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Released: 13-Jul-2015 12:05 PM EDT
Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits
Institute of Food Technologists (IFT)

Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

Released: 13-Jul-2015 12:05 PM EDT
Algae, Quinoa, Legumes Top List Of Alternative Protein Choices
Institute of Food Technologists (IFT)

CHICAGO-- Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

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Released: 13-Jul-2015 12:05 PM EDT
Scientist Works On Taste, Texture And Color Of Lab-Produced Hamburger
Institute of Food Technologists (IFT)

Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

Released: 13-Jul-2015 12:05 PM EDT
3D Printers Poised to Have Major Implications for Food Manufacturing
Institute of Food Technologists (IFT)

CHICAGO— The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get food on the battlefield to how long it takes to get a meal from the computer to your table, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

Released: 13-Jul-2015 12:05 PM EDT
Promising New Technologies Ready to Make Their Mark on Foods of the Future
Institute of Food Technologists (IFT)

The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our food supply in important ways.

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Released: 12-Jul-2015 12:05 PM EDT
IFT Honors Four Innovations at Food Expo
Institute of Food Technologists (IFT)

At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award. The winners are Aseptia Technologies, Corbion, Ecolab, and Parabel.

Released: 21-Apr-2015 1:05 PM EDT
Expanding Global Food Production in a Warming World
Institute of Food Technologists (IFT)

Agriculture can be both a victim and a cause of climate change, say global warming experts. But new sustainable strategies that can help farming adapt to hotter conditions may help reduce agriculture’s carbon footprint too.

Released: 19-Mar-2015 11:05 AM EDT
Why Food Will Continue to Get Safer
Institute of Food Technologists (IFT)

The days of widespread foodborne illness outbreaks may be waning as researchers find faster, more precise ways to detect and prevent food contamination, reports the latest interview series from FutureFood 2050.

Released: 18-Feb-2015 11:55 AM EST
From Crickets to Test Tube Meat: The Coming Revolution in Alternative Proteins
Institute of Food Technologists (IFT)

Feeding the rapidly expanding world population will require 470 million tons of annual meat production by 2050, an increase of more than 200 million tons from current annual levels, according to the Food and Agriculture Organization of the United Nations (FAO). Replacing and/or supplementing traditional animal protein with alternatives that require drastically lower levels of water, feed, energy and land is not only more sustainable but may result in healthier proteins too, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative.

Released: 21-Jan-2015 10:00 AM EST
New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic
Institute of Food Technologists (IFT)

More than 2.1 billion people worldwide are now overweight or obese and at risk for major chronic diseases such as Type 2 diabetes and heart problems, reported McKinsey & Co. in a November 2014 analysis using data from the World Health Organization (WHO). But new types of evidence-based interventions, such as targeted drug treatments and foods created to be more satiating, may be able to help reverse the upward trajectory of global obesity rates, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative.

Released: 16-Dec-2014 12:00 PM EST
What Your Kitchen Will Look Like in 2050
Institute of Food Technologists (IFT)

The appliances of 2050 will likely work interactively with consumers to plan and shop for meals, monitor special dietary needs, even produce customized food products at the touch of a 3-D printer button, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. FutureFood 2050 explores how increasingly sophisticated science and technology will help feed the world’s projected 9 billion-plus people in 2050.

Released: 27-Oct-2014 10:00 AM EDT
Agricultural Pioneers Sow Seeds of Innovation
Institute of Food Technologists (IFT)

Greenhouse lettuce plants bathed in soft pink light that cuts growing time in half. Farmers who boat to their coastal water “fields” of crops. Beef cattle bred for optimal meat production humanely and sustainably. All this and more is already on the way, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative

Released: 24-Sep-2014 11:00 AM EDT
Leading Futurists Forecast What Consumers Will Be Eating in 2050
Institute of Food Technologists (IFT)

When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.

Released: 24-Jun-2014 6:00 PM EDT
Inconsistent Sugar Recommendations Raise Questions
Institute of Food Technologists (IFT)

Sugar has been a part of the human diet since sugarcane was domesticated in 8000 B.C., but today myths and misunderstandings about sugar and the role it plays in health abound. In the media, sugar has been linked to obesity, toxicity, addiction, and fatty liver disease, among a host of other health outcomes, but with little, no or poor research to back up such claims, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 24-Jun-2014 5:00 PM EDT
New Technologies Will Bring Health Benefits of Oats and Barley to a Greater Number of Foods
Institute of Food Technologists (IFT)

New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 24-Jun-2014 5:00 PM EDT
Small Produce Farmers May Need Guidance, Affordable Strategies to Meet New Post-Harvest Sanitation Standards
Institute of Food Technologists (IFT)

Many small and medium produce growers in the United States neither have the funding nor the expertise to optimally sanitize post-harvest operations to prevent the spread of potentially dangerous pathogens, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

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Released: 24-Jun-2014 5:00 PM EDT
Insects as the Food of the Future
Institute of Food Technologists (IFT)

As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.

Released: 24-Jun-2014 10:00 AM EDT
FutureFood 2050 Creators Share Their Vision for Telling the “Untold” Story of How Food Scientists are Working to Sustainably Feed a Growing World Population
Institute of Food Technologists (IFT)

Books and films on food issues continue to generate public concern and misunderstanding of our food, where it comes from and how we will continue to feed ourselves in the coming years, according to a panel discussion entitled “A Filmmaker’s Perspective: FutureFood 2050 Panel Discussion” at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.

Released: 24-Jun-2014 10:00 AM EDT
Energy Drinks Raise New Questions About Caffeine’s Safety
Institute of Food Technologists (IFT)

Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity. However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure. What isn’t known, however, is how caffeine might interact with the myriad of other ingredients found in many energy drinks.

Released: 24-Jun-2014 9:40 AM EDT
What Millennials Want
Institute of Food Technologists (IFT)

Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, industry must keep up with Millennials high-speed, digital-age expectations, if they’re going to gain and keep them as customers.

Released: 23-Jun-2014 6:00 PM EDT
Food Scientists Working to Diminish, Mask Bitter Tastes in Foods
Institute of Food Technologists (IFT)

Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 23-Jun-2014 6:00 PM EDT
Consumers Looking for Reduced Sugar and Salt in Food Products More Than Low- and No-Fat
Institute of Food Technologists (IFT)

More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 23-Jun-2014 6:00 PM EDT
From Deep Sea to Deep Space: Creating and Optimizing Food for People Living and Working in Extreme Conditions
Institute of Food Technologists (IFT)

How do you feed a six-person crew on a three-year mission to Mars? Food scientists are working on this and other challenges related to creating and optimizing food for astronauts, soldiers, pilots and other individuals working and living in extreme environments, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 23-Jun-2014 10:00 AM EDT
IFT Honors Three Innovations at Food Expo
Institute of Food Technologists (IFT)

At Sunday morning’s opening general session of the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect Mary Ellen Camire and President-Elect designate Colin Dennis announced and presented three companies with the 2014 IFT Food Expo Innovation Awards. The winners are Arla Foods Ingredients, PerkinElmer, Inc., and Solazyme, Inc.

Newswise: Date Labeling Confusion Contributes to Food Waste
Released: 23-Jun-2014 10:00 AM EDT
Date Labeling Confusion Contributes to Food Waste
Institute of Food Technologists (IFT)

Date labeling variations on food products contribute to confusion and misunderstanding in the marketplace regarding how the dates on labels relate to food quality and safety, according to a scientific review paper in the July issue of Comprehensive Reviews in Food Science and Food Safety. This confusion and misunderstanding along with different regulatory date labeling frameworks, may detract from limited regulatory resources, cause financial loss, and contribute to significant food waste.

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Released: 23-Jun-2014 10:00 AM EDT
New IFT Video Spotlights A Day in the Life of an FDA Food Scientist
Institute of Food Technologists (IFT)

The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA). In the video, Cory Bryant, PhD, CFS International Public Health and Trade Manager, FDA Center for Food Safety and Applied Nutrition talks about his job helping to ensure food safety in a global environment.

Released: 23-Jun-2014 9:00 AM EDT
Organic Standards Go Global
Institute of Food Technologists (IFT)

In the past, international trade of organic products between the U.S. and other countries has been difficult because of the wide variations in international organic standards and certification requirements. However, according to a June 22nd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, tremendous strides have been made in the development of organic trade agreements with other countries.

Released: 23-Jun-2014 8:00 AM EDT
Farm to Table Oversight, New Technologies Improving Spice Safety
Institute of Food Technologists (IFT)

New and improved manufacturing technologies, as well as a greater focus on the individual steps of the production process, are helping to enhance spice safety in the U.S. and throughout the world, according to a June 22 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

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Released: 22-Jun-2014 6:00 PM EDT
The Next Food Revolution: Utilizing Food Waste to Feed a Growing, “Nutritionally Insecure” World
Institute of Food Technologists (IFT)

Food waste that is unused, yet nutritionally viable, may help to feed a growing and nutritionally “insecure” world population and minimize the impact of food production on the environment, according to Doug Rauch, former president of Trader Joe’s, Inc. and current CEO of the nonprofit Conscious Capitalism, Inc. Rauch was the keynote speaker during the opening session at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

Released: 28-May-2014 12:25 PM EDT
Institute of Food Technologists Hosts 2014 Annual Meeting and Food Expo
Institute of Food Technologists (IFT)

Food professionals from all over the globe will be gathering together at the Morial Convention Center in New Orleans for the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, June 21-24. The IFT Annual Meeting & Food Expo features the latest food products, the hottest food trends, and the most important developments in the science of food


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