IFT provided oral comments during the public meeting of the Dietary Guidelines Advisory Committee on the 2020 Dietary Guidelines for Americans, emphasizing the role and importance of food scientist(s) and technologist(s) in the deliberation process.
IFT provided written comments to the Division of Dockets Management Food and Drug Administration on the New Era of Smarter Food Safety, focused on building effective traceability systems while digital and physical technologies are leveraged to enhance food supply safety and efficacy of the food system.
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.
“A Star is Born” is one of the Innova Market Insights top 10 trends for 2020, highlighting how the food industry continues to experiment with novel and unusual ingredients in order to move them into the mainstream.
A study published in the journal Circulation suggests that eating tofu and other plant-based proteins rich in isoflavones may lower the risk of heart disease, particularly in younger and postmenopausal women not taking hormones.
With the COVID-19 pandemic spreading throughout the United States, more people working from home, and social distancing guidance in place, U.S. restaurant customer transactions declined by 8% in the week ending March 15 compared to a year ago, according to the NPD Group.
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.
If you find yourself with a little extra time while social distancing and self-quarantining and want to refresh your knowledge or learn something new, IFT can help.
As we continue celebrating the accomplishments of women in food science during Women’s History Month, our panel of five female members shared words of encouragement for the next generation of food scientists.
Following nearly three years of consensus-based work, the Global Dialogue on Seafood Traceability (GDST) launched GDST 1.0, the first-ever standards to bring reliable, affordable, and efficient traceability to the seafood industry.
Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.
Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.
New research into the accumulation of two important compounds in chili peppers may help plant breeders understand what contributes to the increasing and decreasing levels of these compounds as chili peppers develop and could also provide insights into the development of food ingredients.