Food Science News Source

Thursday 18-Dec-2014

Recent Research

Plants Are the New Protein

Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market.

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

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 3-D printer button, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. FutureFood 2050 explores how increasingly sophisticated science and technology will help feed the world’s projected 9 billion-plus people in 2050.

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

5 Common Food Safety Kitchen Mistakes

IFT Spokesperson and food safety expert, Christine Bruhn, PhD, CFS, Former Director of the Center for Consumer Research, University of California, Davis and her team videotaped 120 consumers as they prepared a chicken and a salad in their home. They found that while many felt confident about their food safety skills, many were making critical mistakes while preparing their meals that could lead to foodborne illness.

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

Day in the Life of a Food Science Student

IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.

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

Institute of Food Technologists Announces New Certified Food Scientists

The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances.

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

Essential Oils Help Control Fungus Growth in Argentinian Corn

Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn.

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

What Was The “Paleo Diet?” There Was Far More Than One, Study Suggests

The Paleolithic diet, or caveman diet, a weight-loss craze in which people emulate the diet of plants and animals eaten by early humans during the Stone Age, gives modern calorie-counters great freedom because those ancestral diets likely differed substantially over time and space, according to researchers at Georgia State University and Kent State University.

–Georgia State University|2014-12-16

Producing Fish Feed Ingredients Using Plant-Based Proteins


The use of expensive, marine-derived protein drives up the cost of high-quality fish feed. A South Dakota State University microbiologist and fisheries expert joined forces to produce fish feed ingredients from plant-based proteins, such as soybean meal. Their company, Prairie Aquatech, is scaling up production of the feed ingredients and expanding fish feeding trials.

–South Dakota State University|2014-12-11

How to Avoid Foods That Trigger Migraines During the Holiday Season


Certain foods and drinks can trigger migraine in many people, and those who suffer from migraines need to be especially careful to avoid these triggers as they attend holiday celebrations. The American Migraine Foundation and Chair David W. Dodick, MD, FRCP (C), FACP, want to help people with migraine avoid these potential triggers, so that they can better enjoy the season. Dr. Dodick is Professor of Medicine at the Mayo Clinic College of Medicine.

– American Migraine Foundation|2014-12-10

Controlling Obesity with Potato Extract

A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University. The results of their recent study with mice were so surprising that the investigators repeated the experiment just to be sure.

–McGill University|2014-12-09

Survey Shows Floridians Have Concerns About Food Safety, GMOs

While Floridians believe they do a fairly good job of keeping themselves safe from foodborne illnesses, they aren’t always clear about which foods, preparation techniques or cooking methods pose the biggest risks.

–University of Florida Institute of Food and Agricultural Sciences|2014-12-08

Nutrition, Safety Key To Consumer Acceptance of Nanotech, Genetic Modification In Foods

New research shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.

–North Carolina State University |2014-12-02

Got Leftovers? Tips for Safely Savoring Food the Second Time Around

Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of "what's for dinner." Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids' lunches.

–Institute of Food Technologists (IFT)|2014-11-24

Wake Forest Baptist Offers Tips on Having a Gluten-Free Thanksgiving

Sticking to a gluten-free diet over Thanksgiving may sound like no fun, but many people don’t have a choice.

–Wake Forest Baptist Medical Center|2014-11-20

How Not to Poison You Friends and Family at Thanksgiving. Food Safety Expert Kathleen Splane Shares Her Top Tips

–University of Delaware|2014-11-20

Bacterial Slime: It's What's for Dinner


If natural or manmade disaster strikes, causing global crop failures, the world won't starve--providing they are willing to eat bacterial slime and bugs.

–Michigan Technological University|2014-11-20

Talking Turkey With A Loyola Dietitian


Food coma” is a term that comes to mind for many when it comes to celebrating Thanksgiving. But with mindful practices, the harvest holiday doesn’t have to be the husky holiday.

–Loyola University Health System|2014-11-19

New Technologies, Policies Spur Agricultural Innovations

Global visionary thinkers are mixing and matching technology both old and new to boost agricultural production sustainably in the years ahead: Drones that stream reams of crop data from farm fields. Mini aquaponics systems that can supply all of a restaurant’s fish and produce needs. Pastoral farms where cattle graze contentedly amidst a landscape of trees and shrubs.

–Institute of Food Technologists (IFT)|2014-11-19

Cooking at Home Frequently May Lead to Healthier Diet

Individuals who frequently cook at home tend to maintain a healthier diet than those who cook less frequently, according to new research released today at the American Public Health Association’s 142nd Annual Meeting in New Orleans.

–American Public Health Association (APHA)|2014-11-17

11 Ways to improve Heart Health

As the holidays approach, it’s easy to slip into bad eating habits. However, poor diet increases the risk of high blood pressure, high cholesterol, and poor circulation – three major factors that affect overall heart health. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that adding certain nutrients and foods to the diet that may decrease risk for heart disease, which is the number one cause of death in the United States.

–Institute of Food Technologists (IFT)|2014-11-13

5 Flavor Trends to Watch in 2015

Over half of Americans consider themselves adventurous eaters and 82 percent are open to trying new flavors (Mintel, 2014). Fortunately, consumers have more varieties of flavors to choose from than ever before and the choices are expanding every day. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Digital Editor Kelly Hensel writes about the top five flavor trends that flavorists, chefs and trendspotters predict consumers will be seeking out in the coming year.

–Institute of Food Technologists (IFT)|2014-11-13

Tea Time Science

When it comes to tea production, the process is far from simple. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT) IFT Fellow Neil H. Mermelstein takes readers through the step-by-step process of how tea is made.

–Institute of Food Technologists (IFT)|2014-11-13

Electronic 'Tongue' to Ensure Food Quality


An electronic "tongue" could one day sample food and drinks as a quality check before they hit store shelves. Or it could someday monitor water for pollutants or test blood for signs of disease.

–American Chemical Society (ACS)|2014-11-12

Study Shows Vegan Diet Best for Weight Loss Even with Carbohydrate Consumption


A new study by the University of South Carolina finds that people shed more weight on an entirely plant based diet, even if carbohydrates are also included. Other benefits of eating a vegan diet include decreased levels of saturated and unsaturated fat, lower BMIs, and improved macro nutrients.

–University of South Carolina|2014-11-06

Could Non-Gluten Proteins Play a Role in Celiac Disease?

Gluten proteins in wheat products might not be the only ones involved in celiac disease.

–American Chemical Society (ACS)|2014-11-05

Pumpkin Spice 101

In this fact sheet and the associated video food scientist, Kantha Shelke, PhD, CFS answers questions behind the science behind the popular fall drink, the pumpkin spice latte. Shelke shares how the drink and the spice mix is made, explains any safety concerns involving the ingredients, and the science behind why we love it so much.

–Institute of Food Technologists (IFT)|2014-11-04

Increasing Protein, Fiber in Pasta, Baked Goods


South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market.

–South Dakota State University|2014-10-23

Sustainable Food Production Practices Topic of Lecture

A common vision to define, measure, and communicate about sustainability in U.S. agriculture

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2014-10-22

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EXPO Presentations

IFT Publications and Journals

    Essential Oils Help Control Fungus Growth in Argentinian Corn

    Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there…

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

    Color and Texture Matter Most When it Comes to Tomatoes

    A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the…

    –Institute of Food Technologists (IFT)|2014-10-21