In this white paper, the Institute of Food Technologists examines public and private funding trends, as well as the economic contribution of food, and highlights disproportional funding for food research relative to its contribution to the U.S. economy, concluding that food research in the United States is chronically underfunded perpetuating potential risk in public health, food safety, and food security while eroding the U.S talent pipeline and global competitiveness.
This Special Supplement to IFT’s Journal of Food Science addresses traceability in seafood, implementation of interoperable traceability technology, and experiences in other sectors. The supplement was funded in part by the Gordon and Betty Moore Foundation, and results from a collaboration among FishWise, Future of Fish, World Wildlife Fund, and the IFT Global Food Traceability Center.
This report from IFT’s Global Food Traceability Center outlines results of a study exploring the impact of traceability on improving seafood industry business performance, including reducing waste, and enhancing consumer trust. Traceability practices and systems of 48 seafood businesses were assessed in an evaluation of 9 global seafood value chains.
Intended for regulatory agencies and the food industry, the guidance applies the Critical Tracking Events – Key Data Elements (CTE–KDE) framework to 6 food sectors: bakery, dairy, meat and poultry, processed foods, produce, and seafood. An analysis across these sectors determines broader applicability to other foods. The guidance is intended to serve as a step toward consistent baseline requirements for food traceability.
This resource examines the food traceability regulations of 21 Organization for Economic Co-Operation and Development countries with attention to whether these regulations are comprehensive for all food commodities and processed foods.
This article addresses the issue of food product date labeling and its history in the United States, the varying terms and practices used, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations. The authors called for collaboration to develop a simple workable solution to address the challenges faced by stakeholders; and they issued a 4-part call to action to: establish date labeling uniformity, educate consumers, reexamine regulatory enforcement, and conduct more research on indicator technologies.
This IFT Scientific Status Summary outlines the challenges and complexities of the issue from the perspectives of four experts in the field.
This IFT Scientific Review provides a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.
When food safety managers detect an undesirable chemical contaminant or unanticipated chemical substance in a food commodity, ingredient, or finished product, they must quickly assess human health impact, often with limited scientific information. This IFT Expert Report delves into the legal U.S. underpinnings of the risk management of chemical substances in foods, international considerations, risk-benefit evaluation, importance of the food matrix to risks and benefits, risk assessment and management, and the need for a new approach to timely decision-making with limited scientific information.
This IFT Scientific Status Summary addresses transmissible spongiform encephalopathies and provides an authoritative perspective on the regulatory and trade landscape.
This IFT Scientific Status Summary discusses the science surrounding this technology, including effectiveness, safety, regulatory approvals and research needs.
This IFT Scientific Status Summary discusses the sources and incidence of human infection by foodborne parasites and their prevention, detection, and inactivation.
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
The 2020-2025 Dietary Guidelines for Americans asserts nutritional needs should be met with foods and beverages that are nutrient dense, but what does this mean and how does it translate to better overall health and a reduction in the risk of diet-related chronic diseases?
IFT’s Global Food Traceability Center (GFTC) recently submitted comments to the U.S. FDA on behalf of the science of food community regarding the Food Traceability Proposed Rule. Here's the highlights.
The Environmental Working Group (EWG) has released its annual “Shoppers Guide to Pesticides in Produce,” containing the notorious Dirty Dozen and Clean 15 lists. Just how risky are pesticide residues on the Dirty Dozen fruits and vegetables? IFT Fellow Dr. Carl Winters sheds some light on this question.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).