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Released: 9-Aug-2021 11:20 AM EDT
What to Call Seafood Made from Fish Cells
Rutgers University-New Brunswick

Food companies, regulators, marketers, journalists and others should use the terms “cell-based” or “cell-cultured” when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

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Released: 20-Jul-2021 5:35 PM EDT
Untrained Beer Drinkers Can Taste Different Barley Genotypes
Washington State University

When it comes to craft beer, the flavor doesn't have to be all in the hops.

Released: 25-Mar-2021 10:45 AM EDT
Sweet potatoes increase vitamin A, fiber in bread
South Dakota State University

Incorporating sweet potato puree into bread not only adds vitamin A, but also changes the starch composition by increasing the fiber content. That can be beneficial for diabetics.

Newswise: Seafood Products Made From Cells Should be Labeled Cell-Based
Released: 28-Jul-2020 9:00 AM EDT
Seafood Products Made From Cells Should be Labeled Cell-Based
Rutgers University-New Brunswick

Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science. Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices about what they’re purchasing.

Released: 21-Jul-2020 11:15 AM EDT
How adding green tea extract to prepared foods may reduce the risk for norovirus
Ohio State University

Infusing prepared foods with an edible coating that contains green tea extract may lower consumers’ chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.

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Released: 1-Jul-2019 1:05 PM EDT
Building up an appetite for a new kind of grub
University of Leeds

Edible insects could be a key ingredient to avoiding a global food crisis, according to a new report, but there are significant barriers to overcome before they are part of the mainstream.

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Released: 27-Mar-2019 7:05 AM EDT
Researchers aim to demystify complex ag water requirements for Produce Safety Rule
Cornell University

In an effort to ensure the safety of fresh fruits and vegetables for consumers, Cornell University’s Produce Safety Alliance is helping to explain complex federal food safety rules and develop new ways to assess agricultural water use.

Released: 15-Oct-2018 3:05 PM EDT
Eating with Your Eyes: Virtual Reality Can Alter Taste
Cornell University

Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to research published in the Journal of Food Science.

Released: 18-Nov-2016 3:05 PM EST
New Research Finds Avocado Extract Can Prevent Listeria in Food
Institute of Food Technologists (IFT)

A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria, a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems.

Released: 19-Oct-2016 2:05 PM EDT
New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar
Institute of Food Technologists (IFT)

A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars.

Released: 19-Oct-2016 2:05 PM EDT
Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste
Institute of Food Technologists (IFT)

A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma.

Released: 19-Oct-2016 2:05 PM EDT
Science Shows Cheese Can Make Wine Taste Better
Institute of Food Technologists (IFT)

A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines.

Newswise: Study Finds Apple and Lettuce Can Remedy Garlic Breath
Released: 22-Sep-2016 5:05 PM EDT
Study Finds Apple and Lettuce Can Remedy Garlic Breath
Institute of Food Technologists (IFT)

Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.

Released: 24-Aug-2016 12:05 PM EDT
Pasta High in Fiber and Protein May Not Increase Satiety
Institute of Food Technologists (IFT)

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

Released: 27-Jun-2016 10:05 AM EDT
Extensive Scientific Review Finds Benefits of Drinking Coffee Outweigh Risks
Institute of Food Technologists (IFT)

Coffee is enjoyed by millions of people every day and the ‘coffee experience’ has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered.

Released: 15-Jan-2016 1:05 PM EST
A New Alternative to Sodium: Fish Sauce
Institute of Food Technologists (IFT)

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.

Released: 15-Jan-2016 1:05 PM EST
Front of Package Food Labels Do Not Mean a Food Is Healthy
Institute of Food Technologists (IFT)

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.

Released: 15-Jan-2016 1:05 PM EST
Researchers Discover a Way to Potentially Decrease Peanut Allergen
Institute of Food Technologists (IFT)

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.

Released: 16-Dec-2015 10:05 AM EST
New Use for Passion Fruit Seeds Discovered
Institute of Food Technologists (IFT)

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).

Released: 16-Dec-2015 10:05 AM EST
Steeping Temperature and Time May Affect Antioxidants in Tea
Institute of Food Technologists (IFT)

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.

Released: 18-Nov-2015 10:05 AM EST
Yacon Plant Shows Potential as Natural Antioxidant
Institute of Food Technologists (IFT)

A South American plant cultivated and used as a traditional folk medicine for people suffering from diabetes and digestive/renal disorders may have potential as a natural antioxidant. The plant is called yacon, and the findings from researchers from Tokai University in Japan are in a new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT).

Released: 18-Sep-2015 11:05 AM EDT
Beef vs. Bean Meals: Both Provide Similar Feeling of Fullness
Institute of Food Technologists (IFT)

Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ingredients such as protein isolates, whole legumes, whole grains and vegetables. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal.

Released: 18-Aug-2015 11:05 AM EDT
5 Reasons Why Sugar Is Added to Food
Institute of Food Technologists (IFT)

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.

Released: 18-Jun-2015 2:05 PM EDT
10 Healthy Reasons to Eat Quinoa
Institute of Food Technologists (IFT)

Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).

Released: 18-Jun-2015 2:05 PM EDT
Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos
Institute of Food Technologists (IFT)

Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.

Released: 18-Jun-2015 2:05 PM EDT
New Salt Mix May Help Reduce Sodium Content in Food
Institute of Food Technologists (IFT)

Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.

Released: 14-May-2015 3:05 PM EDT
Germination Can Make Buckwheat More Nutritious
Institute of Food Technologists (IFT)

With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.

Released: 12-Mar-2015 5:05 PM EDT
Journal of Food Science Supplement Looks at Role of Dairy Proteins in Nutrition and Food Science
Institute of Food Technologists (IFT)

The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the March issue of Journal of Food Science published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population.

Released: 12-Mar-2015 5:05 PM EDT
Peanuts May Help Prevent Foodborne Illness
Institute of Food Technologists (IFT)

A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that white peanut kernel assists in improving human gut microflora as well as reducing foodborne bacterial pathogens such as Enterohaemorrhagic E. coli (EHEC) and Salmonella.

Released: 12-Mar-2015 4:05 PM EDT
Modern Genotypes and Processing Impact Wheat Sensitivity
Institute of Food Technologists (IFT)

Celiac disease has increased in the last 50 years, but causes have not been fully determined. The research team found that einkorn wheat, an ancient wheat having one-grained spikelets and grown formerly in poor soils in central and southern Europe and southwest Asia, is promising for producing few or no immunotoxic effects in celiac trials. Without understanding why wheat sensitivity has increased in the population, the problem remains unsolved.

Released: 18-Feb-2015 1:00 PM EST
Milk Proteins Show Promise in Prevention and Treatment of Cancer
Institute of Food Technologists (IFT)

In a review of the existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated by enzymatic action, such as those experienced during digestion or food processing, including fermentation. Their findings are in the recent issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists.

Released: 18-Feb-2015 1:00 PM EST
Amaranth Seeds May Prevent Chronic Diseases
Institute of Food Technologists (IFT)

The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT).

Released: 16-Dec-2014 11:00 AM EST
Essential Oils Help Control Fungus Growth in Argentinian Corn
Institute of Food Technologists (IFT)

Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn.

Released: 21-Oct-2014 11:00 AM EDT
Color and Texture Matter Most When it Comes to Tomatoes
Institute of Food Technologists (IFT)

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

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Released: 21-Aug-2014 2:00 PM EDT
When It Comes to How Pizza Looks—Cheese Matters
Institute of Food Technologists (IFT)

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

Released: 18-Jul-2014 11:00 AM EDT
Essential Oils May Provide Good Source of Food Preservation
Institute of Food Technologists (IFT)

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.

Released: 18-Jul-2014 11:00 AM EDT
8 Ways Zinc Affects the Human Body
Institute of Food Technologists (IFT)

Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle in a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT). Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.

Released: 21-May-2014 10:00 AM EDT
Superfood Chia Seeds May be Potential Natural Ingredient in Food Product Development
Institute of Food Technologists (IFT)

The consumer demand for natural, healthy and non-animal source food ingredients are on the rise. A new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that chia seeds when placed in water produce a gel that could be potentially be applied in food product development. The results of the study indicate that chia gel can be easily extracted and have great potential in food product development as a thickener and emulsifier, as well as a stabilizer in frozen foods.

Released: 21-May-2014 10:00 AM EDT
Studies Show Different Types of Vinegar May Benefit Health
Institute of Food Technologists (IFT)

The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine. A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), reports on recent studies showing different types of vinegars that may benefit human health.

Released: 21-Apr-2014 11:00 AM EDT
Edible Flowers May Inhibit Chronic Diseases
Institute of Food Technologists (IFT)

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.

Released: 14-Mar-2014 2:00 PM EDT
Researchers Find High Acceptability of Three-Colored Raspberry Jelly
Institute of Food Technologists (IFT)

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that the production of a mixed raspberry jelly with black and yellow raspberries could be a good alternative to just one-colored jelly.

Released: 21-Feb-2014 4:00 PM EST
New Processing Technique Could Make Baby Food Puree Even Safer
Institute of Food Technologists (IFT)

Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

Released: 21-Feb-2014 4:00 PM EST
New JFS Supplement Shows How Traceability Can Work Across Entire Food Supply Chain
Institute of Food Technologists (IFT)

Recent developments across the globe have put an increasing focus on the traceability of foods. Complicated supply chains of hundreds of ingredients that are used to make a food product make food product tracing a daunting task. In an effort to better protect public health from foodborne illness outbreaks and recalls, governments across the world are in the process of implementing new regulations around food traceability.

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VIDEO
Released: 30-Jan-2014 2:00 PM EST
What You Need to Know About GMOs, GM Crops, and the Techniques of Modern Biotechnology
Institute of Food Technologists (IFT)

Genetically modified (GM) crops and foods and ingredients made available with the techniques of modern biotechnology have recently been dominating food and agriculture news coverage in the United States. Food Technology magazine contributing editors Bruce Chassy, PhD, University of Illinois and Wayne Parrott, PhD, University of Georgia, and John Ruff, CFS, past IFT president dispel myths and clarify common consumer questions when it comes to GMOs.

Released: 15-Jan-2014 4:40 PM EST
Food Industry is Coming Up With Salt(less) Solutions
Institute of Food Technologists (IFT)

The amount of salt a person should have each day is a highly debated topic. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor David Despain writes about the new low sodium solutions that are entering the food market.

Released: 15-Jan-2014 4:00 PM EST
13 Interesting Facts About America’s Eating Habits
Institute of Food Technologists (IFT)

Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. 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 2013.

Released: 16-Dec-2013 4:55 PM EST
Oregano Oil May Help Sunflower Seeds Keep Longer
Institute of Food Technologists (IFT)

A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that the addition of oregano essential oils to sunflower seeds preserved their positive sensory attributes and freshness quality.

Released: 16-Dec-2013 4:00 PM EST
Pecan Shell Extracts May Provide Antimicrobial Option for Preventing Listeria in Organic Meats
Institute of Food Technologists (IFT)

The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a “clean label”. A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that extracts from pecan shells may be effective at protecting meats, such as chicken from listeria growth.

Newswise: Buffaloberry May Be Next “Super Fruit”
Released: 13-Nov-2013 11:35 AM EST
Buffaloberry May Be Next “Super Fruit”
Institute of Food Technologists (IFT)

New research has uncovered an underutilized berry that could be the new super fruit, the buffaloberry. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that buffaloberries contain large amounts of lycopene and a related acidic compound, methyl-lycopenoate, which are important antioxidants and nutrients beneficial for human health.


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