Chicago, IL USA
Add to Favorites | Newsroom RSS | Share

Our News on Newswise

IFT Launches New Website To Help Consumers Find Out the Facts on Food

Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.”...
5-Feb-2016 8:05 AM EST Add to Favorites

IFT Adds Four New Schools to List of Approved Food Science Programs

The Institute of Food Technologist’s (IFT) Higher Education Review Board (HERB) recently added four new schools to their list of approved undergraduate food science programs, bringing the total list to 61 schools. The primary goal of the...
25-Jan-2016 3:05 PM EST Add to Favorites

11 Interesting Facts About America’s Eating Habits

More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the...
15-Jan-2016 1:05 PM EST Add to Favorites

A New Alternative to Sodium: Fish Sauce

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings...
15-Jan-2016 1:05 PM EST Add to Favorites

Front of Package Food Labels Do Not Mean a Food Is Healthy

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer’s best...
15-Jan-2016 1:05 PM EST Add to Favorites

5 Ingredients That Can Help with Weight Management

Weight loss is often one of consumers’ top resolutions for the New Year. While the basic premise of losing weight is to consume less calories than calories burned, weight management has evolved over the years and includes a focus on burning fat,...
15-Jan-2016 1:05 PM EST Add to Favorites

Umami Leads the Way in Creative Savory Ingredient Development

Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors,...
15-Jan-2016 1:05 PM EST Add to Favorites

Researchers Discover a Way to Potentially Decrease Peanut Allergen

Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists...
15-Jan-2016 1:05 PM EST Add to Favorites

Our YouTube Videos