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In comments delivered to the Department of Health and Human Services (DHHS), U.S. Department of Agriculture (USDA), and the Dietary Guidelines Advisory Committee (DGAC), the Institute of Food Technologists (IFT) urged the federal agencies to involve food scientists and technologists in the 2015 Dietary Guidelines deliberation process. Further, IFT emphasized the need for DHHS and USDA to consider at least one permanent designation of a food scientist and/or food technologist for future (2020 and beyond) DGACs.

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Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. 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 2013.

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This year marks the 75th anniversary of the Institute of Food Technologists (IFT) with the original charter meeting held January 16, 1939. The 75th anniversary falls at a time when the need to communicate the wonders of food science and technology and the implications to developing and sustaining a healthy population has never been greater.

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A review paper in the January 2014 issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT) reveals some interesting statistics about the history of the following popular ethnic foods in the United States.

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A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that the addition of oregano essential oils to sunflower seeds preserved their positive sensory attributes and freshness quality.

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The sound a food makes when it’s consumed is one of the most important sensory factors that influence whether a consumer will enjoy it or not. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT Fellow, Neil H. Mermelstein writes about the process of sound-testing the textures of different foods as well as recent developments in the sensory industry.

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In today’s fast-paced society consumers are looking for many different ways to de-stress, relax and slow down. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about several ingredients and beverages that may have a calming effect when consumed.

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The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a “clean label”. A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that extracts from pecan shells may be effective at protecting meats, such as chicken from listeria growth.

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IFT’s Global Food Traceability Center will bring together key stakeholders in the food system to create the first single, not-for-profit, unbiased scientific entity focused on product tracing. The Center will improve response time to foodborne outbreaks, reduce the scope of recalls, and conduct root-cause analysis to encourage efficient traceability practices, ultimately benefiting both companies and consumers.

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While the word “thanks” is included in our country’s favorite holiday’s name, we all know the real star of the day is the food. Kantha Shelke, PhD, CFS, a well-known food scientist and spokesperson for the Institute of Food Technologists (IFT), deconstructs the turkey-day menu by giving us the low-down on why all the flavors and textures go together so well and if tryptophan is the real culprit behind our post-meal food coma.

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Satiety, lean protein, low carb and fat burning are four buzzwords that are commonly associated with weight management. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about 12 foods and ingredients that are tipping the scales towards better health.

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New research has uncovered an underutilized berry that could be the new super fruit, the buffaloberry. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that buffaloberries contain large amounts of lycopene and a related acidic compound, methyl-lycopenoate, which are important antioxidants and nutrients beneficial for human health.

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Recent research shows that spicy food is a scorching hot trend these days (CEB Iconoculture). In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about the following unique spicy ingredients being used to turn up the heat.

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Recently, the IOM Food and Nutrition Board convened the public workshop “Potential Health Hazards Associated with Consumption of Caffeine in Food and Dietary Supplements” to discuss potential health impacts stemming from the consumption of caffeine in dietary supplements and conventional foods, alone or in combination with other substances found in products commonly referred to as “energy products”.

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The Institute of Food Technologists (IFT) is pleased to announce that Wegmans Food Markets and the National Center for Food Protection and Defense (NCFPD) have signed on as founding sponsors of IFT’s Global Food Traceability Center. They will join 14 other founding partners who all share a common objective to protect and improve the global food supply.

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Low-calorie sweeteners (also referred to as alternative sweeteners, non-nutritive sweeteners, intense sweeteners, or sugar substitutes) are used in foods and beverages instead of sugar (sucrose) to provide sweetness without adding a significant amount of calories.

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In the United States more than 77 million adults have been diagnosed with high blood pressure, which can cause heart disease and stroke. In the October issue of Food Technology magazine, Contributing Editor Linda Milo Ohr writes about six foods that have been shown in studies to have a beneficial effect on lowering blood pressure.

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IFT spokesperson Christine Bruhn, Director of the Center for Consumer Research at University of California-Davis, dispels some common myths about foodborne illness and gives tips on how to prevent it.

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The Institute of Food Technologists (IFT) officially launched the Global Food Traceability Center at a press conference held at the National Press Club in Washington, D.C. on September 11, 2013.

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The Institute of Food Technologists is hosting a live webcast event to officially launch its new Global Food Traceability Center. IFT’s Global Food Traceability Center will bring together key stakeholders in the food system to create the first single, not-for-profit, unbiased scientific entity focused on product tracing.

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The world population is slated to reach nine billion by the year 2050 and with the demands of a growing population comes the need for a sustainable food supply. The August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) includes an article about the SAI Platform (Sustainable Agriculture Initiative), a global initiative helping food and drink companies achieve sustainable production and sourcing of raw agricultural materials.

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An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) Contributing Editor, J. Peter Clark breaks down what emulsifiers are and how they are used in familiar foods.

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As the most consumed snack food in the United States, it is no surprise that fresh fruit is also the fastest growing. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Editor Don Pszczola describes how the popularity of this snack led the food industry to create new ways of eating traditional fruit as well as introduce new and exotic fruits to the market. These new innovations provide flavorful snacks that are both healthy and functional.

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Sweet and savory snacks experienced strong growth in 2012 due to the rising trend of eating between meals. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), an article explains how millennials and their unique taste preferences are the driving force behind this trend.

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When it comes to back-to-school safety, you cover the basics vigilantly, such as teaching kids to avoid strangers, buckling them in the car and providing appropriate safety gear when they play sports. But have you considered taking as much care when it comes to packing lunch boxes?

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The Institute of Food Technologists (IFT) 2013 Annual Meeting and Food Expo® at McCormick Place in Chicago proved to be a huge success. More than 23,500 people registered for the event held July 13-16 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.

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A team of food science students from the University of Minnesota have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during the IFT 2013 Annual Meeting and Food Expo in Chicago.

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A team of students from Cornell University has been named the winner in the Mars/Institute of Food Technologists Student Association (IFTSA) and Mars Product Development Competition during the IFT 2013 Annual Meeting and Food Expo in Chicago.

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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.

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Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists Student Association Developing Solutions for Developing Countries Competition during the IFT 2013 Annual Meeting and Food Expo.

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Certain aspects of an individual’s personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.

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Creating and promoting foods that contain natural inhibitors of unhealthy angiogenesis – the formation of blood vessels that feed and promote disease, obesity and inflammation – is the “new frontier in dietary health,” according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago.

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Seafood continues to be a proven strong nutrient-rich food providing essential vitamins, minerals and omega-3 fatty acids, but consumers and some toxicologists still keep a watchful eye on safety, according to a July 16 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

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A balanced plant-based diet provides the same quality of fuel for athletes as a meat-based diet, provided vegetarians seek out other sources of certain nutrients that are more commonly found in animal products, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®.

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The Institute of Food Technologists (IFT) today announced their 2013 Achievement Award recipients at the 2013 IFT Annual Meeting and Food Expo®. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry and to help provide safe, affordable, and nutritious foods to the world. 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.

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New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago.

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The Institute of Food Technologists (IFT) today announced the winner of the 2013 Media Award for Excellence in Consumer Journalism as Deborah Blum. Blum’s article in the March 2012 issue of Time magazine, “Food That Lasts Forever,” explains how food scientists are working with new methods of preservation to feed a global population expected to top 7 billion in the near future.

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Vitamin and mineral supplements can enhance mental energy and well-being not only for healthy adults but for those prone to anxiety and depression, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

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Putting a new spin on the concept of “stress eating,” research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit – regardless of how healthy or unhealthy that food is.

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As consumers and the food industry look for ways to reduce their environmental impact, the success of initiatives in Asia may offer some lessons for sustainable packaging in the United States, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.

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Sweet and salty flavors, repeat exposure, serving size and parental behavior are the key drivers in children’s food choices, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

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People with impaired glucose tolerance—the precursor to Type 2 diabetes—often show impaired cognitive function that may be alleviated through a diet designed specifically for their condition, according to a panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®.

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Because of a diet low in fish and seafood, children and adults in North America and other parts of the world, have a “nutrition gap” of omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago.