Food Science News Source

Sunday 23-Nov-2014

Recent Research

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

How Not to Poison You Friends and Family at Thanksgiving. Food Safety Expert Kathleen Splane Shares Her Top Tips

–University of Delaware|2014-11-20

Bacterial Slime: It's What's for Dinner

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If natural or manmade disaster strikes, causing global crop failures, the world won't starve--providing they are willing to eat bacterial slime and bugs.

–Michigan Technological University|2014-11-20

Talking Turkey With A Loyola Dietitian

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Food coma” is a term that comes to mind for many when it comes to celebrating Thanksgiving. But with mindful practices, the harvest holiday doesn’t have to be the husky holiday.

–Loyola University Health System|2014-11-19

New Technologies, Policies Spur Agricultural Innovations

Global visionary thinkers are mixing and matching technology both old and new to boost agricultural production sustainably in the years ahead: Drones that stream reams of crop data from farm fields. Mini aquaponics systems that can supply all of a restaurant’s fish and produce needs. Pastoral farms where cattle graze contentedly amidst a landscape of trees and shrubs.

–Institute of Food Technologists (IFT)|2014-11-19

Cooking at Home Frequently May Lead to Healthier Diet

Individuals who frequently cook at home tend to maintain a healthier diet than those who cook less frequently, according to new research released today at the American Public Health Association’s 142nd Annual Meeting in New Orleans.

–American Public Health Association (APHA)|2014-11-17

11 Ways to improve Heart Health

As the holidays approach, it’s easy to slip into bad eating habits. However, poor diet increases the risk of high blood pressure, high cholesterol, and poor circulation – three major factors that affect overall heart health. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that adding certain nutrients and foods to the diet that may decrease risk for heart disease, which is the number one cause of death in the United States.

–Institute of Food Technologists (IFT)|2014-11-13

5 Flavor Trends to Watch in 2015

Over half of Americans consider themselves adventurous eaters and 82 percent are open to trying new flavors (Mintel, 2014). Fortunately, consumers have more varieties of flavors to choose from than ever before and the choices are expanding every day. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Digital Editor Kelly Hensel writes about the top five flavor trends that flavorists, chefs and trendspotters predict consumers will be seeking out in the coming year.

–Institute of Food Technologists (IFT)|2014-11-13

Tea Time Science

When it comes to tea production, the process is far from simple. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT) IFT Fellow Neil H. Mermelstein takes readers through the step-by-step process of how tea is made.

–Institute of Food Technologists (IFT)|2014-11-13

Electronic 'Tongue' to Ensure Food Quality

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An electronic "tongue" could one day sample food and drinks as a quality check before they hit store shelves. Or it could someday monitor water for pollutants or test blood for signs of disease.

–American Chemical Society (ACS)|2014-11-12

Study Shows Vegan Diet Best for Weight Loss Even with Carbohydrate Consumption

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A new study by the University of South Carolina finds that people shed more weight on an entirely plant based diet, even if carbohydrates are also included. Other benefits of eating a vegan diet include decreased levels of saturated and unsaturated fat, lower BMIs, and improved macro nutrients.

–University of South Carolina|2014-11-06

Could Non-Gluten Proteins Play a Role in Celiac Disease?

Gluten proteins in wheat products might not be the only ones involved in celiac disease.

–American Chemical Society (ACS)|2014-11-05

Pumpkin Spice 101

In this fact sheet and the associated video food scientist, Kantha Shelke, PhD, CFS answers questions behind the science behind the popular fall drink, the pumpkin spice latte. Shelke shares how the drink and the spice mix is made, explains any safety concerns involving the ingredients, and the science behind why we love it so much.

–Institute of Food Technologists (IFT)|2014-11-04

Increasing Protein, Fiber in Pasta, Baked Goods

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South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market.

–South Dakota State University|2014-10-23

Sustainable Food Production Practices Topic of Lecture

A common vision to define, measure, and communicate about sustainability in U.S. agriculture

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2014-10-22

Turning Waste From Whisky-Making Into Fuel — Close to Commercial Reality?

A start-up company in Scotland is working to capitalize on the tons of waste produced by one of the country's most valued industries and turn the dregs of whisky-making into fuel. Celtic Renewables, formed in 2011, has refined its process based on a century-old fermentation technique and is now taking the next step toward a commercial plant, according to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society.

–American Chemical Society (ACS)|2014-10-22

Olive Oil More Stable and Healthful Than Seed Oils for Frying Food

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Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive. Scientists report in ACS' Journal of Agricultural and Food Chemistry that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.

–American Chemical Society (ACS)|2014-10-22

Expert Explains the Hows and Whys of Pesticides

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

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 red fruit most appealing.

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

7 Ways to Feel Full Without Overeating

Not feeling full after or between meals can result in overeating. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about studies that show eating certain nutrients and foods may help curb appetite and keep one feeling fuller longer.

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

Institute of Food Technologists Announces New Certified Food Scientists

The Institute of Food Technologists (IFT) is proud to announce that an additional 45 professionals are now Certified Food Scientists (CFS) after meeting the eligibility requirements and passing the exam this past August. These include professionals that represent a wide variety of food science and technology roles from organizations such as Kraft, Nestlé Canada, Innova Flavors, and Rutgers University.

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

New Study Shows Most Americans Confused on Olive Oil Benefits, Terminology and Uses

The NAOOA is sharing its findings, tips on how to help consumers increase their olive oil knowledge and reminding health experts at the American Academy of Nutrition and Dietetics annual Food & Nutrition Conference and Expo in Atlanta of the mounting evidence of olive oil’s health benefits.

–North American Olive Oil Association|2014-10-20

Sugared Soda Consumption, Cell Aging Associated in New Study

Sugar-sweetened soda consumption might promote disease independently from its role in obesity, according to UC San Francisco researchers who found in a new study that drinking sugary drinks was associated with cell aging

–University of California, San Francisco (UCSF)|2014-10-16

A Third of All Food Is Wasted – and Such Loss Is on the Rise

–Cornell University|2014-10-14

Making a More Voluptuous Loaf of Bread

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Two college students from Toulouse, France, completed a 10-week internship milling wheat and researching how to expand the loaf volume of bread. Elodie Payrau and Floriane Bouchet are agronomy food science and management students in their second year at École Nationale Supérieure Agronomique of Toulouse. The students worked with department of health and nutritional sciences professor Padmanaban Krishnan in the South Dakota State University Seed Technology Laboratory as part of a long-standing partnership between SDSU and ENSAT.

–South Dakota State University|2014-10-14

8 Great Scientific Solutions to Feeding the World

In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links as part of your World Food Day coverage.

–Institute of Food Technologists (IFT)|2014-10-14

Food Addiction Research, Insights Are Focus of First Symposium at American College of Nutrition’s Annual Conference

Latest research findings and clinical insights are focus of first symposium at 55th Annual Conference of the American College of Nutrition, being held Oct. 15-18, 2014. Speakers include Joseph Frascella, director of the National Institute on Drug Abuse's Division of Clinical Neuroscience and Behavioral Research.

–American College of Nutrition (ACN)|2014-10-08

Antioxidant Found in Grapes Uncorks New Targets for Acne Treatment

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UCLA researchers have demonstrated how resveratrol, an antioxidant derived from grapes and found in wine, works to inhibit growth of the bacteria that causes acne. The team also found that combining resveratrol with a common acne medication, benzoyl peroxide, may enhance the drug’s ability to kill the bacteria and could translate into new treatments.

–University of California, Los Angeles (UCLA), Health Sciences|2014-09-30

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EXPO Presentations

IFT Publications and Journals

    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

    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