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Newswise Special Wire
Thursday, May 28, 2015

Public edition | newswise.com

NEWSWISE Food Science Wire with IFT 28-May-2015
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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

New Study Finds that Many Probiotics Are Contaminated with Traces of Gluten

More than half of popular probiotics contain traces of gluten, according to an analysis performed by investigators at the Celiac Disease Center at Columbia University Medical Center (CUMC). Tests on 22 top-selling probiotics revealed that 12 of them (or 55%) had detectable gluten.

(Embargo expired on 15-May-2015 at 07:00 ET)

Digestive and Disease Week (DDW)

– Columbia University Medical Center

Proteins May Slow Memory Loss in People with Alzheimer’s

Certain proteins may slow the devastating memory loss caused by Alzheimer’s disease, according to a groundbreaking Iowa State University study.

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Psychoneuroimmunology Research Society‘s annual scientific meeting

– Iowa State University

Germination Can Make Buckwheat More Nutritious

With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.

Journal of Food Science

– Institute of Food Technologists (IFT)

When Flying, Taste Buds Prefer Savory Tomato

While examining how airplane noise affects the palate, Cornell University food scientists found umami-rich foods become your taste bud’s best buds.

Journal of Experimental Psychology: Human Perception and Performance

– Cornell University

Packaged Foods Go Vegetarian

egetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.

– Institute of Food Technologists (IFT)

10 Facts about Olive Oil

Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today.

– Institute of Food Technologists (IFT)

Wild-Caught Fish vs. Farm-Raised Fish

What exactly are the differences between fish that is wild caught versus fish that is farm raised? A Q&A with Institute of Food Technologists (IFT) President Mary Ellen Camire, PhD, CFS sheds some light on this topic.

 • Video embedded • 

– Institute of Food Technologists (IFT)

5 Food Safety Tips for When the Power Goes Out

It’s tornado season, so there’s a chance the power could go out at any time during a storm. Bob Gravani, PhD, CFS, a Professor of Food Science at Cornell University and a spokesperson for the Institute of Food Technologists (IFT), provides several tips to keep food safe during a power outage.

 • Video embedded • 

– Institute of Food Technologists (IFT)

Feeding Tomorrow Announces New Kraft Foods Research Scholarship Program

Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT), today announced that Kraft Foods Group will donate $100,000 to Feeding Tomorrow to endow two new annual $1,000 scholarships. These educational scholarships also include a paid internship at a Kraft location and a trip to attend the IFT summer event.

– Institute of Food Technologists (IFT)

IFT Global Student Innovation Challenge Finalists Announced

The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle.

– Institute of Food Technologists (IFT)

IFT Global Food Traceability Center Awarded $1.3 Million Grant to Design Seafood Traceability Architecture

As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts.

– Institute of Food Technologists (IFT)

Obesity, Nutrition, & Public Policy

Trash Talk Challenges Texas A&M Agriculture Faculty to Find Ways to Stop Global Food Waste

Agriculture faculty at Texas A&M University are talking trash — as in too much food ends up there. Now they are vowing to team up and figure out how to reduce global food waste by 5 percent over the next decade.

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– Texas A&M AgriLife

Nutrition Advancements Ushering in an Era of Personalized Diets for Health

The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades.

– Institute of Food Technologists (IFT)

IFT Submits Written Comments on Dietary Guidelines Advisory Committee Report

The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence.

– Institute of Food Technologists (IFT)

FDA Making Decision on Transfats Friday. Food Scientist Available to Discuss the Function of Trans Fats in Food

 • Video embedded • 

– Institute of Food Technologists (IFT)

America's Allergy Experts Don't Agree with Recent Study Suggesting Children with Asthma Need to Be Tested for Peanut Allergy

– American College of Allergy, Asthma and Immunology (ACAAI)

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