Food Science News Source

Wednesday 1-Oct-2014

Recent Research

Antioxidant Found in Grapes Uncorks New Targets for Acne Treatment

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UCLA researchers have demonstrated how resveratrol, an antioxidant derived from grapes and found in wine, works to inhibit growth of the bacteria that causes acne. The team also found that combining resveratrol with a common acne medication, benzoyl peroxide, may enhance the drug’s ability to kill the bacteria and could translate into new treatments.

–University of California, Los Angeles (UCLA), Health Sciences|2014-09-30

UF/IFAS Researcher Continues Quest for Peanut That Won’t Cause Allergic Reaction

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A University of Florida food scientist has removed 80 percent of allergens from whole peanuts, moving him a step closer to eliminating 99.9 percent of peanut allergens.

–University of Florida Institute of Food and Agricultural Sciences|2014-09-29

Asking Parents Smart Questions Can Help Obese Kids Lose Weight

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Preventing childhood obesity may begin at home, but there’s plenty nurses can do to help parents embrace healthy lifestyle choices, says Rita John, DNP, EdD, CPNP-PC, DCC, director of the pediatric primary care nurse practitioner program at Columbia University School of Nursing.

–Columbia University School of Nursing|2014-09-29

Increasing Nitrogen-Fixing Capacity of Soybeans

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By manipulating the molecular mechanisms that regulate soybean nodules formation, assistant professor Senthil Subramanian hopes to develop soybeans that are more efficient in making nodules and fixing nitrogen. The South Dakota State University plant scientist has documented how micro-RNA 160 affect nodule development and will identify the key roles of specific micro-RNAs in the formation of the two nodule zones through a five-year National Science Foundation Early Career Award. Crops that produce more nitrogen will require less fertilizer, thus lowering production costs and reducing the potential for runoff that can impact the environment.

–South Dakota State University|2014-09-26

Leading Futurists Forecast What Consumers Will Be Eating in 2050

When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.

–Institute of Food Technologists (IFT)|2014-09-24

7 Supermarkets Trends Now and in the Future

With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket.

–Institute of Food Technologists (IFT)|2014-09-17

9 Fats to Include in a Healthy Diet

Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.

–Institute of Food Technologists (IFT)|2014-09-17

Gut Bacteria, Artificial Sweeteners, and Glucose Intolerance

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Artificial sweeteners have long been promoted as diet and health aids. But breaking research from the Weizmann Institute shows that these products may be leading to the very diseases they were said to help prevent: scientists have discovered that, after exposure to artificial sweeteners, our gut bacteria may be triggering harmful metabolic changes.

–Weizmann Institute of Science|2014-09-17

The Obesity Society: Reduced Energy Density in Foods Can Create Healthier Food Environment and May Help to Reduce Obesity

The Obesity Society (TOS) issues an official position statement pointing to the pervasive availability of foods high in energy density as a contributing factor for weight gain and obesity.

–Obesity Society|2014-09-17

Consumers Will Pay More for Eco-Friendly Plants, Study Shows

People make decisions all the time, and some have long-term consequences: Do I work out? Do I take the bus? Do I recycle? A UF/IFAS researcher and his colleagues found those who value long-term consequences of their decisions are more apt to buy eco-friendly plants.

–University of Florida Institute of Food and Agricultural Sciences|2014-09-17

Veterinary Pharmacologist Warns That Eggs From Backyard Chickens May Pose Consumption Problems

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A pharmacologist warns that if you are raising chickens in your backyard, don't consume their eggs if the animals have been taking medication.

–Kansas State University|2014-09-16

This Is Your Brain on Snacks—Brain Stimulation Affects Craving and Consumption

Magnetic stimulation of a brain area involved in "executive function" affects cravings for and consumption of calorie-dense snack foods, reports a study in the September issue of Psychosomatic Medicine: Journal of Biobehavioral Medicine, the official journal of the American Psychosomatic Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health.

–Wolters Kluwer Health: Lippincott Williams and Wilkins|2014-09-15

Global Food Traceability Center Launches New Seafood Traceability Financial Tool

The Institute of Food Technologists (IFT) Global Food Traceability Center today announced the launch of a Seafood Traceability Financial Tool. This tool assists organizations in the seafood industry in understanding the financial impact (costs and benefits) of implementing traceability. Developed with input from seafood business leaders and owners, and as part of its service to the seafood industry, this tool is freely accessible online at http://www.seafoodtraceability.org

–Institute of Food Technologists (IFT)|2014-09-08

Texas Producers Find New Oil Fields — Olive Groves

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Texas has been known for its oil production for almost 150 years. Now, a new oil industry is sprouting in what may bring producers cash and consumers a local, edible choice — olive oil. Olive trees, native to the Mediterranean region, have been planted on an estimated 2,000 acres in the state already, according to Texas A&M AgriLife Extension.

–Texas A&M AgriLife|2014-09-08

UNH Scientists Available to Discuss Closure of Massachusetts Oyster Farms

–University of New Hampshire|2014-09-06

Dietary Recommendations May Be Tied to Increased Greenhouse Gas Emissions

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If Americans altered their menus to conform to federal dietary recommendations, emissions of heat-trapping greenhouse gases tied to agricultural production could increase significantly, according to a new study by University of Michigan researchers.

–University of Michigan |2014-09-05

UF/IFAS Researchers Could Improve How Companies Ship Fresh Produce

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A University of Florida-led research team’s development of an RFID tracking system could change the way companies ship fresh fruits and vegetables, providing consumers the freshest products available.

–University of Florida Institute of Food and Agricultural Sciences|2014-09-04

You May Have to Watch What Your Fruits and Veggies Eat

People with food allergies always have to watch what they eat. Now, they may have to watch what their fruits and vegetables eat, as it seems it’s possible to have an allergic reaction to antibiotic residues in food.

–American College of Allergy, Asthma and Immunology (ACAAI)|2014-09-03

Training Your Brain to Prefer Healthy Foods

It may be possible to train the brain to prefer healthy low-calorie foods over unhealthy higher-calorie foods, according to new research from Tufts University and Massachusetts General Hospital.

–Tufts University|2014-09-01

The Science of Beer and Coffee According to a UAB Chemist

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Chemical properties play a powerful role in the development of flavors.

–University of Alabama at Birmingham|2014-08-29

No-Calorie Sweeteners May Lead to Diet-Sabotaging Choices

Do diet drinks help or hinder those trying to lose weight? New research from Texas Christian University (TCU) suggests that no-calorie sweeteners may lead to diet-sabotaging choices.

–Dick Jones Communications|2014-08-28

Global Food Traceability Center Submits Comments to Presidential Task Force on Illegal, Unreported, Unregulated Fishing and Seafood Fraud

To offer solutions to pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today submitted written and oral comments to the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud (NOAA-NMFS-0214-0090).

–Institute of Food Technologists (IFT)|2014-08-28

The Chemistry Behind BBQ

It's that time of the year again when people are starting to fire up the grill for tailgating season! IFT spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking can infuses new flavors into meat, searing and more.

–Institute of Food Technologists (IFT)|2014-08-25

Food Traceability Expert Can Discuss Food Tracking in U.S.

–Institute of Food Technologists (IFT)|2014-08-25

New Gluten-Free Ingredient May Cause Allergic Reaction

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A popular legume used in other countries is showing up in more U.S. gluten-free products. A Kansas State University food safety specialist explains why people with peanut and soybean allergies need to be cautious.

–Kansas State University|2014-08-25

Ice Cream Goes Southern, Okra Extracts May Increase Shelf-Life

While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream.

–Institute of Food Technologists (IFT)|2014-08-21

FutureFood 2050 Explores How Aquaculture and the Future of Fish Impact Global Food Security

The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.

–Institute of Food Technologists (IFT)|2014-08-21

Science Behind Ice Cream Revealed

Maya Warren, PhD student at the University of Wisconsin-Madison and member of the Institute of Food Technologists Student Association (IFTSA) explains how food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.

–Institute of Food Technologists (IFT)|2014-08-21

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EXPO Presentations

IFT Publications and Journals

    When It Comes to How Pizza Looks—Cheese Matters

    Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with…

    –Institute of Food Technologists (IFT)|2014-08-21

    8 Ways Zinc Affects the Human Body

    Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle in a new review article in Comprehensive Reviews in Food Science and Food…

    –Institute of Food Technologists (IFT)|2014-07-18