Food Science News Source

Monday 6-Jul-2015

Recent Research

Hispanic Health Disparities, Statins and Aggression in Men, Supercharged Stem Cells, and More Top Stories 6 July 2015

Other topics include memories and protein, physics and gas mileage, agriculture and food safety, vaccine for Dengue, retinoblastoma proteins in cancer progression, and more.

–Newswise Trends|2015-07-06

Waiting to Harvest After a Rain Enhances Food Safety

To protect consumers from foodborne illness, produce farmers should wait 24 hours after a rain or irrigating their fields to harvest crops,

–Cornell University|2015-07-03

Food Scientist Explains How Trans Fat Removal Will Affect Food Industry

The FDA has given food companies three years to remove artificial trans fat from their products, but a Kansas State University food scientist explains most companies have already made the adjustment.

–Kansas State University|2015-07-01

Athlete Safety, Smart Concrete, and the Dangers of Sugary Drinks; Top Stories for 30 June 2015

Other topics include; grape seed oil to reduce obesity, gender differences in chronic pain, workplace wellness, healthcare in rural Africa after Ebola, cancer treatment, and finding a cure for MERS.

–Newswise Trends|2015-06-30

Decision to Remove Artificial Ingredients a Challenge, Says Iowa State Professor


Several major food companies plan to remove artificial ingredients from their products within the next few years. It’s a move that will be a challenge for the industry and likely increase costs, says an Iowa State University professor.

–Iowa State University|2015-06-24

#KState nutritionist comments on new @US_FDA trans fat regulations

–Kansas State University|2015-06-23

Trending Stories Report for 19 June 2015

Topics include: treating advanced skin cancer, big data and bioenergy, cancer research, 10 reasons to eat quinoa, sleep issues in the nursing field, advances in cancer surgery, genes for sleep, brain receptor for cocaine addiction, and nano imaging on insect adaptations.

–Newswise Trends|2015-06-19

New Salt Mix May Help Reduce Sodium Content in Food

Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.

–Institute of Food Technologists (IFT)|2015-06-18

Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos

Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.

–Institute of Food Technologists (IFT)|2015-06-18

10 Healthy Reasons to Eat Quinoa

Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2015-06-18

Institute of Food Technologists Announces 2015 Achievement Awards

The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. Each recipient will be recognized on July 11, 2015 at Chicago’s historic Field Museum during IFT15.

–Institute of Food Technologists (IFT)|2015-06-18

Session and Expo Highlights at IFT15 in Chicago

Session and Expo Highlights at IFT15 in Chicago.

–Institute of Food Technologists (IFT)|2015-06-16

Food Ethics Experts


–Johns Hopkins Berman Institute of Bioethics|2015-06-16

'Farm-to-Table' Model Shows Occupational Health Risks in Food Industry

Workers involved in nearly every step of the modern food industry are at increased risk of occupational illness/injury and death, compared to other industries, reports a study in the July Journal of Occupational and Environmental Medicine, official publication of the American College of Occupational and Environmental Medicine (ACOEM).

–Journal of Occupational and Environmental Medicine|2015-06-16

Researchers Discover New Enzyme, Link to Iron in Vitamin A Synthesis


A research team's discovery of new information about how plants synthesize carotenoids, precursors for vitamin A that are essential for plant development and survival, and human health, could help scientists increase the levels of provitamin A in food crops and reduce global vitamin A deficiency.

–Georgia State University|2015-06-15

Regular Soda, Please: Hormone That Differentiates Sugar, Diet Sweeteners Could Exist in Humans

We've all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we're stuffing ourselves with more food 15 minutes later.

–University of Michigan |2015-06-11

How Sustainable Water Use Can Boost Food Security Worldwide


Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.

–Institute of Food Technologists (IFT)|2015-06-11

Americans May Be Wasting More Food Than They Think

Most Americans are aware that food waste is a problem, are concerned about it, and say they work to reduce their own waste, but nearly three quarters believe that they waste less food than the national average, new research suggests.

–Johns Hopkins Bloomberg School of Public Health|2015-06-10

7 Reasons to Eat Insects

Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.

–Institute of Food Technologists (IFT)|2015-06-09

Study Finds Decreased Social Anxiety Among Young Adults Who Eat Fermented Foods


A University of Maryland School of Social Work researcher joins with colleagues at William & Mary to probe a possible connection between fermented foods, which contain probiotics, and social anxiety symptoms.

–University of Maryland, Baltimore|2015-06-09

Ways to Decrease Wasted Food in Your Home


Food wasted means money wasted, which can be an expensive problem especially in homes with financial constraints. A new study from the Cornell Food and Brand Lab and the Getulio Vargas Foundation, shows that the top causes of food waste in such homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage.

–Cornell University|2015-06-09

Food or Fuel? How About Both?


In the United States, federal mandates to produce more renewable fuels, especially biofuels, have led to a growing debate: Should fuel or food grow on arable land? Recent research found encouraging, sustainable results when growing Camelina sativa with soybean in the Midwest.

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2015-05-29

Component in Green Tea May Help Reduce Prostate Cancer in Men at High Risk

Prostate cancer is the second most common type of cancer in men and is predicted to result in an estimated 220,00 cases in the United States in 2015. In recent years, an emphasis has been placed on chemoprevention – the use of agents to prevent the development or progression of prostate cancer. A team of researchers led by Nagi B. Kumar, Ph.D., R.D., F.A.D.A. at Moffitt Cancer Center recently published results of a randomized trial that assessed the safety and effectiveness of the active components in green tea to prevent prostate cancer development in men who have premalignant lesions. The…

–Moffitt Cancer Center |2015-05-28

Proteins May Slow Memory Loss in People with Alzheimer’s


Certain proteins may slow the devastating memory loss caused by Alzheimer’s disease, according to a groundbreaking Iowa State University study.

–Iowa State University|2015-05-21

Trending Stories Report for 21 May 2015

Trending news releases with the most views in a single day. Topics include: gun regulation, psychology and altruism, big data, threats to coral reefs, extra-terrestrial life, personalized diets, metabolic syndrome and heart health, new drug target to treat arthritis, and archeologists find oldest tools.

–Newswise Trends|2015-05-21

Nutrition Advancements Ushering in an Era of Personalized Diets for Health

The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades.

–Institute of Food Technologists (IFT)|2015-05-20

FDA Making Decision on Transfats Friday. Food Scientist Available to Discuss the Function of Trans Fats in Food

–Institute of Food Technologists (IFT)|2015-05-20

America's Allergy Experts Don't Agree with Recent Study Suggesting Children with Asthma Need to Be Tested for Peanut Allergy

–American College of Allergy, Asthma and Immunology (ACAAI)|2015-05-18

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