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Newswise - News for Journalists

Newswise Special Wire
Thursday, November 19, 2015

Public edition |

NEWSWISE Food Science Wire with IFT 19-Nov-2015

Food Science Wire with IFT

Food Science and Nutrition News Channel

...brought to you by Newswise in collaboration with the Institute of Food Technologists (IFT), a nonprofit scientific society bringing together food scientists, technologists and related professions from academia, government, and industry.

Food Science & Production

Parasitic Fungi and the Battle Against Coffee Rust Disease

Coffee rust has ravaged Latin American plantations for several years, leading to reductions in annual coffee production of up to 30 percent in some countries and threatening the livelihoods of hundreds of thousands of small-scale farmers in the region.

(Embargo expired on 13-Nov-2015 at 13:00 ET)

Applied and Environmental Microbiology

– University of Michigan

Yacon Plant Shows Potential as Natural Antioxidant

A South American plant cultivated and used as a traditional folk medicine for people suffering from diabetes and digestive/renal disorders may have potential as a natural antioxidant. The plant is called yacon, and the findings from researchers from Tokai University in Japan are in a new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT).

Journal of Food Science

– Institute of Food Technologists (IFT)

Carob Kibble—A Sweet and Healthy Natural Ingredient

Healthier diets usually mean eliminating sweets, but now there’s a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from a tree native to the Mediterranean region and produces pods with seeds known as locust bean that are a rich source of dietary fiber and bioactive compounds. In a new review article from the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors reviewed the composition, health benefits, and food applications of carob kibble.

– Institute of Food Technologists (IFT)

Shining a Light on the Use of Light-Emitting Diodes (LED) in the Food Industry

Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs are being used in the food industry. In a new review article from Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers from the National University of Singapore (NUS) and the Agri-food and Veterinary Authority (AVA) of Singapore reviewed the advantages of LED technology over conventional lighting, and showed how LEDs are the most suitable light source to prevent food spoilage, inactivate pathogens and improve nutrition.

– Institute of Food Technologists (IFT)

How Food Manufacturers Are Making Gluten-Free Products Tastier and Healthier

Ten years ago, a consumer seeking out gluten-free foods in their grocery store would have been hard pressed to find much. And the few products that did tout the attribute were probably dry, bland, and badly textured—overall, not very appetizing. Whether it’s by choice or for specific medical reasons, the number of people gravitating toward a gluten-free diet is rising. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior digital editor Kelly Hensel writes about how manufacturers are responding to the high demand for gluten-free foods that not only taste good but offer nutritional value as well.

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– Institute of Food Technologists (IFT)

Sweet News for Soda and Coffee Drinkers, Stevia Less Bitter Than Before

Cornell food scientists have reduced the sweetener stevia’s bitter aftertaste by physical – rather than chemical – means.

Food Chemistry

– Cornell University

Tomatoes Get Boost in Growth, Antioxidants From Nano-Sized Nutrients

Engineers at Washington University in St. Louis are working to increase nutrient content in fruits and vegetables by using nanoparticles to boost the nutrient content and growth of tomato plants.

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– Washington University in St. Louis

Warmer New England Waters Change Landscape for Cod and Lobsters

Charles H. Greene, professor of Earth and Atmospheric sciences in the College of Agriculture and Life Science at Cornell University and a fellow at the Atkinson Center for a Sustainable Future, says a rapidly changing climate will dramatically change the living marine resources and maritime traditions of seacoast communities, like those of New England and must be accounted for by those responsible for managing the nation’s marine living resources.

– Cornell University

UF/IFAS Experts Predict Food Trends for 2016

As 2015 starts to wind down, world-renowned food scientists at the University of Florida Institute of Food and Agricultural Sciences are already predicting trends for 2016. As they do, here are some hints as to what you can expect see in grocery stores and on your dinner table. You can look for total sensory foods, high-end fish and less grilling, among other phenomena.

– University of Florida Institute of Food and Agricultural Sciences

9 Asian Flavors Spicing Up Kitchens Worldwide

Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia—everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavors are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products.

– Institute of Food Technologists (IFT)

Recipe for Success: Entrepreneurs Concoct Businesses in Saint Louis University’s Kitchen

Food startups in the St. Louis area are sprouting from Saint Louis University's shared use kitchen.

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– Saint Louis University Medical Center

Chemistry Student Seeks to Revolutionize Chocolate Through Research

Danielle Peltier’s mom often tells her she didn’t send Peltier to New Mexico State University to become the next Willy Wonka. But, all on her own, Peltier has begun a research project that could change the way people with vegan and dairy-free diets enjoy chocolate, especially milk chocolates. “I’m trying to find new ways of making lactose-free chocolates using different types of milk, because right now all milk chocolate is made with whole dairy milk,” said Peltier, who is also an NMSU Track and Field athlete.

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– New Mexico State University (NMSU)

Obesity, Nutrition, & Public Policy

Men Eat to Excess When They Need to Impress

Men have a reputation of doing just about anything to show off in front of women, no matter how seemingly absurd. That effort to impress apparently extends to their eating habits: A new Cornell study shows that men eat significantly more food when in the company of women – and such excess is motivated by a hardwired male urge to demonstrate prowess to the opposite sex, researchers suggest.

– Cornell University

Kitchen Utensils Can Spread Bacteria Between Foods, UGA Study Finds

In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers’ homes and spread.

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Food Microbiology

– University of Georgia

Got Leftovers? Tips for Safely Savoring Foods a Second Time Around

With the holidays quickly approaching and along with them massive meals that often leave leftovers in their wake, IFT member Guy Crosby, PhD, CFS, Science Editor, America's Test Kitchen, Adjunct Professor, Department of Nutrition, Harvard School of Public Health, offers tips on safely savoring food the second time around.

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– Institute of Food Technologists (IFT)

Chemical Contaminants in Foods: Understanding Risks

When consumers are deciding which foods to buy, they want to know if the product is safe for their family. Does it contain pesticides or antibiotics, and what about arsenic, lead, or aflatoxins? In the November issue of Food Technology Magazine published by the Institute of Food Technologists (IFT), Markus Lipp, senior food safety officer, Food and Agriculture Organization of the United Nations and Christina G. Chase, senor scientific writer, U.S. Pharmacopeial Convention write about health risks and public perception about chemical contaminants in foods, and helping consumers understand the concept of risk

– Institute of Food Technologists (IFT)

Healthier Vending Now in Baltimore, Maryland

What you need to know about how healthy vending machines sell more of the better-for-you foods and beverages—lower in fat, sodium, sugars and calories.

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– Voices for Healthy Kids

Breaking Obesity, Weight-Loss Research to be Unveiled at Largest, International Conference on Obesity

At ObesityWeek 2015 will be held in California, a state that leads the way when it comes to working to establish new policies intended to reduce obesity. Some sessions and presentations will include a local focus.

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– Obesity Society

Avoid a Recipe for Disaster with Properly Cooked Food This Thanksgiving, Expert Says

A Kansas State University food safety expert shares some food preparation tips for home cooks that will ensure guests pile their plates with safe food dishes and forgo a side of food poisoning.

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Expert(s) available

– Kansas State University

Campbell Drops Soup Ingredients Perceived as Risky

– Cornell University

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