Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
IFT Commends Appropriations for Agriculture and Food Research Initiative and FDA
The Institute of Food Technologists (IFT) called on Congress to enact an appropriations bill designed to support the Agriculture and Food Research Initiative (AFRI) and enhanced funding of Food and Drug Administration operations. As a nonprofit scientific society focusing on the science of food, IFT recommends enactment of the Fiscal Year 2010 Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Bill. The bill would provide critical funding for research and regulatory operations that are integral for food safety, as well as funding provided through competitive awards.
Read the full release: http://www.ift.org/cms/?pid=1002143
From the Journal of Food Science:
New Research Discovers Methods to Increase Safety of Smoked SalmonA recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a key step in processing to help reduce the risk of Listeria monocytogenes in the fish.
Smoked salmon is produced by salting, smoking, trimming, or slicing the fish and then vacuum-packaging the final prouct. Researchers from the United States Department of Agriculture (USDA) examined the survival of Listeria monocytogenes during the processing of smoked salmon. This pathogen has the ability to grow at low temperatures and can cause food borne illness upon consumption. Smoked salmon is a ready-to-eat product and if it is not processed and handled properly, it can become contaminated with Listeria monocytogenes.
Read the full release: http://www.ift.org/cms/?pid=1002146
To receive a copy of this study please contact Jeannie Houchins, [email protected] Carrots in Space: Fresh Food for Astronauts on Its Way
New research indicates that astronauts will soon have their own gardens aboard the International Space Station with the ability to grow Vitamin A-rich carrots in space, according to a study in the Journal of Food Science.
Researchers from Tuskegee University in Alabama conducted a study targeted at finding a way to incorporate natural and fresh antioxidants into the diets of astronauts while traveling in space. They grew 18 different varieties of hydroponic carrots using two different methods of nutrient delivery. Growing carrots hydroponically cultivates the vegetables by placing the roots in liquid nutrient solutions rather than in soil.
Read the full release: http://www.ift.org/cms/?pid=1002147Read the abstract: http://www3.interscience.wiley.com/journal/122610048/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
Yellow Pea Flour Aids Diabetes
Researchers from the University of Manitoba report that whole yellow pea flour can be used as an ingredient to produce low-glycemic foods that may help those with diabetes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002145Read the abstract: http://www3.interscience.wiley.com/journal/122613881/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
Food Technology
Functional Fat Fighters Weight management remains a constant concern for a majority of consumers. The simple science behind losing weight is: “Calories in should be less than calories out.” But things are never that easy. Today’s functional ingredients—from proteins and fatty acids to fibers and botanicals—provide tools to help consumers in their battle against the bulge. Some promote satiety, some help burn fat, while others help build lean muscle mass. This article looks at ingredients that are promoted for weight management.
Read the full article: http://members.ift.org/NR/rdonlyres/68C78D61-B162-4A72-8AD0-86B038D1C1DB/0/1009nutra.pdf
Metabolic Syndrome: Children at Risk
Metabolic Syndrome (MetS), a medical condition that is predictive of an increased risk of Type 2 Diabetes Mellitus (T2DM) and cardiovascular disease (CVD), currently affects 47 million U.S. adults. In addition to the epidemic of obesity in adults, it is important to consider the developing problem of obesity, Met S, and diabetes in children and teens .
Read the full article: http://members.ift.org/NR/rdonlyres/8D6774B8-D05A-4AA4-B3AC-B139446FFDFE/0/1009fmh.pdf
Importing Ideas From Around the World
A peek into the global shopping cart reveals a tantalizing assortment of product concepts and trends—many with the potential to be transferred to new markets.
Read the full article: http://members.ift.org/NR/rdonlyres/70176FCB-CE88-40EC-83FA-27D58FF72A91/0/1009_feat_global.pdf
Climate Change and Food Production
Climate change resulting from increased greenhouse gas emission is changing agricultural production conditions at an unprecedented rate.
Read the full article: http://members.ift.org/NR/rdonlyres/1C9DF887-6C0F-4555-B991-50388FAE7933/0/1009perspective.pdf
Food Packaging Migrants: Hazardous or Insignificant?
The U.S. Food and Drug Administration has long had regulations covering package materials and all their ingredients and adjuncts that contact food, with specifics on function. However, it is possible that the food’s very natural content may be more hazardous than the functional package materials that have been banned.
Read the full article: http://members.ift.org/NR/rdonlyres/40E2C813-248A-4476-B6B0-FFAB29F14CEA/0/1009pkg.pdf
Water Activity: Thermodynamics in Food
Water activity is an important thermodynamic concept that is often misunderstood and explained poorly, but can be critical to understanding food preservation, food texture, and other properties. Pathogenic and spoilage microorganisms cannot grow or produce toxins below certain values of water activity, and so maintaining foods below these critical values can become a critical control point.
Read the full article: http://members.ift.org/NR/rdonlyres/8D2ACFA0-638C-4ADB-8B45-96327C2F4197/0/1009proc.pdf
Rediscovering Ingredients of Antiquity
Understanding “old” ingredients such as whole grains, berries, salt, spices, and cheese, to name a few, can make possible the writing of new chapters in the evolving history of food formulating.
Read the full article: http://members.ift.org/NR/rdonlyres/A72064F8-2C21-4601-9154-99FBD8EF30F4/0/1009ing.pdf
Knowledge and Learning
What is Clean Labeling?October 28, 200912:00 – 1:30 p.m. CST
What is clean labeling? How do consumer trends impact product labeling? This webcast will identify what consumers look for on product labels including statements such as natural, organic and “free-of.” How do consumer demands impact what and how products are developed? In addition, how do safety concerns affect how consumers look at labels?
This webcast will outline regulatory and legal requirements around product labeling and ingredient statements. Challenges including determining which ingredients need to be declared on product labels will be addressed, as well as issues companies face in regards to proprietary information such as processing rules and third party vendor information that make it difficult to declare appropriate information on product labels. Specific case studies will be presented to help identify and understand current labeling regulations and legal requirements.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1002131 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Food Science for the Non-Food Scientist
Learn 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 Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Have You Seen ePerspective?IFT’s new ePerspective, the onlineplace to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
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About IFT
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.
© 2009 Institute of Food Technologists
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