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Newswise Special Wire
Thursday, April 30, 2015

Public edition |

NEWSWISE Food Science Wire with IFT 30-Apr-2015

Food Science & Production

Mount Sinai Scientists Find Unprecedented Microbial Diversity in Isolated Amazonian Tribe Previously Unexposed to Antibiotics or Processed Foods

Scientists from the Icahn School of Medicine, collaborating with a multicenter team of U.S. and Venezuelan researchers, have discovered the most diverse collection of bacteria yet in humans among an isolated tribe of Yanomami Amerindians in the remote Amazonian jungles of Venezuela.

(Embargo expired on 17-Apr-2015 at 14:00 ET)

Science Advances, Apr-2015

– Mount Sinai Medical Center

Researchers Make Breakthrough in Detecting Most Common Bacteria Contaminating Oysters

Researchers at the University of New Hampshire have discovered a new method to detect a bacterium that has contaminated New England oyster beds and sickened consumers who ate the contaminated shellfish. The new detection method is a significant advance in efforts to identify shellfish harboring disease-carrying strains of Vibrio parahaemolyticus.

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Journal of Clinical Microbiology, April-2015

– University of New Hampshire

Clinical Studies Show Nutrient Bar (The “Chori-Bar”) Results In Broad Scale Health Improvements After Only Two Months

A fruit-based micronutrient and fiber-dense supplement bar (the “CHORI-bar”) conceived by Drs. Bruce Ames and Mark K. Shigenaga at Children’s Hospital Oakland Research Institute (CHORI), was shown in clinical trials to improve metabolism in overweight/obese (OW/OB) otherwise healthy adults in ways that are consistent with reduced risk of type 2 diabetes and cardiovascular disease. Consumption of the bar for two months also reduced chronic inflammation, and initiated a reduction in weight and waist circumference.

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FASEB Journal, fj.15-271833, April -2015

– UCSF Benioff Children's Hospital Oakland

Mushrooms Boost Immunity

Could a mushroom a day help keep the doctor away? Some early evidence from a new UF/IFAS study indicates mushrooms boost immunity.

Journal of the American College of Nutrition

– University of Florida Institute of Food and Agricultural Sciences

Research Identifies Barriers in Tracking Meals and What Foodies Want

Researchers studied how mobile-based food journals integrate into everyday life and specific challenges when using food journaling technology. Their research suggests how future designs might make it easier and more effective.

ACM Conference on Human Factors in Computing Systems (CHI 2015)

– Georgia Institute of Technology

Brain Development Suffers From Lack of Fish Oil Fatty Acids

In a study appearing in The Journal of Neuroscience, UC Irvine neurobiologists report that dietary deficiencies in the type of fatty acids found in fish and other foods can limit brain growth during fetal development and early in life. The findings suggest that women maintain a balanced diet rich in these fatty acids for themselves during pregnancy and for their babies after birth.

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Journal of Neuroscience/NIH grant EY-011912

– University of California, Irvine

Research Shows Pears Could Be Part of a Healthy Diet to Manage Diabetes

While the phrase “an apple a day” is a popular saying, a new study suggests that pears as part of a healthy diet could play a role in helping to manage type 2 diabetes and diabetes-induced hypertension. The results of research published in Food Research International show potential health benefits of Bartlett and Starkrimson pears.

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Food Research International doi:10.1016/j.foodres.2014.12.014

– North Dakota State University

Pomegranate-Date Cocktail a Day Keeps the Dr. Away

Pomegranates and dates are delicious, increasingly trendy, and healthy to boot. As it turns out, when consumed together they are a winning combination in the war against heart disease.

Food & Function, March 26, 2015

– American Technion Society

Sowing the Seeds of Change

Stella Liu, a UC Irvine senior majoring in international studies, is the founder and creator of OneSeed. It’s a subscription-based gardening kit that arrives on the doorstep with three plants in a handcrafted redwood planter. Each season, new seedlings are delivered so that subscribers can exercise their green thumb year-round. Online videos supplement the experience, and salad recipes are provided for enjoying the fruits of one’s labor. Her goal is to motivate people to start growing their own food and to connect with where their food comes from. It’s a for-profit venture that seeks to have a positive effect on the environment and society.

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– University of California, Irvine

Top Ten Food Trends for 2015

The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015.

– Institute of Food Technologists (IFT)

8 Nutrients to Protect the Aging Brain

Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape.

– Institute of Food Technologists (IFT)

The Difference between “Use-By” “Sell-By” and “Best-By” Dates

Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains the difference between “use-by,” “sell-by,” and “best-by” dates.

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– Institute of Food Technologists (IFT)

Expanding Global Food Production in a Warming World

Agriculture can be both a victim and a cause of climate change, say global warming experts. But new sustainable strategies that can help farming adapt to hotter conditions may help reduce agriculture’s carbon footprint too.

– Institute of Food Technologists (IFT)

Scholar of Infectious Diseases & Animals on Avian Flu, Poultry and Consumer Concerns

As a fast-moving virus forces U.S. poultry producers to kill millions of chickens and turkeys, Dr. Richard French of Becker College explains why this strain of avian influenza is different from others—and says food producers should brace for an even greater impact and loss.

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Expert(s) available

– Academy Communications

Institute of Food Technologists Announces New Certified Food Scientists

The Institute of Food Technologists (IFT) is proud to announce that 19 professionals recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as Starbucks Coffee Company, Kerry Ingredients, Silliker, and The Pennsylvania State University.

– Institute of Food Technologists (IFT)

Spring Flours Annual Gala to Support the University of Chicago Celiac Disease Center

On May 1, 2015, the University of Chicago Celiac Disease Center is hosting the annual Spring Flours Gluten-Free Gala. The event will feature a multi-course, gluten-free dinner created by some of Chicago’s best chefs and bakers.

– University of Chicago Medical Center

Applied Food Sciences Obtains GRAS Status for PurCaf™ a Naturally Derived Source of Caffeine

Applied Food Sciences, Inc. (AFS) takes vital step obtaining self-affirmed GRAS (Generally Recognized As Safe) status for PurCaf™, a naturally derived green coffee bean caffeine, for use in food and beverages.

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– Applied Food Sciences, Inc.

Food Scientist Available to Discuss Listeria-Linked Ice Cream Recalls

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– Institute of Food Technologists (IFT)

Food Scientist Available to Discuss Consumer Reports Finding of Bacteria/Antibiotics in Frozen Shrimp

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– Institute of Food Technologists (IFT)

Expert Available: The Scientific Art of Cooking

– Wake Forest University

Obesity, Nutrition, & Public Policy

Slim by Chocolate

Article in International Archives of Medicine on Chocolate with high Cocoa content as a weight-loss accelerator.

International Journal of Medicine Vol 8 (2015)

– Institute of Diet and Health

Overeating? It’s Not by Accident

Stacey Cahn, PhD, associate professor of psychology at Philadelphia College of Osteopathic Medicine, explains how food sciences contributes to overeating.

Expert(s) available

– Philadelphia College of Osteopathic Medicine

Hopkins Scholar to Study Obesity Spike in South Korea

Doctoral nursing student Lorenzo Nava earns Fulbright Scholarship; will look at obesity in South Korea and how nations can grow wealthier without health concerns that can come with it.

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– Johns Hopkins School of Nursing

Professor Liz Dowler's Research Is on the Social and Policy Dimensions of Food and Human Nutrition

– University of Warwick

How the Mediterranean Diet Can Improve Heart Health

– Texas A&M University

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