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Newswise Special Wire
Thursday, March 31, 2016

Public edition |

NEWSWISE Food Science Wire with IFT 31-Mar-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

U.S. Can Capitalize on Chinese Orange Juice Market Potential

Opportunity awaits American and Florida marketers who want to sell 100 percent Florida orange juice in China if they take a cue from American restaurant giants like Kentucky Fried Chicken and Pizza Hut, a new University of Florida study shows. Chinese consumers drink mostly 10 percent orange juice drink.

– University of Florida Institute of Food and Agricultural Sciences

Gene Blocking Lettuce Germination Also Regulates Flowering Time

The endangered southern resident killer whales of Puget Sound could soon get their own personal health records following a meeting of wildlife health experts being held March 28-29 in Seattle.

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Proceedings of the National Academy of Sciences

– University of California, Davis

ASU Researcher Improves Crop Performance with New Biotechnology

Farmers can use fewer resources to grow food.

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Trends in Biotechnology

– Arizona State University

NYU Study Examines Where and Why New York City Retailers Sell Organic Foods

A store’s decision to sell organic food depends on its neighborhood demographics, and the range of organic foods offered for sale is linked to the size of the store, finds research by NYU Steinhardt School of Culture, Education, and Human Development.

Journal of Food Products Marketing

– New York University

Government Use of Technology Has Potential to Increase Food Security

Acceptance of information technology can play a vital role in meeting the demand for food in developing countries, according to a new study by Iowa State University researchers. They say increasing production is not the only solution for food insecurity.

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Information Technologies & International Development

– Iowa State University

New Iowa State University Research Seeks to Answer Lingering Questions on the Leading Cause of Lameness in Dairy Cows

Recently published research from a team of Iowa State University veterinarians takes a close look at the epidemiology of bovine digital dermatitis, revealing new information on how the disease develops and how likely it is to recur after treatment. The disease is the leading cause of lameness in dairy cows and has grown as a concern among beef producers in recent years.

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Journal of Diary Science

– Iowa State University

IU Biochemist Finds Solution to 'Terminal Acid Shock' in Craft Brewers' Sour Beer Production

Indiana University researchers have found that conditions common in the production of certain types of craft beers can inhibit the successful production of these brews, risking a growing segment of an industry whose economic impact was recently estimated at $55 billion. The lead author on the paper is Matthew Bochman, an assistant professor in the IU Bloomington College of Arts and Sciences’ Department of Molecular and Cellular Biochemistry and a craft brewing consultant. The work appears in the journal Food Microbiology.

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Journal of Food Microbiology

– Indiana University

Dissecting the Animal Diet, Past and Present

Researchers at Yale and the Smithsonian Institution say it's time to settle a very old food fight. In a study published March 18 in the journal Ecology and Evolution, authors Matt Davis and Silvia Pineda-Munoz argue that scientists need to focus as much on "when" animals eat as they do "what" animals eat. Without the proper time context, they say, an animal's diet can tell very different stories.

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Ecology and Evolution

– Yale University

Battling the Blight

Common blight is a devastating bacterial disease. It greatly reduces the yield and quality of bean crops across the world. Conventional breeding techniques can be used to generate cultivars of common bean that are resistant to the common blight. But it remains challenging to breed cultivars of common bean that combine the desired high yield and quality with resistance to diseases.

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Crop Science, April 27, 2015

– Crop Science Society of America (CSSA)

The Benefits of Food Processing

Processing food before eating likely played key role in human evolution, study finds.


– Harvard University

Fuel or Food? Study Sees Increasing Competition for Land, Water Resources

As strategies for energy security, investment opportunities and energy policies prompt ever-growing production and consumption of biofuels like bioethanol and biodiesel, land and water that could otherwise be used for food production increasingly are used to produce crops for fuel.

Scientific Reports

– University of Virginia

Plant-Based Alternative Protein Options Emerge From the Sea

When one hears the term “alternative protein source” tofu, tempeh and seitan are what typically come to mind. In the March issue of Food Technology, Toni Tarver writes about three lesser known, but just as nutritious and palatable alternative protein sources.

– Institute of Food Technologists (IFT)

How Consumer Demand Influences Food

Gone are the days when packaging is just a means to protect a food product or a way to stand out on grocery store shelves. Food packages now have to accommodate societal changes. Social responsibility, trends towards less ingredients, and online grocery shopping have all changed the way the food industry makes their packaging decisions according to an article written by Claire Koelsch Sand in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).

– Institute of Food Technologists (IFT)

Breakfast Boom Times: 8 American Breakfast Trends

Consumers want it all from their breakfast foods: portability, high protein, and great taste. By delivering that and more, food companies are boosting sales in several breakfast food categories. In an article in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Carolyn Schierhorn writes about current breakfast trends.

– Institute of Food Technologists (IFT)

Engineering Student’s Late Night Caffeine Craving Inspires Travel Mug That Brews Its Own Coffee

When Joseph Hyman ‘11, mechanical engineering, was a student at UMBC, he was sitting in the library craving a fresh, hot cup of coffee, when an idea struck him: Wouldn’t it be great if a travel mug could brew its own coffee?

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– University of Maryland, Baltimore County (UMBC)

Kansas State University, Texas Tech University to Conduct Beef Cattle Production Medicine Research

Kansas State University and Texas Tech University beef cattle researchers are collaborating on a feedlot cattle production and health research study.

– Kansas State University

Myths and Facts About Greek Yogurt

Many consumers have wondered what Greek yogurt is all about and if it’s really much healthier than regular yogurt and worth the higher price. Dr. Zhiping Yu, assistant professor in the Nutrition and Dietetics Flagship Program at the University of North Florida, shares more about this popular dairy product.

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– University of North Florida

Registration Now Open for IFT16 in Chicago

Registration is now open for IFT16: Where Science Feeds InnovationSM in Chicago, July 16-19 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), this annual event brings food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.

– Institute of Food Technologists (IFT)

New Book Reveals That Food Monopolies Are Everywhere

Food monopolies are everywhere – and they’re growing. A new book by a Michigan State University professor dissects the troubling trend and shows how it’s happening on all levels of the food chain.

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Expert(s) available

– Michigan State University

Optimizing Drying Parameters for Milk Powders

Making milk powder seems simple, but it’s not. Creamer must dissolve very quickly in hot coffee, but powder density is critical for infant formula. Dairy scientists from South Dakota State University and chemical engineers from Monash University in Australia are using a single-droplet spray dryer and computation fluid dynamics modeling to determine the drying parameters needed to produce powders with those specific properties.

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Expert(s) available

– South Dakota State University

Southeastern Food Ranked Among Best in Country

Students’ opinions and taste buds earned Southeastern Louisiana University the 2016 Best College Food in Louisiana title and a national Top 100 ranking, too. The ranking, based on student reviews, takes into account meal plan costs and student access to healthy, quality food across a wide range of cuisines and dietary preferences. At the national level Southeastern came in at No. 77. No other Louisiana universities made the Top 100 cut.

– Southeastern Louisiana University

IFT Announces New IFTSA Video Competition Winner to Spend 10 Days at Campden BRI in UK

The Institute of Food Technologists (IFT) today announced a new Institute of Food Technologists Student Association (IFTSA) student competition called the “IFTSA Thesis Video Challenge sponsored by Campden BRI.” This competition is an opportunity for students to hone their scientific communications skills in a creative manner and win a trip to the UK to get a taste of the European food and drink industry.

– Institute of Food Technologists (IFT)

Obesity, Nutrition, & Public Policy

Eating Green Could Be in Your Genes

Cornell University researchers have found evidence of a genetic variation – called an allele – that has evolved in populations that have historically favored vegetarian diets, such as in India, Africa and parts of East Asia. They also discovered a different version of this gene adapted to a marine diet discovered among the Inuit in Greenland, who mainly consume seafood.

March 2016, Molecular Biology and Evolution

– Cornell University

Vegans May Lack Essential Nutrient Intake, Mayo Clinic Study Reports

The health benefits of a plant-based diet is well-known, but the question remains: Could vegans be at risk for deficiency of essential nutrients? A retrospective review by Mayo Clinic physicians recently published in the Journal of the American Osteopathic Association indicated that vegans should ensure adequate intake of a few nutrients.

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Journal of the American Osteopathic Association

– Mayo Clinic

The Sounds of Eating May Reduce How Much You Eat

New study shows food sound is an important sensory cue.

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Food Quality and Preference

– Brigham Young University

Researchers Unlock Mechanisms in the Brain That Separate Food Consumption From Cravings

Understanding non-homeostatic eating — or eating that is driven more by palatability, habit and food cues — and how it works in the brain may help neuroscientists determine how to control cravings, maintain healthier weights and promote healthier lifestyles. Scientists at the University of Missouri recently discovered the chemical circuits and mechanisms in the brain that separate food consumption from cravings. Knowing more about these mechanisms could help researchers develop drugs that reduce overeating.

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– University of Missouri Health

Peanuts, Peanut Butter May Hold Key to Preventing Obesity

Hispanic middle school children, at high risk for being overweight or obese, reduced their Body Mass Index (BMI) when they adhered to a nutrition intervention that included a snack of peanuts, compared to those children who did not.

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Journal of Applied Research on Children

– University of Houston

Does a 'Western Diet' Increase Risk of Alzheimer's Disease?

JAX research provides insight into the role of the western diet in Alzheimer’s disease.

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Sci. Rep. 6, 21568; doi: 10.1038/srep21568 (2016).

– Jackson Laboratory

8 Essential Nutrients for Aging Individuals

When it comes to aging, the focus is not just on living longer, quality of life is equally important. According to the National Institute on Aging, people aged 50 and older need more of some vitamins and minerals than younger adults do. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Linda Mila Ohr wrote about 8 essential nutritional ingredients that can help aging individuals maintain an active lifestyle.

– Institute of Food Technologists (IFT)

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