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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...
4/17/2014 6:00 AM EDT

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...
3/26/2014 3:50 PM EDT

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...
3/26/2014 3:00 PM EDT

10 Facts about the Changing Fast Food Industry

In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about the increased demand for healthier options on fast food menus.
3/14/2014 3:00 PM EDT

Gluten-Free Crackers Made with Hemp Flour and Decaffeinated Green Tea Leaves

A team of food scientists from University of Novi Sad in Serbia and Guelph Food Research Centre in Canada found that hemp flour, a by-product of cold-pressed hemp oil, in combination with decaffeinated green tea leaves could be used to develop a...
3/14/2014 3:00 PM EDT

IFT’s Immediate Past President John Ruff Addressed the 2015 Dietary Guidelines Advisory Committee

The Institute of Food Technologists (IFT) Immediate Past President John Ruff recently presented at the third meeting of the 2015 Dietary Guidelines Advisory Committee on March 14 at the National Institutes of Health. Ruff’s presentation titled...
3/14/2014 3:00 PM EDT

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 raspberries could be a good alternative to just one-colored jelly.
3/14/2014 2:00 PM EDT

Institute of Food Technologists Announces Christie A. Tarantino as New Executive Vice President

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The Institute of Food Technologists (IFT) today announced the selection of Christie A. Tarantino, FASAE, CAE, as the new IFT Executive Vice President. Tarantino, the current President and CEO of the Association Forum of Chicagoland, will lead IFT...
3/7/2014 11:00 AM EST

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