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Got Leftovers? Tips for Safely Savoring Food the Second Time Around

Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of "what's for dinner." Meals like pastas, soups, chili, and other home-cooked meals can...
24-Nov-2014 10:05 AM EST

New Technologies, Policies Spur Agricultural Innovations

Global visionary thinkers are mixing and matching technology both old and new to boost agricultural production sustainably in the years ahead: Drones that stream reams of crop data from farm fields. Mini aquaponics systems that can supply all of a...
19-Nov-2014 11:00 AM EST

11 Ways to improve Heart Health

As the holidays approach, it’s easy to slip into bad eating habits. However, poor diet increases the risk of high blood pressure, high cholesterol, and poor circulation – three major factors that affect overall heart health. In the November...
13-Nov-2014 1:40 PM EST

5 Flavor Trends to Watch in 2015

Over half of Americans consider themselves adventurous eaters and 82 percent are open to trying new flavors (Mintel, 2014). Fortunately, consumers have more varieties of flavors to choose from than ever before and the choices are expanding every...
13-Nov-2014 1:30 PM EST

Tea Time Science

When it comes to tea production, the process is far from simple. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT) IFT Fellow Neil H. Mermelstein takes readers through the step-by-step process...
13-Nov-2014 1:00 PM EST

Pumpkin Spice 101

In this fact sheet and the associated video food scientist, Kantha Shelke, PhD, CFS answers questions behind the science behind the popular fall drink, the pumpkin spice latte. Shelke shares how the drink and the spice mix is made, explains any...
4-Nov-2014 2:00 PM EST

Agricultural Pioneers Sow Seeds of Innovation

Greenhouse lettuce plants bathed in soft pink light that cuts growing time in half. Farmers who boat to their coastal water “fields” of crops. Beef cattle bred for optimal meat production humanely and sustainably. All this and more is already on...
27-Oct-2014 10:00 AM EDT

Color and Texture Matter Most When it Comes to Tomatoes

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.
21-Oct-2014 11:00 AM EDT

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