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Released: 28-Sep-2016 3:05 PM EDT
Pumpkin Spice 101
Institute of Food Technologists (IFT)

In this fact sheet and the associated video, food scientist Kantha Shelke, PhD, CFS answers questions about the science behind the popular fall drink, the pumpkin spice latte.

Released: 22-Sep-2016 5:05 PM EDT
Study Finds Apple and Lettuce Can Remedy Garlic Breath
Institute of Food Technologists (IFT)

Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.

Released: 22-Sep-2016 5:05 PM EDT
IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, Sanjay Gummalla, PhD, CFS (American Frozen Food Institute), Deirdre Schlunegger (STOP Foodborne Illness), and Moira McGrath (OPUS International) were appointed as commissioners to serve three-year terms on IFSCC.

Released: 1-Sep-2016 11:05 AM EDT
Institute of Food Technologists Welcomes New 2016-2017 President
Institute of Food Technologists (IFT)

On September 1, 2016 John Coupland PhD, CFS became the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr. Coupland succeeded Colin Dennis, CBE, PhD, CFS, CSci, IFT’s 2015-2016 President.

Released: 24-Aug-2016 12:05 PM EDT
Pasta High in Fiber and Protein May Not Increase Satiety
Institute of Food Technologists (IFT)

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

Released: 24-Aug-2016 12:05 PM EDT
Research Highlights 7 Essential Ingredients for Healthy Adolescents
Institute of Food Technologists (IFT)

Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.

Released: 24-Aug-2016 12:05 PM EDT
8 Facts Behind the “Foodie” Phenomena
Institute of Food Technologists (IFT)

Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.

Released: 24-Aug-2016 12:05 PM EDT
Sports Nutrition Products No Longer Just for Hard-Core Athletes
Institute of Food Technologists (IFT)

Sports drinks, powders, goos and bars used to be targeted to the more hard-core athletes, but now more and more of these products are fueling mainstream consumer interest. Contributing editor A. Elizabeth Sloan highlights several trends driving the $33 billion sports nutrition sector in the August issue of Food Technology magazine published by the Institute of Food Technologists.

Released: 24-Aug-2016 12:05 PM EDT
Certain Nutrients Can Address Men’s Health Concerns
Institute of Food Technologists (IFT)

The top causes of death among adult men in the United Sates are heart disease, stroke, cancer and chronic lower respiratory disease, according to the Mayo Clinic and the Centers for Disease Control (CDC). In a recent issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr writes about some of the health concerns men have and the nutrients that may play beneficial roles in addressing them.

Released: 4-Aug-2016 5:05 PM EDT
IFT16 Draws More Than 23,500 Attendees
Institute of Food Technologists (IFT)

IFT16: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,500 people attended the event held July 16-19 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.

Released: 20-Jul-2016 1:05 PM EDT
The Science Behind Beer and Food Pairings
Institute of Food Technologists (IFT)

Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters. There are even beers that pair well with desserts, says Keith Villa, founder and head brewmaster of Blue Moon Brewing Company, a division of MillerCoors. In a July 18 presentation at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT), Villa offered insight into how to choose a beer to accompany different dishes on the menu.

Released: 20-Jul-2016 1:05 PM EDT
New Surface Coatings for Food Facilities Hold Promise for Food Safety
Institute of Food Technologists (IFT)

One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 20-Jul-2016 1:05 PM EDT
Emotional Appeal Is a Crucial Ingredient for a Product's Success
Institute of Food Technologists (IFT)

Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 19-Jul-2016 3:05 PM EDT
New Sensors on Packages Can Detect Spoiled Foods
Institute of Food Technologists (IFT)

It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 19-Jul-2016 3:05 PM EDT
Processing Boosts Some Foods’ Nutritional Benefits
Institute of Food Technologists (IFT)

As Americans focus on fruits, vegetables and whole grains in order to eat a more healthful diet, they may overlook the fact that food processing can enhance the nutritional value of some foods. Many consumers in a recent survey agreed that processed foods can reduce costs and improve convenience, but they were unaware that that food technology can increase food safety and boost nutrition, said Roger Clemens, an adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California and a speaker at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 19-Jul-2016 3:05 PM EDT
University of Massachusetts, Amherst Food Science Team Named Winner in The Disney-IFTSA Product Development Competition
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) announced the winner of the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT16: Where Science Feeds Innovation in Chicago is University of Massachusetts, Amherst.

Released: 19-Jul-2016 3:05 PM EDT
Institute of Food Technologists Announces 2015 IFTSA Competition Winners
Institute of Food Technologists (IFT)

Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT16: Where Science Feeds Innovation in Chicago.

Released: 18-Jul-2016 3:05 PM EDT
Institute of Food Technologists Honors 2016 Achievement Awards Recipients at IFT16
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) honored the recipients of the 2016 IFT Achievement Awards Saturday, July 16 at IFT16: Where Science Feeds Innovation. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry.

Released: 18-Jul-2016 3:05 PM EDT
Innovation Awards Address Clean Label, Sustainability, and Food Safety
Institute of Food Technologists (IFT)

At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.

Released: 18-Jul-2016 2:05 PM EDT
Popularity of Healthy Oils, Clean Labels Heats Up
Institute of Food Technologists (IFT)

Consumers are reaching for healthy oils in the grocery store aisles, and they’re looking for food products with “clean labels,” according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 18-Jul-2016 2:05 PM EDT
Restaurant Chefs are Using Functional Ingredients to Drive Menu Trends
Institute of Food Technologists (IFT)

Chefs are mixing the culinary arts with food science to create new menu items and commercial products. The products include vegan burgers that taste like big juicy hamburgers and caramelized meat flavors that can mimic flavors typically acquired through traditional cooking techniques. The latest developments in this merging of food science and the culinary arts -- known as culinology – were presented at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

Released: 18-Jul-2016 2:05 PM EDT
Research Shines Light on Lesser Known Form of Vitamin D in Foods
Institute of Food Technologists (IFT)

New research presented at IFT16: Where Science Feeds Innovation found that animal foods (eggs, some meats and dairy products) that contain vitamin D also have another lesser known form of this nutrient that hasn’t been measured routinely in foods, according to Janet Roseland, a nutritionist with the U.S. Department of Agriculture’s Nutrient Data Laboratory.

Released: 29-Jun-2016 4:05 PM EDT
Special Genomics Day Event to be Held at IFT16
Institute of Food Technologists (IFT)

Genomics and related approaches are transforming the way we grow, produce and consume food. When food professionals from all over the globe gather at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago, a special Genomics Day event will be held. IFT spoke with Dr. Lawrence Goodridge, Director of the Food Safety and Quality Program at McGill University about what’s happening atGenomics Day.

Released: 27-Jun-2016 10:05 AM EDT
Institute of Food Technologists Student Association and Tate & Lyle Announce Developing Solutions for Developing Countries Competition Finalists
Institute of Food Technologists (IFT)

Food security and malnutrition are challenges around the world, but even more so in developing countries. The Institute of Food Technologists Students Association (IFTSA) and Tate &Lyle have announced the six food science student teams that are facing these challenges head on as finalists in the IFTSA Developing Solutions for Developing Countries Competition.

Released: 27-Jun-2016 10:05 AM EDT
Extensive Scientific Review Finds Benefits of Drinking Coffee Outweigh Risks
Institute of Food Technologists (IFT)

Coffee is enjoyed by millions of people every day and the ‘coffee experience’ has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered.

   
Released: 25-May-2016 2:05 PM EDT
IFT Recommends Two Potential Options for the Term Natural
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term.

Released: 25-May-2016 2:05 PM EDT
Institute of Food Technologists Selects 2016 Fellows
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) is proud to announce its 2016 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT16 in Chicago on July 16, 2016.

Released: 25-May-2016 2:05 PM EDT
Special IFT Webinar to Discuss Opportunities and Challenges of New Nutrition Facts Label
Institute of Food Technologists (IFT)

In response to the U.S. Food and Drug Administration’s (FDA) announcement of the updated nutrition facts label, IFT will be holding a special webinar on June 3rd at 9:00 a.m. (CT) that will provide an overview of the required changes, opportunities, and challenges related to food product formulation and reformulation. It will also address consumer messaging and education.

Released: 25-May-2016 2:05 PM EDT
Science Versus Sensationalism: Jacques Rousseau to Present Featured Session at IFT16
Institute of Food Technologists (IFT)

Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Jacques Rousseau, lecturer and Chair of the Academic Freedom Committee at the University of Cape Town, will deliver a featured session, Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices? This presentation will highlight his perspective on the reasons why consumers fear innovation, and how to better equip them with scientific resources in order to make informed decisions. In an interview with IFT, Jacques outlined what attendees can expect from his session.

Released: 25-May-2016 2:05 PM EDT
Trend Report: Consumers Spend Big on Small Plates
Institute of Food Technologists (IFT)

One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers.

Released: 27-Apr-2016 1:05 PM EDT
IFT16 Profile: Bev Postma Addresses Pseudoscience
Institute of Food Technologists (IFT)

Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Bev Postma, an international policy specialist with more than 25 years of experience in the agri-food sector, will deliver a featured session titled Taming Dragons in the Age of Pseudoscience. In an interview with IFT, Bev outlined what attendees can expect to learn from her session.

Released: 27-Apr-2016 1:05 PM EDT
How Dark Chocolate is Made
Institute of Food Technologists (IFT)

The botanical name for the cacao tree is Theobroma cacao, which translates to “food of the gods.” In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT) contributing editor Tara McHugh, PhD, explains the steps taken to create our modern day version of the food of the gods: dark chocolate.

Released: 27-Apr-2016 1:05 PM EDT
Top Ten Functional Food Trends for 2016
Institute of Food Technologists (IFT)

The April 2016 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2016. Sloan gathered data from a multitude of industry resources to come up with the following trends.

Released: 27-Apr-2016 1:05 PM EDT
Institute of Food Technologists and Institute of Food Science and Technology to Offer Joint Membership
Institute of Food Technologists (IFT)

With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (IFST) announced a new joint-membership program.

Released: 27-Apr-2016 1:05 PM EDT
Filling Nutrient Gaps in Specialty Diets
Institute of Food Technologists (IFT)

Paleo, high-protein, low-carb, gluten-free, vegetarian and vegan eating lifestyles have all exploded in popularity in the last few years. Whether people adopt these diets in order to lose weight or maintain overall wellness, consumers that follow them may be missing out on some essential nutrients. In the April issue of Food Technology Magazine, Linda Mila Ohr writes about the nutrient gaps in these various diets and how consumers can make sure they get the nutrients they need.

Released: 25-Mar-2016 1:00 PM EDT
IFT Announces New IFTSA Video Competition Winner to Spend 10 Days at Campden BRI in UK
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) today announced a new Institute of Food Technologists Student Association (IFTSA) student competition called the “IFTSA Thesis Video Challenge sponsored by Campden BRI.” This competition is an opportunity for students to hone their scientific communications skills in a creative manner and win a trip to the UK to get a taste of the European food and drink industry.

Released: 17-Mar-2016 4:05 PM EDT
8 Essential Nutrients for Aging Individuals
Institute of Food Technologists (IFT)

When it comes to aging, the focus is not just on living longer, quality of life is equally important. According to the National Institute on Aging, people aged 50 and older need more of some vitamins and minerals than younger adults do. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Linda Mila Ohr wrote about 8 essential nutritional ingredients that can help aging individuals maintain an active lifestyle.

Released: 17-Mar-2016 4:05 PM EDT
Breakfast Boom Times: 8 American Breakfast Trends
Institute of Food Technologists (IFT)

Consumers want it all from their breakfast foods: portability, high protein, and great taste. By delivering that and more, food companies are boosting sales in several breakfast food categories. In an article in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Carolyn Schierhorn writes about current breakfast trends.

Released: 17-Mar-2016 4:05 PM EDT
How Consumer Demand Influences Food
Institute of Food Technologists (IFT)

Gone are the days when packaging is just a means to protect a food product or a way to stand out on grocery store shelves. Food packages now have to accommodate societal changes. Social responsibility, trends towards less ingredients, and online grocery shopping have all changed the way the food industry makes their packaging decisions according to an article written by Claire Koelsch Sand in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).

Released: 17-Mar-2016 4:05 PM EDT
Plant-Based Alternative Protein Options Emerge From the Sea
Institute of Food Technologists (IFT)

When one hears the term “alternative protein source” tofu, tempeh and seitan are what typically come to mind. In the March issue of Food Technology, Toni Tarver writes about three lesser known, but just as nutritious and palatable alternative protein sources.

Released: 2-Mar-2016 3:05 PM EST
Registration Now Open for IFT16 in Chicago
Institute of Food Technologists (IFT)

Registration is now open for IFT16: Where Science Feeds InnovationSM in Chicago, July 16-19 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), this annual event brings food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.

Released: 25-Feb-2016 4:05 PM EST
How Tofu is Made
Institute of Food Technologists (IFT)

As global needs for sustainable protein sources rise, more people are turning to tofu. Tofu is a nutritious, protein-rich bean curd made by changing soy milk into a solid. In the February issue of Food Technology Magazine, published by the Institute of Food Technologists (IFT), Tara McHugh, PhD, describes the process of making tofu.

Released: 25-Feb-2016 3:05 PM EST
Global Food Traceability Center Issues Recommendations Guiding Development of Interoperable Seafood Traceability Technology Architecture
Institute of Food Technologists (IFT)

Consumers are placing greater expectations on the ability to verify the authenticity, value, sustainability, quality and safety of the seafood they choose to consume which makes traceability vital for the seafood industry. The Institute of Food Technologists (IFT) Global Food Traceability Center outlines in detail the issues businesses in the seafood industry will need to tackle in order to achieve an interoperable seafood traceability technology architecture in the March issue of Comprehensive Reviews in Food Science and Food Safety.

Released: 25-Feb-2016 3:05 PM EST
How Small Food Companies Are Disrupting the Food Chain
Institute of Food Technologists (IFT)

Entrepreneurial companies are disrupting the food chain through product innovation, storytelling and home delivery services. In the February issue of Food Technology Magazine, published by the Institute of Food Technologists (IFT), writer and nutritionist David Despain examines the factors revolutionizing the food industry.

Released: 17-Feb-2016 4:05 PM EST
Positive Outlook for Food Scientists
Institute of Food Technologists (IFT)

The median salary for food science professionals was flat in 2015, however, according to the 2015 Institute of Food Technologists (IFT) Employment and Salary Survey, that doesn’t mean the outlook for food scientists isn’t positive.

Released: 5-Feb-2016 8:05 AM EST
IFT Launches New Website To Help Consumers Find Out the Facts on Food
Institute of Food Technologists (IFT)

Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.” IFT Food Facts is an online resource that has videos and fact sheets with tips related to the science of food that consumers can use at home, at the store and on the go. IFT’s member experts answer common questions about food safety, nutrition, and food chemistry, as well as address common myths and misperceptions about food science and technology.

Released: 25-Jan-2016 3:05 PM EST
IFT Adds Four New Schools to List of Approved Food Science Programs
Institute of Food Technologists (IFT)

The Institute of Food Technologist’s (IFT) Higher Education Review Board (HERB) recently added four new schools to their list of approved undergraduate food science programs, bringing the total list to 61 schools. The primary goal of the Education Standards is to enhance excellence in food science education. Approved schools are listed on IFT.org and is currently being updated with information on the four new programs.

Released: 15-Jan-2016 1:05 PM EST
11 Interesting Facts About America’s Eating Habits
Institute of Food Technologists (IFT)

More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2015.



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