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Newswise Special Wire
Monday, July 13, 2015

Public edition | newswise.com

Newswise Food Science Wire with IFT | Meeting Wire for 13-Jul-2015
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IFT15: Where Science Feeds Innovation

The IFT15 Meeting Wire contains press releases and highlights from the Institute of Food Technologists annual event, IFT15: Where Science Feeds Innovation held at McCormick Place South in Chicago. Copies of presentations and interviews with speakers are available to journalists upon request. Please attribute content as research presented at IFT15.

Media Contacts:
Mindy Weinstein, mweinstein@ift.org, 312-399-9779

Stephanie Callahan, scallahan@ift.org, 847-331-1963

Promising New Technologies Ready to Make Their Mark on Foods of the Future

The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our food supply in important ways.

– Institute of Food Technologists (IFT)

Scientist Works On Taste, Texture And Color Of Lab-Produced Hamburger

Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

 • Video embedded • 

– Institute of Food Technologists (IFT)

3D Printers Poised to Have Major Implications for Food Manufacturing

CHICAGO— The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get food on the battlefield to how long it takes to get a meal from the computer to your table, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

Algae, Quinoa, Legumes Top List Of Alternative Protein Choices

CHICAGO-- Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits

Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

IFT Honors Four Innovations at Food Expo

At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award. The winners are Aseptia Technologies, Corbion, Ecolab, and Parabel.

 • Video embedded • 

– Institute of Food Technologists (IFT)

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