Consumers don't just need nutrition information, they need nutrition motivation. And it's the job of the food industry to provide it, according to the Food Products Association, presenting at the Institute of Food Technologists annual meeting.
On the long space trip from Earth to Mars "the crew won't be able to get by with a bag lunch and Portapotty," says Arthur Teixeira, a professor of agricultural and biological engineering. Teixeira presented a plan for how NASA could deal with waste deposal during such a voyage.
Even the most professional food operations are vulnerable to pitfalls that can throw a company into instant crisis. Compromises to product safety, both accidental and intentional including tampering and terrorism pose the threat of the kind of nightmare scenario that all companies fear.
Dieters may demand to see change overnight, but when it comes to food, nutrition and the adaptation of the U.S. dietary guidelines into the mainstream, patience and small successes may prove to be the reality according to corporate food experts.
Many believe the next wave in nutrition will be the glycemic index, a measure of the degree to which foods affect blood-sugar levels. But while it's being embraced in some areas of the world, American scientists haven't yet agreed over its validity.
The sooner people start eating more fish rich in omega-3 fatty acids like salmon and tuna the better. Having fallen out of favor due to past mercury warnings aimed at pregnant women, new data show that consumers are doing their bodies a disservice if they continue to avoid this food.
The Institute of Food Technologists today announced a new partnership with Discovery Education, the leader in digital video-based learning, to bring free, food-science-themed curriculum resources to classrooms across the country.
Protecting the nation's food supply against terrorist attacks is a delicate balancing act between providing critical information to people who need it while not giving a roadmap to potential terrorists.
To what extent antioxidants counter damaging free radicals in the body and improve body function is still unknown. And sources of antioxidants are still proving capable of being found in exotic sources according to plant and cancer experts.
New government regulations will soon require food companies to clearly label foods containing major allergens, but companies aren't sure how they will accurately accomplish this. A major problem no one yet agrees on is how to measure the amount of allergen in a food that poses a risk.
From small California vineyards to battleground trenches in Iraq, radio frequency identification technology is taking root and companies slow to respond are advised to jump aboard or get left behind.
Food Technology magazine, the leading source of news on food, ingredients, products, and processes, unveils this month its new redesign, improving delivery of key content expected from the flagship monthly of the Institute of Food Technologists, the not-for-profit scientific society.
This threat of a terrorist attack against the food supply is leading experts in food science and technology, processing, transportation and other areas to converge in New Orleans later this month at the Institute of Food Technologist' International Food Safety and Quality Conference.
Developments in testing methods and effective risk management are important to the ultimate fate of transmissible spongiform encephalopathies like BSE according to a timely, comprehensive review of the research. The report should be utilized as a sound knowledge base on the topic of brain wasting disease.
The IFT Annual Meeting + Food Expo in July will feature new food products being unveiled globally, industry leaders addressing food adaptations based upon new Dietary Guidelines, developments in functional foods for improving health, and new scientific research on food, food safety, and other areas.
An expert panel will explore food companies' capabilities of modifying carbohydrate ingredients, the physiology and science behind eating and its effect on glycemic levels, and the changing landscape that manufacturers and consumers now navigate.
Increases in global trade are impacting nations worldwide, bringing new food products into more markets in greater abundance while also mandating constant monitoring of emerging safety issues.
When exercising for long durations, drinking too much water and neglecting important nutrients can lead toward a dangerous chemical imbalance -- even death -- according to diet experts writing for the Institute of Food Technologists.
Detoxifying diets claiming to cleanse, rejuvenate, revitalize or in some other way restore our bodies are not medically or scientifically valid, but rather may mask symptoms or delay diagnosis of illness.
The Institute of Food Technologists' 2005 Congressional Support for Science Award will be presented to U.S. Sen. Christopher (Kit) Bond, of Missouri, and U.S. Rep. Collin Peterson, of Minnesota.
Preparing for the unforeseen keeps food companies focusing on responses and solutions to the unthinkable: What could cause the company to cease operations? The top five fears of food companies will highlight the technical sessions at this year's Institute of Food Technologists' Annual Meeting + FOOD EXPO(r).
Food trends once primed to focus on families are reshaping as Baby-boomers become empty-nesters, and health-related products are booming worldwide. Do-if-yourself doctoring is one of ten major trends shaping today's consumer choices in the U.S. and abroad, according to the article.
Intensifying collaborative research on methods to detect intentionally contaminated food and decontaminate affected food processing systems should receive greater focus to ensure the safety of consumers and protect the U.S. food supply from terrorist attack.
A new expert report declares advances in science and food technology are growing so rapidly that the food industry and government must quicken their pace to ensure food's greatest benefits on public health. It emphasizes recommendations to accelerate future research and development, regulation and marketing of functional foods.
Important, interrelated factors leading to hypertension include obesity, stress, and genetic vulnerability, in addition to sodium intake. While consumption habits and food product choices have changed considerably in recent decades, the rate of salt intake by the U.S. consumer has not altered substantially over the past 25 years.
Results of food consumption data studied are not a complete review of factors considered to influence the risk of contracting cancer. Thus, these foods should not be interpreted in haste as a threat to public health, according to the Institute of Food Technologists.
In order to meet public health standards and ensure the safety of infants and developing fetuses, the U.S. FDA's Action Level for mercury in commercial fish should be reduced from 1000 parts per billion, according to researchers' study.
Food irradiation is a proven, beneficial method of improving the safety of the food supply and poses no human health threat, according to the latest Scientific Status Summary Irradiation and Food Safety. The report specifically addresses and counters misleading claims.
In keeping with the evolving corporate demands to do more with less, the Institute of Food Technologists is responding to the business climate experienced by exhibiting companies at the IFT FOOD EXPO(r) and enhancing its popular show by compressing the three-and-a-half day exhibition to three days only.
Data assembled by the Institute of Food Technologists reveal that inadequate home food storage and handling practices are major contributors to foodborne illness.
Technical sessions addressing breaking and evolving topics affecting consumers, businesses, governments and others inherently involved in food highlighted the 64th IFT Annual Meeting + Food Expo.
The focus of some researchers in the food industry is ingredients that might increase satiety"”a person's feeling of fullness"”and aid in the obesity epidemic, specifically calcium and fiber.
The low-carbohydrate trend sweeping United States is exactly that"”a trend virtually ignored by the rest of the world, according to research presented at the Institute of Food Technologists Annual Meeting and Food Expo.
Space agencies have been dogged by the question for years: How to feed astronauts on a mission lasting several years. Experts in this space race for food taste and ultra-convenience convened recently. Feeding astronauts during a journey to Mars raises nutritional, mechanical, and even psychological issues.
As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body, food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress"”flavor.
The focus in the development of many new food products is on increasing health benefits and reducing caloric and carbohydrate content. Several companies introducing new products and technologies recently revealed what their organizations are doing to improve the health factor of their products.
Research on tomatoes and broccoli shows some organic produce may have an added health benefit over conventionally grown counterparts. But inherent inconsistencies associated with organic farming make general comparisons inappropriate. No significant differences were seen between organic and conventional green peppers.
"The food guide pyramid is imbalanced and tumbling," says Eric Hentges of the USDA's Center for Nutrition Policy and Promotion.
"All diets. . .will fail," says Anne Mixon of NPD, who points to a new survey showing three out of four diets fail. Researchers and industry reps agreed that American's need regular exercise and a healthy diet. But they disagree strongly with what constitutes a healthy diet.
For many shoppers the word "organic" is synonymous with "safe." But food safety experts cannot concede that organic is safer than conventional food, as their research shows it is not.
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change. And those packages are getting smarter. The future of food packaging holds such innovations as self-heating and -cooling packaging for products like coffee and beer.
The 15- to 24-age group"”the "Millenials""”are commanding the most attention when it comes to food according to market researchers presenting new data at the Institute of Food Technologists Annual Meeting and Food Expo.
With much consumer interest currently focused on eliminating carbohydrates from diets and food industry interest on reducing trans fats from snacks, Lester M. Crawford, acting commissioner of the U.S. Food and Drug Administration, is talking about calories.
"Reduced fat Oreos are un-American," declared Leonard Teitlebaum, managing director of Merrill Lynch, speaking on the topic of obesity Tuesday at the Institute of Food Technologists' Annual Meeting and Food Expo.
Despite challenging obstacles, the U.S. Food and Drug Administration views plant-made pharmaceuticals as a highly promising means of building and securing the world's drug supply, said FDA Acting Commissioner Lester Crawford.
Childhood obesity is a growing health concern in America, but a new research project raises questions about whether programs and initiatives to address this complex problem are taking the right approach. The results showed some stark contradictions between what steps medical experts say are necessary and what actually is being done.
Conflicting regulation from local, state and federal authorities can cause inconsistent safety practices in the food retail business, but aggressive education can allow food handlers to better comply with safety measures according to food safety experts.
The city prides itself on being home of the midnight buffet and getting all the exercise it needs with a roll of the dice, but Las Vegas will soon become the epicenter for sharing obesity research and food science and technology insight.
Long-term studies on prevention, behavior, and other priorities like integrated scientific research are needed to solve the global obesity epidemic according to scientists whose recommendations are the result of a three-day research summit organized by the Institute of Food Technologists.
The Institute of Food Technologists' Journal of Food Science has been classified a high priority serial by the U.S. Library of Congress. The peer-reviewed science journal published by the not-for-profit scientific society is one of only 300 publications so designated by the library.
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