Food Science News Source

Saturday 10-Oct-2015

Recent Research

Although It’s a Niche Market, Guava Can Be Profitable

Asian guava orchards can bring nine times the profit as mango and avocado, all staples of South Florida’s agricultural sector, a new University of Florida study shows. But Edward “Gilly” Evans, a UF/IFAS associate professor of food and resource economics, cautioned that guava is a niche market that can easily be oversupplied.

–University of Florida Institute of Food and Agricultural Sciences|2015-10-01

Arsenic Found in Many U.S. Red Wines, but Health Risks Depend on Total Diet


A new UW study that tested 65 wines from America's top four wine-producing states -- California, Washington, New York and Oregon -- found all but one have arsenic levels that exceed U.S. drinking water standards. But health risks from that naturally-occurring toxic element depend on how many other high-arsenic foods and beverages, such as apple juice, rice, or cereal bars, an individual person eats.

–University of Washington|2015-09-29

Could “the Martian’s” Scientist Survive on Potatoes Alone?


Packing some pinto bean seeds would increase his chances of survival.

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2015-09-29

Plum Good Health Benefits

Researchers from Texas A&M University and the University of North Carolina have shown a diet containing dried plums can positively affect microbiota, also referred to as gut bacteria, throughout the colon, helping reduce the risk of colon cancer.

–Texas A&M AgriLife|2015-09-26

Would People be Happier -- and Healthier-- if They Thought Broccoli Tasted Like Chocolate?

A new science called Neurogastronomy brings chefs and neuroscientists together to improve quality of life for patients with taste & smell deficits. The inaugural International Society of Neurogastronomy symposium is November 7, 2015, featuring internationally-renowned chefs, scientists, and food technologists.

–University of Kentucky|2015-09-24

Nearly Half of U.S. Seafood Supply Is Wasted


As much as 47 percent of the edible U.S. seafood supply is lost each year, mainly from consumer waste, new research from the Johns Hopkins Center for a Livable Future (CLF) suggests.

–Johns Hopkins Bloomberg School of Public Health|2015-09-23

Probiotic Formula Reverses Cow’s Milk Allergies by Changing Gut Bacteria of Infants


The gut bacteria of infants who developed tolerance to cow’s milk after treatment with probiotic formula showed significant differences from those who remained allergic, according to a new study published September 22, 2015, in The ISME Journal by scientists from the University of Chicago, Argonne National Laboratory and the University of Naples Federico II, Italy.

–University of Chicago Medical Center|2015-09-22

What You Need to Know about Canned and Frozen Fruits and Vegetables

Rickey Yada, PhD, Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada, talks about the differences between canned, frozen and fresh produce in this video.

–Institute of Food Technologists (IFT)|2015-09-21

Beef vs. Bean Meals: Both Provide Similar Feeling of Fullness

Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ingredients such as protein isolates, whole legumes, whole grains and vegetables. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal.

–Institute of Food Technologists (IFT)|2015-09-18

Foodie Fest: DePaul University Experts Chew Over Impact of Food on Health, Wine, Culture


Local faculty experts from DePaul University are available to provide insight and commentary on the many different ways food impacts our lives, from filling your belly to filling your soul.

–DePaul University|2015-09-15

Study Examines Role of Vegetable Food Pairings in School Plate Waste


A study led by a team of Texas A&M University System researchers found school meals paired with popular vegetables are less likely to wind up in garbage bins. A team led by Texas A&M AgriLife Research and the Institute for Obesity Research and Program Evaluation at Texas A&M University measured food waste in three elementary schools in Bryan and Dallas. The schools are participants in the U.S. Department of Agriculture National School Lunch Program both in pre- and post-implementation of the new standards.

–Texas A&M AgriLife|2015-09-14

Plastic Tubs May Hold Secrets to Producing More Rice for the World


Dozens of plastic tubs stacked in a room may look ordinary, but they store what could be the secrets to more rice to feed the world. The containers are the resting place for what’s known by scientists as a “core collection,” or fraction of all the known varieties of rice on Earth. Yet, even from their plastic vaults housed at the Texas A&M AgriLife Research and Extension Center in Beaumont, these grains are yielding data scientists say will help make better varieties for years to come.

–Texas A&M AgriLife|2015-09-14

GW’s Lisner Auditorium to Welcome Some of Biggest Names in Food


It’s a vital time for the food industry, with an increased focus on how to make food easier to access in low-income communities, healthy eating and the local food movement. A food philosopher and several celebrity chefs will discuss many of these popular topics during Lisner’s fall food series.

–George Washington University|2015-09-10

Top Stories 3 Sept 2015

Click to view today's top stories.

–Newswise Trends|2015-09-03

Blueberry Extract Could Help Fight Gum Disease and Reduce Antibiotic Use


Scientists have discovered that wild blueberry extract could help prevent dental plaque formation.

–American Chemical Society (ACS)|2015-09-02

“Bacterial Litmus Test” Provides Inexpensive Measurement of Micronutrients


A bacterium engineered to produce different pigments in response to varying levels of a micronutrient in blood samples could give health officials an inexpensive way to detect nutritional deficiencies in resource-limited areas of the world.

–Georgia Institute of Technology|2015-08-31

High Iron Intake May Increase Appetite, Disease Risk

Here’s one more reason to cut down on the amount of red meat you eat. Using an animal model, researchers at Wake Forest Baptist Medical Center have found that dietary iron intake, equivalent to heavy red meat consumption, suppresses leptin, a hormone that regulates appetite.

–Wake Forest Baptist Medical Center|2015-08-24

Trace Heavy Metals in Plastics Pose No Immediate Food Safety Threat but May Lead to Long-Term Environmental Problems


The trace amounts of toxic substances used to make plastics don’t contaminate the food or beverage products they contain at a significant level and pose no immediate threat to consumers, according to recent Iowa State University research. But the plastics may create environmental problems years after they’ve been used.

–Iowa State University|2015-08-24

Americans Support Local Food Markets to Feel Part of Something Bigger Than Themselves

More Americans than ever before are supporting their local food markets, and it’s not just because they believe the food is fresher and tastes better.

–American Sociological Association (ASA)|2015-08-22

Better-Tasting Grocery Store Tomatoes Could Soon Be on Their Way

Tomato lovers rejoice: Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavor of this popular fruit sold in the grocery store, according to researchers. They will present their new work on the topic in Boston at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

–American Chemical Society (ACS)|2015-08-19

Change in Process of Disinfecting Spinach, Salad Greens Could Reduce Illness Outbreaks

Cross contamination in commercial processing facilities that prepare spinach and other leafy greens for the market can make people sick. But researchers are reporting a new, easy-to-implement method that could eliminate or reduce such incidences. The scientists will present their work at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

–American Chemical Society (ACS)|2015-08-19

Ocean Holds the Key to Superior Nutrition and Sustainability

Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.

–Institute of Food Technologists (IFT)|2015-08-18

Get a Taste of the Science Behind Taste

Whether we’re eating breakfast, lunch, dinner or a bedtime snack, taste is something we experience every day. However, we rarely pause to think about the science behind why something tastes good or bad, or why we may like certain things others don’t. Robin Dando, PhD, Assistant Professor in the Department of Food Science at Cornell University, specifically researches taste and answers the following questions about the science behind taste.

–Institute of Food Technologists (IFT)|2015-08-18

5 Reasons Why Sugar Is Added to Food

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.

–Institute of Food Technologists (IFT)|2015-08-18

Powdered Cranberry Combats Colon Cancer in Mice

Cranberries are often touted as a way to protect against urinary tract infections, but that may be just the beginning. Cranberry extracts reduced the size and number of colon tumors in mice, say researchers. Identifying the therapeutic molecules in the fruit could lead to a better understanding of its anti-cancer potential, they say. The team will describe their approach at the 250th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-08-18

Eliminating Water-Borne Bacteria with Pages From the Drinkable Book™ Could Save Lives


Human consumption of bacterially contaminated water causes millions of deaths each year throughout the world—primarily among children. A researcher at the 250th National Meeting & Exposition of the American Chemical Society today will discuss an inexpensive, simple and easily transportable nanotechnology-based method to purify drinking water. She calls it The Drinkable BookTM, and each page is impregnated with bacteria-killing metal nanoparticles.

–American Chemical Society (ACS)|2015-08-16

Nutrition Supplements Add Weight, not Longevity for Many Seniors


Nutritional supplements can help those who are malnourished or frail to function better and live longer, a Saint Louis University research review finds.l

–Saint Louis University Medical Center|2015-08-14

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IFT15 Conference News

    Promising New Technologies Ready to Make Their Mark on Foods of the Future

    The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our…

    –Institute of Food Technologists (IFT)|2015-07-13

    3D Printers Poised to Have Major Implications for Food Manufacturing

    CHICAGO— The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get…

    –Institute of Food Technologists (IFT)|2015-07-13

    Scientist Works On Taste, Texture And Color Of Lab-Produced Hamburger

    Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July…

    –Institute of Food Technologists (IFT)|2015-07-13

    Algae, Quinoa, Legumes Top List Of Alternative Protein Choices

    CHICAGO-- Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a…

    –Institute of Food Technologists (IFT)|2015-07-13

    Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits

    Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th…

    –Institute of Food Technologists (IFT)|2015-07-13

    IFT Honors Four Innovations at Food Expo

    At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award.…

    –Institute of Food Technologists (IFT)|2015-07-12

    Expanding Global Food Production in a Warming World

    Agriculture can be both a victim and a cause of climate change, say global warming experts. But new sustainable strategies that can help farming adapt to hotter conditions may help…

    –Institute of Food Technologists (IFT)|2015-04-21

    Why Food Will Continue to Get Safer

    The days of widespread foodborne illness outbreaks may be waning as researchers find faster, more precise ways to detect and prevent food contamination, reports the latest interview series from FutureFood…

    –Institute of Food Technologists (IFT)|2015-03-19

    From Crickets to Test Tube Meat: The Coming Revolution in Alternative Proteins

    Feeding the rapidly expanding world population will require 470 million tons of annual meat production by 2050, an increase of more than 200 million tons from current annual levels, according…

    –Institute of Food Technologists (IFT)|2015-02-18

    New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

    More than 2.1 billion people worldwide are now overweight or obese and at risk for major chronic diseases such as Type 2 diabetes and heart problems, reported McKinsey & Co.…

    –Institute of Food Technologists (IFT)|2015-01-21

    What Your Kitchen Will Look Like in 2050

    The appliances of 2050 will likely work interactively with consumers to plan and shop for meals, monitor special dietary needs, even produce customized food products at the touch of a…

    –Institute of Food Technologists (IFT)|2014-12-16

    Agricultural Pioneers Sow Seeds of Innovation

    Greenhouse lettuce plants bathed in soft pink light that cuts growing time in half. Farmers who boat to their coastal water “fields” of crops. Beef cattle bred for optimal meat…

    –Institute of Food Technologists (IFT)|2014-10-27

IFT Publications and Journals

    Beef vs. Bean Meals: Both Provide Similar Feeling of Fullness

    Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight…

    –Institute of Food Technologists (IFT)|2015-09-18

    5 Reasons Why Sugar Is Added to Food

    From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food…

    –Institute of Food Technologists (IFT)|2015-08-18