Latest News

• share
• favorite_border

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.

• share
• favorite_border

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer’s best option. In the January issue of the Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from The Ohio State University and Saint Joseph’s University, Philadelphia examined and analyzed front of pack nutrition claims on more than 2,200 breakfast cereal and prepared meals released for sale between 2006 and 2010. What they found was that no type or number of front of pack claims could distinguish “healthy” foods.

• share
• favorite_border

Weight loss is often one of consumers’ top resolutions for the New Year. While the basic premise of losing weight is to consume less calories than calories burned, weight management has evolved over the years and includes a focus on burning fat, building lean muscle, boosting metabolism and suppressing appetite. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about six ingredients that can play a role in weight management.

• share
• favorite_border

Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors, today’s product developers are tinkering with these common ingredients to turn them into new and unexpected food applications. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about the new ways food technologists are incorporating umami flavors into foods.

• share
• favorite_border

Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists (IFT), researchers from Ningbo Institute of Agricultural Sciences in China found that seed germination could reduce the allergen level in peanuts.

• share
• favorite_border

The Institute of Food Technologists (IFT) commends the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) as well as members of the Dietary Guidelines Advisory Committee for bringing together a range of experts from academia, industry and government to create these guidelines. These guidelines will help Americans pursue a healthy diet while recognizing that all food groups can be a part of healthy dietary patterns to help meet individual’s dietary needs, personal preferences and cultural traditions.

• share
• favorite_border

The passion fruit is used around the world in juices, salads, syrups and even ice cream. A team of researchers from the University of Sao Paulo, Brazil have discovered that the passion fruit seed oils, which are typically discarded in production, are a good source of nutrients and might be able to be used as edible oils in functional foods. Their findings are detailed in a recent study in the Journal of Food Science study, published by the Institute of Food Technologists (IFT).

• share
• favorite_border

When the next generation of home cooks go to their kitchens, they’ll be entering a world of interconnected smart appliances, 3-D printers, and touchscreen controls that will simplify food preparation, create customized meal solutions, and produce far less waste. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about some cool features that the kitchen of the future will offer.

• share
• favorite_border

Ancient people called yogurt the “food of the gods,” and today yogurt continues to have an outstanding reputation and a promising future as a healthy processed food product. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Tara McHugh, PhD explains how yogurt goes from fermented milk to creamy delight.

• share
• favorite_border

On average, consumers prepare about five evening meals at home each week, (Food Marketing Institute, 2015). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan, PhD writes about the latest trends in home cooking behavior.

• share
• favorite_border

Tea is the most highly consumed beverage in the world next to water. The methods of preparing the beverage varies throughout the world and also depends on the type of tea. In a recent Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from University of Malaya found that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea.

• share
• favorite_border

The editors at Food Technology magazine, published by the Institute of Food Technologists, announced their predictions on hot food trends for 2016. Here’s what they’re forecasting for next year.

• share
• favorite_border

• share
• favorite_border

• share
• favorite_border

Ten years ago, a consumer seeking out gluten-free foods in their grocery store would have been hard pressed to find much. And the few products that did tout the attribute were probably dry, bland, and badly textured—overall, not very appetizing. Whether it’s by choice or for specific medical reasons, the number of people gravitating toward a gluten-free diet is rising. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior digital editor Kelly Hensel writes about how manufacturers are responding to the high demand for gluten-free foods that not only taste good but offer nutritional value as well.

• share
• favorite_border

Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs are being used in the food industry. In a new review article from Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers from the National University of Singapore (NUS) and the Agri-food and Veterinary Authority (AVA) of Singapore reviewed the advantages of LED technology over conventional lighting, and showed how LEDs are the most suitable light source to prevent food spoilage, inactivate pathogens and improve nutrition.

• share
• favorite_border

When consumers are deciding which foods to buy, they want to know if the product is safe for their family. Does it contain pesticides or antibiotics, and what about arsenic, lead, or aflatoxins? In the November issue of Food Technology Magazine published by the Institute of Food Technologists (IFT), Markus Lipp, senior food safety officer, Food and Agriculture Organization of the United Nations and Christina G. Chase, senor scientific writer, U.S. Pharmacopeial Convention write about health risks and public perception about chemical contaminants in foods, and helping consumers understand the concept of risk

• share
• favorite_border

With the holidays quickly approaching and along with them massive meals that often leave leftovers in their wake, IFT member Guy Crosby, PhD, CFS, Science Editor, America's Test Kitchen, Adjunct Professor, Department of Nutrition, Harvard School of Public Health, offers tips on safely savoring food the second time around.

• share
• favorite_border

Healthier diets usually mean eliminating sweets, but now there’s a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from a tree native to the Mediterranean region and produces pods with seeds known as locust bean that are a rich source of dietary fiber and bioactive compounds. In a new review article from the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors reviewed the composition, health benefits, and food applications of carob kibble.

• share
• favorite_border

Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia—everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavors are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products.

• share
• favorite_border

A South American plant cultivated and used as a traditional folk medicine for people suffering from diabetes and digestive/renal disorders may have potential as a natural antioxidant. The plant is called yacon, and the findings from researchers from Tokai University in Japan are in a new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT).

• share
• favorite_border

The Institute of Food Technologists (IFT) today announced the appointment of Ivette Bassa (Mondelēz International) as chair and Brenda Knapp-Polzin (Cargill) 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, new commissioners Norma Dawkins (Tuskegee) and Gaurav Ghai (FDA) were appointed to serve three-year terms on IFSCC.

• share
• favorite_border

Half of Americans are determined to eat more fruits and vegetables this year according to Innova Market Insights. Because fruits and vegetables are now in just about every food and beverage category, consumers shouldn’t have a problem doing so. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay looks at eight different ways fruits and vegetables are turning up in unexpected places.

• share
• favorite_border

The exotic Ceylon gooseberry fruit is an attractive purple berry that is produced in the southwest tropics of Brazil and is often used in jams and drinks and also sold as a fresh fruit. The authors of a recent study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), discovered that gooseberry skin and pulp contained higher antioxidant activity than other berries such as blueberries and cranberries.

• share
• favorite_border

Rickey Yada, PhD, Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada, talks about the differences between canned, frozen and fresh produce in this video.

• share
• favorite_border

Hanyu Yangcheng from Iowa State University has been named the winner of the Institute of Food Technologists (IFT) Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago.

• share
• favorite_border

Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ingredients such as protein isolates, whole legumes, whole grains and vegetables. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal.

• share
• favorite_border

On September 1, 2015 Colin Dennis, CBE, PhD, CFS, CSci became the 76th 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. Dennis succeeded Mary Ellen Camire, PhD, CFS, IFT’s 2014-2015 President and food science professor at the University of Maine’s School of Food & Agriculture.

• share
• favorite_border

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 IFT15: Where Science Feeds Innovation in Chicago.

• share
• favorite_border

Hanyu Yangcheng from Iowa State University has been named the winner of the inaugural IFT Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago.

• share
• favorite_border

A team of students from McGill University has been named the winner in the IFTSA & MARS Product Development Competition sponsored by MARS Chocolate North America held during IFT15: Where Science Feeds Innovation in Chicago.

• share
• favorite_border

A team of food science students from the California Polytechnic State University, San Luis Obispo have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT15: Where Science Feeds Innovation in Chicago.

• share
• favorite_border

Whether we’re eating breakfast, lunch, dinner or a bedtime snack, taste is something we experience every day. However, we rarely pause to think about the science behind why something tastes good or bad, or why we may like certain things others don’t. Robin Dando, PhD, Assistant Professor in the Department of Food Science at Cornell University, specifically researches taste and answers the following questions about the science behind taste.

• share
• favorite_border

Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.

• share
• favorite_border

The Institute of Food Technologists (IFT) is proud to announce that IFT Past President Theodore P. Labuza, PhD has been appointed as a new member of the Food Advisory Committee of the FDA. IFT nominated Dr. Labuza for this position.

• share
• favorite_border

IFT15: 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 23,000 people registered for the event held July 11-14 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.

• share
• favorite_border

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.

• share
• favorite_border

As Americans settle into their new fall routines with sending kids back to school and returning to work after relaxing vacations, they are packing more lunches for both school and work in an effort to save money. In this economy, packing your lunch or your child’s can save your family money, and ensure a safe and healthy meal.

• share
• favorite_border

• share
• favorite_border

Consumers demand answers about their food and three food industry CEOs agree they need to find new ways to tell their story and educate their customers, according to a CEO Panel July 14 at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

Women with three powerful food industry careers shared stories about how they got where they are and what they have learned along the way in the Women in Food Science Business Panel on Sunday, July 12 IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT).

• share
• favorite_border

Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

The Institute of Food Technologists (IFT) joined with organizations representing 100,000 scientists and health professionals to unveil a framework for food, nutrition, and health research involving public-private partnerships. The framework consists of principles that address integrity and promote public health in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors.

• share
• favorite_border

CHICAGO—The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

• share
• favorite_border

CHICAGO— The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get food on the battlefield to how long it takes to get a meal from the computer to your table, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.