Food Science News Source

Saturday 25-Oct-2014

Recent Research

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

UF/IFAS Researcher Continues Quest for Peanut That Won’t Cause Allergic Reaction

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A University of Florida food scientist has removed 80 percent of allergens from whole peanuts, moving him a step closer to eliminating 99.9 percent of peanut allergens.

–University of Florida Institute of Food and Agricultural Sciences|2014-09-29

Asking Parents Smart Questions Can Help Obese Kids Lose Weight

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Preventing childhood obesity may begin at home, but there’s plenty nurses can do to help parents embrace healthy lifestyle choices, says Rita John, DNP, EdD, CPNP-PC, DCC, director of the pediatric primary care nurse practitioner program at Columbia University School of Nursing.

–Columbia University School of Nursing|2014-09-29

Increasing Nitrogen-Fixing Capacity of Soybeans

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By manipulating the molecular mechanisms that regulate soybean nodules formation, assistant professor Senthil Subramanian hopes to develop soybeans that are more efficient in making nodules and fixing nitrogen. The South Dakota State University plant scientist has documented how micro-RNA 160 affect nodule development and will identify the key roles of specific micro-RNAs in the formation of the two nodule zones through a five-year National Science Foundation Early Career Award. Crops that produce more nitrogen will require less fertilizer, thus lowering production costs and reducing the potential for runoff that can impact the environment.

–South Dakota State University|2014-09-26

Leading Futurists Forecast What Consumers Will Be Eating in 2050

When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.

–Institute of Food Technologists (IFT)|2014-09-24

7 Supermarkets Trends Now and in the Future

With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket.

–Institute of Food Technologists (IFT)|2014-09-17

9 Fats to Include in a Healthy Diet

Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.

–Institute of Food Technologists (IFT)|2014-09-17

Gut Bacteria, Artificial Sweeteners, and Glucose Intolerance

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Artificial sweeteners have long been promoted as diet and health aids. But breaking research from the Weizmann Institute shows that these products may be leading to the very diseases they were said to help prevent: scientists have discovered that, after exposure to artificial sweeteners, our gut bacteria may be triggering harmful metabolic changes.

–Weizmann Institute of Science|2014-09-17

The Obesity Society: Reduced Energy Density in Foods Can Create Healthier Food Environment and May Help to Reduce Obesity

The Obesity Society (TOS) issues an official position statement pointing to the pervasive availability of foods high in energy density as a contributing factor for weight gain and obesity.

–Obesity Society|2014-09-17

Consumers Will Pay More for Eco-Friendly Plants, Study Shows

People make decisions all the time, and some have long-term consequences: Do I work out? Do I take the bus? Do I recycle? A UF/IFAS researcher and his colleagues found those who value long-term consequences of their decisions are more apt to buy eco-friendly plants.

–University of Florida Institute of Food and Agricultural Sciences|2014-09-17

Veterinary Pharmacologist Warns That Eggs From Backyard Chickens May Pose Consumption Problems

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A pharmacologist warns that if you are raising chickens in your backyard, don't consume their eggs if the animals have been taking medication.

–Kansas State University|2014-09-16

This Is Your Brain on Snacks—Brain Stimulation Affects Craving and Consumption

Magnetic stimulation of a brain area involved in "executive function" affects cravings for and consumption of calorie-dense snack foods, reports a study in the September issue of Psychosomatic Medicine: Journal of Biobehavioral Medicine, the official journal of the American Psychosomatic Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health.

–Wolters Kluwer Health: Lippincott Williams and Wilkins|2014-09-15

Global Food Traceability Center Launches New Seafood Traceability Financial Tool

The Institute of Food Technologists (IFT) Global Food Traceability Center today announced the launch of a Seafood Traceability Financial Tool. This tool assists organizations in the seafood industry in understanding the financial impact (costs and benefits) of implementing traceability. Developed with input from seafood business leaders and owners, and as part of its service to the seafood industry, this tool is freely accessible online at http://www.seafoodtraceability.org

–Institute of Food Technologists (IFT)|2014-09-08

Texas Producers Find New Oil Fields — Olive Groves

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Texas has been known for its oil production for almost 150 years. Now, a new oil industry is sprouting in what may bring producers cash and consumers a local, edible choice — olive oil. Olive trees, native to the Mediterranean region, have been planted on an estimated 2,000 acres in the state already, according to Texas A&M AgriLife Extension.

–Texas A&M AgriLife|2014-09-08

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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