Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
IFT Supports Task Force on Childhood Obesity InitiativesFirst Lady’s Efforts Offer Opportune Time for a Multi-Disciplinary DiscussionIn comments delivered to the Obama Administration, the Institute of Food Technologists (IFT) today offered its support for the President’s Task Force on Childhood Obesity and efforts by First Lady Michelle Obama designed to raise awareness on the critical issue of childhood obesity. To advance these goals and the Let’s Move campaign, IFT cited the important need for a public-private dialogue on the science of food to counter childhood obesity and highlighted several research needs to focus the scientific discussion moving forward.
Read the full release: http://www.ift.org/cms/?pid=1002262
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From Comprehensive Reviews in Food Science and Food Safety
Energy Drinks Dominate the Functional Beverage Market in the U.S.
Since being introduced in the United States in 1997, the energy drink market is the fastest growing segment in the beverage industry, and it has grown into a multibillion-dollar business. A new article in Comprehensive Reviews in Food Science and Food Safety looks at the rapid growth of the U.S. energy drink market and how energy drinks are marketed to target demographics, such as young adults. The article also reviews the active ingredients in energy drinks, potential benefits, safety, and regulations.
Read the full release: http://www.ift.org/cms/?pid=1002274Read the review: http://www3.interscience.wiley.com/cgi-bin/fulltext/123397541/PDFSTART
Flaxseed May Provide Antioxidant Health Benefits
A new study explores the role of flaxseed as an antioxidant that may protect against diabetes and several types of cancer. The new research appears in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002275Read the abstract: http://www3.interscience.wiley.com/cgi-bin/fulltext/123397539/PDFSTART
Review Article Questions Nutritional Superiority Claims for Organic Food
Many studies have explored the nutritional value of organic food and conventional food. But the author of a new paper says that research does not support claims that organic food products are nutritionally superior to conventional products.
Read the full release: http://www.ift.org/cms/?pid=1002273Read the review: http://www3.interscience.wiley.com/cgi-bin/fulltext/123397535/PDFSTART
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Food Technology
The Top 10 Functional Food TrendsThe April issue of Food Technology magazine looks at the hottest trends in functional foods. From super-satiating smoothies to mood-enhancing bars, functional foods are targeting a broadening assortment of consumer health and wellness needs.
Retro Health: Americans continue to demonstrate their voracious appetites for “avoidance” foods as they seek to make choices that are lower in fat, calories, and sodium and to refocus on traditional strategies for improving their diets.
Naturally Functional: Delivering health benefits by blending foods/drinks naturally high in nutrients and phytochemicals to achieve an end health benefit.
Functional Fill-ins: Consumers are choosing healthier snacks over indulgent snacks.
Prime Timers: More than 31 million adults will turn age 65 in the next decade. Ironically, use of functional foods/beverages declines with age. However, when they do use them, older consumers tend to consume them more regularly.
Chemical Warfare: Serious concerns about chemicals, additives, preservatives, and artificial colors in foods are growing with 30% of consumers citing chemicals in foods as the most important food safety issue today. Ailing Adolescents: As America raises its first generation of overweight kids, the demand—not only for more healthful products for children but also for products that will help prevent and perhaps even treat risk factors for serious diseases later in life—will escalate.
Meddling in Medications: The rising cost of prescription and over-the-counter medications coupled with fear of their side effects has prompted consumers to look for more natural medical solutions, including functional foods.
Daily Dynamics: Functional foods and beverages have long been recognized for their ability to serve as effective lifestyle aids—delivering benefits that range from improving everyday performance to affecting beauty and exercise routines.
Get the Lowdown: Lower-income shoppers, the fastest-growing income group, are projected to generate $84 billion in incremental consumer products goods spending over the next decade. In addition, health foods are important to 76 percent of low-income consumers.
Finally Foodservice: Restaurant operators are putting more healthful choices on the menu—something that consumers say they are craving. Three-quarters of adults say they’re eating healthier away from home than they did two years ago.
Read the full article: http://members.ift.org/NR/rdonlyres/242403CF-DEDC-4FA3-9359-D0FE98C6AFFE/0/0410feat_trends.pdfFrom Beans to Nuts
Nuts and legumes, which are sources of protein, fiber, vitamins, and minerals, are nutritional powerhouses in little packages. With today’s movement toward less-processed and all-natural foods, they are positioned to perfectly fit this demand. Because of their nutritional profiles, nuts and legumes have been linked to reducing risk of coronary heart disease (CHD), aiding with weight management, and affecting risk factors associated with diabetes. Here is a closer look at some of these specific foods.
Read the full article: http://members.ift.org/NR/rdonlyres/8F3659BD-1FAA-458E-B0A5-24A1F62537AB/0/0410nutra.pdf
Have You Seen ePerspective?
In a new ePerspective article, Roger Zellner, Director of RDQ Sustainability at Kraft Foods, discusses the Global Packaging Project (GPP) and its revolutionary efforts between retailers and brand owners from around the world to address packaging and sustainability.
http://foodtecheperspective.wordpress.com
--------------------------------------------------------------------------------IFT Annual Meeting & Food Expo
Register now for the IFT Annual Meeting & Food Expo 10 conference July 18-20 at McCormick Place South in Chicago, IL.
The IFT Annual Meeting & Food Expo is the ONLY annual event that brings together professionals involved in both the science and the business of food--experts from around the world from industry, academia, and government. You'll learn about the very latest trends, the newest products, and the most recent scientific innovations...and make important new professional connections.
Credentialed media receive complimentary registration. Visit http://www.am-fe.ift.org/cms/?pid=1000090 for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register.
Knowledge and LearningIFT Knowledge and Learning offers a variety of webcasts on a variety of food science topics.
Research Needs and Funding Opportunities in the Area of Produce Safety May 26th, 201012:00 – 1:30 p.m. CST
Fresh fruits and vegetables have become increasingly responsible for outbreaks of foodborne illness. Between 1996 and 2008, there were at least 82 foodborne outbreaks associated with fresh fruits and vegetables resulting in more than 10,000 illnesses and several deaths.
Clearly, there is an acute need to develop effective solutions and strategies to reduce the outbreaks of foodborne disease related to the production of fresh produce. This webcast will provide updates on research needs in the area of produce safety and help researchers prepare research proposals.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=10022522 for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register
Food Science for the Non-Food ScientistLearn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001977 for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register.
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Need an Expert?
IFT Offers Experts in the Field of Food Science & Technology As the authoritative voice of food science and technology, the Institute of Food Technologists contributes to public policy and opinion at national, state and local levels. Our IFT Speaker’s Bureau experts deliver credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues. IFT would like to introduce two of its experts to answer any of your food science, food safety, public policy and food technology queries. To get in touch with these experts, please contact IFT Director of Media Relations, Mindy Weinstein, [email protected], 312-604-0231.
Dr. Roger Clemens Dr. Roger A. Clemens is Associate Director of the Regulatory Science program and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the University of Southern California School of Pharmacy, and is the consulting Scientific Advisor for ETHorn. He was the Director of Analytical Research at USC for 5 years, and the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States and Canada.
Dr. Joanne Slavin Dr. Joanne Slavin is a professor at the Department of Food Science and Nutrition at the University of Minnesota. Dr. Slavin is an expert in dietary fiber and the effects of whole grain consumption on chronic diseases. She is an IFT professional member and a contributor to Food Technology magazine
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About IFT
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For more information, please visit ift.org.
© 2010 Institute of Food Technologists
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