Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
From the Journal of Food Science
Adding Rosemary to Beef Decreases Cancer-Causing Agents
The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science. In this study, Kansas State University researchers Kanithaporn Puangsombat and J. Scott Smith investigated the idea that reducing the amount of Heterocyclic amines (HCAs) in meat cooked at high temperatures would reduce the associated health risks.
Read the full release: http://www.ift.org/cms/?pid=1002232Read the abstract: http://www3.interscience.wiley.com/journal/123237903/abstract
Food Scientists Suggest that Boiling Shrimp May Reduce Shellfish Allergens
Food scientists found that boiling shrimp for 10 minutes may reduce tropomyosin (TM), the allergen found in seafood that trigger allergic reactions, according to a new study in Journal of Food Science, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002233Read the abstract: http://www3.interscience.wiley.com/journal/122684276/abstract
Pan Frying Lean Fish in Sunflower Oil May Offer Better Health Benefits
Pan fried cod fish with sunflower oil may lead to a higher consumption of omega-3 fatty acids, according to a new study in the Journal of Food Science published by the Institute of Food Technologists.
Many studies have recommended adding fish high in omega-3 fatty acids to our diet to promote optimal health. Pan frying is the most common way that fish is prepared, and it can affect the amount and the quality of the fat content in the fish.
Read the full release: http://www.ift.org/cms/?pid=1002237Read the abstract: http://www3.interscience.wiley.com/journal/123234600/abstract
Colored Chickpeas: The Next Functional Food
Colored chickpeas have significantly higher antioxidant qualities compared to the regular cream and beige color counterparts, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002234Read the abstract: http://www3.interscience.wiley.com/journal/123236759/abstract
Green Teas: Not All Are Created Equal or Equally Preferred
Green tea is quickly becoming the tea of choice for health conscious consumers with U.S. tea drinkers preferring green tea with lower flavor and bitterness intensity, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002235Read the abstract: http://www3.interscience.wiley.com/journal/123268416/abstract
--------------------------------------------------------------------------------
From Comprehensive Reviews in Food Science and Food Safety
Multi-hued Carrots Offer A Wide Variety of Health Benefits
Orange carrots are highly revered and regarded as “good for you” vegetables but a study from Comprehensive Reviews in Food Science and Food Safety describes those carrots of the purple and red variety offer just as much nutritional benefit.
Read the full release: http://www.ift.org/cms/?pid=1002238Read the abstract: http://www3.interscience.wiley.com/journal/123287497/abstract
Fiber: A Closer Look at Health Benefits
Two new review studies in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, take a closer look at fiber—from the different types available to the role fiber plays in cardiovascular disease and overall health.
Read the full release: http://www.ift.org/cms/?pid=1002236Read the abstracts: http://www3.interscience.wiley.com/journal/123287501/abstract, http://www3.interscience.wiley.com/journal/123287499/abstract
--------------------------------------------------------------------------------
From Food Technology
Food Science: A Rewarding and Lucrative Career PathResults from the IFT Annual Employment and Salary Survey
Despite the recessionary climate, the median salary for food scientists polled by Institute of Food Technologists (IFT) increased by 4.4 percent over the past two years according to the recently releasedIFT Annual Employment and Salary Survey.
Read the full release: http://www.ift.org/cms/?pid=1002224Read the full article: http://members.ift.org/NR/rdonlyres/80DA4BD5-033B-40C6-9B62-CC47FA98996B/0/0210feat_salarysurvey.pdf
Super-Savvy Shopping
In a consumer trends column in Food Technology, author Liz Sloan looks at how today’s budget-weary food shoppers approach grocery shopping. Sloan writes that consumers approach shopping with a much more deliberate manner, redefining what is essential by trading down or making substitutions for some convenient products and pricier items. The October 2009 issue of Times & Trends by Information Resources Inc. (IRI) indicates that 91 percent of consumers shop for food that tastes good, 72percent shop for nutritious/wholesome meals, 66 percent shop for food that is easy or quick to prepare, 65 percent shop for their favorite foods, and 58 percent shop for low-cost items. Moreover, the frequency of shoppers’ grocery trips is the lowest in 37 years: approximately two trips per week with weekly spending essentially remaining flat or declining when inflation is taken into account.
Read the full article: http://members.ift.org/NR/rdonlyres/52D6AC97-CA5B-49C6-8D04-ED4D59147C9C/0/0210consumer.pdf
Science + Food = Fine Cuisine
What emerges when food science and technology are applied with a modern flourish to fine cuisine? Answer: An edible menu made from soybean paper and potato starch printed with fruit juice ink; faux caviar made with sodium alginate and avocado puree; aerated foie gras accompanied by pickled beet and Mashhad plum; and culinary foams infused with lemon, lime, or amaretto. These are but a few of the in-demand food novelties created by chefs harnessing scientific principles and applying them to food.
To read the full article: http://members.ift.org/NR/rdonlyres/CB325FDE-3348-44A0-B0CA-C4506A4C79E9/0/0210feat_molecular.pdf
--------------------------------------------------------------------------------
IFT Professional Member Joy Dubost Nominated to FDA Risk Communication Advisory Committee
Institute of Food Technologists (IFT) member Joy Dubost, PhD, RD was appointed to the FDA Risk Communication Advisory Committee as a non-voting industry representative. Fellow member Christine Bruhn, PhD serves through September 2011.
Dr. Dubost is currently a Principal Nutritionist for PepsiCo’s Nutrition Communication team and a professional member of IFT. She earned her Ph.D. in Food Science at Pennsylvania State University. In addition to being a food scientist she is also a Registered Dietitian and has worked in the areas of clinical, counseling, wellness programs, academia and the food industry.
Read the full release: http://www.ift.org/cms/?pid=1002221
--------------------------------------------------------------------------------
Have You Seen ePerspective?
In a new ePerspective article, John Bode, Principal Attorney at Olsson Frank Weeda Terman Bode Matz PC, discusses how President Obama’s proposed 2011 budget will affect the Food and Drug Administration.
http://foodtecheperspective.wordpress.com/2010/02/11/let-the-u-s-government-budget-games-begin/
--------------------------------------------------------------------------------
Wellness 10
Register now for the Wellness 10 conference March 24-25 at the Chicago O'Hare InterContinental.
This year’s 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
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001994 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
--------------------------------------------------------------------------------
Knowledge and Learning
Environmentally Friendly Marketing Claims February 18th, 20101:00 – 2:30 p.m. CST
This webcast will provide an overview of current trends in “green” marketing, with practical examples provided by a certifying organization, a manufacturer of processing aids and a food processor. In addition, the webcast will explore the current regulatory framework governing such claims as well as provide examples of enforcement trends. Lastly, the panel will discuss the direction of “green” food production what firms might expect moving forward.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1002201 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Food Science for the Non-Food ScientistLearn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001977 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
--------------------------------------------------------------------------------
About IFT
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.
© 2010 Institute of Food Technologists
RSS