Food Science News Source

Monday 25-May-2015

Recent Research

Proteins May Slow Memory Loss in People with Alzheimer’s

/images/uploads/2015/05/21/AurielWillette.jpg

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

Trending Stories Report for 18 May 2015

Trending news releases with the most views in a single day. Topics include: nutrition, fibromyalgia, e-cigarettes, cystic fibrosis, asthma, and gluten

–Newswise Trends|2015-05-18

Trending Stories Report for 15 May 2015

Trending news releases with the most views in a single day. Topics include: social media trends, lyme disease, cancer, diabetes, HIV, lasers, Hubble, neurology, and the seafood industry.

–Newswise Trends|2015-05-15

New Study Finds that Many Probiotics Are Contaminated with Traces of Gluten

More than half of popular probiotics contain traces of gluten, according to an analysis performed by investigators at the Celiac Disease Center at Columbia University Medical Center (CUMC). Tests on 22 top-selling probiotics revealed that 12 of them (or 55%) had detectable gluten.

–Columbia University Medical Center|2015-05-15

IFT Global Student Innovation Challenge Finalists Announced

The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle.

–Institute of Food Technologists (IFT)|2015-05-14

IFT Global Food Traceability Center Awarded $1.3 Million Grant to Design Seafood Traceability Architecture

As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts.

–Institute of Food Technologists (IFT)|2015-05-14

Packaged Foods Go Vegetarian

egetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.

–Institute of Food Technologists (IFT)|2015-05-14

10 Facts about Olive Oil

Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today.

–Institute of Food Technologists (IFT)|2015-05-14

Germination Can Make Buckwheat More Nutritious

With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.

–Institute of Food Technologists (IFT)|2015-05-14

Wild-Caught Fish vs. Farm-Raised Fish

What exactly are the differences between fish that is wild caught versus fish that is farm raised? A Q&A with Institute of Food Technologists (IFT) President Mary Ellen Camire, PhD, CFS sheds some light on this topic.

–Institute of Food Technologists (IFT)|2015-05-14

5 Food Safety Tips for When the Power Goes Out

It’s tornado season, so there’s a chance the power could go out at any time during a storm. Bob Gravani, PhD, CFS, a Professor of Food Science at Cornell University and a spokesperson for the Institute of Food Technologists (IFT), provides several tips to keep food safe during a power outage.

–Institute of Food Technologists (IFT)|2015-05-14

IFT Submits Written Comments on Dietary Guidelines Advisory Committee Report

The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence.

–Institute of Food Technologists (IFT)|2015-05-14

Trash Talk Challenges Texas A&M Agriculture Faculty to Find Ways to Stop Global Food Waste

/images/uploads/2015/05/14/produceingrocerystore-smaller.jpg

Agriculture faculty at Texas A&M University are talking trash — as in too much food ends up there. Now they are vowing to team up and figure out how to reduce global food waste by 5 percent over the next decade.

–Texas A&M AgriLife|2015-05-14

When Flying, Taste Buds Prefer Savory Tomato

While examining how airplane noise affects the palate, Cornell University food scientists found umami-rich foods become your taste bud’s best buds.

–Cornell University|2015-05-13

¡Tequila! Professor Researches History, Changing Perceptions of Mexico’s National Drink

/images/uploads/2015/05/5/images.jpg

Marie Sarita Gaytán, an assistant professor of sociology and gender studies at the University of Utah, noticed the distilled spirit’s rise in popularity. She turned what has become a pop culture phenomenon into a research project, which culminated into a study published recently in the Journal of Consumer Culture, “The transformation of tequila: From hangover to highbrow.” Her study examines how tequila —once considered a lowbrow drink swilled in in Mexico —has turned into the drink of choice for high society. Gaytán analyzed novels, magazines, newspapers and even song lyrics to examine the broader meaning of tequila in society to…

–University of Utah|2015-05-05

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 reduce agriculture’s carbon footprint too.

–Institute of Food Technologists (IFT)|2015-04-21

Mount Sinai Scientists Find Unprecedented Microbial Diversity in Isolated Amazonian Tribe Previously Unexposed to Antibiotics or Processed Foods

Scientists from the Icahn School of Medicine, collaborating with a multicenter team of U.S. and Venezuelan researchers, have discovered the most diverse collection of bacteria yet in humans among an isolated tribe of Yanomami Amerindians in the remote Amazonian jungles of Venezuela.

–Mount Sinai Medical Center|2015-04-17

Trending Stories Report for 16 April 2015

Trending news releases with the most views in a single day. Topics include:sustainability, COPD, neurology, cancer, sleep, food, and genetics.

–Newswise Trends|2015-04-16

Mushrooms Boost Immunity

Could a mushroom a day help keep the doctor away? Some early evidence from a new UF/IFAS study indicates mushrooms boost immunity.

–University of Florida Institute of Food and Agricultural Sciences|2015-04-16

Research Identifies Barriers in Tracking Meals and What Foodies Want

Researchers studied how mobile-based food journals integrate into everyday life and specific challenges when using food journaling technology. Their research suggests how future designs might make it easier and more effective.

–Georgia Institute of Technology|2015-04-16

The Difference between “Use-By” “Sell-By” and “Best-By” Dates

Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains the difference between “use-by,” “sell-by,” and “best-by” dates.

–Institute of Food Technologists (IFT)|2015-04-15

Top Ten Food Trends for 2015

The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015.

–Institute of Food Technologists (IFT)|2015-04-15

8 Nutrients to Protect the Aging Brain

Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape.

–Institute of Food Technologists (IFT)|2015-04-15

Expert Available: The Scientific Art of Cooking

–Wake Forest University|2015-04-15

About IFT

channel

Follow IFT on Social Media

Facebook Twitter Facebook Facebook

The Food Science and Nutrition Wire
Featuring News from IFT and
All Newswise Member Institutions

Subscribe

Subscribe to the weekly food science and nutrition wire--a breaking news digest of the latest food science and nutrition news and research brought to you by Newswise and IFT.

FutureFood 2050

IFT Publications and Journals

    Germination Can Make Buckwheat More Nutritious

    With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at…

    –Institute of Food Technologists (IFT)|2015-05-14

    Peanuts May Help Prevent Foodborne Illness

    A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food…

    –Institute of Food Technologists (IFT)|2015-03-12