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 Education
Food Safety 101 for College Undergraduates
College students may not start out with the best food safety practices, but they quickly learn the proper way to prepare and store food with the right information and education in place, according to a new study in the Journal of Food Science Education, published by the Institute of Food Technologists.
Read the full release: http://www.ift.org/cms/?pid=1002245Read the abstract: http://www3.interscience.wiley.com/journal/123323911/abstract
--------------------------------------------------------------------------------
Food Technology
Battling Obesity with Resistant Starch
If everyone in the United States simply adopted the U.S. Dietary Guidelines of 2005 (http://www. cnpp.usda.gov/GAs2005Guidelines.htm), obesity would be on its way out. Exercising 30–90 minutes a day, eating at least half of our grains as whole grains, and eating four servings of fruits and five servings of vegetables a day are simple practices that are advised because of their ability to improve energy balance, keeping us from gaining weight and helping us to lose weight if we need to.
Read the full article: http://members.ift.org/NR/rdonlyres/1E08C634-803E-4F4B-9FDA-DF78BA8F0C03/0/0310feat_starch.pdf
Flavor Marriages Say ‘I Do’
They say that in matters of the heart, opposites frequently attract. That may also hold true when it comes to the pairing up of different flavors in food formulating.
Consider some of these couples who are currently engaged in courtship. Whiskey and chocolate. Chocolate and bacon. Bacon and fruit flavors. Fruit flavors and chili peppers. And chili peppers and peanut butter. Still other increasingly popular relationships involve vanilla, tea, floral flavors, spices, mint, and sweet potato, to name just a few. And when it comes to formulating, there’s always room for more on this particular wedding register.
Read the full article: http://members.ift.org/NR/rdonlyres/C96C56EC-C467-4AD3-8344-23BCE04A51F1/0/0310ings.pdf
Health Benefits of Probiotics and Prebiotics
Packaged Facts estimates the global retail market for probiotic and prebiotic foods and beverages at approximately $15.4 billion in 2008; that total represents a 12.5percent increase over estimated 2007 sales of $13.7 billion. In 2008, the growth rate for the probiotic and prebiotic food and beverage market ranged from 5percent to more than 30%, depending on the region and product type. Packaged Facts analyzed Datamonitor’s ProductLaunch Analytics data that tracked the global probiotic/ prebiotic food and beverage market by number of products for 2008. It found that dairy-based foods accounted for 55.5percent, nondairy beverages for 10.7percent, grain-based foods for 10%, and meat products for 1.4percent.
Thanks to ongoing research and ingredient advances, consumers will see a wider variety of foods and beverages that contain beneficial probiotics and prebiotics.
Read the full article: http://members.ift.org/NR/rdonlyres/FA829EC8-F123-4AF4-BC07-4CA6741D9B26/0/0310nutra.pdf
Activity Today in Active Packaging
Active packaging appeared in the literature of food packaging as far back as the 1960s—not that it was much referred to in the early days under that particular term. During the 1970s, it was often called smart packaging. Even today, active and intelligent packaging concepts are often interchanged even though those of us in the disciplines are cognizant of the profound differences: Intelligent packaging senses change and signals; active packaging senses change and alters its properties to accommodate that change.
Read the full article: http://members.ift.org/NR/rdonlyres/C45FC18F-F18A-4042-B611-B03E2AFA3B02/0/0310pkg.pdf
--------------------------------------------------------------------------------
Have You Seen ePerspective?
In a new ePerspective article, Patricia A. Murphy and Suzanne Hendrich, food science professors at Iowa State University discuss studies that cite cancer protective, cholesterol lowering, muscle building, and many other health enhancing attributes for chemicals derived from food. However, the authors note that many of these studies do not take into account the role of digestion and absorption of these agents from food. http://foodtecheperspective.wordpress.com
--------------------------------------------------------------------------------
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 Jerry Bowman [email protected], 312-604-0256 to register.
--------------------------------------------------------------------------------
Knowledge and Learning
From Babies to Baby Boomers – What You Should Know About DHA and Cognition March 24th, 201012:45 – 1:45 p.m. CST
This webcast highlights emerging research in the rapidly evolving field of DHA and cognition, focusing on DHA’s role in neurocognitive development. Presenters will explain the importance of DHA status of maintenance of cognitive function throughout life. Specific information will be provided about the DHA levels needed to support cognitive development from infancy through childhood.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1002208 for more information or contact Jerry Bowman [email protected], 312-604-0256 to register.
Reformulating Products to Nutritionally Improve Foods Targeted to ChildrenMarch 25th, 20109:15 – 10:15 a.m. CST
During this webcast, you’ll hear experts from the marketing, regulatory, food science, and communication arenas discuss case studies that demonstrate how each sector has addressed such challenges. Such studies include the Council of Better Business Bureaus’ (BBB) and the Children’s Food and Beverage Advertising Initiative (CFBAI), which is transforming the landscape of child-directed advertising. In addition, you will gain an appreciation for how food scientists might participate in national policy discussions involving the food supply and food accessibility, and how they impact children.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1002209 for more information or contact Jerry Bowman [email protected], 312-604-0256 to register.
Food Science for the Non-Food Scientist
Learn 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 Jerry Bowman [email protected], 312-604-0256 to register.
--------------------------------------------------------------------------------
IFT Offers Experts in the Field of Food Science & Technology
As the authoritative voice of food science and technology, the Institute of Food Technologists contributes to public policy and opinion at national, state and local levels. Our IFT Speaker’s Bureau experts deliver credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues. IFT would like to introduce two of its experts to answer any of your food science, food safety, public policy and food technology queries. To get in touch with these experts, please contact Jerry Bowman [email protected], 312-604-0256.
Dr. Roger ClemensDr. Roger A. Clemens is Associate Director of the Regulatory Science program and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the University of Southern California School of Pharmacy, and is the consulting Scientific Advisor for ETHorn. He was the Director of Analytical Research at USC for 5 years, and the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States and Canada.
Dr. Joanne SlavinDr. Joanne Slavin is a professor at the Department of Food Science and Nutrition at the University of Minnesota. Dr. Slavin is an expert in dietary fiber and the effects of whole grain consumption on chronic diseases. She is an IFT professional member and a contributor to Food Technology magazine.
--------------------------------------------------------------------------------
Celebrate National Nutrition Month with IFT
March is National Nutrition Month! Expand your knowledge about deciphering food labeling. IFT Staff Scientist Sarah Davis Ohlhorst, MS, RD, explains the terminology for food labels in this quick and easy-to-understand video for families which highlights how to:
Read food labels, Understand an ingredients list, When to place value on packaging symbols, and Comprehend what natural and organic really mean. To watch this video visit: http://www.monkeysee.com/play/11507-reading-food-labels
--------------------------------------------------------------------------------
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