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Newswise Special Wire
Thursday, January 21, 2016

Public edition |

NEWSWISE Food Science Wire with IFT 21-Jan-2016

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

Tom and Holly Gores Partner with Children’s Hospital Los Angeles to Create New State-of-the-Art Allergy Center

Financier and philanthropist Tom Gores and his wife Holly have made a $5 million commitment to establish a new pediatric allergy treatment center at Children’s Hospital Los Angeles.

 • Image(s) embedded •  (Embargo expired on 07-Jan-2016 at 11:00 ET)

– Childrens Hospital Los Angeles

It’s Mom Who Sees Troubles for Teens with Food Allergies

Mothers of teens with food allergies are more likely than the kids themselves to report that the youth have emotional and behavioural problems.


– McMaster University

Front of Package Food Labels Do Not Mean a Food Is Healthy

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer’s best option. In the January issue of the Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from The Ohio State University and Saint Joseph’s University, Philadelphia examined and analyzed front of pack nutrition claims on more than 2,200 breakfast cereal and prepared meals released for sale between 2006 and 2010. What they found was that no type or number of front of pack claims could distinguish “healthy” foods.

Journal of Food Science

– Institute of Food Technologists (IFT)

Researchers Discover a Way to Potentially Decrease Peanut Allergen

Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists (IFT), researchers from Ningbo Institute of Agricultural Sciences in China found that seed germination could reduce the allergen level in peanuts.

Journal of Food Science

– Institute of Food Technologists (IFT)

A New Alternative to Sodium: Fish Sauce

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.

Journal of Food Science

– Institute of Food Technologists (IFT)

Spread of Algal Toxin Through Marine Food Web Broke Records in 2015

While Dungeness crab captured headlines, record levels of the neurotoxin domoic acid were found in a range of species, and the toxin showed up in new places.

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American Geophysical Union (AGU) Fall Meeting

– University of California, Santa Cruz

Purple Limes and Blood Oranges Could Be Next for Florida Citrus

UF Citrus Research and Education Center scientists are developing genetically engineered limes containing anthocyanin, which are beneficial bioflavonoids that have numerous roles in human well-being, including treating obesity and diabetes.

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Journal of the American Society for Horticultural Science

– University of Florida Institute of Food and Agricultural Sciences

Irradiation Preserves Blueberry, Grape Quality

Phytosanitary treatment maintains fruit quality for long-distance transportation, distribution, storage.

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– American Society for Horticultural Science (ASHS)

11 Interesting Facts About America’s Eating Habits

More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2015.

– Institute of Food Technologists (IFT)

Umami Leads the Way in Creative Savory Ingredient Development

Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors, today’s product developers are tinkering with these common ingredients to turn them into new and unexpected food applications. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about the new ways food technologists are incorporating umami flavors into foods.

Food Technology

– Institute of Food Technologists (IFT)

Mother-Daughter Team Teaches the Art of Canning Food

Their next class is scheduled for January 22 at 9:00 a.m. at the Clay County Extension office in Green Cove Springs. The February class is set for the 12th in Duval County.

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– University of Florida Institute of Food and Agricultural Sciences

IFT Commends 2015 Dietary Guidelines for Emphasizing Healthy Dietary Patterns

The Institute of Food Technologists (IFT) commends the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) as well as members of the Dietary Guidelines Advisory Committee for bringing together a range of experts from academia, industry and government to create these guidelines. These guidelines will help Americans pursue a healthy diet while recognizing that all food groups can be a part of healthy dietary patterns to help meet individual’s dietary needs, personal preferences and cultural traditions.

– Institute of Food Technologists (IFT)

Coffee Flour Offers a Potentially Healthier Way of Enjoying Java

Research has shown that drinking coffee is good for you. A recent Harvard study found that people who drank three to five cups a day had a 15 percent lower chance of prematurely dying than non-drinkers.

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– Brandeis University

Obesity, Nutrition, & Public Policy

Low Blood Levels of Bicarbonate Linked to Earlier Death in Healthy Older Adults

• Generally healthy older individuals with normal or high bicarbonate levels in the blood had a similar risk of dying during follow-up, but patients with low bicarbonate had a 24% increased risk compared with these groups.

(Embargo expired on 14-Jan-2016 at 17:00 ET)

Journal of the American Society of Nephrology

– American Society of Nephrology (ASN)

Ebola Medical Team Develops Guidelines for Treating Infected Children

When the Ebola virus outbreak erupted in West Africa in 2014, children infected with the virus — particularly those under age 5 — faced a high risk of death. Researchers involved in their treatment have since developed a set of guidelines aimed at improving how they’re treated. They suggest an aggressive approach that includes giving children fluids intravenously; treating other possible infections; feeding them highly fortified food; and increasing the amount of bedside care they receive.

 • Image(s) embedded •  (Embargo expired on 08-Jan-2016 at 00:05 ET)

The Journal of Pediatrics, Published online Jan. 8, 2016

– Washington University in St. Louis

Parents in Dark About Using Epinephrine for Kids’ Food Allergies

When a child has a food allergy, it’s critical for pediatricians and allergists to show parents when and how to use an epinephrine auto-injector and to provide a written emergency food allergy action plan for home and school. But many parents say doctors don’t give them this potentially lifesaving information about their children’s emergency care, a new study reports. This communication gap needs to be fixed, researchers said.

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– Northwestern University

High Folic Acid Intake in Aged Mice Causes a Lowered Immune Response

A study in aged mice shows that excess folic acid intake causes lowered immune function because important immune cells, called natural killer (NK) cells, are less effective.

Journal of Nutritional Biochemistry

– Tufts University

Children's Hospital Oakland Research Institute Study Finds Higher Fat Variation of DASH Diet Lowers Blood Pressure and Reduces Triglycerides

In a study to be published in February's American Journal of Clinical Nutrition, researchers at the UCSF Benioff's Children's Hospital Oakland Research Institute (CHORI) found that a higher fat DASH (Dietary Approaches to Stop Hypertension) diet lowered blood pressure to the same extent as the DASH diet, but also reduced triglycerides and did not significantly raise LDL-C.

American Journal of Clinical Nutrition

– UCSF Benioff Children's Hospital Oakland

You Can’t Fool This Activity Tracker

No more faking out your smartphone or bracelet activity tracker. Scientists have designed a way to train activity trackers to spot the difference between fake and real activity. The new method detects, for example, when a cheater shakes the phone while lounging on the couch, so the tracker will think he's on a brisk walk. Health care providers and insurance companies are increasingly relying on smartphone and wearable activity trackers to reward active individuals for healthy behavior or to monitor patients.

P20MH090318; R01MH100482

– Northwestern University

Assessing the New U.S. Dietary Guidelines

U.S. government officials released the new 2015-2020 Dietary Guidelines for Americans (DGAs) on Jan. 7, 2016. Nutrition expert Frank Hu, who served on the 2015 Dietary Guidelines Advisory Committee — which made recommendations on what should be included in the guidelines — assesses the new advice on how the nation should eat.

– Harvard University

UF/IFAS Explores Bringing Popular South American Food Fish to Florida

Have you dined on Arapaima? South Americans eat the fish regularly, and University of Florida Institute of Food and Agricultural Sciences researchers are studying whether it could be a viable food fish in the United States. “It has lots of high-quality meat,” said Jeffrey Hill, a UF/IFAS associate professor of fisheries and aquatic sciences. “It’s an easy fish to sell. It’s a really good food fish.”

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– University of Florida Institute of Food and Agricultural Sciences

Almonds May Help Augment Nutrients in Diet

Eating a moderate amount of almonds each day may enrich the diets of adults and their young children. In the study, when parents and children were eating almonds, their Healthy Eating Index increased for total protein foods, seafood and plant proteins and fatty acids, while they ate fewer empty calories.

Nutrition Research

– University of Florida Institute of Food and Agricultural Sciences

5 Ingredients That Can Help with Weight Management

Weight loss is often one of consumers’ top resolutions for the New Year. While the basic premise of losing weight is to consume less calories than calories burned, weight management has evolved over the years and includes a focus on burning fat, building lean muscle, boosting metabolism and suppressing appetite. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about six ingredients that can play a role in weight management.

Food Technology

– Institute of Food Technologists (IFT)

VOICES for Alabama’s Children and ADECA Announce Funding and New Partnerships to Implement Healthy Food Financing Program

ADECA Director Jim Byard Jr. announced Thursday that Gov. Robert Bentley has reserved $400,000 through the Appalachian Regional Commission - one of ADECA’s federal partner programs that covers 37 north Alabama counties - for a partnership with Pathway Lending, a community development financial institution that will make loans more easily accessible for businesses in rural areas of the 37-county ARC region.

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– Voices for Healthy Kids

UCI to Host Three-Day Food Justice Conference

Amid concerns about student access to affordable and healthy food, activists from several University of California campuses are sponsoring the second annual California Higher Education Food Summit. The three-day conference will feature workshops and speakers addressing food justice on California college and university campuses. The food justice movement aims to ensure equal access to nutritious, locally sourced food and living wages for all food system workers.

– University of California, Irvine

UCI Flint, Mich., Expert Available to Speak About Water Crisis. #UCIrvine

– University of California, Irvine

Expert Source on New Dietary Guidelines: Teachers College's Pamela Koch

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– Columbia University, Teachers College

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