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Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters. There are even beers that pair well with desserts, says Keith Villa, founder and head brewmaster of Blue Moon Brewing Company, a division of MillerCoors. In a July 18 presentation at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT), Villa offered insight into how to choose a beer to accompany different dishes on the menu.

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One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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As Americans focus on fruits, vegetables and whole grains in order to eat a more healthful diet, they may overlook the fact that food processing can enhance the nutritional value of some foods. Many consumers in a recent survey agreed that processed foods can reduce costs and improve convenience, but they were unaware that that food technology can increase food safety and boost nutrition, said Roger Clemens, an adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California and a speaker at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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The Institute of Food Technologists (IFT) announced the winner of the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT16: Where Science Feeds Innovation in Chicago is University of Massachusetts, Amherst.

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Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT16: Where Science Feeds Innovation in Chicago.

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The Institute of Food Technologists (IFT) honored the recipients of the 2016 IFT Achievement Awards Saturday, July 16 at IFT16: Where Science Feeds Innovation. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry.

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At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.

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Consumers are reaching for healthy oils in the grocery store aisles, and they’re looking for food products with “clean labels,” according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Chefs are mixing the culinary arts with food science to create new menu items and commercial products. The products include vegan burgers that taste like big juicy hamburgers and caramelized meat flavors that can mimic flavors typically acquired through traditional cooking techniques. The latest developments in this merging of food science and the culinary arts -- known as culinology – were presented at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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New research presented at IFT16: Where Science Feeds Innovation found that animal foods (eggs, some meats and dairy products) that contain vitamin D also have another lesser known form of this nutrient that hasn’t been measured routinely in foods, according to Janet Roseland, a nutritionist with the U.S. Department of Agriculture’s Nutrient Data Laboratory.

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Genomics and related approaches are transforming the way we grow, produce and consume food. When food professionals from all over the globe gather at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago, a special Genomics Day event will be held. IFT spoke with Dr. Lawrence Goodridge, Director of the Food Safety and Quality Program at McGill University about what’s happening atGenomics Day.

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Food security and malnutrition are challenges around the world, but even more so in developing countries. The Institute of Food Technologists Students Association (IFTSA) and Tate &Lyle have announced the six food science student teams that are facing these challenges head on as finalists in the IFTSA Developing Solutions for Developing Countries Competition.

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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.

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The Institute of Food Technologists (IFT) recently submitted written comments on the use of the term natural in the labeling of human food products. The current policy for the term “natural” on food labels is vague and leads to misinterpretation, confusion, and misuse of the term. In order to prevent and reduce consumer confusion, IFT is recommending that the U.S. Food and Drug Administration (FDA) consider either prohibiting the term entirely or clearly defining the term.

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The Institute of Food Technologists (IFT) is proud to announce its 2016 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at IFT16 in Chicago on July 16, 2016.

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In response to the U.S. Food and Drug Administration’s (FDA) announcement of the updated nutrition facts label, IFT will be holding a special webinar on June 3rd at 9:00 a.m. (CT) that will provide an overview of the required changes, opportunities, and challenges related to food product formulation and reformulation. It will also address consumer messaging and education.

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Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Jacques Rousseau, lecturer and Chair of the Academic Freedom Committee at the University of Cape Town, will deliver a featured session, Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices? This presentation will highlight his perspective on the reasons why consumers fear innovation, and how to better equip them with scientific resources in order to make informed decisions. In an interview with IFT, Jacques outlined what attendees can expect from his session.

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One-third of consumers say they are eating more small portions than they did a few years ago. In the May issue of Food Technology magazine, Elizabeth Sloan highlights this and seven other trends related to consumer preferences for small plates and appetizers.