Americans increasingly want more ethnic foods and ingredients in their diets, many of which offer unique flavor and texture, and a variety of health benefits, according to a presentation at IFT’s Annual Meeting & Food Expo in Las Vegas.
The Institute of Food Technologists (IFT) today launched a new public education campaign called ”A World Without Food Science” that will aim to generate greater awareness of the role food science plays in ensuring a nutritious, safe and abundant food supply. The campaign is a multimedia, national initiative featuring a series of videos that highlight how food science has responded to major food issues and provided positive solutions on a global scale.
The Institute of Food Technologists (IFT) is proud to announce its 2012 Fellows.
Nearly half of the population, snacks at least twice a day according to a new article in the May issue of Food Technology magazine, published by the Institute of Food Technologists (IFT). This rate (48 percent) is up nearly double since 2010 when snackers made up about 25 percent of the population.
In the old days, family, friends, cookbooks, and food company suggestions were the top go-to sources for consumers looking to find a good recipe. But in today’s digital world, social media, blogs and phone apps are becoming the greatest influencers on the household chef. An article in the May 2012 issue of Food Technology magazine takes a look at how social media is changing food culture by influencing how consumers think about, talk about, and experience food.
The Institute of Food Technologists (IFT) is pleased to announce Christine M. Klein as the new Vice President of Meetings and Business Partnerships where she will have strategic oversight of IFT’s award-winning Annual Meeting and Food Expo, as well as specialty conferences, short courses and other events. She will also oversee the global sales efforts for all of IFT products and services including Food Technology magazine.
Many fine dining restaurants and catering establishments garnish dishes with flowers or use them as ingredients in salads, soups, entrees, desserts and drinks. A new study in the May issue of the Journal of Food Science published by the Institute of Food Technologists reported that the use of a new storage technique could make it possible for edible flowers to maintain a higher quality for longer, which could reduce transportation costs.
Food professionals from all over the globe will be gathering together in Las Vegas for the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.
Food professionals from all over the globe will be gathering together in Las Vegas for the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.
If the U.S. food supply was attacked, would the public know what to do? The answer is dependent upon the risk communications practices of the stakeholders involved.
Can cookies be good for you? Perhaps if it’s a cookie formulated with innovative ingredients including whole-grain flours, new sweetener alternatives, or healthier fats.
The Institute of Food Technologists (IFT) today announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT’s monthly peer-reviewed scientific publications.
The Top 10 Functional Food Trends of 2012 point to more consumers favor getting their vitamins and minerals from the foods they eat and beverages they drink instead of supplements, according to research presented Wednesday at the Institute of Food Technologists’ Wellness 12 meeting.
Beans, pulses and legumes can be classified as either vegetables or proteins under the new USDA dietary guidelines, giving them an important role in a person’s daily diet, an expert panel said at the Institute of Food Technologists’ Wellness 12 meeting.
Eating foods at breakfast that have a low glycemic index may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, researchers said at the Institute of Food Technologists’ Wellness 12 meeting.
An expert panel at the Institute of Food Technologists’ Wellness 12 meeting urged the food industry to find simple yet powerful language to tell consumers about the many benefits of a diet rich in phytonutrients.
The Institute of Food Technologists (IFT) and CanolaInfo announced the winner of the Heart-Healthy Product Development Competition at the Institute of Food Technologists’ (IFT) Wellness 12 held in Rosemont, Ill. The winning student team from the food science program at Cornell University developed Hummus+, a nutritionally enhanced hummus product made from chickpeas, sweet potato and butternut squash.
The aging baby boomers and subsequent generations will be looking to the food industry to provide products that can help them live longer, healthier and more active lives than previous generations, according to research presented at the Institute of Food Technologists’ Wellness 12 meeting.
Food consumers in the year 2020 will demand customization, competitive prices and social responsibility when it comes to finding products to meet their nutritional needs, according to research presented at the Institute of Food Technologists’ Wellness 12 meeting.
The future of ice cream is happening right now. Ice cream flavors, textures, and ice cream’s health benefits are ever-changing in today’s society. In the March 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Editor Don E. Pszczola writes how ice cream is continuing to evolve when it comes to flavor, texture, stability and health benefits.
While high-fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists, reported that two specific genes (TAS2R38–a bitter taste receptor and CD36–a possible fat receptor), may play a role in some people’s ability to taste and enjoy dietary fat. By understanding the role of these two genes, food scientists may be able to help people who have trouble controlling how much fat they eat.
Over 2 billion people may be at risk for iodine deficiency disorders (IDD), including mental impairment, hyperthyroidism, stillbirth, miscarriage and increased infant mortality. According to the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF), universal salt iodization is a safe, cost-effective and sustainable strategy to ensure sufficient iodine intake by all individuals.
In celebration of National Agriculture Day on March 8, 2012, the Institute of Food Technologists is featuring two informational videos on IFT Food Facts to help consumers shop smarter whether it’s in the grocery store produce aisle or the local farmer’s market. National Agriculture Day is a day to recognize and celebrate the abundance provided by agriculture. Producers, agricultural associations, corporations, universities, government agencies and countless others across the United States join together on this day to recognize the contributions of agriculture.
North American consumers are turning to healthier food choices as they realize how diet impacts the risk of cardiovascular disease and Type 2 diabetes–two of the biggest threats to public health. Showing how the food industry is responding to this movement, the Institute of Food Technologists (IFT), IFT Student Association (IFTSA) and CanolaInfo are pleased to announce the finalists for the annual Heart-Healthy Product Competition.
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that cinnamon raisin bagels taste and texture is not as affected by the addition of flaxseed compared to other types of bagels.
Due to the recessionary climate, the median salary for food scientists polled by the Institute of Food Technologists (IFT) slightly dropped 0.8 percent over the past two years, according to the recently released IFT Employment and Salary Survey.
Recently, culinary experts are seeing a renewed interest in foods from Europe, especially Nordic cuisine, which is typically not considered trendy by the global foodie community. In the February 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes how a new buzz is being generated about cuisine from Nordic countries like Germany and Belgium.
Many consumers are unaware how beneficial nuts, beans, and seeds can be when it comes to getting the proper amount of nutrients in your diet. In the February 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that heart health, weight management, healthy cholesterol levels, and cognitive health are just some of the benefits that these foods can offer.
Fish oil is an underused ingredient in the food industry because of its association with a strong odor and aftertaste. A new study in the February issue of the Journal of Food Science, published by the Institute of Food Technologists, shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelf-life.
Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of “what’s for dinner.” Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids’ lunches.
Most people are unaware of how chocolate gets from trees to your table find out with these seven fun facts!
With mutual efforts towards achieving a safe, sufficient, and accessible food supply, the Food and Agriculture Organization of the United Nations (FAO) and the Institute of Food Technologists (IFT) have signed a “Memorandum of Understanding (MOU)”.
The Institute of Food Technologists (IFT) recently submitted comments to the United States Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States.
IFT will be hosting the fifth Wellness conference March, Wednesday, March 28th and 29th. The conference will offer attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how organizations within the food industry are penetrating the health and wellness sector.
The Institute of Food Technologists (IFT) and the Latin American and Caribbean Association of Food Science and Technology (ALACCTA) are hosting the inaugural Food Science & Innovation Conference at the Hilton Guadalajara in Mexico, February 27-29, 2012.
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on the following: January issue of Food Technology Magazine—Convenience Stores To Focus on Food in 2012; January issue of Journal of Food Science—No Link Found Between Sweetness Intensity and Overall Caloric Intake, Blueberry and Blackberry Wines Found to have Potential Health Benefits; and Save-the-Date for Wellness 2012.
A new study in the Journal of Food Science, published by the Institute of Food Technologists found that although taste has an important impact on dietary choice, perceived sweetness intensity alone did not have a significant influence on food behavior and dietary intake in young adults.
Convenience stores (c-stores) are not typically recognized for their food selections, but as tobacco and gas prices rise, fewer people are spending money on these items and other c-store staples. In the January 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Digital Editor Kelly Hensel writes that c-stores are beginning to shift their attention to growing their food/beverage and foodservice segments in order to compete with quick service restaurant chains.
Marian Salzman, CEO, Euro RSCG Worldwide PR and blogger for Food Technology’s magazine “the ePerspective” predicts five food trends in 2012.
Grocery Shopper Trends report whole grains are now the most sought after health claims on food packages, followed closely by claims about dietary fiber. In the December 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing Editor A. Elizabeth Sloan writes about the latest whole grain trends in food.
“Health claim” labels that link nutrients to disease prevention have a contentious history involving regulators, corporations, and the public. The “oat bran craze” of the late 1980s demonstrated how health claims have enormous profit potential, but also the need for regulation of these claims.
Recent studies find shoppers are paying more attention to what they put in their bodies, therefore driving development and reformulation of products with cleaner labels. An article in the December 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), written by Barbara Katz, IFT member and President of HealthFocus International and LuAnn Williams, IFT member and Head of Research at Innova Market Insights, says that people tend to perceive foods with simpler labels to be less processed. The article explores how industry is responding to consumer demand for clarity around food labels.
When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.
Most people aren’t huge fans of bees, but without them we would go hungry pretty fast. The common honeybee pollinates 130 different crops within the U.S. alone including fruit, vegetables, and tree nuts to name a few.
According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain.
Scientists from Lockheed Martin and NASA conducted research to find out the potential shelf of food products packaged in retort pouches (a flexible package in which prepared food is hermetically sealed for long-term unrefrigerated storage) in order to determine the suitability of these foods to support long-duration (three-to-five years) spaceflights.
While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise.
Avocado seeds are typically seen as waste by growers. But a new study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange color that may be used as natural coloring for food products in the future.
On December 1st, 2011, the Institute of Food Technologists (IFT) is hosting it’s first-ever Food Policy Impact Conference in Washington D.C. at the Sheraton Crystal City. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future.
An April 2011 two-day workshop sponsored by The Pew Charitable Trusts, the Institute of Food Technologists (IFT) and the journal Nature brought together over 80 experts in science and food policy from government, industry, academia and public interest organizations to develop a shared understanding of the current system the U.S. Food and Drug Administration (FDA) uses to assess food additives and to explore opportunities to strengthen the system.
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