Food Science News Source

Wednesday 10-Feb-2016

Recent Research

New Iowa State Research Holds Promise for Diabetics with Vitamin D Deficiency

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A simple change in diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes, according to new research from Iowa State University published in the Journal of Agricultural and Food Chemistry.

–Iowa State University|2016-02-09

Millennials Say One Thing but Do Another When Choosing Chocolate, Kansas State University Study Finds

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Despite strong preferences for ethical chocolate in focus groups, only 14 percent of millennials in individual choice studies selected candy with ethical or social factors labeling, according to a Kansas State University study. In addition, a majority of millennials also prefer chocolate with clean labeling.

–Kansas State University|2016-02-08

IFT Launches New Website To Help Consumers Find Out the Facts on Food

Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.” IFT Food Facts is an online resource that has videos and fact sheets with tips related to the science of food that consumers can use at home, at the store and on the go. IFT’s member experts answer common questions about food safety, nutrition, and food chemistry, as well as address common myths and misperceptions about food science and…

–Institute of Food Technologists (IFT)|2016-02-05

Reinforcing Parenting Through Cooking

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Roasted vegetables, fruit salads and spinach smoothies can form the basis for a healthy meal and provide a chance to connect as a family. These are insights that 9- and 10-year-olds and their caregivers in South Dakota gained through iCook, a multi-state U.S. Department of Agricultural project to increase culinary skills, family mealtime and physical activity as a means of preventing childhood obesity.

–South Dakota State University|2016-02-03

Researchers Figure Out How Super-Hot Peppers Pack Their Punch

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Researchers at NMSU’s Chile Pepper Institute have discovered that super-hot chile peppers, those with more than one million Scoville Heat Units, are built differently than other peppers.

–New Mexico State University (NMSU)|2016-02-01

Case Western Reserve University Researcher Developing Low-Cost, Portable Method to Detect Tainted Medicines and Impure Food Supplements

Fake or low-quality medicines and food supplements are an ongoing global problem in underdeveloped nations, although technology-savvy places, such as the United States, are also not immune. A researcher at Case Western Reserve University is developing a low-cost, portable prototype designed to detect tainted medicines and food supplements that otherwise can make their way to consumers.

–Case Western Reserve University|2016-02-01

How Plant Science Can Grow Small Business

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UA mushroom experts are teaching a workshop on how to raise mushrooms — a highly lucrative crop.

–University of Arizona|2016-02-01

Peanut Expert Reports Good Season Despite Excess Rainfall for New Mexico Growers

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While abundant rainfall helped peanut farmers in New Mexico through the growing season, it became too much of a good thing during the fall harvest as rains persisted. Peanut expert Naveen Puppala outlines the challenges and economic impact of the peanut crop.

–New Mexico State University (NMSU)|2016-01-26

IFT Adds Four New Schools to List of Approved Food Science Programs

The Institute of Food Technologist’s (IFT) Higher Education Review Board (HERB) recently added four new schools to their list of approved undergraduate food science programs, bringing the total list to 61 schools. The primary goal of the Education Standards is to enhance excellence in food science education. Approved schools are listed on IFT.org and is currently being updated with information on the four new programs.

–Institute of Food Technologists (IFT)|2016-01-25

UCI to Host Three-Day Food Justice Conference

Amid concerns about student access to affordable and healthy food, activists from several University of California campuses are sponsoring the second annual California Higher Education Food Summit. The three-day conference will feature workshops and speakers addressing food justice on California college and university campuses. The food justice movement aims to ensure equal access to nutritious, locally sourced food and living wages for all food system workers.

–University of California, Irvine|2016-01-20

Mother-Daughter Team Teaches the Art of Canning Food

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Their next class is scheduled for January 22 at 9:00 a.m. at the Clay County Extension office in Green Cove Springs. The February class is set for the 12th in Duval County.

–University of Florida Institute of Food and Agricultural Sciences|2016-01-15

11 Interesting Facts About America’s Eating Habits

More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2015.

–Institute of Food Technologists (IFT)|2016-01-15

A New Alternative to Sodium: Fish Sauce

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.

–Institute of Food Technologists (IFT)|2016-01-15

Front of Package Food Labels Do Not Mean a Food Is Healthy

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer’s best option. In the January issue of the Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from The Ohio State University and Saint Joseph’s University, Philadelphia examined and analyzed front of pack nutrition claims on more than 2,200 breakfast cereal and prepared meals released for sale between 2006 and 2010. What they found…

–Institute of Food Technologists (IFT)|2016-01-15

5 Ingredients That Can Help with Weight Management

Weight loss is often one of consumers’ top resolutions for the New Year. While the basic premise of losing weight is to consume less calories than calories burned, weight management has evolved over the years and includes a focus on burning fat, building lean muscle, boosting metabolism and suppressing appetite. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about six ingredients that can play a role in weight management.

–Institute of Food Technologists (IFT)|2016-01-15

Umami Leads the Way in Creative Savory Ingredient Development

Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors, today’s product developers are tinkering with these common ingredients to turn them into new and unexpected food applications. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about the new ways food technologists are incorporating umami flavors into foods.

–Institute of Food Technologists (IFT)|2016-01-15

Researchers Discover a Way to Potentially Decrease Peanut Allergen

Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists (IFT), researchers from Ningbo Institute of Agricultural Sciences in China found that seed germination could reduce the allergen level in peanuts.

–Institute of Food Technologists (IFT)|2016-01-15

Low Blood Levels of Bicarbonate Linked to Earlier Death in Healthy Older Adults

• Generally healthy older individuals with normal or high bicarbonate levels in the blood had a similar risk of dying during follow-up, but patients with low bicarbonate had a 24% increased risk compared with these groups.

–American Society of Nephrology (ASN)|2016-01-14

IFT Commends 2015 Dietary Guidelines for Emphasizing Healthy Dietary Patterns

The Institute of Food Technologists (IFT) commends the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) as well as members of the Dietary Guidelines Advisory Committee for bringing together a range of experts from academia, industry and government to create these guidelines. These guidelines will help Americans pursue a healthy diet while recognizing that all food groups can be a part of healthy dietary patterns to help meet individual’s dietary needs, personal preferences and cultural traditions.

–Institute of Food Technologists (IFT)|2016-01-11

Children's Hospital Oakland Research Institute Study Finds Higher Fat Variation of DASH Diet Lowers Blood Pressure and Reduces Triglycerides

In a study to be published in February's American Journal of Clinical Nutrition, researchers at the UCSF Benioff's Children's Hospital Oakland Research Institute (CHORI) found that a higher fat DASH (Dietary Approaches to Stop Hypertension) diet lowered blood pressure to the same extent as the DASH diet, but also reduced triglycerides and did not significantly raise LDL-C.

–UCSF Benioff Children's Hospital Oakland|2016-01-11

Assessing the New U.S. Dietary Guidelines

U.S. government officials released the new 2015-2020 Dietary Guidelines for Americans (DGAs) on Jan. 7, 2016. Nutrition expert Frank Hu, who served on the 2015 Dietary Guidelines Advisory Committee — which made recommendations on what should be included in the guidelines — assesses the new advice on how the nation should eat.

–Harvard University|2016-01-08

Spread of Algal Toxin Through Marine Food Web Broke Records in 2015

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While Dungeness crab captured headlines, record levels of the neurotoxin domoic acid were found in a range of species, and the toxin showed up in new places.

–University of California, Santa Cruz|2016-01-08

Coffee Flour Offers a Potentially Healthier Way of Enjoying Java

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Research has shown that drinking coffee is good for you. A recent Harvard study found that people who drank three to five cups a day had a 15 percent lower chance of prematurely dying than non-drinkers.

–Brandeis University|2016-01-07

Tom and Holly Gores Partner with Children’s Hospital Los Angeles to Create New State-of-the-Art Allergy Center

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Financier and philanthropist Tom Gores and his wife Holly have made a $5 million commitment to establish a new pediatric allergy treatment center at Children’s Hospital Los Angeles.

–Childrens Hospital Los Angeles|2016-01-07

Purple Limes and Blood Oranges Could Be Next for Florida Citrus

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UF Citrus Research and Education Center scientists are developing genetically engineered limes containing anthocyanin, which are beneficial bioflavonoids that have numerous roles in human well-being, including treating obesity and diabetes.

–University of Florida Institute of Food and Agricultural Sciences|2016-01-06

Irradiation Preserves Blueberry, Grape Quality

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Phytosanitary treatment maintains fruit quality for long-distance transportation, distribution, storage.

–American Society for Horticultural Science (ASHS)|2016-01-05

UF/IFAS Explores Bringing Popular South American Food Fish to Florida

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Have you dined on Arapaima? South Americans eat the fish regularly, and University of Florida Institute of Food and Agricultural Sciences researchers are studying whether it could be a viable food fish in the United States. “It has lots of high-quality meat,” said Jeffrey Hill, a UF/IFAS associate professor of fisheries and aquatic sciences. “It’s an easy fish to sell. It’s a really good food fish.”

–University of Florida Institute of Food and Agricultural Sciences|2016-01-05

Almonds May Help Augment Nutrients in Diet

Eating a moderate amount of almonds each day may enrich the diets of adults and their young children. In the study, when parents and children were eating almonds, their Healthy Eating Index increased for total protein foods, seafood and plant proteins and fatty acids, while they ate fewer empty calories.

–University of Florida Institute of Food and Agricultural Sciences|2015-12-18

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IFT Publications and Journals

    A New Alternative to Sodium: Fish Sauce

    Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe…

    –Institute of Food Technologists (IFT)|2016-01-15

    Front of Package Food Labels Do Not Mean a Food Is Healthy

    American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine…

    –Institute of Food Technologists (IFT)|2016-01-15