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.For additional information contact 1-800-IFT-FOOD or Mindy Weinstein [email protected], 312-604-0231.
Consumer News
From the Journal of Food ScienceFahrenheit 41?Optimal temp for bagged salad storage Keeping bagged fresh-cut salad stored at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or lower is critical for preventing the growth of bacteria. A new study in the Journal of Food Science looked at samples of bagged lettuce that were inoculated with E. Coli, re-sealed and then stored at 41 degrees Fahrenheit (5 degrees Celsius) and 53 degrees Fahrenheit (12 degrees Celsius). Growth of the E. Coli on the lettuce stored at 41 degrees was limited, while E. Coli growth on the lettuce stored at 53 degrees substantially increased. Interestingly, both groups of lettuce looked the same and neither showed any signs of physical deterioration.
Read the abstract: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01722.x/abstract
From Food Technology MagazineWhat Are the 6 Hot Food Trends for 2010? Consumers are demanding dramatic changes in the way that food companies formulate, process, and even flavor foods as they continue to look to the food industry for more natural health solutions and increasingly convenient meal options. In this article are six megatrends and market challenges identified at the 2010 IFT Annual Meeting & Food Expo. The six trends identified include: fat burning ingredients, a focus on sodium reduction, simple ingredients and clean labeling, naturally functional foods, gluten and lactose free products, and nut-based flavors.
Read the full article: http://www.ift.org/food-technology/past-issues/2010/september/features/giving-consumers-what-they-want.aspx
Science and Innovation News
The Benefits of Pasteurized EggsIn a new ePerspective article, IFT member and Professor of Poultry Science at Auburn University, Patricia Curtis addresses the safety of pasteurized eggs and pasteurized egg products. http://foodtecheperspective.wordpress.com
IFT News
Institute of Food Technologists Welcomes 2010-2011 President IFT is proud to announce Robert B. Gravani as its new President for 2010-2011. Gravani is a Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University.
Read the full release: http://www.ift.org/newsroom/news-releases/2010/september/21/ift-welcomes-2010-to-2011-president.aspx
Carl Winter selected as FDA Advisor IFT member, Carl Winter, PhD was recently selected to the Food & Drug Administration's (FDA) Food Advisory Committee. The Committee provides advice to the Commissioner of Food and Drugs and other appropriate officials, on emerging food safety, food science, nutrition, and other food-related health issues that the FDA considers of primary importance for its food and cosmetics programs. To find out more about the committee visit the FDA's website.
To reach Dr. Winter, please contact Mindy Weinstein [email protected], 312-604-0231.
IFT Supports Food Safety Education Month September is Food Safety Education Month. In celebration of the food safety theme, IFT is offering resources that are helpful to consumers to help protect them in the home when it comes to food safety. This includes a "how-to" video featuring food scientist Jennifer McEntire, PhD discussing food safety in the home.
Watch the video at: http://www.monkeysee.com/play/8697-food-safety-basics.
Additional resources are available through: http://www.fightbac.org/
IFT Has Smart Snacking Tips for Kids IFT partnered with over 70 national organizations to promote September as National Childhood Obesity Awareness Month. The Healthier Kids, Brighter Futures (http://www.healthierkidsbrighterfutures.org/) initiative educates and empowers families and youth to live healthy lifestyles, eat nutritious food, and be physically active. Roger Clemens, IFT President Elect, offers after school snack suggestions for kids in a recent Audio News Release.
Listen to audio release: http://www.ift.org/newsroom/~/media/Audio/IFT_ChildhooldObesityMonth.mp3
Disney Consumer Products and Institute of Food Technologists Student Association Announce 2010 Nutritious Food for Kids Competition Winners Students representing colleges and universities around the country participated in the Disney Consumer Products (DCP) and the Institute of Food Technologists Student Association (IFTSA) annual Nutritious Food for Kids Competition at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo held in Chicago. The competition gives students the opportunity to apply food science skills through the creation of nutritious, fun, kid-friendly food products. This year's Grand Prize went to University of California at Davis for developing Mickey's Pocket Pies, which are 100-percent white whole wheat crust pies with a blend of real peaches, bananas, butternut squash, and carrots.
Read the full release: http://www.ift.org/newsroom/news-releases/2010/september/15/disney-consumer-products.aspx
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 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.
Christine Bruhn, PhD Christine Bruhn is the Director of the Center for Consumer Research at the University of California at Davis. She is passionate about providing science-based information on food safety and quality to help consumers make informed choices. As a Consumer Food Marketing Specialist, Dr. Bruhn studies consumer attitudes toward food safety and quality and conducts educational programs that inform consumers about new products and new technologies. Bruhn's recent research and communications focus on safe food handling, food allergies, produce quality and nutritional value, and new technologies. Dr. Bruhn has authored over ninety professional papers on consumer attitudes toward food and receives numerous national and international requests to address consumer issues.
James Coughlin, PhD James Coughlin, President at Coughlin & Associates has over 35 years experience in food/nutrition science and regulatory affairs; food, chemical and environmental toxicology and safety; chemical risk assessment; GRAS safety evaluations; and scientific risk communication. He provides strategic scientific, toxicologic, nutritional, communications and regulatory counsel to many food, functional food, dietary supplement, chemical, and consumer products companies. Before undertaking his current role as an independent consultant, Dr. Coughlin worked at Armour Foods, General Foods and Kraft.________________________________________About IFTThe 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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