Food Science News Source

Sunday 29-May-2016

Recent Research

PNNL Helps Lead National Microbiome Initiative

Scientists Janet Jansson and Ljiljana Paša-Tolić are part of a core group of scientists leading a national effort to understand communities of microorganisms and their role in climate science, food production and human health.

–Pacific Northwest National Laboratory|2016-05-27

Tasty Fat: X-Rays Finding the Blueprint of Why Fat Is Yummy


Over three years, a University of Guelph team has brought increasingly complex samples of edible fat to the APS for research. They are using the data from the APS USAXS facility to characterize the nanoscale structure of different kinds of edible fats and applying the data to a model that predicts the effect of processes like heating and mixing on fat structure. If food manufacturers understand the unique structures of different fat compositions, they can better mimic the desirable tastes and textures of unhealthy fats with healthier alternatives, potentially impacting diseases closely tied to diet.

–Argonne National Laboratory|2016-05-27

Gut Bacteria May Contribute to Poor Health in Patients with Kidney Disease

• In patients with chronic kidney disease, those with more advanced disease had higher blood levels of the bacterial metabolite phenylacetylglutamine. • Patients with high phenylacetylglutamine had an elevated risk of developing cardiovascular disease as well as a heightened risk of dying prematurely.

–American Society of Nephrology (ASN)|2016-05-26

Researchers Have Identified Critical Factors That Determine Drought Vulnerability of Wheat, Maize

Researchers led by Lixin Wang, assistant professor of earth sciences in the School of Science at Indiana University-Purdue University Indianapolis, have identified critical information about the environmental variables and agronomic factors that determine the vulnerability of maize and wheat production to drought.

–Indiana University|2016-05-26

IFT Recommends Two Potential Options for the Term Natural

The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term.

–Institute of Food Technologists (IFT)|2016-05-25

Institute of Food Technologists Selects 2016 Fellows

The Institute of Food Technologists (IFT) is proud to announce its 2016 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT16 in Chicago on July 16, 2016.

–Institute of Food Technologists (IFT)|2016-05-25

Special IFT Webinar to Discuss Opportunities and Challenges of New Nutrition Facts Label

In response to the U.S. Food and Drug Administration’s (FDA) announcement of the updated nutrition facts label, IFT will be holding a special webinar on June 3rd at 9:00 a.m. (CT) that will provide an overview of the required changes, opportunities, and challenges related to food product formulation and reformulation. It will also address consumer messaging and education.

–Institute of Food Technologists (IFT)|2016-05-25

Science Versus Sensationalism: Jacques Rousseau to Present Featured Session at IFT16

Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Jacques Rousseau, lecturer and Chair of the Academic Freedom Committee at the University of Cape Town, will deliver a featured session, Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices? This presentation will highlight his perspective on the reasons why consumers fear innovation, and how to better equip them with scientific resources in order to make informed decisions. In an interview with IFT, Jacques outlined what attendees can expect from his session.

–Institute of Food Technologists (IFT)|2016-05-25

Trend Report: Consumers Spend Big on Small Plates

One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers.

–Institute of Food Technologists (IFT)|2016-05-25

Johns Hopkins Bioethics Institute to Study the Futures of Food Systems, Ethical Labeling with Support From the Stavros Niarchos Foundation

Scholars at Johns Hopkins will continue their innovative work on one of humanity’s oldest and most complex problems – how to ethically ensure enough nutritious food for the world’s population – with a grant of more than $3 million from the Stavros Niarchos Foundation.

–Johns Hopkins Berman Institute of Bioethics|2016-05-25

UF/IFAS Study Finds Consumer Knowledge Gap on Genetically Modified Food

While consumers are aware of genetically modified crops and food, their knowledge level is limited and often at odds with the facts, according to a newly published study by a University of Florida researcher.

–University of Florida Institute of Food and Agricultural Sciences|2016-05-25

Grill with Caution: Wire Bristles from Barbecue Brushes Can Cause Serious Injuries


While many people view Memorial Day weekend as the unofficial start of the summer grilling season, they may not be aware of the dangers of eating food cooked on grills cleaned with wire-bristle brushes. A new study conducted at the University of Missouri School of Medicine identified more than 1,600 injuries from wire-bristle grill brushes reported in emergency rooms since 2002. Loose bristles can fall off the brush during cleaning and end up in the grilled food, which, if consumed, can lead to injuries in the mouth, throat and tonsils. Researchers advise individuals to inspect their food carefully after grilling…

–University of Missouri Health|2016-05-24

Ut Southwestern Grilling Season Health Tips

Cooking meat, including beef, pork, fish, or poultry, with high-temperature methods such as pan frying or grilling directly over an open flame can increase exposure to chemicals that can cause changes in DNA that may increase the risk of cancer, according to the National Cancer Institute.

–UT Southwestern Medical Center|2016-05-24

Marketing, Food Industry and Biology Experts From Saint Joseph's University Talk GMO Labeling


–Saint Joseph's University|2016-05-24

Sugar Substitutes May Cut Calories, but No Health Benefits for Individuals with Obesity

Artificial sweeteners help individuals with obesity to cut calories and lose weight but may have negative health effects, according to researchers at York University's Faculty of Health.

–York University|2016-05-24

A Peachy Defense System for Seeds


Don't eat the core, it's poisonous: it's something parents often say to their children before they eat their first peach. Peach pits, which are hidden inside the nut-like husk, do in fact contain amygdalin, a substance which can degrade into hydrogen cyanide in the stomach.

–ETH Zürich|2016-05-23

Study Suggests Kids with Food-Triggered Eczema Are at Risk for Developing Life-Threatening Food Allergy


Elimination of the food that triggers atopic dermatitis, or eczema, is associated with increased risk of developing immediate reactions to that food, according to the results of a large-scale study recently published in the Journal of Allergy and Clinical Immunology. Immediate reactions to the culprit food range from hives to life-threatening anaphylaxis.

–Ann & Robert H. Lurie Children's Hospital of Chicago|2016-05-23

IFT Offers Food Scientist Perspective on FDA Label Update

–Institute of Food Technologists (IFT)|2016-05-20

What Does the New Nutrition Facts Panel Mean for You? Academy of Nutrition and Dietetics Explains Changes

In the first major overhaul of the Nutrition Facts Panel since 1993, the Food and Drug Administration announced today changes that will be made to the Panel over the next two to three years. The Academy of Nutrition and Dietetics and its member registered dietitian nutritionists have analyzed the changes to assist consumers in understanding the new Panel and what they mean for people’s healthful eating plans.

–Academy of Nutrition and Dietetics|2016-05-20

Hamburg, Shalala, Glickman, Angell Headline Food Law Conference at Georgetown University


Former FDA Commissioner Margaret Hamburg, Clinton Foundation President and former U.S. Secretary of Health Donna E. Shalala, former U.S. Secretary of Agriculture Dan Glickman, and Sonia Angell, deputy commissioner for the New York City Department of Health and Mental Hygiene headline a unique conference focused on food issues, “Vote Food 2016: Better Food, Better Health,” on June 3 in Washington, DC.

–O'Neill Institute for National & Global Health Law|2016-05-18

UF/IFAS Expert Available to Talk About GMO Ruling.

–University of Florida Institute of Food and Agricultural Sciences|2016-05-17

Researchers Nudge Healthy Food Selection in Food Pantries


Researchers from the Cornell Food and Brand Lab have uncovered ways to do just that. Prioritizing the placement of healthier options and keeping foods in their original boxes significantly impacted the selections made by food pantry clients, revealing new tactics to improve food security for low-income populations.

–Cornell University|2016-05-17

Chance Finding Could Transform Plant Production: U of Guelph Study


An almost entirely accidental discovery by University of Guelph researchers could transform food and biofuel production and increase carbon capture on farmland. By tweaking a plant’s genetic profile, the researchers doubled the plant’s growth and increased seed production by more than 400 per cent.

–University of Guelph|2016-05-17

Top Stories 5-17-2016

click to view today's top stories

–Newswise Trends|2016-05-17

UF/IFAS Study: Nutrition Labels May Lead to Buying More Raw Seafood


If grocers put nutrition labels on packages of raw fish -- a good nutrient source for cardiovascular health -- parents may be more likely to buy the fish, the study shows.

–University of Florida Institute of Food and Agricultural Sciences|2016-05-17

Left Uncontrolled, Weeds Would Cost Billions in Economic Losses Every Year


A team of experts from the Weed Science Society of America found that if weeds were allowed to grow with no control measures, about half of corn and soybean crops across the United States and Canada would be lost, costing growers about $43 billion annually. The team was led by Kansas State University agronomy professor, Anita Dille.

–Kansas State University|2016-05-16

Top Stories 5-16-2016

click to view today's top stories

–Newswise Trends|2016-05-16

Scientists Identify Potential Marker of EoE Disease Activity

Researchers have identified a potential marker of disease activity for a severe and often painful food allergic disease called eosinophilic esophagitis (EoE) – possibly sparing children with EoE the discomfort and risk of endoscopic procedures to assess whether their disease is active. Their study is published May 16 in the Journal of Allergy and Clinical Immunology, researchers at the Cincinnati Center for Eosinophilic Disorders (CCED) at Cincinnati Children’s Hospital Medical Center led the study.

–Cincinnati Children's Hospital Medical Center|2016-05-16

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