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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). Researchers at the University of North Carolina at Chapel Hill analyzed how two tasting profiles, sweet likers (SL) and supertasters (ST), interact and affect dietary intake and health, particularly metabolic syndrome.

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The line between specialty and mainstream foods continues to blur due to the escalating foodie movement. In the February issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan highlights the latest statistics on the foodie phenomenon in the United States.

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When it comes to heart healthy foods, more and more products that can positively affect blood pressure, cholesterol, or overall cardiovascular health are hitting grocery store shelves. In a recent issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr compiles a comprehensive list of whole foods as well as food ingredients in which recent research has uncovered cardiovascular benefits.

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According to a 2010 study in the Journal of Food Science published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption.

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The Institute of Food Technologists announced today that it has partnered with HealthFocus International to commission original research, which will be unveiled at the IFT Wellness 13 Consumer panel session. This study explores American teens’ food choices, influencers, and how teens define health. IFT Wellness 13--taking place at the Intercontinental Chicago O’Hare February 27 and 28.

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In collaboration with the U.S. Food and Drug Administration (FDA), IFT is hosting a series of live webcasts on the newly proposed Food Safety Modernization Act (FMSA) rules, the first of which is titled Preventive Controls for Human Food: FDA and Industry Expert Insights. Join this webcast to learn more on the content of the rules, what implications may exist, and how these proposed rules will impact industry.

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With New Year’s Eve just around the corner, there is always plenty of good food and cheer. If you are drinking alcohol you may want to reach for some asparagus, according to a 2009 study in the Journal of Food Science that found asparagus may aid the body in accelerating the metabolism of alcohol.

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The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government today announced it has received eight awards in 2012 on behalf of its Annual Meeting and Food Expo, World Without Food Science video series, and membership recruitment campaign.

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The U.S. Senate deemed September 13, 2012 as “National Celiac Awareness Day” to bring attention to the 2.1 million adults in the U.S. who must avoid gluten in their diets. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Editor Don Pszczola writes how the food industry has risen to meet the challenge of providing millions of Americans with good tasting and safe gluten-free products. A video and fact sheet on gluten is also available on IFT’s Food Facts website.

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The 60+ age group globally is expected to climb from 605 million in the year 2000 to around 2 billion people by the year 2050. In addition, the number of people worldwide age 80+ is expected to quadruple to almost 400 million (Leatherhead Food Research, 2012). These older consumers want to live active, healthy lives as they age. As they are becoming increasingly aware of food’s impact on health and wellness, more will begin to look at food to solve or prevent health issues.

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In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about several trends that are taking nuts in a new direction.

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A new study in the December issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that it is possible to create cookies enriched with antioxidants from grape seeds that taste good and have an antioxidant level about 10 times higher than a regular cookie.

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The Institute of Food Technologists (IFT) is hosting its annual Food Policy Impact Conference in Washington D.C. The conference brings together professionals in food law, regulation and policy to learn approaches that will make a tangible impact on the future.

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Today’s pastry chefs are going beyond carrot cake, zucchini bread, and sweet potato pie when it comes to making desserts with vegetables. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the way dessert is evolving from the traditional to the unexpected.

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Edible seeds can play an important part in the human diet, not only because they’re nutritious, but they can also add appearance, texture and taste to a variety of foods. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Writer Don Pszczola writes about the versatility, nutritional value and health benefits of seeds.

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The average American consumer spends nearly 45 minutes on one grocery shopping trip (Hamrick et al. 2011). In the November issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writer Annette Maggi outlines the types of nutrition guidance programs that many grocery chains have adopted to make shopping for healthy foods easier and more time efficient for consumers.

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On December 6, 2012, the Institute of Food Technologists (IFT) is hosting its annual Food Policy Impact Conference in Washington D.C. at the Renaissance Arlington Capital View Hotel. The conference will bring together experts in food laws, regulations and policy to learn approaches that will make a tangible impact on the future.

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To make sure that the food you bring home is as safe and delicious as it was at the store, it’s important to know the best way to pack and transport your groceries.

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Tailgating is a fun American tradition where food is prepared and enjoyed near the back of a car or truck, often in the parking lot of a sporting, music or other large event. However, food-borne illness is no fun. Careful planning and onsite precautions can help ensure your food is safe to eat.

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According to the World Health Organization (WHO), 63 percent of the deaths that occurred in 2008 were attributed to non-communicable chronic diseases such as cardiovascular disease, certain cancers, Type 2 diabetes and obesity—for which poor diets are contributing factors. Yet people that live in societies that eat healthy, plant-based diets rarely fall victim to these ailments. Research studies have long indicated that a high consumption of plant foods is associated with lower incidents of chronic disease. In the October issue of Food Technology magazine, Senior Writer/Editor Toni Tarver discusses recent discoveries in nutritional genomics that explain how plant-based diets are effective at warding off disease.

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Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how new white sauce formulations are being created to meet these demands.

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With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), explores the impact that processing has on the flavor and texture of mango varieties. Findings suggest that processing plays an important role in determining the flavor and texture of the final product.

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In honor of World Food Day on October 16, 2012, the Institute of Food Technologists (IFT) is highlighting the role of food science in environmental sustainability—a key component to solving the world’s hunger problem.

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As kids return to school this fall they’ll start to see the positive changes that stem from a provision in the Healthy, Hunger-Free Kids Act of 2010. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the changes taking place in school cafeterias across the country.

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Results from a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), indicate that people with a family history of sodium-related diseases did not have more knowledge on the relationship between sodium consumption and risk of getting certain diseases than those with no history.

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Sugar reduction is an important goal for consumers, government, and industry as nutrition experts have put a strong emphasis on reducing intake of added sugars and consuming fewer calories. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writers Lyn Nabors and Theresa Hedrick write about how a group of reduced-calorie, low-digestible, and low-glycemic carbohydrates called polyols (pronounced pol-ee-awl-ol) can be used in place of sugar to reduce calories but provide the same function as sugar in food.

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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

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In the September 2012 issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan’s article discusses the latest trends in the dairy case. Here are 10 interesting statistics regarding consumption of new and innovative dairy products in the U.S.

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In today’s fast-paced society, consumers often reach for nutrition bars when looking for a healthy on-the-go snack. A new study in the September issue of the Journal of Food Science published by the Institute of Food Technologists (IFT) found that partially replacing canola oil with fish oil in nutrition bars can provide the health benefits of omega-3 fatty acids without affecting the taste.

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John Ruff, formerly Senior Vice President of Kraft Foods, is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government.

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The Institute of Food Technologists (IFT) today announced the launch of the new Certified Food Scientist (CFS) program, a first-of-its-kind certification developed by IFT for food scientists worldwide.

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Food professionals from all over the globe gathered in Las Vegas for the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo June 26-28, 2012 to make this year's event a huge success. Attracting over 18,000 registrants from all 50 states and nearly 80 countries, this year's event featured 1,066 exhibitors, which is an eight percent increase from last year. The number of international exhibitors was 358.

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The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” video series that showcases careers in food science. This new video explains what it’s like to follow in the footsteps of a food packaging professional. IFT Member Brian Thane, director of aseptic technology at Tetra Pak in Denton, Texas, talks about providing aseptic packaging to 170 countries, the interesting and rewarding aspects of his job, and how it contributes to the food science profession.

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Combining in-store promotion with nutrition labels on the front of food packaging can be a successful method for driving shoppers to make healthier choices, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.

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Compared to breakfast-eaters, breakfast-skippers tend to weigh more and have other unhealthy habits, such as consuming too many sugary drinks or high-calorie snacks, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.

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Food technologists teamed up with culinary experts, manufacturers and school food service staff to take on the challenge of creating a healthy and tasty lunch option to serve in school cafeterias for the Making Healthy School Meals Easy Challenge. The Institute of Food Technologists (IFT) in partnership with the IFT Foodservice Division and the American Culinary Federation (ACF) developed this competition to increase the accessibility of healthy foods throughout the country. The winners were announced during the 2012 IFT Annual Meeting & Food Expo in Las Vegas.

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A plateau in childhood obesity rates following a 20-year increase offers food manufacturers an opportunity to review successful strategies as well as consider new ideas for providing healthy, good-tasting options for the next generation, a scientific panel said during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.

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Simulations of the human digestive system have proven to be useful tools for scientists studying how the body processes food from the mouth through the intestines, including how it separates the nutrients for absorption, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.

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Food scientists and manufacturers face a number of hurdles in identifying and effectively using natural food colorants, without diminishing product quality, safety and consumer satisfaction, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas.

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Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas.

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The rising population of aging health-conscious consumers is driving demand for food products that support good health now, as well as medicinal treatment for conditions that arise in later years, according to a panel discussion at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.

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At Tuesday morning’s keynote session of the 2012 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect John Ruff and incoming President-Elect Janet Collins announced and presented four companies with the 2012 IFT Food Expo Innovation Awards. The winners are Advantix Systems, Ampac, Ecolab, and Glanbia Nutritionals.