Food Science News Source

Tuesday 29-Jul-2014

Recent Research

AgriLife Research Putting Designer Potatoes on the Menu to Boost Consumption

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A decline in overall potato consumption has Texas A&M AgriLife Research breeders working on “designer” spuds that meet the time constraints and unique tastes of a younger generation.

–Texas A&M AgriLife|2014-07-25

Peach recall generating a lot of questions for consumers

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–Iowa State University|2014-07-25

Freezing Blueberries Improves Antioxidant Availability

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Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb. Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, she explains. Since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants.

–South Dakota State University|2014-07-22

Essential Oils May Provide Good Source of Food Preservation

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.

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

IFT 2014 Annual Meeting & Food Expo® in New Orleans Featured Latest Scientific Research in Food

The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo® in New Orleans highlighted the latest in food products and the science of food. More than 16,500 people from 85 countries registered for the event held June 21-24 to attend 124 scientific sessions, 1,000 poster presentations, and network with colleagues at a sold-out expo floor.

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

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 Safety, published by the Institute of Food Technologists (IFT). Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.

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

Man’s Best Friend Goes Gourmet: Nine Emerging Trends in Pet Food

Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013). In the July issue of Food Technology Magazine, published by the Institute of Food Technologists, Contributing Editor A. Elizabeth Sloan writes about recent trends in gourmet pet food.

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

IFT Global Food Traceability Center Appoints Two New Advisory Council Members

Ian Williams, PhD, Chief of the Outbreak Response and Prevention Branch for the Centers for Disease Control and Prevention, and Robert Gravani, PhD, CFS, Food Science Professor at Cornell University, have both recently joined the Advisory Council for the Global Food Traceability Center (GFTC).

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

FutureFood 2050 Looks at Food Security and Nutrition Challenges Facing Africa

To envision challenges and solutions we may face in feeding 9 billion people anticipated by 2050, we can look to developing economies and countries that epitomize the difficulty and reward of planning for the future of food security. Scientific solutions to food challenges in Africa are the theme of recent interviews from the Institute of Food Technologists (IFT) as part of its FutureFood 2050 publishing initiative.

–Institute of Food Technologists (IFT)|2014-07-16

Rethinking Fish Farming to Offset Its Public Health and Environmental Risks

As government agencies recommend greater consumption of seafood for its health benefits, a new analysis led by researchers from the Johns Hopkins Center for a Livable Future urges medical and public health professionals to consider the environmental and health impact of seafood sourcing, particularly aquaculture, or the farming of fish, shellfish and crustaceans. The paper appears in the July 2014 issue of the Journal of Current Environmental Health Reports.

–Johns Hopkins Bloomberg School of Public Health|2014-07-14

Making a More Healthful, Low-Fat Hot Dog Without Giving Up Texture


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Low-fat wieners made with olive oil rather than pork fat make progress toward a healthful alternative hot dog without sacrificing satisfying flavor and texture.

–American Chemical Society (ACS)|2014-07-09

New Chocolate-Flavored Soft Chews Good for Your Teeth

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A dream come “chew” for your teeth? Researchers at Stony Brook University School of Dental Medicine and Ortek Therapeutics, Inc., have developed a chocolate-flavored soft chew that is actually beneficial for your teeth. BasicBites™ is a sugar-free chewy that helps maintain healthy teeth by supporting the normal acid-base (pH) levels that exist on tooth surfaces while coating the teeth with a mineral source.

–Stony Brook University|2014-07-09

Are Your Food Fears Founded in Science?

From the grocery aisle to the TV dial, health and safety claims about foods and their ingredients are dominating conversation, often scaring consumers away from many products and ingredients. The new Cornell University study, “Ingredient-based food fears and avoidance: antecedents and antidotes” published in the journal Food Quality and Preference, investigated food fears – why people have them and what can be done to correct misconceptions.

–Cornell University|2014-06-30

Salmonella’s Achilles’ Heel: Reliance on Single Food Source to Stay Potent

Scientists have identified a potential Achilles’ heel for Salmonella – the bacteria’s reliance on a single food source to remain fit in the inflamed intestine.

–Ohio State University|2014-06-26

Fruits and Vegetables: Good for Health, Not Necessarily a Weight Loss Method

People trying to lose weight are often told to eat more fruits and vegetables, but new UAB research shows this bit of advice may not be true.

–University of Alabama at Birmingham|2014-06-25

Inconsistent Sugar Recommendations Raise Questions

Sugar has been a part of the human diet since sugarcane was domesticated in 8000 B.C., but today myths and misunderstandings about sugar and the role it plays in health abound. In the media, sugar has been linked to obesity, toxicity, addiction, and fatty liver disease, among a host of other health outcomes, but with little, no or poor research to back up such claims, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

New Technologies Will Bring Health Benefits of Oats and Barley to a Greater Number of Foods

New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

Insects as the Food of the Future

As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.

–Institute of Food Technologists (IFT)|2014-06-24

Small Produce Farmers May Need Guidance, Affordable Strategies to Meet New Post-Harvest Sanitation Standards

Many small and medium produce growers in the United States neither have the funding nor the expertise to optimally sanitize post-harvest operations to prevent the spread of potentially dangerous pathogens, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

Media Alert—IFT 2014 Annual Meeting & Food Expo

The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo®, will bring together professionals involved in both the science and the business of food — experts from industry, academia and government. With more than 900 companies exhibiting, this event showcases the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world. Over 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends in food science.

–Institute of Food Technologists (IFT)|2014-06-24

Energy Drinks Raise New Questions About Caffeine’s Safety

Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity. However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure. What isn’t known, however, is how caffeine might interact with the myriad of other ingredients found in…

–Institute of Food Technologists (IFT)|2014-06-24

FutureFood 2050 Creators Share Their Vision for Telling the “Untold” Story of How Food Scientists are Working to Sustainably Feed a Growing World Population

Books and films on food issues continue to generate public concern and misunderstanding of our food, where it comes from and how we will continue to feed ourselves in the coming years, according to a panel discussion entitled “A Filmmaker’s Perspective: FutureFood 2050 Panel Discussion” at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.

–Institute of Food Technologists (IFT)|2014-06-24

What Millennials Want

Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, industry must keep up with Millennials high-speed, digital-age expectations, if they’re going to gain and keep them as customers.

–Institute of Food Technologists (IFT)|2014-06-24

Food Scientists Working to Diminish, Mask Bitter Tastes in Foods

Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

Consumers Looking for Reduced Sugar and Salt in Food Products More Than Low- and No-Fat

More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

From Deep Sea to Deep Space: Creating and Optimizing Food for People Living and Working in Extreme Conditions

How do you feed a six-person crew on a three-year mission to Mars? Food scientists are working on this and other challenges related to creating and optimizing food for astronauts, soldiers, pilots and other individuals working and living in extreme environments, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

Offer Kids Whole Grains; They’ll Eat Them

Most parents don't feed their kids whole grains under the assumption children will find them bland. But a new UF/IFAS study shows if you offer the children whole grains, they will eat them.

–University of Florida Institute of Food and Agricultural Sciences|2014-06-23

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EXPO Presentations

IFT Publications and Journals

    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

    Essential Oils May Provide Good Source of Food Preservation

    A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives…

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