Sauce products fly from shelves as product developers, professional chefs and home cooks use them to create regional and ethnic recipes that cater to various dietary needs.
Real-life Willie Wonkas are hard at work in their chocolate factories coming up with innovative new ways for consumers to enjoy candy. From non-traditional parings, such as jalapeno and mint or seeds and chocolate to hard candies that smell like roses, confectioners everywhere are tapping into the latest consumer trends.
Pop-up toaster hamburgers, microwaveable cans, sauces and spreads that turn everyday sandwiches into gourmet restaurant-style meals are currently just some of the trends that are sweeping the food marketing arena. As the global economy continues to falter, more and more people are eating in and are craving restaurant-style food they can make themselves at home and tailor to their own tastes.
Although the world’s food supply is largely safe, flavorful, nutritious, convenient and less costly than ever before, nearly a billion people go hungry every day. To compound matters further, according to the Food and Agricultural Organization (FAO) of the United Nations, food production must increase by 70 percent in order to feed the anticipated world population of 9.1 billion by 2050.
Fruit has always been an important component of a healthy diet – from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages and frozen fruit bars. These flavors, when blended with classic fruits, can further expand the variety of choices for consumers and may even help increase the consumption of food that meets nutritional needs.
A growing number of American diners and home cooks are embracing the exotic ethnic cuisines of the Eastern world, so much so that Asian cuisine is now second only to Italian when it comes to shopping for ethnic foods in supermarkets.
A new audio news release features IFT President Roger Clemens discussing how food science makes it possible to fill half your plate with fruits and vegetables, which is a main premise of the Dietary Guidelines for Americans and the MyPlate food icon initiative.
While most people define any negative reaction to food as a food allergy, many actually suffer from a food sensitivity or intolerance. This video from IFT features Aurora Saulo, professor and extension specialist in food technology at University of Hawaii Manoa, discussing food allergies, food intolerances and food sensitivities.
In January, President Obama signed a $1.4 billion overhaul of the nation’s food safety system with the Food Safety Modernization Act.
Sauce products fly from shelves as product developers, professional chefs and home cooks use them to create regional and ethnic recipes that cater to various dietary needs.
In light of the recent Listeria outbreak associated with cantaloupe, it is more important than ever to choose your fresh fruits and vegetables carefully.
The Institute of Food Technologists (IFT) announced that it will lead two pilot programs for the U.S. Food and Drug Administration (FDA) designed to test and study various product tracing systems. The purpose of these pilots will be to identify methods to rapidly and effectively trace food products throughout the supply chain so that, during a food-related outbreak, products can be quickly identified and removed from the marketplace, which will ultimately help minimize the number of consumers affected by a contaminated product.
Antioxidants—what are they and why do you need them? IFT Member Claudia Fajardo-Lira, PhD, Professor of Food Science and Nutrition at California State University-Northridge, explains the facts about antioxidants in this video.
Ever wonder what all those numbers mean on canned, boxed or packaged food products? This video from IFT features Richard Ross, CEO of Ross Consulting LLC, discussing shelf-life of food, proper storage, expiration dates, lot codes and what it all means for you and your family.
Christine Bruhn, PhD, director of the Center for Consumer Research at University of California-Davis, and a professor in the UC-Davis Department of Food Science and Safety, explains why foods are irradiated in this video from IFT.
Back-to-school time is here and while many parents are concerned with packing healthy lunches for their kids, it’s also important to make sure the food they’re eating is safe to eat as well. This IFT audio news release provides helpful food safety lunch packing tips.
Many consumers want to buy organic produce because they’re concerned about pesticides. This audio interview with Dr. Carl Winter, a food toxicologist at the University of California-Davis and member of the Institute of Food Technologists, discusses myth vs. science when it comes to pesticides and produce.
Roger Clemens, DrPH, Chief Scientific Officer of the E.T. Horn Company, is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government.
Snacking, especially beverage consumption outside of a regular meal, continues to increase among Americans, accounting for more than 25 percent of calorie intake each day, according to research presented at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Officials from the White House, United States Department of Agriculture (USDA) and the Institute of Food Technologists (IFT) all discussed the new public rollout of the MyPlate initiative during a Monday press conference at the IFT 2011 Annual Meeting and Food Expo. The new program will focus on simple messaging directed to consumers with the ultimate goal of helping them make healthy food choices.
Food manufacturers face a tremendous challenge in lowering the amount of salt in foods while maintaining taste and consumer loyalty, according to symposium panelists at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®
Despite rigorous testing and assurances from the U.S. Food and Drug Administration (FDA) that seafood and other food products imported from Japan are safe for consumption, three in four Americans in a recent study said they were not ready to purchase food from Japan, according to research presented at a symposium at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Food scientists are hoping to utilize nanotechnology to improve food nutrition, quality, safety and taste, according to panelists Tuesday at the Institute of Food Technologists' 2011 Annual Meeting & Food Expo.
U.S. Surgeon General Regina Benjamin said Monday that health care in the United States must shift its primary focus to disease prevention rather than the treatment of illness.
Consumers should divide their daily grain servings between whole and refined varieties to avoid missing out on the important health benefits of both, according to experts at a symposium Tuesday during the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Consumers seeking weight control options are being unfairly steered away from frozen meals and other processed foods that could aid in their battle against obesity, according a panel discussion Tuesday at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.
The Institute of Food Technologists (IFT) and Disney Consumer Products (DCP) are collaborating to raise the visibility of food science careers and the innovative potential of the profession to develop healthy and nutritious foods.
New regulations, improved surveillance and disease prevention strategies, particularly pertaining to produce, will likely emerge in the European Union and throughout the world following the recent deadly E.coli outbreak in Germany, said Professor Patrick Wall, the former chair of the European Food Safety Authority said at a press briefing Tuesday, at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.
At Sunday morning’s keynote session of the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Roger Clemens and President-Elect John Ruff announced and presented four companies with the 2011 IFT Food Expo Innovation Awards. The winners are DuPont Teijin Films, Ecolab, Loders Croklaan North America, and Summit Resource Group.
Many products flagged as containing allergens may only contain very minute amounts of allergens that may not trigger a reaction in those with food allergies, and it may limit food choices for at-risk populations, according to a panel discussion of food allergy experts Sunday at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Journalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote Session at the 2011 Institute of Food Technologists Annual Meeting and Expo®.
New research supports the theory that individuals can actually taste the fat in food, and those who can’t, may face an increased risk of higher fat intake and obesity.
Feeding an estimated 9 billion people by the year 2050 will require a sustainable food system that makes the most of limited resources while protecting the world’s fragile ecosystem, according a symposium at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Scientists say Gulf of Mexico seafood is safe but Americans remain deeply suspicious about the Gulf's fish, shrimp and crabs because of the BP oil spill, a panel of seafood specialists said Sunday at the 2011 Institute of Food Technologists (IFT) Annual Meeting and Food Expo®.
Since getting kids to eat healthy foods can be challenging, the Institute of Food Technologists Student Association (IFTSA) and Disney Consumer Products (DCP) challenged college students in food science degree programs to create delicious and nutritious snacks for kids. Twenty student teams across the country submitted proposals for the Disney-IFTSA Nutritious Food for Kids Competition.
The ONLY annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia, and government.
Professionals in food science and food technology work diligently to help ensure the world’s food supply is safe, abundant, nutritious and affordable. To highlight this important commitment, the Institute of Food Technologists (IFT) recognizes outstanding achievements in food science and technology through annual awards. The awards will be presented at IFT’s Annual Meeting and Food Expo in New Orleans, La. June 11th, 2011.
The Institute of Food Technologists (IFT) is proud to announce its 2011 Fellow award recipients. Fellow is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
Food producers are responding to health-conscious consumers by developing products that appeal to consumers’ taste buds but also keep them full long after a meal has ended.
Although stevia-derived sweeteners are relatively new to U.S. grocery store shelves, consumers should feel confident using them because of extensive and rigorous testing worldwide during the past decade and beyond.
The economic difficulties of the past two years have left an indelible impression on consumers’ food decisions, driving several of the Top 10 food trends identified in the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT).
Hungry for a meatloaf cupcake with mashed potato frosting? How about potato tacos? Or a loaded baked potato pizza? With the popularity of low-carb diets waning, potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal.
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 articles from the April issue of Food Technology magazine, a new study from the Journal of Food Science, and IFT news regarding science, policy and upcoming events. Topics include: IFT Annual Meeting & Food Expo registration, probiotics, top 10 food trends for 2011, new ingredients for satiety, new ways to eat potatoes, steveia, use of catfish skin gelatin to increase safety and shelf life of shrimp (JFS study), IFT 2011 Achievement Awards, IFT 2011 Fellows and a “New FDA Menu Labeling Requirements” webcast.
The Institute of Food Technologists (IFT) and CanolaInfo today announced the winner of the inaugural Heart-Healthy Product Development Competition at Wellness 11 held in Rosemont, Ill. The winning student team from the food science program at Louisiana State University (LSU) developed Ze-Ti, a shelf-stable bubble tea designed for the grab-and-go lifestyle.
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 articles from the March issue of Food Technology magazine. Topics include: new energy drink ingredients; increased number of food science degree graduates; kids’ breakfasts around the world lack adequate nutrients; and food safety tips for handling leftovers.
Many busy moms and dads rely on leftovers to feed their families throughout the week. IFT has teamed up with FoodSafety.gov, an online resource for food safety information from the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), to educate consumers on food safety involving leftovers. Jennifer Cleveland McEntire, PhD, Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists provides tips on the safe handling and reheating of leftovers that can save you and your loved ones from foodborne illnesses in a blog post for FoodSafety.gov.
The ‘Food, Medicine and Health’ column in the March 2011 Food Technology magazine published by the Institute of Food Technologists suggests that assessments of kids’ breakfasts worldwide are often high in sugar and saturated fat and low in dietary fiber and lack essential vitamins and minerals. The global diversity in breakfast composition and the frequency of breakfast consumption appear to present significant public health challenges and personal health consequences.
The Food Network, celebrity chefs, diet-related health issues and a heightened awareness of contemporary food movements (organic, local and sustainable) appears to be translating into more college students choosing to major in food science. On college campuses across the United States, undergraduate food science programs are showing substantial enrollment increases. An article in the March 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), shows that the total number of students graduating with B.S. degrees from IFT-approved food science programs in the U.S. has almost doubled from 319 in 2004 to 591 in 2010.
Caffeine is not the only ingredient that provides that extra boost. Today, there are a number of ingredients, in addition to caffeine, that are widely used in energy drinks and foods. An article from the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT) takes a closer look at some of the current and up-and-coming ingredients being used in energy drinks and foods.
Consumers want food and beverages that address health concerns, on-the-go lifestyles and aging issues. But how can food professionals meet this demand when faced with flavor and functionality challenges? Presented by Food Technology magazine, Wellness 11, March 23-24 in Chicago, offers a unique combination of the latest advances in healthful foods and the practical knowledge to apply these advances to product development initiatives.
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