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Institute of Food Technologists and Canadian Institute of Food Science and Technology to Offer Joint Membership

With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the...
28-Nov-2016 5:05 PM EST Add to Favorites

Thank Science for This Year’s Thanksgiving Feast

While the word “thanks” is included in our country’s favorite holiday’s name, we all know the real star of the day is the food. Institute of Food Technologists Member Kantha Shelke, PhD, CFS, deconstructs the turkey-day menu in a series of...
18-Nov-2016 3:05 PM EST Add to Favorites

New Research Finds Avocado Extract Can Prevent Listeria in Food

A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria, a...
18-Nov-2016 3:05 PM EST Add to Favorites

The Top Eight American Pizza Habits

Americans consume 350 slices of pizza every second, and 15 percent deem it their top comfort food. In the November issue of Food Technology Magazine associate editor Melanie Zanoza Bartelme outlines eight American pizza trends, preferences and...
18-Nov-2016 3:05 PM EST Add to Favorites

Scientists Discover Way to Make Milk Chocolate Have Dark Chocolate Health Benefits Without the Bitter Taste

Dark chocolate can be a source of antioxidants in the diet, but many consumers dislike the bitter flavor. The taste of milk chocolate is more appealing to a greater number of consumers, but it doesn’t have the same antioxidants properties as dark...
28-Oct-2016 2:05 PM EDT Add to Favorites

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

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