IFT provided written comments to the 2020 Dietary Guidelines Advisory Committee and the Departments of Agriculture and Health and Human Services, emphasizing the need to engage food scientists and technologists in the deliberation process for the 2020-2025 Dietary Guidelines for Americans.
IFT commented on the Food and Drug Administration’s Comprehensive, Multi-Year Nutrition Innovation Strategy. The initiative intends to empower the public to make informed food choices and to improve their diets and allow food scientists and engineers to design ingredients and food and beverage products, that meet individual and family needs, with diverse age groups and lifestyles, in a holistic way.
IFT provided written comments to the Departments of Agriculture and Health and Human Services on the Topics and Scientific Questions for the 2020-2025 Dietary Guidelines for Americans, emphasizing the role and importance of food scientist(s) and technologist(s) on the Dietary Guidelines Advisory Committee.
IFT met with the United States Department of Agriculture’s Senior Policy staff, from the Office of Secretary Perdue, to discuss IFT’s policy recommendations for the 2018 Farm Bill Reauthorization and to emphasize the need for food scientist(s) and technologist(s) on the future Dietary Guidelines Advisory Committee.
IFT provided oral testimony at the United States Department of Agriculture’s listening session on the 2020 Dietary Guidelines for Americans, urging the agency to include at least one food scientist and technologist in the 2020 Dietary Guidelines Advisory Committee.
IFT provided comments to the Food and Drug Administration, outlining IFT resources on biotechnology, which may be of value, as the agency develops a comprehensive framework for consumer education on agricultural biotechnology.
IFT commented on the specific questions posed by the Food and Drug Administration on the “Use of the term 'Healthy' in the Labeling of Human Food Products.”
IFT provided testimony on the review of the Dietary Guidelines for Americans, held by the National Academy of Science, Engineering and Medicine.
IFT commented on the Food and Drug Administration’s “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods; Draft Guidance for Industry.”
IFT commented on the specific questions posed by the Food and Drug Administration (FDA) on the “Use of the term “natural” in the labeling of human food products.” IFT suggested that to reduce or prevent consumer confusion and misinterpretation of the term “natural” on food packages, the FDA should consider either clearly defining or prohibiting the use of the term “natural” on food labels.
IFT urged the Department of Health and Human Services, (DHHS), and the U.S. Department of Agriculture (USDA) to seek input from food scientist(s) and technologist(s) in the development of the 2015 Dietary Guidelines for Americans and its implementation in various federal, state and local food and nutrition policies and programs, to ensure that the guidelines are practical, realistic, and achievable. Further, IFT also urged DHHS and USDA to engage food scientist(s) and technologist(s) in the development of the 2020 Dietary Guidelines and the guidance planned for the birth to 24 months age cohort.
IFT urged the Department of Health and Human Services, U.S. Department of Agriculture, and the Dietary Guidelines Advisory Committee (DGAC) to invite food scientist(s) and food technologist(s) to the discussions during the 2015 Dietary Guidelines deliberations and directed the DGAC’s attention to the scientific statement on “Processed foods: Contributions to Nutrition,” published by the American Society for Nutrition.
The presentation to the 2015 Dietary Guidelines Advisory Committee focused on the role of food science and technology to reduce sodium, sugar, and saturated fats in food products.
IFT urged the Department of Health and Human Services, U.S. Department of Agriculture, and the Dietary Guidelines Advisory Committee to seek guidance and invite a food scientist(s) and/or technologist(s) to provide “testimony” during the public meetings as the 2015 Dietary Guidelines for Americans are developed.
The U.S. Food and Drug Administration (FDA) has released the summary report of its sampling of cucumbers, which was conducted as part of an ongoing effort to help ensure food safety and prevent contaminated products from reaching consumers.
The U.S. Food and Drug Administration (FDA) will be continuing its enforcement discretion policy for compliance with certain FDA Food Safety Modernization Act (FSMA) supply chain program requirements applicable to receiving facilities that are co-manufacturers.
Mooala, a maker of premium, organic, dairy-free beverages and creamers, has completed a $8.3 million series A equity financing.
Kemin Industries, a global ingredient manufacturer, has opened an innovation and technology center at its regional headquarters in Zhuhai, China.
The Golden Rice humanitarian project has been recognized in the top 10 biotech projects, as one of the most influential projects of the past 50 years by Project Management Institute (PMI) in its 2019 Most Influential Projects list.
IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.
Research shows that a culture of inclusion has a direct correlation on innovation. Two IFT members share how they have personally experienced the connection between inclusion and innovation within IFT divisions.
According to IFT member Charles Diako, PhD, IFT is like a good meal. Just as a meal is made of a diverse array of ingredients, IFT and the science of food brings together people from different backgrounds, abilities, cultures, perspectives, and skill sets to address current and future challenges to food safety and security.
As the calendar turned from September to October, our annual observance of National Food Safety Education Month came to an end. Throughout the month, IFT and many other trusted organizations shared tips, resources, and pertinent information to remind people of the simple things they can do to prevent foodborne illness outbreaks.
Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.
Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.
Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.
While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.