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Newswise Special Wire
Thursday, December 17, 2015

Public edition |

NEWSWISE Food Science Wire with IFT 17-Dec-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

Low Sugar Diet Makes Foods Taste Sweeter But Does Not Change Preferred Level of Sweetness

New research from the Monell Center reveals that while foods such as vanilla pudding taste sweeter following three months on a low-sugar diet, the level of sweetness most preferred in foods and beverages does not change. The findings may inform public health efforts to reduce the amount of added sugars that people consume in their diets.

 • Image(s) embedded •  (Embargo expired on 25-Nov-2015 at 14:00 ET)

– Monell Chemical Senses Center

New Use for Passion Fruit Seeds Discovered

The passion fruit is used around the world in juices, salads, syrups and even ice cream. A team of researchers from the University of Sao Paulo, Brazil have discovered that the passion fruit seed oils, which are typically discarded in production, are a good source of nutrients and might be able to be used as edible oils in functional foods. Their findings are detailed in a recent study in the Journal of Food Science study, published by the Institute of Food Technologists (IFT).

Journal of Food Science

– Institute of Food Technologists (IFT)

Steeping Temperature and Time May Affect Antioxidants in Tea

Tea is the most highly consumed beverage in the world next to water. The methods of preparing the beverage varies throughout the world and also depends on the type of tea. In a recent Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from University of Malaya found that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea.

Journal of Food Science

– Institute of Food Technologists (IFT)

Composting Food Waste Remains Your Best Option, New Study Says

A new University of Washington study confirms that composting food scraps is better than throwing them away, and also calculates the environmental benefits associated with keeping these organic materials out of landfills.

– University of Washington

Feeding Food Waste to Pigs Could Save Vast Swathes of Threatened Forest and Savannah

New research suggests that feeding our food waste, or swill, to pigs (currently banned under EU law) could save 1.8 million hectares of global agricultural land – an area roughly half the size of Germany, including hundreds of thousands of acres of South America’s biodiverse forests and savannahs – and provide a use for the 100 million tonnes of food wasted in the EU each year.

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Food Policy

– University of Cambridge

Breaking Bread with Colleagues Boosts Productivity

Plenty of companies invest big money to provide their employees with upscale workplace eateries or at least catered meals. But are those companies getting a good return on their investment? According to a new Cornell University study, the answer is yes.

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Human Performance, Volume 28, Issue 4, 2015

– Cornell University

Green Tea Impairs Development, Reproduction in Fruit Flies, UCI Study Finds

Although green tea is enjoyed by millions for its numerous health benefits, University of California, Irvine researchers have discovered that excessive consumption adversely affected development and reproduction in fruit fly populations.

Journal of Functional Foods, Dec-2015; R21AT004987

– University of California, Irvine

New Way to Make Yeast Hybrids May Inspire New Brews, Biofuels

Thanks to a new method for making interspecies yeast hybrids in the lab, the makers of beer, wine, biofuels and other products that depend on yeasts may soon have many more strains of the microorganism to work with.

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Fungal Genetics and Biology

– University of Wisconsin-Madison

Researchers Develop Method for Higher Purity in Wheat Flour

A new test developed by Kansas State University researchers helps millers assure wheat flour purity.

– Kansas State University

Brain Receptors for Hunger Hormone Control Food Intake, Study Shows

Activating receptors in the brain for the body’s hunger hormone increases food-related behaviors, such as gathering, storing and consuming food, a finding that has implications for the treatment of obesity, according to researchers at Georgia State University.

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The American Journal of Physiology – Regulatory, Integrative and Comparative Physiology, Nov. 2015

– Georgia State University

Fries with a Side of Acrylamide

French fry lovers, beware! You may be exposed to a chemical more commonly associated with heavy industry than crispy fried potatoes. Fortunately, researchers are finding ways to reduce that exposure.

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Crop Science, October 23, 2015

– American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)

BRI's Innovative Work in Food Allergy Research

“The breadth of research from the laboratory, translated into clinical treatment and back to the laboratory is really all under ‘one roof’ here,” says Jerry Nepom, MD, PhD, “forming a dynamic collaboration to find the best treatments for people with allergic disease.”

– Benaroya Research Institute at Virginia Mason

Students Help UF/IFAS Professor Breed Better, Tastier Peppers

University of Florida College of Agricultural and Life Sciences students are learning how to breed better peppers under the guidance of Professor Bala Rathinasabapathi. And by “better,” we mean a more savory taste, among other characteristics. Florida produces $207 million worth of bell peppers annually, according to the Florida Department Agriculture and Consumer Services (FDACS). In fact, as of 2012, Florida ranked second nationally in the value of bell peppers. Improving traits may help the Florida pepper industry grow even larger.

– University of Florida Institute of Food and Agricultural Sciences

How Yogurt Is Made and Other Fun Facts

Ancient people called yogurt the “food of the gods,” and today yogurt continues to have an outstanding reputation and a promising future as a healthy processed food product. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Tara McHugh, PhD explains how yogurt goes from fermented milk to creamy delight.

– Institute of Food Technologists (IFT)

10 Cool Things the Kitchen of the Future Will Do

When the next generation of home cooks go to their kitchens, they’ll be entering a world of interconnected smart appliances, 3-D printers, and touchscreen controls that will simplify food preparation, create customized meal solutions, and produce far less waste. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about some cool features that the kitchen of the future will offer.

– Institute of Food Technologists (IFT)

Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2016

The editors at Food Technology magazine, published by the Institute of Food Technologists, announced their predictions on hot food trends for 2016. Here’s what they’re forecasting for next year.

– Institute of Food Technologists (IFT)

The Myth About L-Trypophan in Turkey

Turkey itself doesn’t make you sleepy after a Thanksgiving meal. What makes you sleepy is eating very large quantities of turkey, stuffing, potatoes and pie. Turkey does contain tryptophan, but so do yogurt, eggs, fish, cheese and other meats.

– Loyola University Health System

Food Scientists Offer Fun Thanksgiving Food Facts and Tips

– Institute of Food Technologists (IFT)

Johns Hopkins Expert Available to Discuss FDA Approval of Genetically Engineered Salmon for Human Consumption

– Johns Hopkins Bloomberg School of Public Health

Obesity, Nutrition, & Public Policy

Top Stories 11 Dec 2015; New Forensic Science Breakthroughs, Breast Cancer Treatment Difference by Age, Racial Disparities in Dialysis, and More...

Click to view today's top stories.

(Embargo expired on 11-Dec-2015 at 09:00 ET)

– Newswise Trends

Carbs, Not Fats, Boost Half-Marathon Race Performance, Study Finds

Recent studies have proposed that burning fat instead of carbohydrates will improve exercise performance because the body's fat reserve is much larger than its carbohydrates reserve. A new study in Journal of Applied Physiology reports the opposite, finding that muscles rely on carbohydrates as their fuel source during prolonged exercise.

Journal of Applied Physiology

– American Physiological Society (APS)

Children’s Ability to Detect Sugar Varies Widely

According to new research from the Monell Center, sensitivity to sweet taste varies widely across school-aged children and is in part genetically-determined. The findings may inform efforts to reduce sugar consumption and improve nutritional health of children.

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– Monell Chemical Senses Center

Jewish Cuisine Punching Above Its Paunch

University of Montreal's Olivier Bauer examines why Jewish food has become a symbol of the city

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Le bagel, la smoked meat, les bageleries et les délis sont une part du patrimoine culinaire de Montréal; Food Heritage, Hybridity & Locality, November 2015

– Universite de Montreal

UF/IFAS Extension Helping Students Enter the Food Service Workforce

The program is a community partnership between the Marion County School District, UF/IFAS Extension and the National Restaurant Association.

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– University of Florida Institute of Food and Agricultural Sciences

Food Labeling Intervention Increases Sales of Healthy Foods

The labeling and in-store promotion of both healthy foods and healthier, low-sodium, low-fat, or lower-sugar-content food choices can increase sales of promoted food items. The findings suggest an economically feasible model for promoting healthier food purchases.

Journal of Nutrition Education and Behavior

– Johns Hopkins University Carey Business School

ProMedica Focuses on Food as Preventive Medicine with Food Pharmacy

ProMedica has been screening patients for food insecurity since April. More than 1,200 patients have been referred to its first food pharmacy.

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– ProMedica

Consumers Spend Majority of Meals Cooking at Home

On average, consumers prepare about five evening meals at home each week, (Food Marketing Institute, 2015). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan, PhD writes about the latest trends in home cooking behavior.

– Institute of Food Technologists (IFT)

The Medical Minute: Holidays Often a Challenge for People with Eating Disorders

With food everywhere you look, difficult relatives and pressure to create perfect memories, the holidays can be a tough time for those who struggle with eating disorders.

– Penn State Milton S. Hershey Medical Center

ProMedica Opens a Full-Service Grocery Store in Toledo, Ohio

ProMedica's Market on the Green sells meat, produce, dairy products, locally baked goods, frozen foods and toiletries.

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– ProMedica

The Leonard C. Goodman Institute for Investigative Reporting Is Now Accepting Submissions

The deadline for this round of proposals is January 15, 2016. Candidates will be notified of decisions by the end of February 2016. The Institute pays a competitive rate--and covers expenses--for investigative reporting that advances social and economic justice. All stories are published in In These Times magazine and on

– Newswise

International Cocoa Award Presented to Carmen Del Emero Tacana Community of Bolivia

The Carmen del Emero Tacana indigenous community from Bolivia’s biodiverse Madidi landscape was presented with the International Cocoa Award in a recent ceremony held in Paris, France.

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– Wildlife Conservation Society

New App Helps Interstitial Cystitis & Chronic Prostatitis Patients Select Bladder Friendly Foods

A new android application, the ICN Food List, was released this month for patients who struggle with foods that trigger urinary symptoms and discomfort. More than 250 foods are categorized into three categories: bladder friendly, try it and foods to avoid. Ideal for patients with urinary tract acid or caffeine sensitivity, including: interstitial cystitis, chronic prostatitis, overactive bladder, bladder pain syndrome, chemo cystitis, ketamine cystitis and urethral syndrome.

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– Interstitial Cystitis Network

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