Food Science News Source

Monday 3-Aug-2015

Recent Research

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

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

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

This Is Your Brain on Fried Eggs

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High-fat feeding can cause impairments in the functioning of the mesolimbic dopamine system, says Stephanie Fulton of the University of Montreal and the CHUM Research Centre (CRCHUM.) This system is a critical brain pathway controlling motivation.

–Universite de Montreal|2015-07-14

China, Taiwan Strengthen Food Safety Laws

China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

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

New Light Technology Helps Improve Food Safety

Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

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

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 food supply in important ways.

–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 food on the battlefield to how long it takes to get a meal from the computer to your table, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–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 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–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 July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–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 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

–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. The winners are Aseptia Technologies, Corbion, Ecolab, and Parabel.

–Institute of Food Technologists (IFT)|2015-07-12

For Children with Allergies, Reading Food Labels Crucial

It is estimated that one in every 13 children in the U.S. has a food allergy. Food allergy reactions can range from a rash to respiratory distress and even death. The uncertainty of how a child will react when exposed to food allergens is a great concern for parents.

–Loyola University Health System|2015-07-09

Consumers Prefer U.S.-Grown Organic Broccoli

As a good source of protein, Vitamin A, calcium, iron and fiber, broccoli is so full of nutrients, some call it a “super food.” It’s also popular at the supermarket, whether it’s grown in America or overseas. But Americans are willing to pay $1 more per pound for U.S. organic broccoli than that from China and Mexico and up to 32 cents more per pound than that grown in Canada.

–University of Florida Institute of Food and Agricultural Sciences|2015-07-09

Hispanic Health Disparities, Statins and Aggression in Men, Supercharged Stem Cells, and More Top Stories 6 July 2015

Other topics include memories and protein, physics and gas mileage, agriculture and food safety, vaccine for Dengue, retinoblastoma proteins in cancer progression, and more.

–Newswise Trends|2015-07-06

Waiting to Harvest After a Rain Enhances Food Safety

To protect consumers from foodborne illness, produce farmers should wait 24 hours after a rain or irrigating their fields to harvest crops,

–Cornell University|2015-07-03

Food Scientist Explains How Trans Fat Removal Will Affect Food Industry

The FDA has given food companies three years to remove artificial trans fat from their products, but a Kansas State University food scientist explains most companies have already made the adjustment.

–Kansas State University|2015-07-01

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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

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