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Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste

A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering...
19-Oct-2016 2:05 PM EDT Add to Favorites

New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar

A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and...
19-Oct-2016 2:05 PM EDT Add to Favorites

Science Shows Cheese Can Make Wine Taste Better

A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found...
19-Oct-2016 2:05 PM EDT Add to Favorites

IFT Food Facts Releases New Video on Ancient Grains

Ancient grains have become staples in many diets due to their health benefits and exotic appeal. In fact, the 2015-2020 Dietary Guidelines for Americans recommend daily intake of whole grains to be at least half of total grain consumption. IFT Past...
28-Sep-2016 5:05 PM EDT Add to Favorites

Pumpkin Spice 101

In this fact sheet and the associated video, food scientist Kantha Shelke, PhD, CFS answers questions about the science behind the popular fall drink, the pumpkin spice latte.
28-Sep-2016 3:05 PM EDT Add to Favorites

Study Finds Apple and Lettuce Can Remedy Garlic Breath


Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the...
22-Sep-2016 5:05 PM EDT Add to Favorites

IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission

The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission...
22-Sep-2016 5:05 PM EDT Add to Favorites

Institute of Food Technologists Welcomes New 2016-2017 President

On September 1, 2016 John Coupland PhD, CFS became the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr....
1-Sep-2016 11:05 AM EDT Add to Favorites

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