Comprehensive results of surveys and studies on today's consumer preferences in food, including buying, dining, nutritional, health, decision-making habits, growth areas and new products.
"Diet" ice creams are making a comeback as reformulations are bringing better tastes to health-conscious consumers. Reduced- low- and no-sugar or -fat formulas are the rage for fans of frozen desserts who want to indulge.
Government and industry reps and journalists interested in new food products and technical updates can hear the new concerns and regulatory measures regarding the allegencity of food ingredients at the IFT Annual Meeting + Food Expo on July 13.
How food and health juxtapose on the body is where the dream of disease avoidance meets the reality of modern human genome sequencing. Future food traits benefitting consumer and businesses, plus responses to food industry attacks.
Unique to the 12th World Congress of Food Science and Technology, July 16-20, is comprehensive discussion of global food issues by international experts whose insights lead to proposed remedies presented at the conference's conclusion.
With intense competition for shrinking research funds and greater reliance on industry dollars, scientists who safeguard the nation's food supply are faced with maintaining research integrity and protecting consumers.
NASA believes food science students at Chapman University in California may have the right stuff; they've developed an elusive super-nutritious pizza snack intended for the delectable use by astronauts on future missions.
Sound studies conducted by experts in the field support the use of irradiation as a safe and effective method to reduce contamination in ground beef without risk to consumer health or satisfaction, contrary to unsubstantiated claims by groups critical of its use.
Many traditional selections are leading U.S. consumers eating patterns. Nearly eight out of every ten meals were eaten at home last year, and traditional favorites spaghetti, pizza and steak were the most frequently eaten dinners. Speed and ease of preparation is the top trend when making meal selections.
With increasing public concern about the safety and security of the food supply domestically and abroad, the not-for-profit scientific society Institute of Food Technologists is bringing together leading industry, academia and government experts to address food safety challenges. The three-day conference will be held Nov. 5-7 in Orlando, Fla.
Peanut butter boasts levels of healthful vitamin E as high as those in raw peanuts according to a new study, confirming that peanut butter can be as beneficial to the diet as nuts in protecting against coronary heart disease.
Elsa A. Murano, U.S. Department of Agriculture undersecretary for food safety, will address the Institute of Food Technologists' International Food Safety and Quality Conference and Expo, Wednesday, Nov. 5, in Orlando, providing an update on the Department's food safety initiatives in her 11:30 a.m. address.
Very substantial reductions are being called for in sodium consumption. IFT supports the call to further food research to determine additional technologies for reducing sodium levels in processed products while maintaining their safety and quality.
Where science-meets-culinary art will be offered for the first time during the 2004 IFT Annual Meeting + Food Expo®. Chefs from the retail, quick service, and full service restaurant market segments will work side by side with food technologists during the expo to create new culinary dishes.
Attention to obesity increasingly affects how consumers, businesses, investors, the public health community, and courts interpret the role food plays in everyday life. A special session during the upcoming IFT 2004 Annual Meeting + Food Expo® will focus on this issue from these groups' perspective.
Health-consciousness now rivals convenience as the major factor determining what food U.S. consumers buy according to the latest issue of Food Technology and its cover story, "The Top 10 Functional Food Trends 2004," referencing extensively numerous studies focusing on food purchase and consumption habits.
The world's most popular flavors will be on the tip of everyone's tongue at the 2004 Institute of Food Technologists Annual Meeting + Food Expo® where a comprehensive review of global new product trends and global new product tasting will be among the highlights of the world's largest food convention of its kind.
Recognizing focused, intentional efforts for the advancement of food science and technology, the Institute of Food Technologists' 2004 Congressional Support for Science Award will be presented to U.S. Sen. Debbie Stabenow, Mich., and U.S. Rep. Henry Bonilla, Tex.
The Institute of Food Technologists' Journal of Food Science has been classified a high priority serial by the U.S. Library of Congress. The peer-reviewed science journal published by the not-for-profit scientific society is one of only 300 publications so designated by the library.
Long-term studies on prevention, behavior, and other priorities like integrated scientific research are needed to solve the global obesity epidemic according to scientists whose recommendations are the result of a three-day research summit organized by the Institute of Food Technologists.
The city prides itself on being home of the midnight buffet and getting all the exercise it needs with a roll of the dice, but Las Vegas will soon become the epicenter for sharing obesity research and food science and technology insight.
Childhood obesity is a growing health concern in America, but a new research project raises questions about whether programs and initiatives to address this complex problem are taking the right approach. The results showed some stark contradictions between what steps medical experts say are necessary and what actually is being done.
Conflicting regulation from local, state and federal authorities can cause inconsistent safety practices in the food retail business, but aggressive education can allow food handlers to better comply with safety measures according to food safety experts.
"Reduced fat Oreos are un-American," declared Leonard Teitlebaum, managing director of Merrill Lynch, speaking on the topic of obesity Tuesday at the Institute of Food Technologists' Annual Meeting and Food Expo.
Despite challenging obstacles, the U.S. Food and Drug Administration views plant-made pharmaceuticals as a highly promising means of building and securing the world's drug supply, said FDA Acting Commissioner Lester Crawford.
With much consumer interest currently focused on eliminating carbohydrates from diets and food industry interest on reducing trans fats from snacks, Lester M. Crawford, acting commissioner of the U.S. Food and Drug Administration, is talking about calories.
The 15- to 24-age group"”the "Millenials""”are commanding the most attention when it comes to food according to market researchers presenting new data at the Institute of Food Technologists Annual Meeting and Food Expo.
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change. And those packages are getting smarter. The future of food packaging holds such innovations as self-heating and -cooling packaging for products like coffee and beer.
"All diets. . .will fail," says Anne Mixon of NPD, who points to a new survey showing three out of four diets fail. Researchers and industry reps agreed that American's need regular exercise and a healthy diet. But they disagree strongly with what constitutes a healthy diet.
For many shoppers the word "organic" is synonymous with "safe." But food safety experts cannot concede that organic is safer than conventional food, as their research shows it is not.
"The food guide pyramid is imbalanced and tumbling," says Eric Hentges of the USDA's Center for Nutrition Policy and Promotion.
Research on tomatoes and broccoli shows some organic produce may have an added health benefit over conventionally grown counterparts. But inherent inconsistencies associated with organic farming make general comparisons inappropriate. No significant differences were seen between organic and conventional green peppers.
Technical sessions addressing breaking and evolving topics affecting consumers, businesses, governments and others inherently involved in food highlighted the 64th IFT Annual Meeting + Food Expo.
The focus of some researchers in the food industry is ingredients that might increase satiety"”a person's feeling of fullness"”and aid in the obesity epidemic, specifically calcium and fiber.
The low-carbohydrate trend sweeping United States is exactly that"”a trend virtually ignored by the rest of the world, according to research presented at the Institute of Food Technologists Annual Meeting and Food Expo.
Space agencies have been dogged by the question for years: How to feed astronauts on a mission lasting several years. Experts in this space race for food taste and ultra-convenience convened recently. Feeding astronauts during a journey to Mars raises nutritional, mechanical, and even psychological issues.
As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body, food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress"”flavor.
The focus in the development of many new food products is on increasing health benefits and reducing caloric and carbohydrate content. Several companies introducing new products and technologies recently revealed what their organizations are doing to improve the health factor of their products.
Data assembled by the Institute of Food Technologists reveal that inadequate home food storage and handling practices are major contributors to foodborne illness.
In keeping with the evolving corporate demands to do more with less, the Institute of Food Technologists is responding to the business climate experienced by exhibiting companies at the IFT FOOD EXPO(r) and enhancing its popular show by compressing the three-and-a-half day exhibition to three days only.
Food irradiation is a proven, beneficial method of improving the safety of the food supply and poses no human health threat, according to the latest Scientific Status Summary Irradiation and Food Safety. The report specifically addresses and counters misleading claims.
In order to meet public health standards and ensure the safety of infants and developing fetuses, the U.S. FDA's Action Level for mercury in commercial fish should be reduced from 1000 parts per billion, according to researchers' study.
Results of food consumption data studied are not a complete review of factors considered to influence the risk of contracting cancer. Thus, these foods should not be interpreted in haste as a threat to public health, according to the Institute of Food Technologists.
Important, interrelated factors leading to hypertension include obesity, stress, and genetic vulnerability, in addition to sodium intake. While consumption habits and food product choices have changed considerably in recent decades, the rate of salt intake by the U.S. consumer has not altered substantially over the past 25 years.
A new expert report declares advances in science and food technology are growing so rapidly that the food industry and government must quicken their pace to ensure food's greatest benefits on public health. It emphasizes recommendations to accelerate future research and development, regulation and marketing of functional foods.
Intensifying collaborative research on methods to detect intentionally contaminated food and decontaminate affected food processing systems should receive greater focus to ensure the safety of consumers and protect the U.S. food supply from terrorist attack.
Food trends once primed to focus on families are reshaping as Baby-boomers become empty-nesters, and health-related products are booming worldwide. Do-if-yourself doctoring is one of ten major trends shaping today's consumer choices in the U.S. and abroad, according to the article.
Preparing for the unforeseen keeps food companies focusing on responses and solutions to the unthinkable: What could cause the company to cease operations? The top five fears of food companies will highlight the technical sessions at this year's Institute of Food Technologists' Annual Meeting + FOOD EXPO(r).
The Institute of Food Technologists' 2005 Congressional Support for Science Award will be presented to U.S. Sen. Christopher (Kit) Bond, of Missouri, and U.S. Rep. Collin Peterson, of Minnesota.
When exercising for long durations, drinking too much water and neglecting important nutrients can lead toward a dangerous chemical imbalance -- even death -- according to diet experts writing for the Institute of Food Technologists.
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