Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), 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. 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.
Following articles are from the Journal of Food Science
Health Benefits of Green Tea May Decrease After Long Storage Green tea leaves produce antioxidative organic compounds, called catechins, that are reported to have beneficial health effects such as fighting bacteria, viruses and cancer. But consumers need to be aware of possible adverse consequences of long-term storage of commercial tea brands, say researchers Mendel Friedman and Carol E. Levin of the U.S. Department of Agriculture (USDA) Western Regional Research Center in Albany, California, and S.U. Lee and N. Kozukue of Uiduk University in Korea, in an article in the Journal of Food Science.
Because tea generally does not spoil, it can be stored for extended periods. However, catechins in commercial tea leaves may not remain stable during long-term storage in the solid state. Degradation of catechins in commercial tea leaves during a storage time of six months in warehouses, stores or even the home could adversely impact tea's potential health benefits. Even in the absence of moisture, the quality of teas may degrade with time.
To read more: http://www3.interscience.wiley.com/cgi-bin/fulltext/121589670/PDFSTART
Antioxidants in Italian Extra-Virgin Olive Oil Reduced at Six Months of StorageThe health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers. The protective role of virgin olive oil is the result of components that act as antioxidants. Researchers at the University of Foggia in Italy analyzed several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged. However, antioxidants decreased by about 40 percent for almost all of the oils after six months.
To read more: http://www3.interscience.wiley.com/cgi-bin/fulltext/122197581/PDFSTART
EDITOR'S NOTE:Additional consumer information on pantry foods 101: http://www.ift.org/cms/?pid=1001895
Study Shows Negligible Levels of Trans Fatty Acids Rise in Ground Beef and Frankfurters as Irradiation Doses Increase Irradiation at higher doses caused a small but statistically significant increase in artery-clogging trans fatty acid in ground beef and frankfurters, according to a study published in the March issue of Journal of Food Science by researchers X. Fan of the U.S. Department of Agriculture (USDA) Eastern Regional Research Center in Wyndmoor, Pennsylvania, and S. E. Kays of the USDA Quality Assessment Research Unit, Agricultural Research Service in Athens, Georgia.
Ionizing radiation is a processing technology used to improve the microbial safety and to extend shelf life of various foods. Ground beef and frankfurter samples were irradiated at three different doses and stored for seven days (ground beef) or three months (frankfurters). After irradiation and storage, the results showed that while the low dose irradiation did not induce any change in trans fatty acid content, the increased irradiation caused a small but statistically significant increase in the dominant trans fatty acid. Compared to variations in trans fatty acid content occurring naturally in meat and meat products, the increases due to irradiation were negligible.
To read the complete study: http://www3.interscience.wiley.com/cgi-bin/fulltext/121589659/PDFSTART
Following articles are from Food Technology magazine
New Country of Origin Labeling May Help Consumers But Hinder Food IndustryThe new country-of-origin labeling (COOL) regulation will mean more information for consumers, but it is expected to add costs for processors and retailers, writes Karen Nachay in Food Technology magazine. Country-of-origin labels are now required for many different agricultural commodities. Consumer advocacy groups laud the country-of-origin labeling regulation, saying that it provides important information to consumers concerned about the origin of their food, Nachay writes. Others, particularly processors and retailers, believe that mandatory labeling will hurt their bottom line by increasing costs—from administrative and record keeping to segregating commodities based on country of origin.
Read more about the COOL controversy in Food Technology: http://members.ift.org/NR/rdonlyres/ACB3F4EE-43E1-4742-8BDC-FE5D7BD151FD/0/0309featCool.pdf
A Closer Look at Dietary FiberHeart health, immunity and weight management are three major wellness concerns for today's consumers. Dietary fiber in its various forms can help in these areas, as well as bone and digestive health. Consumers who ate bread rich in natural resistant starch at dinner reported feeling less hungry the next morning than healthy people who had consumed plain white bread at dinner. In Food Technology, Linda Milo Ohr takes a look at resistant starch, maltodextrin and other prebiotic fibers, along with new research and fiber ingredient developments.
To read the article: http://members.ift.org/NR/rdonlyres/DBFA0DAB-0FA4-4043-B9B5-C06E4AEC3378/0/0309nutra.pdf
Economic Downturn Makes Home the 'In' Place to Be A new "cocktail party culture," a return to backyard barbecues and birthday parties, and the growing popularity of movies, card and board games are all making a comeback. Home entertaining is a leading consumer trend, according to a study by Booz & Company cited by A. Elizabeth Sloan in Food Technology. Only 21 percent of adults say they never entertain, says Mintel's 2008 In-home Entertainment"U.S. report. Young adults age 18"24, who have the greatest interest in gourmet and ethnic foods, are the most likely to entertain at home and do so five or more times per month. Just over one-third (38 percent) of adults entertain regularly. Households with incomes of $50,000"$99,000 are the most likely to entertain, followed by those with incomes of $100,000 or more. Households with children also entertain more frequently.
To learn more about the consumer surge in home entertaining, click http://members.ift.org/NR/rdonlyres/FC5B2F14-E222-4552-905C-603FF8C804AF/0/0309trends.pdf
IFT Webcasts
Webcast: "Showcase of the Health Benefits of the Newest Sweeteners" March 25, 2009, 2:00 " 3:00 p.m. CSTAccording to the Mintel Global New Products Database, nearly 3,000 new products have been introduced the past three years that claim to have no, low, or reduced sugar, with sales predicted to grow to $7.7 billion by 2010. Consumer research conducted in 2007 by the Calorie Control Council found that 86 percent or 194 adult Americans regularly use low-calorie, reduced sugar, and sugar free foods and beverages, up from 73 percent in 1998.
People with diabetes and those looking to lose weight often purchase foods and beverages based on sugar content and caloric claims. It appears that if health benefits outweigh perceived risks, consumers will continue using sugar-free and low/reduced-calorie products.
Learn about the market opportunities, applications, and benefits of the newest sweeteners.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001926 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Events and Announcements
Food Technology Presents: WELLNESS 09, March 25-26 in Chicago 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 StandardizationVisit http://www.ift.org/cms/?pid=1001597 for more information.
Conference of Food Engineering (CoFE '09)April 5-8Columbus, OhioSponsored by Ohio State University, CoFE'09 will cover a broad scope of issues related to food engineering, both theory and practice. Plenary sessions include themes on the role of engineers in delivery of health and wellness, sustainability of food processes, and in sensors and process control. CoFE '09 is co-sponsored by the IFT.
For more information, visit: www.cofe09.org
Nanotechnology in Food Is Focus of April 30 Seminar in London, EnglandThe latest developments in nanotechnology and its potential for use in the food industry is the subject of a seminar on April 30 in London. "Does size really matter?" will be the issue addressed at the seminar, sponsored by the British section of the Institute of Food Technologists (IFT) in cooperation with the Society of Chemic Industry (SCI) and the Institute of Food Science and Technology (IFST). The seminar will be held at the SCI Lecture Theatre, London.
Sheri Schellhaass, IFT president, will present the latest developments and views on nanotechnology in the United States. Presenters from the U.S. and some of Europe's leading nanotechnology associations and food industries will be in attendance. The seminar will address topics such as nanoscience and natural nanostructures in food, the potential for nanotechnology in food applications, and opportunities and barriers will also be featured.
For more information: http://www.ifst.org/uploadedfiles/cms/store/ATTACHMENTS/nanotech.pdf
Have You Seen ePerspective?IFT's new ePerspective, the online place to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
Are you Twittering?Follow IFT media relations to get the latest in IFT news and events specifically targeted to the media: www.twitter.com/IFTMedia
Food Science and Technology Education Anytime, AnywhereNeed 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?
About IFTFounded 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 serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. 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. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.
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