Food Science News Source

Wednesday 28-Jan-2015

Recent Research

Global Food Traceability Center Submits Comments on the Presidential Task Force Recommendations for Combatting Illegal, Unreported, and Unregulated Fishing and Seafood Fraud

As part of its ongoing commitment to offering solutions for pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) submitted written comments on how to most effectively implement the recommendations from the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud.

–Institute of Food Technologists (IFT)|2015-01-27

Gluten-Free Diet Is Treatment, Not Trend, for Those with Celiac Disease

For people who have celiac disease, going gluten-free isn't a lifestyle choice, it's a necessity. For everyone else, steering clear of gluten isn't necessarily a good idea.

–Wake Forest Baptist Medical Center|2015-01-27

Should Arsenic in Food Be a Concern?

The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern.

–Institute of Food Technologists (IFT)|2015-01-21

Food Waste Challenge Provides Market Opportunities for Innovators

Approximately 133 billion pounds of food produced in the United States went uneaten in 2010 (Buzby, 2014). This adds up to a 31 percent food loss at both the retail and consumer levels and has far-reaching social, economic, and environmental ramifications (NRDC, 2012). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing writers Elise Golan, PhD, director of sustainable development, Office of the Chief Economist, USDA and Jean C. Buzby, PhD, chief of the Diet, Safety and Health Economic Branch in the USDA Economic Research Service write about how food waste in…

–Institute of Food Technologists (IFT)|2015-01-21

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. in a November 2014 analysis using data from the World Health Organization (WHO). But new types of evidence-based interventions, such as targeted drug treatments and foods created to be more satiating, may be able to help reverse the upward trajectory of global obesity rates, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative.

–Institute of Food Technologists (IFT)|2015-01-21

For the Love of Chocolate

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With Valentine's Day around the corner, does chocolate appeal to you for its flavor, symbolic meaning of love or potential health benefits? Dr. Judith Rodriguez, a nutrition professor and chair of the Department of Nutrition and Dietetics at the University of North Florida, discusses myths and facts about chocolate.

–University of North Florida|2015-01-20

UF/IFAS Study: Wheat Yield to Decline as Temperatures Increase

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Production of wheat, one of the world's most important food crops, will decline as temperatures increase, a finding made possible by pooling computer models worldwide, in a study led by a UF/IFAS researcher.

–University of Florida Institute of Food and Agricultural Sciences|2015-01-14

Blueberries: Small Fruit Delivers Big Reward

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Just one cup of blueberries per day could be the key to reducing blood pressure and arterial stiffness, both of which are associated with cardiovascular disease.

–Florida State University|2015-01-08

Beer and Bread Yeast-Eating Bacteria Aid Human Health

Learning how good bacteria in the gut feast on complex carbohydrates could end your break up with bread.

–University of Michigan Health System|2015-01-07

Targeting Fatty Acids May Be Treatment Strategy for Arthritis, Leukemia

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Enzymes linked to diabetes and obesity appear to play key roles in arthritis and leukemia, potentially opening up new avenues for treating these diverse diseases, according to researchers at Washington University School of Medicine in St. Louis.

–Washington University in St. Louis|2015-01-06

Men’s Diets Are Related to Local Offerings, Unlike Women’s

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Men’s eating habits are associated with the availability of healthy food sources in their residential neighbourhood but women’s are not, according to researchers at the University of Montreal and its affiliated CHUM hospital.

–Universite de Montreal|2015-01-06

“Imaginary Meal” Tricks the Body Into Losing Weight

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Salk scientists made a more effective diet pill

–Salk Institute for Biological Studies|2015-01-05

Fructose More Toxic than Table Sugar in Mice

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When University of Utah biologists fed mice sugar in doses proportional to what many people eat, the fructose-glucose mixture found in high-fructose corn syrup was more toxic than sucrose or table sugar, reducing both the reproduction and lifespan of female rodents.

–University of Utah|2015-01-04

Resolved to Lose Weight in 2015? Here Are 5 Bad Strategies to Avoid

Is your New Year’s resolution to lose weight? Here are five bad strategies to avoid, according to Dr. Aaron Michelfelder of Loyola University Health System.

–Loyola University Health System|2014-12-30

Plants Are the New Protein

Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market.

–Institute of Food Technologists (IFT)|2014-12-16

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 3-D printer button, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. FutureFood 2050 explores how increasingly sophisticated science and technology will help feed the world’s projected 9 billion-plus people in 2050.

–Institute of Food Technologists (IFT)|2014-12-16

5 Common Food Safety Kitchen Mistakes

IFT Spokesperson and food safety expert, Christine Bruhn, PhD, CFS, Former Director of the Center for Consumer Research, University of California, Davis and her team videotaped 120 consumers as they prepared a chicken and a salad in their home. They found that while many felt confident about their food safety skills, many were making critical mistakes while preparing their meals that could lead to foodborne illness.

–Institute of Food Technologists (IFT)|2014-12-16

Day in the Life of a Food Science Student

IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.

–Institute of Food Technologists (IFT)|2014-12-16

Institute of Food Technologists Announces New Certified Food Scientists

The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances.

–Institute of Food Technologists (IFT)|2014-12-16

Essential Oils Help Control Fungus Growth in Argentinian Corn

Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn.

–Institute of Food Technologists (IFT)|2014-12-16

What Was The “Paleo Diet?” There Was Far More Than One, Study Suggests

The Paleolithic diet, or caveman diet, a weight-loss craze in which people emulate the diet of plants and animals eaten by early humans during the Stone Age, gives modern calorie-counters great freedom because those ancestral diets likely differed substantially over time and space, according to researchers at Georgia State University and Kent State University.

–Georgia State University|2014-12-16

Producing Fish Feed Ingredients Using Plant-Based Proteins

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The use of expensive, marine-derived protein drives up the cost of high-quality fish feed. A South Dakota State University microbiologist and fisheries expert joined forces to produce fish feed ingredients from plant-based proteins, such as soybean meal. Their company, Prairie Aquatech, is scaling up production of the feed ingredients and expanding fish feeding trials.

–South Dakota State University|2014-12-11

How to Avoid Foods That Trigger Migraines During the Holiday Season

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Certain foods and drinks can trigger migraine in many people, and those who suffer from migraines need to be especially careful to avoid these triggers as they attend holiday celebrations. The American Migraine Foundation and Chair David W. Dodick, MD, FRCP (C), FACP, want to help people with migraine avoid these potential triggers, so that they can better enjoy the season. Dr. Dodick is Professor of Medicine at the Mayo Clinic College of Medicine.

– American Migraine Foundation|2014-12-10

Controlling Obesity with Potato Extract

A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University. The results of their recent study with mice were so surprising that the investigators repeated the experiment just to be sure.

–McGill University|2014-12-09

Survey Shows Floridians Have Concerns About Food Safety, GMOs

While Floridians believe they do a fairly good job of keeping themselves safe from foodborne illnesses, they aren’t always clear about which foods, preparation techniques or cooking methods pose the biggest risks.

–University of Florida Institute of Food and Agricultural Sciences|2014-12-08

Nutrition, Safety Key To Consumer Acceptance of Nanotech, Genetic Modification In Foods

New research shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.

–North Carolina State University |2014-12-02

Got Leftovers? Tips for Safely Savoring Food the Second Time Around

Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of "what's for dinner." Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids' lunches.

–Institute of Food Technologists (IFT)|2014-11-24

Wake Forest Baptist Offers Tips on Having a Gluten-Free Thanksgiving

Sticking to a gluten-free diet over Thanksgiving may sound like no fun, but many people don’t have a choice.

–Wake Forest Baptist Medical Center|2014-11-20

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EXPO Presentations

IFT Publications and Journals

    Essential Oils Help Control Fungus Growth in Argentinian Corn

    Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there…

    –Institute of Food Technologists (IFT)|2014-12-16

    Color and Texture Matter Most When it Comes to Tomatoes

    A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the…

    –Institute of Food Technologists (IFT)|2014-10-21