Newswise — The following news briefs are from the Institute of Food Technologists (IFT). The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
Cranberry Juice: Tastes good, good for you
Drinking tart and tangy cranberry juice may be a pleasant way to increase fruit intake while benefiting your health, especially for people with type 2 diabetes, according to Winona State University and Mayo Clinic researchers in a recent article in the Journal of Food Science. People with diabetes tend to have reduced fruit and vegetable intake, contributing to higher risk for cardiovascular disease. The authors concluded that low-calorie cranberry juice can help people with type 2 diabetes increase fruit consumption, reduce the risk of cardiovascular disease, and improve glycemic control.
http://www3.interscience.wiley.com/cgi-bin/fulltext/121475756/PDFSTART
The Many Facets of Fiber
This month's Food Technology takes a look at how the versatile fiber is fast becoming one of the most visible ingredients in today's marketplace.
Research has shown how fiber provides health benefits such as supporting regularity and helping in weight management. But fiber also plays a role in improving the texture of food, serves as a bulking agent in reduced-sugar applications, and even adds color to food. And that's just for starters.
http://members.ift.org/NR/rdonlyres/E8A4A6D5-1B76-4E11-81D4-C3796F25D4A4/0/1208ings.pdf
Natural Ingredients Can Help Fight Metabolic Syndrome
It's estimated that more than 50 million Americans have metabolic syndrome, a condition in which an individual has several disorders at the same time, including obesity, particularly around the waist, elevated blood pressure, and resistance to insulin. Weight loss, increased physical activity, and healthful eating can each play a role in combating metabolic disorder. And now research finds that ingredients including chromium, pectin, and botanicals can help treat or prevent the condition as well, by regulating insulin, lowering cholesterol, and reducing abdominal fat. Learn more from Food Technology contributing editor Linda Milo Ohr.
http://members.ift.org/NR/rdonlyres/5ED74DDF-5831-4C92-B02D-8133C7E438B0/0/1208nutra.pdf
Food Science and Technology Education Anytime, Anywhere
Need more information on your upcoming probiotics 101 story? Or have you wanted point/counter point insight on sodium in foods? As an independent scientific society, IFT now offers on-demand webcasts that can help add that extra edge to your story. Access the latest in food science and technology topics from your desktop at anytime. To learn more about these webcasts visit: http://www.ift.org/cms/?pid=1001659.
Current topic offerings include:
Probiotics The Sodium Debate: Pros and Cons The Childhood Obesity Dilemma and How Food Science Can Impact Its Future Omega-3 Fatty Acids & Aging Management: Beyond Fish Oil Botanicals in Energy Fueling Foods The Quest to Define and Develop Gluten Free Healthy Aging and Foods Marketing Products to Children: Issues and Solutions Product Traceability - How Far Is Enough in Today's Marketplace? Forecasting Sodium Regulations Health Claims: In-Depth Perspectives The Glycemic Index and Load Debate Culinary Trend Mapping: Insights and Applications for Product Development Capitalizing on the NEW Functional Food Trends Commodity Pricing in a Time of Recession Green Food Production Minimally Processed Foods and Their Safety Section 912: Potential Threat to Food Innovation What is Natural?
Food Technology Presents: WELLNESS 09
Americans are looking to amend their diets to improve health and food manufacturers are developing new technologies that are shaping the landscape of the wellness marketplace. At Food Technology Presents: WELLNESS 09, sessions will focus on new marketplace opportunities for healthy products and provide sound insight on key health issues that matter to consumers. Sessions are organized into the following tracks:
Consumer Lifestyles & Demographics Health Issues Legal, Regulatory and Standardization
Plan now to attend WELLNESS 09, which will be held March 25-26 in Chicago! Credentialed media receive complimentary registration. Visit ift.org/ftpc for more information or contact Jeannie Houchins, [email protected], 312-604-0231 to register.--------------------------------------------------------------------------------About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government.
IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo®, covering the latest food science trends, new product and technology innovations, and scientific applications.
© 2008 Institute of Food Technologists
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