Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
INSTITUTE OF FOOD TECHNOLOGISTS® FELLOW APPOINTED COMMANDER OF THE BRITISH EMPIRE (CBE) BY QUEEN ELIZABETH II Queen Elizabeth II has appointed Professor Colin Dennis, a Fellow of the Institute of Food Technologists (IFT), as Commander of the Order of the British Empire (CBE) for his distinguished service to the agri-food industry. Established in 1917 by King George V, the Order of the British Empire recognizes outstanding service in the arts and sciences, public service outside the civil service, and work with charitable and welfare organizations.
To read more about Colin Dennis, CBE, click http://www.ift.org/pdfs/newsmedia/ColinDennisCBEPressRelease.pdf
The Best Methods for Irradiated Food Detection Irradiation has recently become a successful technique to preserve and protect food while enhancing consumer confidence and choice. In this issue of Comprehensive Reviews in Food Science and Food Safety, authors Sulaxana Kumari Chauhan, R. Kumar, S. Nadanasabapathy, and A.S. Bawa of Defence Food Research Laboratory in Mysore, India, examine the various methods for food irradiation detection to help protect food products. Because foods vary in their chemical composition, one size does not fit all when it comes to irradiation detection methods, say the authors, who highlight various methods in this scientific paper.
To read the article, click http://www3.interscience.wiley.com/cgi-bin/fulltext/121585421/HTMLSTART
Food Product Traceability: New Challenges, New SolutionsRecent food safety crises highlight the need for better traceability in the food supply chain. New technologies and techniques are transforming food product traceability into an acceptable cost of doing business that, in some cases, boosts the bottom line, according to David Miller in Food Technology. New software options offer affordable tracking systems, even for small companies.
For more information, including a "Traceability Test" for food manufacturers and packagers, click on http://members.ift.org/NR/rdonlyres/EAA17849-6ADB-4F1C-AEF2-0C3E6FB5C358/0/0109feat_tracability.pdf
Note to Editors:IFT Webcast: The Challenges of Traceability, January 28, 12:00"1:30 p.m. CSTThis interactive session will feature experts in industry and academia discussing traceability, including technologies available, relationship with country of origin labeling, and cost. Background information will be provided on the key outbreaks and issues that have brought traceability to the public forefront. For more information, visit http://www.ift.org/admin/?pid=1001910
Credentialed media receive complimentary registration. Contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231, to register.
Going with the GrainWhole grain consumption is on the rise. About 15 times as many new whole-grain products were introduced worldwide in the year 2000, according to the Mintel Global New Products Database. This increase is partly due to increased consumer awareness of the health benefits of whole grains and seeds. Food Technology Contributing Editor Linda Milo Ohr takes a look at the healthful aspects of wheat, brown rice, and barley, and some lesser-known grains such as amaranth, quinoa, and teff. The article also lists the fiber and nutrients found in flax, sunflower, chia, and hemp seeds.
To read the article, click http://members.ift.org/NR/rdonlyres/4C68718D-D040-4F66-90FB-3AF20446AA1B/0/0109nutra.pdf
Dairy Products Have "Whey" More Uses Than BeforeDairy ingredients are being used in ever-expanding ways, from breakfast foods to snack bars made with whey protein crisps, writes Senior Associate Editor Donald E. Pszczola in Food Technology. Studies show whey's benefits in fat reduction in deep-fried foods and in novel coatings for freeze-dried fruit. Dairy ingredients can also help consumers achieve a satiety effect—an important factor in weight management.
For the complete Food Technology article: http://members.ift.org/NR/rdonlyres/42C42365-CF27-46B5-B08B-D04C508E17ED/0/0109ing.pdf
Blog Explosion Benefits Consumers When It Comes to Food SafetyWith an estimated 12,000 new blogs created daily, blogs have the potential to convey important food safety messages to large numbers of consumers, according to a Food Technology article by IFT Professional Member Douglas A. Powell and co-authors Amy L. Hubbell, Benjamin Chapman, and Casey J. Jacob. Contributing to the blog explosion are recent foodborne illness outbreaks linked to meat and produce in the U.S.
To read more about food safety blogs:http://members.ift.org/NR/rdonlyres/3DF868C9-B7F0-4B5F-8C87-1EFD2390926E/0/0109feat_newmedia.pdf
Related link:IFT's new ePerspective, the online place to share ideas and thoughts on food science, technology, and marketplace issues http://foodtecheperspective.wordpress.com.
Food Science and Technology Education Anytime, AnywhereNeed more information on your upcoming probiotics 101 story? Or have you wanted point/counter point insight on sodium in foods? As an independent scientific society, IFT now offers on-demand webcasts that can help add that extra edge to your story. Access the latest in food science and technology topics from your desktop at anytime. To learn more about these webcasts visit: http://www.ift.org/cms/?pid=1001659.
Current topic offerings include:* Probiotics * The Sodium Debate: Pros and Cons * The Childhood Obesity Dilemma and How Food Science Can Impact Its Future * Omega-3 Fatty Acids & Aging Management: Beyond Fish Oil * Botanicals in Energy Fueling Foods * The Quest to Define and Develop Gluten Free * Healthy Aging and Foods * Marketing Products to Children: Issues and Solutions * Product Traceability - How Far Is Enough in Today's Marketplace? * Forecasting Sodium Regulations * Health Claims: In-Depth Perspectives * The Glycemic Index and Load Debate * Culinary Trend Mapping: Insights and Applications for Product Development* Capitalizing on the NEW Functional Food Trends * Commodity Pricing in a Time of Recession * Green Food Production * Minimally Processed Foods and Their Safety * Section 912: Potential Threat to Food Innovation * What is Natural?
Food Technology Presents: WELLNESS 09, March 25-26 in Chicago Americans are looking to amend their diets to improve health and food manufacturers are developing new technologies that are shaping the landscape of the wellness marketplace. At Food Technology Presents: WELLNESS 09, sessions will focus on new marketplace opportunities for healthy products and provide sound insight on key health issues that matter to consumers. Sessions are organized into the following tracks:
"¢ Consumer Lifestyles & Demographics "¢ Health Issues "¢ Legal, Regulatory and Standardization
Plan now to attend WELLNESS 09, March 25-26 in Chicago! Credentialed media receive complimentary registration. Visit ift.org/ftpc for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
About IFTFounded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo ®, covering the latest food science trends, new product and technology innovations, and scientific applications. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.
© 2009 Institute of Food Technologists
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