Recognizing focused, intentional efforts for the advancement of food science and technology, the Institute of Food Technologists' 2004 Congressional Support for Science Award will be presented to U.S. Sen. Debbie Stabenow, Mich., and U.S. Rep. Henry Bonilla, Tex.
The world's most popular flavors will be on the tip of everyone's tongue at the 2004 Institute of Food Technologists Annual Meeting + Food Expo® where a comprehensive review of global new product trends and global new product tasting will be among the highlights of the world's largest food convention of its kind.
Health-consciousness now rivals convenience as the major factor determining what food U.S. consumers buy according to the latest issue of Food Technology and its cover story, "The Top 10 Functional Food Trends 2004," referencing extensively numerous studies focusing on food purchase and consumption habits.
Attention to obesity increasingly affects how consumers, businesses, investors, the public health community, and courts interpret the role food plays in everyday life. A special session during the upcoming IFT 2004 Annual Meeting + Food Expo® will focus on this issue from these groups' perspective.
Where science-meets-culinary art will be offered for the first time during the 2004 IFT Annual Meeting + Food Expo®. Chefs from the retail, quick service, and full service restaurant market segments will work side by side with food technologists during the expo to create new culinary dishes.
Very substantial reductions are being called for in sodium consumption. IFT supports the call to further food research to determine additional technologies for reducing sodium levels in processed products while maintaining their safety and quality.
Elsa A. Murano, U.S. Department of Agriculture undersecretary for food safety, will address the Institute of Food Technologists' International Food Safety and Quality Conference and Expo, Wednesday, Nov. 5, in Orlando, providing an update on the Department's food safety initiatives in her 11:30 a.m. address.
Peanut butter boasts levels of healthful vitamin E as high as those in raw peanuts according to a new study, confirming that peanut butter can be as beneficial to the diet as nuts in protecting against coronary heart disease.
With increasing public concern about the safety and security of the food supply domestically and abroad, the not-for-profit scientific society Institute of Food Technologists is bringing together leading industry, academia and government experts to address food safety challenges. The three-day conference will be held Nov. 5-7 in Orlando, Fla.
Many traditional selections are leading U.S. consumers eating patterns. Nearly eight out of every ten meals were eaten at home last year, and traditional favorites spaghetti, pizza and steak were the most frequently eaten dinners. Speed and ease of preparation is the top trend when making meal selections.
Sound studies conducted by experts in the field support the use of irradiation as a safe and effective method to reduce contamination in ground beef without risk to consumer health or satisfaction, contrary to unsubstantiated claims by groups critical of its use.
NASA believes food science students at Chapman University in California may have the right stuff; they've developed an elusive super-nutritious pizza snack intended for the delectable use by astronauts on future missions.
With intense competition for shrinking research funds and greater reliance on industry dollars, scientists who safeguard the nation's food supply are faced with maintaining research integrity and protecting consumers.
Unique to the 12th World Congress of Food Science and Technology, July 16-20, is comprehensive discussion of global food issues by international experts whose insights lead to proposed remedies presented at the conference's conclusion.
How food and health juxtapose on the body is where the dream of disease avoidance meets the reality of modern human genome sequencing. Future food traits benefitting consumer and businesses, plus responses to food industry attacks.
Government and industry reps and journalists interested in new food products and technical updates can hear the new concerns and regulatory measures regarding the allegencity of food ingredients at the IFT Annual Meeting + Food Expo on July 13.
"Diet" ice creams are making a comeback as reformulations are bringing better tastes to health-conscious consumers. Reduced- low- and no-sugar or -fat formulas are the rage for fans of frozen desserts who want to indulge.
Comprehensive results of surveys and studies on today's consumer preferences in food, including buying, dining, nutritional, health, decision-making habits, growth areas and new products.
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