environmental/food lab engineer to manag...