To: Reporters, Editors, ProducersFrom: IFT Media Relations
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, Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science and policy and IFT events.
IFT News
IFT Joins Healthier Kids, Brighter Futures Initiative to Stamp Out Childhood Obesity
IFT is rallying with over 70 national organizations to lead a community response to childhood obesity, and proclaiming September as 2010 National Childhood Obesity Awareness Month. The Healthier Kids, Brighter Futures initiative educates and empowers families and youth to live healthy lifestyles, eat nutritious food, and be physically active.
For more information, visit http://www.healthierkidsbrighterfutures.org/home/
From the Journal of Food Science
Got garlic breath? A glass of milk may help get rid of it. Drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption, according to a new study in the Journal of Food Science.
Read the abstract: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01715.x/abstract
From Comprehensive Reviews in Food Science and Food Safety
Feeding the World Today and Tomorrow: The Importance of Food Science and TechnologyThe first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes 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.
Download the IFT Scientific Review (PDF)
From Food Technology Magazine
Powerful Proteins Cardiovascular health and weight management are two of today's top health concerns. Proteins, from a myriad of sources, address these health issues and more. While consumers are most familiar with soy, egg, and whey, other proteins such as canola, collagen and pea are showing their potential to become protein powerhouses.
Read the full article: http://www.ift.org/food-technology/past issues/2010/august/columns/nutraceuticals.aspx
World Gone Green Being green has now become much more than climate change. Today it's increasingly difficult to escape the buzz around sustainable products in the news, advertising, politics, and on supermarket shelves. So in an environment with so much white (or in this case, green) noise, what do consumers really think about sustainability? How much has changed since the green movement began gaining momentum? And what impact has the recession really had on the way consumers buy sustainable food and beverages?
Read the full article: http://www.ift.org/food-technology/past-issues/2010/august/features/world-gone-green.aspx
Desalting the Food GridSince the 1970s, the sodium content of restaurant and processed food has escalated along with steady increases in portion sizes. As a result, Americans now consume in excess of 3,400 mg of sodium every day, exceeding the recommended daily allowance of 2,300 mg, which is less than a teaspoon of salt. More than 70% of that excessive sodium intake comes from restaurant and commercially processed foods. Product developers are responding to public health concerns about the sodium content of processed foods. What sodium-reduction tactics are they using?Read the full article: http://www.ift.org/food-technology/past-issues/2010/august/features/desalting-the-food-grid.aspx
IFT Annual Meeting & Food Expo More than 21,500 professionals in food science and technology registered for the 2010 Institute of Food Technologists Annual Meeting & Food Expo in Chicago, IL. In addition, there were 2,146 booths, 1,047 exhibitors, 115 scientific sessions (not including poster sessions), approximately 1,900 scientific and technical presentations and nearly 1,500 poster presenters.Next year's Annual Meeting & Food Expo will be held in New Orleans from June 11-15, 2011.To view videos and photos from IFT Live, the official eDaily of the 2010 IFT Annual Meeting & Food Expo visit: http://live.ift.org/
Knowledge and LearningIFT Knowledge and Learning offers webcasts on a variety of food science topics.
The Science Behind Food & Health online course August 27, 201012:00 - 1:00 p.m. CDTThis new course will feature live virtual Q&A sessions with content experts over the course of five weeks. Topics to be covered include the impact of food on cognitive health; legal and regulatory requirements; and differences between food and pharmaceuticals. The first session, held on August 17th, will address the impact of food on cognitive health.
Formulation and Utilization of Supplementary Foods in Developing CountriesSeptember 15, 20109:00 - 10:30 a.m. CDTUncover the formulation, production, use, and impact of established ready-to-use therapeutic foods.
Credentialed media receive complimentary registration. Visit http://www.ift.org/knowledge-center/learn-online/live-webcasts/naturally-derived-food-preservatives.aspx for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register.
Need an Expert? IFT Offers Experts in the Field of Food Science & TechnologyAs 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 Speakers 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, health/nutrition, 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. Joanne Slavin Dr. Joanne Slavin is a Professor of Food Science and Nutrition at the University of Minnesota. Her expertise includes nutrition, diet and health, cardiovascular disease, cereals and grains, dietary supplements, probiotics, phytochemicals, functional foods and sports nutrition. Her current research group works on physiological responses to dietary fiber, resistant starch, and other phytochemicals.
Dr. Mark Kantor Dr. Mark Kantor is an Associate Professor & Extension Specialist in the Department of Nutrition & Food Safety at the University of Maryland. His expertise includes nutrition, chronic diseases and food, obesity, functional foods, fatty acids, fats, oils, diet and public health, food safety issues and general consumer issues. His current research focuses on assessing knowledge, attitude, and behavior associated with diet-related chronic diseases and emerging nutrition and food safety issues; using behavioral theory to evaluate whole grain intake and weight loss programs; evaluating effects of nutrition interventions on health behaviors; evaluating consumer attitudes on dietary supplements; effects of exercise on antioxidant status; enhancing critical thinking skills in consumers; developing survey instruments for assessing perceptions of nutrition and food safety risks.
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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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