Food Science News Source

Tuesday 1-Dec-2015

Recent Research

Low Sugar Diet Makes Foods Taste Sweeter But Does Not Change Preferred Level of Sweetness


New research from the Monell Center reveals that while foods such as vanilla pudding taste sweeter following three months on a low-sugar diet, the level of sweetness most preferred in foods and beverages does not change. The findings may inform public health efforts to reduce the amount of added sugars that people consume in their diets.

–Monell Chemical Senses Center|2015-11-25

The Myth About L-Trypophan in Turkey

Turkey itself doesn’t make you sleepy after a Thanksgiving meal. What makes you sleepy is eating very large quantities of turkey, stuffing, potatoes and pie. Turkey does contain tryptophan, but so do yogurt, eggs, fish, cheese and other meats.

–Loyola University Health System|2015-11-24

Food Scientists Offer Fun Thanksgiving Food Facts and Tips

–Institute of Food Technologists (IFT)|2015-11-23

Make Mine a Double-Shot, Zero-G Espresso


Last year Italy sent an espresso machine up to the ISS, and this inspired a team of researchers to study the related strange fluids phenomena in low gravity, such as espresso crema formation and containment of potentially hazardous drinks within a spacecraft. To do this, the researchers designed a cup that exploits surface tension as opposed to gravity and during APS’s DFD Meeting they'll present their findings about how it's working aboard the Space Station.

–American Physical Society's Division of Fluid Dynamics|2015-11-23

How Do Fruit Flies Maintain Flight Stability?


Have you ever wondered why insects move in the funky ways they do? Or how physical laws shape the design of animals' sensors and neural computation for locomotion? These are a just a few of the questions Cornell University researchers are exploring within this realm, and during APS’s DFD 2015 Meeting, Z. Jane Wang, a Professor of Physics and of Mechanical and Aerospace Engineering, and one of her students, James Melfi Jr., will share their findings.

–American Physical Society's Division of Fluid Dynamics|2015-11-23

Students Help UF/IFAS Professor Breed Better, Tastier Peppers

University of Florida College of Agricultural and Life Sciences students are learning how to breed better peppers under the guidance of Professor Bala Rathinasabapathi. And by “better,” we mean a more savory taste, among other characteristics. Florida produces $207 million worth of bell peppers annually, according to the Florida Department Agriculture and Consumer Services (FDACS). In fact, as of 2012, Florida ranked second nationally in the value of bell peppers. Improving traits may help the Florida pepper industry grow even larger.

–University of Florida Institute of Food and Agricultural Sciences|2015-11-23

BRI's Innovative Work in Food Allergy Research

“The breadth of research from the laboratory, translated into clinical treatment and back to the laboratory is really all under ‘one roof’ here,” says Jerry Nepom, MD, PhD, “forming a dynamic collaboration to find the best treatments for people with allergic disease.”

–Benaroya Research Institute at Virginia Mason|2015-11-23

Johns Hopkins Expert Available to Discuss FDA Approval of Genetically Engineered Salmon for Human Consumption

–Johns Hopkins Bloomberg School of Public Health|2015-11-19

UF/IFAS Experts Predict Food Trends for 2016

As 2015 starts to wind down, world-renowned food scientists at the University of Florida Institute of Food and Agricultural Sciences are already predicting trends for 2016. As they do, here are some hints as to what you can expect see in grocery stores and on your dinner table. You can look for total sensory foods, high-end fish and less grilling, among other phenomena.

–University of Florida Institute of Food and Agricultural Sciences|2015-11-19

Chemical Contaminants in Foods: Understanding Risks

When consumers are deciding which foods to buy, they want to know if the product is safe for their family. Does it contain pesticides or antibiotics, and what about arsenic, lead, or aflatoxins? In the November issue of Food Technology Magazine published by the Institute of Food Technologists (IFT), Markus Lipp, senior food safety officer, Food and Agriculture Organization of the United Nations and Christina G. Chase, senor scientific writer, U.S. Pharmacopeial Convention write about health risks and public perception about chemical contaminants in foods, and helping consumers understand the concept of risk

–Institute of Food Technologists (IFT)|2015-11-18

How Food Manufacturers Are Making Gluten-Free Products Tastier and Healthier


Ten years ago, a consumer seeking out gluten-free foods in their grocery store would have been hard pressed to find much. And the few products that did tout the attribute were probably dry, bland, and badly textured—overall, not very appetizing. Whether it’s by choice or for specific medical reasons, the number of people gravitating toward a gluten-free diet is rising. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior digital editor Kelly Hensel writes about how manufacturers are responding to the high demand for gluten-free foods that not only taste good but…

–Institute of Food Technologists (IFT)|2015-11-18

Got Leftovers? Tips for Safely Savoring Foods a Second Time Around

With the holidays quickly approaching and along with them massive meals that often leave leftovers in their wake, IFT member Guy Crosby, PhD, CFS, Science Editor, America's Test Kitchen, Adjunct Professor, Department of Nutrition, Harvard School of Public Health, offers tips on safely savoring food the second time around.

–Institute of Food Technologists (IFT)|2015-11-18

Shining a Light on the Use of Light-Emitting Diodes (LED) in the Food Industry

Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs are being used in the food industry. In a new review article from Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers from the National University of Singapore (NUS) and the Agri-food and Veterinary Authority (AVA) of Singapore reviewed the advantages of LED technology over conventional lighting, and showed how LEDs are the most suitable light source to prevent food spoilage, inactivate pathogens and improve nutrition.

–Institute of Food Technologists (IFT)|2015-11-18

Neurogastronomy: How Our Brains Perceive the Flavor of Food


Neuroscientists, food scientists and internationally-renowned chefs convened at the University of Kentucky recently to explore ways to help patients with neurologically-related taste impairments enjoy food again.

–University of Kentucky|2015-11-18

Yacon Plant Shows Potential as Natural Antioxidant

A South American plant cultivated and used as a traditional folk medicine for people suffering from diabetes and digestive/renal disorders may have potential as a natural antioxidant. The plant is called yacon, and the findings from researchers from Tokai University in Japan are in a new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2015-11-18

9 Asian Flavors Spicing Up Kitchens Worldwide

Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia—everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavors are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products.

–Institute of Food Technologists (IFT)|2015-11-18

Carob Kibble—A Sweet and Healthy Natural Ingredient

Healthier diets usually mean eliminating sweets, but now there’s a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from a tree native to the Mediterranean region and produces pods with seeds known as locust bean that are a rich source of dietary fiber and bioactive compounds. In a new review article from the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors reviewed the composition, health benefits, and food applications of carob kibble.

–Institute of Food Technologists (IFT)|2015-11-18

Parasitic Fungi and the Battle Against Coffee Rust Disease

Coffee rust has ravaged Latin American plantations for several years, leading to reductions in annual coffee production of up to 30 percent in some countries and threatening the livelihoods of hundreds of thousands of small-scale farmers in the region.

–University of Michigan |2015-11-13

Avoid a Recipe for Disaster with Properly Cooked Food This Thanksgiving, Expert Says


A Kansas State University food safety expert shares some food preparation tips for home cooks that will ensure guests pile their plates with safe food dishes and forgo a side of food poisoning.

–Kansas State University|2015-11-13

Campbell Drops Soup Ingredients Perceived as Risky

–Cornell University|2015-11-11

Sweet News for Soda and Coffee Drinkers, Stevia Less Bitter Than Before

Cornell food scientists have reduced the sweetener stevia’s bitter aftertaste by physical – rather than chemical – means.

–Cornell University|2015-11-11

Kitchen Utensils Can Spread Bacteria Between Foods, UGA Study Finds


In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers’ homes and spread.

–University of Georgia|2015-11-10

Chemistry Student Seeks to Revolutionize Chocolate Through Research


Danielle Peltier’s mom often tells her she didn’t send Peltier to New Mexico State University to become the next Willy Wonka. But, all on her own, Peltier has begun a research project that could change the way people with vegan and dairy-free diets enjoy chocolate, especially milk chocolates. “I’m trying to find new ways of making lactose-free chocolates using different types of milk, because right now all milk chocolate is made with whole dairy milk,” said Peltier, who is also an NMSU Track and Field athlete.

–New Mexico State University (NMSU)|2015-11-09

Warmer New England Waters Change Landscape for Cod and Lobsters

Charles H. Greene, professor of Earth and Atmospheric sciences in the College of Agriculture and Life Science at Cornell University and a fellow at the Atkinson Center for a Sustainable Future, says a rapidly changing climate will dramatically change the living marine resources and maritime traditions of seacoast communities, like those of New England and must be accounted for by those responsible for managing the nation’s marine living resources.

–Cornell University|2015-11-03

New Study: Warming Waters a Major Factor in the Collapse of New England Cod


For centuries, cod were the backbone of New England’s fisheries and a key species in the Gulf of Maine ecosystem. Today, cod stocks are on the verge of collapse, hovering at 3-4% of sustainable levels. Even cuts to the fishery have failed to slow this rapid decline, surprising both fishermen and fisheries managers.

–Stony Brook University|2015-10-29

Roswell Park's Dr. James Marshall Available to Interpret, Comment on Who Statement on Processed Meats and Cancer Risk

–Roswell Park Cancer Institute|2015-10-27

@AmericanU #CookingChemistry Prof Matt Hartings Discusses Risks of Consuming Processed Meats

–American University|2015-10-27

Nutritional Epidemiologist Dr. Marian Neuhouser Available to Discuss Red Meat and Cancer Risk


–Fred Hutchinson Cancer Research Center|2015-10-26

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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

    Yacon Plant Shows Potential as Natural Antioxidant

    A South American plant cultivated and used as a traditional folk medicine for people suffering from diabetes and digestive/renal disorders may have potential as a natural antioxidant. The plant is…

    –Institute of Food Technologists (IFT)|2015-11-18

    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