Food Science News Source

Tuesday 2-Sep-2014

Recent Research

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

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 a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

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

New Report Compares Global Food Traceability Regulations and Requirements of 21 Countries

The Global Food Traceability Center (GFTC) just released a new report in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety, that evaluates and compares the traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries. One of its main findings is that European Union countries ranked highest when it comes to global food traceability regulations and requirements.

–Institute of Food Technologists (IFT)|2014-08-19

Global Food Traceability Center Issues Best Practices Guidance Document on Food Traceability

The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today issued a guidance document on the best practices in food traceability. This document provides a comprehensive framework for six food industry sectors—bakery, dairy, meat and poultry, processed foods, produce and seafood—and summarizes the similarities and differences among them in regards to traceability. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge.

–Institute of Food Technologists (IFT)|2014-08-19

UPDATED: Keeping Filler Ingredients Out of Your Cup of Coffee

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Coffee drinkers beware: Surprise ingredients may be hiding in your coffee, and growing shortages may well increase the chance of having more fillers in the future. A new test that will be reported today at the 248th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society, may quickly find them before the beverage reaches stores and restaurants.

–American Chemical Society (ACS)|2014-08-14

Food Safety Tips for Packing School Lunches

When it comes to back-to-school safety, you cover the basics vigilantly, such as teaching kids to avoid strangers, buckling them in the car and providing appropriate safety gear when they play sports. But have you considered taking as much care when it comes to packing lunch boxes? An improperly packed school lunch can lead to spoiled food and a missed meal at best or food-borne illness at worst.

–Institute of Food Technologists (IFT)|2014-08-12

Can Instant Noodles Lead to Heart Disease, Diabetes and Stroke?

Recent Baylor Research Institute research shows that significant consumption of instant noodles – ramen included – may increase a person’s risk for cardiometabolic syndrome, especially in women.

–Baylor Scott & White Health|2014-08-11

Making Cashews Safer for Those with Allergies


For the millions of adults and children in the U.S. who have to shun nuts to avoid an allergic reaction, help could be on the way. Scientists are now developing a way to process cashews — and potentially other nuts — that could make them safer for people who are allergic to them. They’re presenting their work at the 248th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

–American Chemical Society (ACS)|2014-08-11

Wine Symposium Explores Everything You Wanted to Know About the Mighty Grape (Video)

Location. Location. Location. The popular real estate mantra also is equally important to the growing of grapes and the storing of the bottles of the beverage, according to researchers. Those are just two of the many scientific subjects that will be covered in a symposium titled, “Advances in Wine Research,” at the 248th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society. A new video explains these topics: https://www.youtube.com/watch?v=Km3UujrPLEU. 


–American Chemical Society (ACS)|2014-08-10

Excavation of Ancient Well Yields Insight Into Etruscan, Roman and Medieval Times

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During a four-year excavation of an Etruscan well at the ancient Italian settlement of Cetamura del Chianti, a team led by a Florida State University archaeologist and art historian unearthed artifacts spanning more than 15 centuries of Etruscan, Roman and medieval civilization in Tuscany.

–Florida State University|2014-08-07

Study Shows Flavor Trumps Health for Blueberry Buying

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Blueberries get lots of media attention for their antioxidant benefits, but a new UF/IFAS study shows 60 percent of blueberry purchasers buy the fruit for its flavor.

–University of Florida Institute of Food and Agricultural Sciences|2014-08-05

FutureFood 2050 Highlights Solutions for U.S.-Africa Leaders Summit

Interviews from FutureFood 2050 share scientific, entrepreneurial, and cultural perspectives on the food security and nutrition challenges facing Africa, including insights from Nobel Peace Prize Winner and former U.N. Secretary General Kofi Annan

–Institute of Food Technologists (IFT)|2014-08-04

How Science Sizzles in the Modern Kitchen

Some of the world’s finest chemists don’t wear lab coats. Instead, they don aprons and toques, and masterfully meld their passion for cooking with a growing awareness of the science behind the culinary arts. The results are driving an extraordinary expansion of our cuisine and transforming ordinary meals into fabulous feasts. That’s according to a group of prominent chefs, authors and culinary educators who will speak on Sunday, August 10, from 9 a.m. until noon, at the 248th National Meeting of the American Chemical Society (ACS), the world’s largest scientific society.

–American Chemical Society (ACS)|2014-08-04

Pepper and Halt: Spicy Chemical May Inhibit Gut Tumors

Researchers at the University of California, San Diego School of Medicine report that dietary capsaicin – the active ingredient in chili peppers – produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of colorectal tumors.

–University of California, San Diego Health Sciences|2014-08-01

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

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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