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New Salt Mix May Help Reduce Sodium Content in Food

Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings...
18-Jun-2015 2:05 PM EDT

Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos

Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry...
18-Jun-2015 2:05 PM EDT

10 Healthy Reasons to Eat Quinoa

Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that...
18-Jun-2015 2:05 PM EDT

Institute of Food Technologists Announces 2015 Achievement Awards

The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. The IFT...
18-Jun-2015 1:05 PM EDT

Institute of Food Technologists Selects 2015 Fellows

The Institute of Food Technologists (IFT) is proud to announce the 2015 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science...
18-Jun-2015 11:05 AM EDT

Session and Expo Highlights at IFT15 in Chicago

Session and Expo Highlights at IFT15 in Chicago.
16-Jun-2015 4:05 PM EDT

How Sustainable Water Use Can Boost Food Security Worldwide


Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.
11-Jun-2015 11:05 AM EDT

7 Reasons to Eat Insects

Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source...
9-Jun-2015 12:05 PM EDT

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