Food Science News Source

Thursday 10-Jul-2014

Recent Research

Making a More Healthful, Low-Fat Hot Dog Without Giving Up Texture


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Low-fat wieners made with olive oil rather than pork fat make progress toward a healthful alternative hot dog without sacrificing satisfying flavor and texture.

–American Chemical Society (ACS)|2014-07-09

New Chocolate-Flavored Soft Chews Good for Your Teeth

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A dream come “chew” for your teeth? Researchers at Stony Brook University School of Dental Medicine and Ortek Therapeutics, Inc., have developed a chocolate-flavored soft chew that is actually beneficial for your teeth. BasicBites™ is a sugar-free chewy that helps maintain healthy teeth by supporting the normal acid-base (pH) levels that exist on tooth surfaces while coating the teeth with a mineral source.

–Stony Brook University|2014-07-09

Are Your Food Fears Founded in Science?

From the grocery aisle to the TV dial, health and safety claims about foods and their ingredients are dominating conversation, often scaring consumers away from many products and ingredients. The new Cornell University study, “Ingredient-based food fears and avoidance: antecedents and antidotes” published in the journal Food Quality and Preference, investigated food fears – why people have them and what can be done to correct misconceptions.

–Cornell University|2014-06-30

Salmonella’s Achilles’ Heel: Reliance on Single Food Source to Stay Potent

Scientists have identified a potential Achilles’ heel for Salmonella – the bacteria’s reliance on a single food source to remain fit in the inflamed intestine.

–Ohio State University|2014-06-26

Fruits and Vegetables: Good for Health, Not Necessarily a Weight Loss Method

People trying to lose weight are often told to eat more fruits and vegetables, but new UAB research shows this bit of advice may not be true.

–University of Alabama at Birmingham|2014-06-25

Inconsistent Sugar Recommendations Raise Questions

Sugar has been a part of the human diet since sugarcane was domesticated in 8000 B.C., but today myths and misunderstandings about sugar and the role it plays in health abound. In the media, sugar has been linked to obesity, toxicity, addiction, and fatty liver disease, among a host of other health outcomes, but with little, no or poor research to back up such claims, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

New Technologies Will Bring Health Benefits of Oats and Barley to a Greater Number of Foods

New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

Insects as the Food of the Future

As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.

–Institute of Food Technologists (IFT)|2014-06-24

Small Produce Farmers May Need Guidance, Affordable Strategies to Meet New Post-Harvest Sanitation Standards

Many small and medium produce growers in the United States neither have the funding nor the expertise to optimally sanitize post-harvest operations to prevent the spread of potentially dangerous pathogens, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-24

Media Alert—IFT 2014 Annual Meeting & Food Expo

The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo®, will bring together professionals involved in both the science and the business of food — experts from industry, academia and government. With more than 900 companies exhibiting, this event showcases the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world. Over 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends in food science.

–Institute of Food Technologists (IFT)|2014-06-24

Energy Drinks Raise New Questions About Caffeine’s Safety

Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity. However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure. What isn’t known, however, is how caffeine might interact with the myriad of other ingredients found in…

–Institute of Food Technologists (IFT)|2014-06-24

FutureFood 2050 Creators Share Their Vision for Telling the “Untold” Story of How Food Scientists are Working to Sustainably Feed a Growing World Population

Books and films on food issues continue to generate public concern and misunderstanding of our food, where it comes from and how we will continue to feed ourselves in the coming years, according to a panel discussion entitled “A Filmmaker’s Perspective: FutureFood 2050 Panel Discussion” at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.

–Institute of Food Technologists (IFT)|2014-06-24

What Millennials Want

Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, industry must keep up with Millennials high-speed, digital-age expectations, if they’re going to gain and keep them as customers.

–Institute of Food Technologists (IFT)|2014-06-24

Food Scientists Working to Diminish, Mask Bitter Tastes in Foods

Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

Consumers Looking for Reduced Sugar and Salt in Food Products More Than Low- and No-Fat

More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

From Deep Sea to Deep Space: Creating and Optimizing Food for People Living and Working in Extreme Conditions

How do you feed a six-person crew on a three-year mission to Mars? Food scientists are working on this and other challenges related to creating and optimizing food for astronauts, soldiers, pilots and other individuals working and living in extreme environments, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

Offer Kids Whole Grains; They’ll Eat Them

Most parents don't feed their kids whole grains under the assumption children will find them bland. But a new UF/IFAS study shows if you offer the children whole grains, they will eat them.

–University of Florida Institute of Food and Agricultural Sciences|2014-06-23

New IFT Video Spotlights A Day in the Life of an FDA Food Scientist

The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA). In the video, Cory Bryant, PhD, CFS International Public Health and Trade Manager, FDA Center for Food Safety and Applied Nutrition talks about his job helping to ensure food safety in a global environment.

–Institute of Food Technologists (IFT)|2014-06-23

Date Labeling Confusion Contributes to Food Waste

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Date labeling variations on food products contribute to confusion and misunderstanding in the marketplace regarding how the dates on labels relate to food quality and safety, according to a scientific review paper in the July issue of Comprehensive Reviews in Food Science and Food Safety. This confusion and misunderstanding along with different regulatory date labeling frameworks, may detract from limited regulatory resources, cause financial loss, and contribute to significant food waste.

–Institute of Food Technologists (IFT)|2014-06-23

Organic Standards Go Global

In the past, international trade of organic products between the U.S. and other countries has been difficult because of the wide variations in international organic standards and certification requirements. However, according to a June 22nd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, tremendous strides have been made in the development of organic trade agreements with other countries.

–Institute of Food Technologists (IFT)|2014-06-23

Farm to Table Oversight, New Technologies Improving Spice Safety

New and improved manufacturing technologies, as well as a greater focus on the individual steps of the production process, are helping to enhance spice safety in the U.S. and throughout the world, according to a June 22 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-23

The Next Food Revolution: Utilizing Food Waste to Feed a Growing, “Nutritionally Insecure” World

Food waste that is unused, yet nutritionally viable, may help to feed a growing and nutritionally “insecure” world population and minimize the impact of food production on the environment, according to Doug Rauch, former president of Trader Joe’s, Inc. and current CEO of the nonprofit Conscious Capitalism, Inc. Rauch was the keynote speaker during the opening session at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

–Institute of Food Technologists (IFT)|2014-06-22

Smithsonian Video: Love Tequila? A Toast to Pollinating Bats

Do you enjoy tequila? Then you need to raise your glass to the pollinating bats that helped to make it. Learn about the bat-tequila connection in this video.

–Smithsonian Institution|2014-06-20

Experts Discuss Innovative Solutions to the World’s 1.3 Billion Ton Food Waste Crisis

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Reducing the world’s 1.3 billion tons of wasted food every year may hold the key to sustainably feeding 9 billion people by 2050, according to new interviews from the Institute of Food Technologist (IFT)-sponsored FutureFood 2050 initiative.

–Institute of Food Technologists (IFT)|2014-06-18

Study Shows Promise for Antioxidants Extracted From Grape Seeds, Skin

They normally go to landfills as waste, but grape seeds and skin are full of antioxidants, and UF/IFAS researchers used enzymes to extract the nutritious elements.

–University of Florida Institute of Food and Agricultural Sciences|2014-06-17

Certified Food Scientists Making Strides One Year Later

The Institute of Food Technologists debuted its Certified Food Scientist (CFS) credential in 2013 to recognize the applied scientific knowledge and skills of food scientists, and the recently released Employment & Salary Survey from Food Technology magazine suggests that it is indeed a beneficial designation. According to survey data, CFS recipients earn a median salary of $101,000 vs a median of $81,048 for those who do not have CFS certification.

–Institute of Food Technologists (IFT)|2014-06-11

Famine Fear Won't Sway Minds on GM Crops

A recent study by Cornell University showed that stories of how GM crops could have prevented the Irish Potato Famine were no more likely to boost support for disease-resistant genetically modified crops than were generic crop-disease descriptions.

–Cornell University|2014-06-11

White Bread Helps Boost Some of the Gut’s ‘Good’ Microbes

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White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants — beneficial gut bacteria. In addition to this surprising find, their study in ACS’ Journal of Agricultural and Food Chemistry also revealed that when looking at effects of food on our “microbiomes,” considering the whole diet, not just individual ingredients, is critical.

–American Chemical Society (ACS)|2014-06-11

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