Food Science News Source

Tuesday 1-Sep-2015

Recent Research

High Iron Intake May Increase Appetite, Disease Risk

Here’s one more reason to cut down on the amount of red meat you eat. Using an animal model, researchers at Wake Forest Baptist Medical Center have found that dietary iron intake, equivalent to heavy red meat consumption, suppresses leptin, a hormone that regulates appetite.

–Wake Forest Baptist Medical Center|2015-08-24

Trace Heavy Metals in Plastics Pose No Immediate Food Safety Threat but May Lead to Long-Term Environmental Problems

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The trace amounts of toxic substances used to make plastics don’t contaminate the food or beverage products they contain at a significant level and pose no immediate threat to consumers, according to recent Iowa State University research. But the plastics may create environmental problems years after they’ve been used.

–Iowa State University|2015-08-24

Americans Support Local Food Markets to Feel Part of Something Bigger Than Themselves

More Americans than ever before are supporting their local food markets, and it’s not just because they believe the food is fresher and tastes better.

–American Sociological Association (ASA)|2015-08-22

Better-Tasting Grocery Store Tomatoes Could Soon Be on Their Way

Tomato lovers rejoice: Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavor of this popular fruit sold in the grocery store, according to researchers. They will present their new work on the topic in Boston at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

–American Chemical Society (ACS)|2015-08-19

Change in Process of Disinfecting Spinach, Salad Greens Could Reduce Illness Outbreaks

Cross contamination in commercial processing facilities that prepare spinach and other leafy greens for the market can make people sick. But researchers are reporting a new, easy-to-implement method that could eliminate or reduce such incidences. The scientists will present their work at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

–American Chemical Society (ACS)|2015-08-19

Ocean Holds the Key to Superior Nutrition and Sustainability

Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.

–Institute of Food Technologists (IFT)|2015-08-18

Get a Taste of the Science Behind Taste

Whether we’re eating breakfast, lunch, dinner or a bedtime snack, taste is something we experience every day. However, we rarely pause to think about the science behind why something tastes good or bad, or why we may like certain things others don’t. Robin Dando, PhD, Assistant Professor in the Department of Food Science at Cornell University, specifically researches taste and answers the following questions about the science behind taste.

–Institute of Food Technologists (IFT)|2015-08-18

5 Reasons Why Sugar Is Added to Food

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.

–Institute of Food Technologists (IFT)|2015-08-18

Powdered Cranberry Combats Colon Cancer in Mice

Cranberries are often touted as a way to protect against urinary tract infections, but that may be just the beginning. Cranberry extracts reduced the size and number of colon tumors in mice, say researchers. Identifying the therapeutic molecules in the fruit could lead to a better understanding of its anti-cancer potential, they say. The team will describe their approach at the 250th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-08-18

Eliminating Water-Borne Bacteria with Pages From the Drinkable Book™ Could Save Lives

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Human consumption of bacterially contaminated water causes millions of deaths each year throughout the world—primarily among children. A researcher at the 250th National Meeting & Exposition of the American Chemical Society today will discuss an inexpensive, simple and easily transportable nanotechnology-based method to purify drinking water. She calls it The Drinkable BookTM, and each page is impregnated with bacteria-killing metal nanoparticles.

–American Chemical Society (ACS)|2015-08-16

Nutrition Supplements Add Weight, not Longevity for Many Seniors

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Nutritional supplements can help those who are malnourished or frail to function better and live longer, a Saint Louis University research review finds.l

–Saint Louis University Medical Center|2015-08-14

Fortified Against Blindness

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In South Africa, sweet potatoes are a traditional crop for rural families. “We realized it would be great if we could develop a local variety [of sweet potato] which has good yield, high dry mass, and desirable taste attributes, and promote it to combat vitamin A deficiency,” says researcher.

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2015-08-12

Tips for Lunch Box Food Safety

As Americans settle into their new fall routines with sending kids back to school and returning to work after relaxing vacations, they are packing more lunches for both school and work in an effort to save money. In this economy, packing your lunch or your child’s can save your family money, and ensure a safe and healthy meal.

–Institute of Food Technologists (IFT)|2015-08-12

Food Safety Experts Available for Packed School Lunches

–Institute of Food Technologists (IFT)|2015-08-06

Rutgers Tomato Reinvented with Even More Flavor

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The New Jersey Agricultural Experiment Station is improving a variety thought to be lost to history.

–Rutgers University|2015-08-04

UF/IFAS Researcher Finds Way to Cut Cost, Save Water and Help the Environment by Changing One Simple Thing

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Not only did the tall narrow rows grow the same amount of vegetables, they retained more fertilizers – reducing what would have leached into groundwater – and they would need half the amount of water. In addition, he cut fumigation rates for pests by as much as 50 percent.

–University of Florida Institute of Food and Agricultural Sciences|2015-07-28

Unlocking the Rice Immune System

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JBEI, UC Davis and Berkeley Lab researchers have identified a bacterial signaling molecule that triggers an immunity response in rice plants, enabling the plants to resist a devastating blight disease.

–Lawrence Berkeley National Laboratory|2015-07-24

CEOs Discuss Need for Better Fact-Based Dialogue with Consumers

Consumers demand answers about their food and three food industry CEOs agree they need to find new ways to tell their story and educate their customers, according to a CEO Panel July 14 at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–Institute of Food Technologists (IFT)|2015-07-16

Consumers Prefer Meat Products Labeled From the U.S., Study Shows

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While Congress considers repealing a law requiring country-of-origin labels on packages of beef, pork and poultry, marketing researchers at the University of Arkansas have found that such labels influence consumer perceptions about food safety and quality.

–University of Arkansas, Fayetteville|2015-07-16

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–Institute of Food Technologists (IFT)|2015-07-15

Women in Food Science

Women with three powerful food industry careers shared stories about how they got where they are and what they have learned along the way in the Women in Food Science Business Panel on Sunday, July 12 IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2015-07-15

Poor Eating Habits Lead To Nutrient Gaps In Children

Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–Institute of Food Technologists (IFT)|2015-07-15

New Framework for Public-Private Partnerships Stresses Transparency in Food and Nutrition Research

The Institute of Food Technologists (IFT) joined with organizations representing 100,000 scientists and health professionals to unveil a framework for food, nutrition, and health research involving public-private partnerships. The framework consists of principles that address integrity and promote public health in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors.

–Institute of Food Technologists (IFT)|2015-07-15

Survey: We Like Seafood, but We Don’t Eat Enough

Nearly half of Floridians eat more seafood than they did five to 10 years ago, but 40 percent still do not eat the federally recommended dietary intake of seafood. Floridians also know seafood is good for them, and they like their seafood caught or harvested in the Sunshine State. But many are not sure they’d know Florida seafood if they saw it, and they’re hesitant to pay the higher cost of local seafood.

–University of Florida Institute of Food and Agricultural Sciences|2015-07-15

Smart Cornfields of the Future

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Scientists attending a workshop at Cold Spring Harbor Laboratory slipped the leash of scientific caution and tried to imagine what they would do if they could redesign plants at will. The ideas they dreamed up may make the difference between full bellies and empty ones in the near future when population may outrun the ability of traditional plant breeding to increase yields.

–Washington University in St. Louis|2015-07-14

AIDP Introduces New Science Further Demonstrating Prebiotics Are the Essential First Step to Wellness

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New information on UCLA RCT using PreticX, a new non-gluten, non-GMO prebiotic xylooligosacchride (XOS), adds significant new knowledge to the essential role prebiotics play by creating a diverse ecology in the gastrointestinal (GI) tract, the critical first step to optimal wellness presented at IFT.

–AIDP|2015-07-14

Insects May Be the Answer to Consumer Demand for More Protein

CHICAGO—The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–Institute of Food Technologists (IFT)|2015-07-14

Research Finds Diversifying Your Diet May Make Your Gut Healthier

A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–Institute of Food Technologists (IFT)|2015-07-14

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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

    5 Reasons Why Sugar Is Added to Food

    From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food…

    –Institute of Food Technologists (IFT)|2015-08-18

    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…

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