Space food for astronauts tastes better and is now healthier than ever before due to significant food science developments. However, a new study in the Journal of Food Science (JFS) published by the Institute of Food Technologists (IFT) highlights the challenges that need to be addressed so that astronauts can travel to Mars and beyond.
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. This media update includes information on new studies from the Journal of Food Science (JFS) as well as IFT news regarding science, policy and upcoming events. Topics include: Food for NASA’s Mission to Mars (JFS study); Does Guinness Travel Well? (JFS study); Agriculture, Food, Nutrition and Natural Resources R&D Round Table; Dietary Guidelines Online Resource Page; and Wellness11 Media Invite.
Cardiovascular disease is one of the leading causes of death for adults in the United States and Canada. To address this public health issue, as well as highlight the Dietary Guidelines for Americans 2010 call to consume less than 10 percent of total calories from saturated fat, the Institute of Food Technologists (IFT), IFT Student Association (IFTSA) and CanolaInfo proudly announce the inaugural Heart-Healthy Product Development Competition.
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. This month’s briefs are derived from Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science, policy and IFT events. Topics include: sweet potatoes and vitamin A deficiency, gluten-free foods, new ingredients to boost immunity, Food Safety Law addresses product traceability, consumers demanding convenient meals at home, webcast on product tracing and Wellness11 Media Invite.
Although all varieties of sweet potatoes are nutritious, those that are orange may be the best source for vitamin A. An article in the February 2011 issue of Comprehensive Reviews of Food Science and Food Safety (CRFSFS) discussed how orange sweet potatoes could help prevent vitamin A deficiency in developing countries where this nutritional disease causes over 600,000 deaths per year--mostly of young children or pregnant women.
What’s for dinner? Millions of Americans ask that question every day. Among those who must respond to the query and put a meal on the table, a growing number want it to involve something quick and easy to prepare. According to an article in Food Technology magazine, giving consumers what they want-- convenience coupled with taste and affordability- has become a priority for product developers of all three meal-solution categories (frozen, shelf-stable and refrigerated).
Giving chocolate to your sweetheart on Valentine’s Day is a time-honored tradition. However, what you don’t want is to give chocolate that has a chalky white film on the surface, known as “fat bloom.” Not only does this make chocolate less visually appealing, it affects the texture and taste for your sweetheart.
This Friday, February 11th, 2011 webcast will discuss the 2010 Dietary Guidelines, and provide an industry perspective on the development of food-based solutions that increase consumers’ understanding and adoption of the new Dietary Guidelines. This webcast is complimentary for media with appropriate press credentials.
The Institute of Food Technologists (IFT) today announced its support for the 2010 Dietary Guidelines for Americans (DGAs) as a landmark opportunity to ensure that Americans focus on healthier food choices and increased physical activity. “The new Dietary Guidelines set high standards that will require a concerted effort among numerous scientific disciplines to gradually change consumer behavior,” said Roger Clemens, DrPh, IFT President Elect and a member of the 2010 Dietary Guidelines Advisory Committee.
Attend Wellness 11, powered by Food Technology magazine, March 23-24, 2011, at the InterContinental Chicago O’Hare. This hands-on conference offers some of the most well-respected experts discussing the latest hot topics in the health, wellness and food industries.
Recent research finds that the next generation of the American family is more ethnically diverse, cash-strapped, cuisine-savvy, and health-concerned than ever before. An article in the January issue of Food Technology magazine identifies new culinary, health, and restaurant behaviors shaping the food choices of tomorrow’s family.
With the start of a new year, many of us resolve to better our habits by trying to incorporate more nutritious foods into our diets. An article in the January issue of Food Technology magazine lists 14 foods that deliver research-documented benefits to health.
Sports drinks and enhanced waters have become extremely popular among athletes and consumers who want to live a healthy lifestyle. Yet a growing body of evidence points to old-school beverages—tea, coffee and low-fat or chocolate milk—as the best elixirs for nutrition, health and workout recovery.
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. This month’s briefs are derived from Food Technology magazine. The monthly media update also includes information on science, policy and IFT events. Topics include: food safety legislation, food habits of the new American family, front-of-pack labeling, healthy beverages, 14 healthy foods, a product tracing webcast, and Wellness11.
On Jan. 7, The Institute of Food Technologists (IFT) held a forum in Washington, D.C. to discuss the implications of the new food safety legislation. The event, which attracted over 500 participants both in-person and via webcast, focused on product tracing, third-party certification, and preventive control plans, and featured the insights and perspectives of the following experts: 1) John Bode, OFW Law; 2) David Acheson, Managing Director, Leavitt Partners; 3) Robert E. Brackett, Illinois Institute of Technology; 4) Anthony T. Pavel, Partner, K&L Gates.
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.
The Institute of Food Technologists (IFT) commends Congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years. These changes will be discussed at a special food safety forum on January 7th, 2011.
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.
The Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, today announced that it received the PR News' Nonprofit PR Award in the video category for their "A Day in the Life of a NASA Food Scientist" video.
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.
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.
The recent Salmonella outbreak in eggs highlights a crucial need for an effective product tracing system. According to the Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster.
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.
The Institute of Food Technologists (IFT), headquartered in Chicago, partnered with the Greater Chicago Food Depository during its 2010 Annual Meeting & Food Expo to pack food for distribution to local families.
As consumers overseas embrace foods and beverages made with ingredients long known to have health and wellness benefits, American manufacturers can take a cue from their success and add such medicinal ingredients to their foods and beverages, according to a scientific discussion at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®.
The continued evolution of food science and technology is key to implementing the 2010 Dietary Guidelines for Americans while increasing the food supply—which must nearly double during the next several decades to meet the demands of a growing population.
The introduction of new food and beverage products in the United States is up about 15 percent over the last half of 2009, which is a positive sign that the fall-out from the economic recession has stabilized and manufacturers are creating new innovations to meet consumer demands
As many as 1 out of 3 cancer deaths in both humans and dogs could be prevented by reducing Omega-6 fatty acids and cutting calories, according to research presented at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
1) An Optimal Diet Starts with a High-Protein Breakfast; 2) Gluten-Free Foods: Focus Shifting to Nutrition & Taste; 3) On the Upswing: First Half of 2010 Showing Increase in New Food and Drink Products; 4) Panel reviews nut benefits ranging from weight management to heart health.
A quality, high-protein diet – one that begins at breakfast – is critical for maintaining muscle mass, curbing hunger, reducing abdominal fat, and preventing and slowing the progression of age-related bone and muscle loss. These findings were presented during a panel presentation at the 2010 IFT Annual Meeting and Food Expo®.
The world’s food system provides food for nearly seven billion people each day. But according to a new report from the Institute of Food Technologists (IFT), more advances are critical for an adequate food supply, which must nearly double during the next several decades, for the future world population.
During a panel discussion at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, a panel highlighted a range of health benefits from eating nuts which have free-radical scavenging, anticarcinogenic, cholesterol-lowering, and cardioprotective abilities. While research has cited many of these benefits, the panel also cited the role of nuts in helping to manage weight.
At Sunday morning’s keynote session of the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Bob Gravani and President-Elect Roger Clemens announced and presented five companies with the 2010 IFT Food Expo Innovation Awards. The winners are Bühler Barth AG and Log5 Corporation (co-recipients), Bunge North America, Caravan Ingredients, and Handary SA.
As part of the Institute of Food Technologists’ (IFT) efforts to serve as a catalyst for innovation, IFT offered a new Open Innovation Program at this year’s IFT Annual Meeting & Food Expo® (July 17-20, 2010) in Chicago.
The Institute of Food Technologists (IFT) kicks off this year's IFT Annual Meeting & Food Expo® in Chicago, Ill. from July 17-20, 2010 to highlight the latest innovations in food science and technology. This year the IFT Food Expo has sold out with over a 1,000 companies exhibiting in more the 2,100+ booths in the 230,000 net square feet at Chicago's McCormick Place Convention Center. Total attendance is expected to be over 20,000.
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.
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.
The Institute of Food Technologists (IFT) today announced the launch of a new website that will serve as a comprehensive digital resource for all those interested in the science of food, while offering IFT members new functionality that enables them to participate in a secure community focused exclusively on issues important to the food science and technology profession.
The Institute of Food Technologists (IFT) today offered its support to help the U.S. Food and Drug Administration (FDA) meet the challenges of reducing the amount of sodium in foods.
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.
In 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.
College students may not start out with the best food safety practices, but they quickly learn the proper way to prepare and store food with the right information and education in place, according to a new study in the Journal of Food Science Education, published by the Institute of Food Technologists.
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.
Food products are evolving to meet the needs of health-conscious consumers who demand new products that aim to promote better health, increase longevity, and prevent the onset of chronic diseases. Presented by Food Technology magazine, Wellness 10, March 24-25 in Chicago, addresses six of the most rapidly growing industry application areas associated with healthful foods: applied science, consumer research/trends, innovation & new technologies, marketing & packaging, product development, and regulations.
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.
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.
Food scientists found that boiling shrimp for 10 minutes may reduce allergenic properties of total shrimp extracts, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Colored chickpeas have significantly higher antioxidant qualities than the regular cream and beige color varieties, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Despite the recessionary climate, the median salary for food scientists polled by Institute of Food Technologists (IFT) increased by 4.4 percent over the past two years according to the recently released IFT Annual Employment and Salary Survey.
Pan-frying cod fish with sunflower oil may lead to a higher consumption of omega-3 fatty acids, according to a new study in the Journal of Food Science published by the Institute of Food Technologists.
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