Food Science News Source

Friday 25-Apr-2014

Recent Research

IFT Publishes Article on Sustainable Agriculture on Earth Day

In honor of Earth Day, the Institute of Food Technologists (IFT) is highlighting the important role sustainable agriculture plays in feeding the world’s population.

–Institute of Food Technologists (IFT)|2014-04-22

Edible Flowers May Inhibit Chronic Diseases

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.

–Institute of Food Technologists (IFT)|2014-04-21

Top Ten Functional Food Trends for 2014

The April 2014 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2014. Sloan gathers data from a multitude of industry resources to come up with the following trends.

–Institute of Food Technologists (IFT)|2014-04-21

Rice Gets Trendy, Adds Nutrients and So Much More

In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.

–Institute of Food Technologists (IFT)|2014-04-21

Extrusion Technology Improves Food Security in Africa

In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing authors write about how extrusion technology is a powerful food processing technique that can produce a variety of products made from locally grown grains, cereals and legumes while maintaining nutrient content and fighting off unsafe contaminants.

–Institute of Food Technologists (IFT)|2014-04-21

Institute of Food Technologists Announces New Sponsor of Global Food Traceability Center

The Institute of Food Technologists (IFT) is pleased to announce that Trace One Inc. has signed on as one of the sponsors of IFT’s Global Food Traceability Center. They will join 16 other partners who all share a common objective to strengthen the global food supply and increase business efficiencies through the use of sound traceability practices.

–Institute of Food Technologists (IFT)|2014-04-21

Institute of Food Technologists Launches FutureFood 2050 Program to Highlight Solutions to Feed 9 Billion People by 2050

The world’s largest scientific society of individual food scientists and technologists unveiled a sweeping new program today, FutureFood 2050, to create a broad dialogue on how science will deliver solutions needed to feed the world’s nine billion people by the year 2050.

–Institute of Food Technologists (IFT)|2014-04-17

Scientists Firm Up Origin of Cold-Adapted Yeasts That Make Cold Beer


As one of the most widely consumed and commercially important beverages on the planet, one would expect the experts to know everything there is to know about lager beer. Now, however, scientists are beginning to color in the margins of yeast ecology and genetics, identifying new strains in new environments and using the tools of molecular biology to ferret out traits that could aid industrial fermentation technologies.

–University of Wisconsin-Madison |2014-04-09

Green Is Good

Using a screening method that previously identified a compound in apple peel as a muscle-boosting agent, a team of University of Iowa scientists has now discovered that tomatidine, a compound from green tomatoes, is even more potent for building muscle and protecting against muscle atrophy.

–University of Iowa |2014-04-09

Most Schools Meet New USDA Drinking Water Mandate; More Steps Needed to Encourage Consumption

A new USDA mandate calling for access to free drinking water during lunchtime at schools participating in the National School Lunch Program went into effect at the start of the 2011-12 school year. Researchers from the University of Michigan and University of Illinois at Chicago examined compliance with the new requirement as well as perceptions about drinking fountain cleanliness and water quality. The study found that most schools met the new requirement; however, additional measures are needed to promote better access and encourage students to drink more water. Their findings are published in the Journal of the Academy of Nutrition…

–Academy of Nutrition and Dietetics|2014-04-09

Corralling Milk Microbes That Survive Pasteurization


Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren’t rustling cattle—they’re making milk sour and cheese soft and crumbly. For more than a century, milk has been heated to kill any bacteria or pathogens that can affect consumer health and shorten the shelf life of the product. However, microbes-- known as thermoduric--can survive pasteurization, according to South Dakota State University dairy science professor Sanjeev Anand. The Agricultural Experiment Station researcher has begun developing ways to combat heat-resistant microorganisms, a major challenge for the world’s dairy industry. His work is also…

–South Dakota State University|2014-04-08

Ancient Roman Cooking Course Inspires 2,000 UB Students to Dine as Romans Did Thousands of Years Ago


On April 6, 2,000 University at Buffalo students will join Caesar and other historical figures for an authentic ancient Roman feast of cinnamon lamb soup, Cato the Elder’s cheesecake and more. The themed dinner, “Eat Like a Roman,” is inspired by a one-credit course of the same name.

–University at Buffalo|2014-04-03

What Influences US Most When Choosing Wine?

A University of Adelaide wine marketing researcher has examined what influences selection along the wine supply chain.

–University of Adelaide|2014-04-03

Eyes in the Cereal Aisle – How Cap’n Crunch’s Gaze Is Influencing Your Purchasing


Director of Cornell’s Food and Brand Lab Brian Wansink and post-doctoral lab researcher Aner Tal, are releasing a new study today published in the Journal of Environment and Behavior that discovered consumers are 16 percent more likely to trust a brand of cereal when the characters on the boxes on the supermarket shelves look them straight in the eye. Not surprisingly, the study also found that the gaze of characters on children’s cereal boxes is at a downward, 9.6-degree angle, while characters on adult cereal boxes look almost straight ahead.

–Cornell University|2014-04-02

Fast Food Giants’ Ads for Healthier Kids Meals Don’t Send the Right Message


Children who viewed TV ads for Kids Meals were commonly unable to recall milk or apples, items added to make the meals healthier. Instead many kids thought apples were french fries.

–Norris Cotton Cancer CenterDartmouth-Hitchcock Medical Center|2014-03-31

Food Science Student Team from Rutgers Wins IFT Student Association Heart-Healthy Product Development Competition

The Institute of Food Technologists (IFT) and CanolaInfo recently announced the winner of the IFT Student Association Heart-Healthy Product Development Competition at the Institute of Food Technologists’ (IFT) Wellness 14 held in Chicago, Ill. The winning student team from the food science program at Rutgers University developed Heartmony, a snack harmonizing the crunchiness of crackers with the creaminess of a dip.

–Institute of Food Technologists (IFT)|2014-03-26

What Is a Functional Food?

The U.S. is the largest consumer of functional foods, it was a 44 billion dollar market in 2012 and it’s increasing with at least 60 percent of people consuming functional foods, occasionally. IFT spokesperson Cathy Adams Hutt, PhD, RD CFS explains in the following video what a functional food is and how functional foods can contribute to a nutritious diet. By definition, a functional food is a typical food that has specific nutrients added to it like vitamins and minerals, to serve a specific purpose.

–Institute of Food Technologists (IFT)|2014-03-26

Research Finds Soda Tax Does Little to Decrease Obesity

Extra sales taxes on soda may not do anything to improve people’s health, according to new research from health economist Jason Fletcher of the La Follette School of Public Affairs at the University of Wisconsin–Madison.

–University of Wisconsin-Madison |2014-03-24

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IFT Publications and Journals

    Edible Flowers May Inhibit Chronic Diseases

    A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have…

    –Institute of Food Technologists (IFT)|2014-04-21

    Researchers Find High Acceptability of Three-Colored Raspberry Jelly

    A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that the production of a mixed raspberry jelly with black and yellow…

    –Institute of Food Technologists (IFT)|2014-03-14