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Newswise Special Wire
Wednesday, July 29, 2015

Public edition | newswise.com

NEWSWISE Food Science Wire with IFT 29-Jul-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

AIDP Introduces New Science Further Demonstrating Prebiotics Are the Essential First Step to Wellness

New information on UCLA RCT using PreticX, a new non-gluten, non-GMO prebiotic xylooligosacchride (XOS), adds significant new knowledge to the essential role prebiotics play by creating a diverse ecology in the gastrointestinal (GI) tract, the critical first step to optimal wellness presented at IFT.

 • Image(s) embedded •  (Embargo expired on 14-Jul-2015 at 14:00 ET)

– AIDP

UF/IFAS Researcher Finds Way to Cut Cost, Save Water and Help the Environment by Changing One Simple Thing

Not only did the tall narrow rows grow the same amount of vegetables, they retained more fertilizers – reducing what would have leached into groundwater – and they would need half the amount of water. In addition, he cut fumigation rates for pests by as much as 50 percent.

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– University of Florida Institute of Food and Agricultural Sciences

Unlocking the Rice Immune System

JBEI, UC Davis and Berkeley Lab researchers have identified a bacterial signaling molecule that triggers an immunity response in rice plants, enabling the plants to resist a devastating blight disease.

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– Lawrence Berkeley National Laboratory

Consumers Prefer U.S.-Grown Organic Broccoli

As a good source of protein, Vitamin A, calcium, iron and fiber, broccoli is so full of nutrients, some call it a “super food.” It’s also popular at the supermarket, whether it’s grown in America or overseas. But Americans are willing to pay $1 more per pound for U.S. organic broccoli than that from China and Mexico and up to 32 cents more per pound than that grown in Canada.

Agricultural Economics

– University of Florida Institute of Food and Agricultural Sciences

Waiting to Harvest After a Rain Enhances Food Safety

To protect consumers from foodborne illness, produce farmers should wait 24 hours after a rain or irrigating their fields to harvest crops,

Applied and Environmental Microbiology

– Cornell University

Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

New Light Technology Helps Improve Food Safety

Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

Futurist Mike Walsh: Food Producers Must Embrace Innovation to Succeed with Next Generation

The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults, according to a July 13 keynote address by futurist Mike Walsh at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

 • Video embedded • 

– Institute of Food Technologists (IFT)

Insects May Be the Answer to Consumer Demand for More Protein

CHICAGO—The growing consumer demand for protein—and the lack of new farmland to raise more livestock—could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

Smart Cornfields of the Future

Scientists attending a workshop at Cold Spring Harbor Laboratory slipped the leash of scientific caution and tried to imagine what they would do if they could redesign plants at will. The ideas they dreamed up may make the difference between full bellies and empty ones in the near future when population may outrun the ability of traditional plant breeding to increase yields.

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PNAS, July 14, 2015

– Washington University in St. Louis

Food Scientist Explains How Trans Fat Removal Will Affect Food Industry

The FDA has given food companies three years to remove artificial trans fat from their products, but a Kansas State University food scientist explains most companies have already made the adjustment.

– Kansas State University

Obesity, Nutrition, & Public Policy

This Is Your Brain on Fried Eggs

High-fat feeding can cause impairments in the functioning of the mesolimbic dopamine system, says Stephanie Fulton of the University of Montreal and the CHUM Research Centre (CRCHUM.) This system is a critical brain pathway controlling motivation.

 • Image(s) embedded •  (Embargo expired on 14-Jul-2015 at 11:00 ET)

Neuropsychopharmacology, July 14, 2015

– Universite de Montreal

Consumers Prefer Meat Products Labeled From the U.S., Study Shows

While Congress considers repealing a law requiring country-of-origin labels on packages of beef, pork and poultry, marketing researchers at the University of Arkansas have found that such labels influence consumer perceptions about food safety and quality.

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Journal of Retailing

– University of Arkansas, Fayetteville

Survey: We Like Seafood, but We Don’t Eat Enough

Nearly half of Floridians eat more seafood than they did five to 10 years ago, but 40 percent still do not eat the federally recommended dietary intake of seafood. Floridians also know seafood is good for them, and they like their seafood caught or harvested in the Sunshine State. But many are not sure they’d know Florida seafood if they saw it, and they’re hesitant to pay the higher cost of local seafood.

– University of Florida Institute of Food and Agricultural Sciences

Research Finds Diversifying Your Diet May Make Your Gut Healthier

A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

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– Institute of Food Technologists (IFT)

Athlete Safety, Smart Concrete, and the Dangers of Sugary Drinks; Top Stories for 30 June 2015

Other topics include; grape seed oil to reduce obesity, gender differences in chronic pain, workplace wellness, healthcare in rural Africa after Ebola, cancer treatment, and finding a cure for MERS.

– Newswise Trends

A Person’s Diet, Acidity of Urine May Affect Susceptibility to UTIs

The acidity of urine — as well as the presence of small molecules related to diet — may influence how well bacteria can grow in the urinary tract, a new study shows. The research, at Washington University School of Medicine in St. Louis, may have implications for treating urinary tract infections, which are among the most common bacterial infections worldwide.

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Journal of Biological Chemistry

– Washington University in St. Louis

CEOs Discuss Need for Better Fact-Based Dialogue with Consumers

Consumers demand answers about their food and three food industry CEOs agree they need to find new ways to tell their story and educate their customers, according to a CEO Panel July 14 at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

 • Video embedded • 

– Institute of Food Technologists (IFT)

Poor Eating Habits Lead To Nutrient Gaps In Children

Nutrient gaps exist in all ages of children under 18 but adolescents and food insecure children are at greatest risk because of their eating habits, according to a July 14 presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

China, Taiwan Strengthen Food Safety Laws

China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

– Institute of Food Technologists (IFT)

For Children with Allergies, Reading Food Labels Crucial

It is estimated that one in every 13 children in the U.S. has a food allergy. Food allergy reactions can range from a rash to respiratory distress and even death. The uncertainty of how a child will react when exposed to food allergens is a great concern for parents.

– Loyola University Health System

New Framework for Public-Private Partnerships Stresses Transparency in Food and Nutrition Research

The Institute of Food Technologists (IFT) joined with organizations representing 100,000 scientists and health professionals to unveil a framework for food, nutrition, and health research involving public-private partnerships. The framework consists of principles that address integrity and promote public health in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors.

– Institute of Food Technologists (IFT)

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