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.
From the Journal of Food Science:
Children Accepted Whole Grain and Soluble Fiber-Enriched Foods in Test
Elementary school children couldn't tell the difference between refined flour or whole grain and soluble fiber-enriched products, according to an article in the Journal of Food Science. Researchers at California State Polytechnic University-Pomona studied the consumption of whole grains and soluble fiber-enriched burritos and chocolate chip cookies among elementary school aged children in Pomona and performed a quality evaluation of the products. During the 13-week test period, children in grades K to 6 consumed products made with refined flour followed by the test products made with whole grains and soluble fiber. No significant differences in consumption were found between the refined flour and whole grain and soluble fiber-enriched foods.
To read the full release: http://www.ift.org/cms/?pid=1002081
To read the research paper: http://www3.interscience.wiley.com/cgi-bin/fulltext/122381489/PDFSTART
From the Journal of Food Science Education:
Educational Packet Could Help Those with Life-Threatening Food Allergies
An article in the Journal of Food Science Education discusses how an educational packet on coping with food allergies was created and tested with 46 adults with allergies to learn if the materials would be useful. The packet addressed how those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences of allergic reactions. The "Big 8" foods most commonly associated with allergies are peanuts, tree nuts, fish, shellfish, cow's milk, eggs, wheat and soy. The researchers believe that the packet would be useful for people with food allergies, school teachers and nurses and anyone working or dealing with the preparation, handling or legal monitoring of food.
To read the full release: http://www.ift.org/cms/?pid=1002080
To read the study, visit: http://www3.interscience.wiley.com/cgi-bin/fulltext/122445665/PDFSTART
Food Safety May be Easier to Learn When Taught as a Music Parody
Musical parodies of contemporary songs can be effective in educating people about safe food handling, according to an article in the Journal of Food Science Education. Music has frequently been used as an educational tool to improve recall of text and factual information. Food safety issues could be addressed using music as a vehicle to convey complicated and often controversial information, according to lead researcher Carl Winter of the University of California at Davis.
Audiences receiving the music-enriched food safety curricula covered three states and included school foodservice supervisors, culinary arts students, consumer sciences teachers and youths aged 8 to 12 years. Songs used for the curricula included "Eat It," a parody of "Beat It;" "Who Left the Food Out," a parody of "Who Let the Dogs Out," and "You'd Better Wash Your Hands," which parodied "I Wanna Hold Your Hand."
To read the full release: http://www.ift.org/cms/?pid=1002079
To read the research paper, visit http://www3.interscience.wiley.com/cgi-bin/fulltext/122445662/PDFSTART
To listen to Carl Winter's food safety song parodies: http://foodsafe.ucdavis.edu/html/audio/eat_it.html
From Comprehensive Reviews in Food Science and Food Safety:
Developing a Low-Sodium, Low-Fat Cheese That Tastes Good Is Still a Challenge
A study in Comprehensive Reviews in Food Science and Food Safety reviews the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts. Cheeses with 50 percent fat reduction are generally available to consumers, according to lead researcher Mark Johnson at the Center for Dairy Research at the University of Wisconsin-Madison. In general, consumers perceive lower-fat cheeses to be waxier and less smooth and meltable than full-fat cheese. Fat is also responsible for richness and mouthfeel of cheese, and low-fat cheese lacks those sensory attributes. To achieve higher levels of fat reduction, significant technological advancements are needed. Reducing fat and sodium in cheese, while maintaining quality and safety, continues to be a challenge for the diary industry, worldwide.
To read the full release: http://www.ift.org/cms/?pid=1002077
To read the research paper, visit http://www3.interscience.wiley.com/cgi-bin/fulltext/122445572/PDFSTART
Study Reviews Methods to Prevent Spoilage in Fresh-cut Fruits and Fruit Juices
An article in Comprehensive Reviews in Food Science and Food Safety compiles the results of different studies on the use of natural antimicrobials in fresh-cut fruits and juices to maintain their safety and quality. The effectiveness of natural antimicrobial substances added to fruit derivatives has been studied by different researchers. Natural antimicrobials of animal origin include lactoperoxidase, which is present in milk and has antimicrobial effects against bacteria, fungi and viruses. Plant-based antimicrobials include essential oils. Extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.
To read the full release: http://www.ift.org/cms/?pid=1002078
To read the research paper, visit http://www3.interscience.wiley.com/cgi-bin/fulltext/122445574/PDFSTART
From Food Technology magazine:
Matters of the Heart
When it comes to coronary heart disease, high cholesterol is just one factor addressed by today's heart-healthy ingredients. In the June Food Technology, Linda Milo Ohr presents the latest research on ingredients such as soy protein, fatty acids, nuts, Vitamin K, even chocolate. The article claims that consumers know the "bad fats," for the heart, but they may not know the "better fats." :
http://members.ift.org/NR/rdonlyres/BBB42F08-A422-46AC-9933-30B9F8B0E821/0/0609Nutra.pdf
Sauces Are Simmering
With the down economy causing more in-home cooking, consumers are looking to prepare restaurant-style foods at home. In Food Technology, A. Elizabeth Sloan cites studies showing that eight in 10 households use cooking sauces and 40 percent use gravy or spice mixes. Consumers are most likely to look for American regional flavors in their sauces and marinades, with most going for Tex-Mex flavors.
To read more about how consumers are sending sauce sales soaring, visit:
http://members.ift.org/NR/rdonlyres/E58DC3BE-85D5-4288-B8C9-9205D0550006/0/0609consumerTrends.pdf
Other IFT News:
Have You Seen ePerspective?
IFT's new ePerspective, the online place to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
Valuable Resources Available for Coloring Options from Natural Sources
Resources and practical information currently available through the Coloring Options from Natural Sources On-Demand Webcast from the scientific program at the IFT Annual Meeting & Food Expo include standards put forth by Codex and JECFA and an outline of the global regulations of color additives. Additionally, this webcast addresses improving the stability and performance of naturally derived color additives including oxidation management, acid stability, heat processing, and light stability. Applicable resources are provided through specific examples of uses of natural colors in product development. These specific examples include data on hue range, light stability, heat stability and the suitable pH range. For more information visit: http://www.ift.org/cms/?pid=1002002.
Additional on-demand webcasts provide abundant resources on topics including food safety, health and wellness, product development, and standards and regulations. For more information on all available IFT online education visit ift.org/knowledge.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001926 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
About IFT
Founded in 1939, the Institute of Food Technologists is 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. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy.
IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo ®, covering the latest food science trends, new product and technology innovations, and scientific applications. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.
© 2009 Institute of Food Technologists
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