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.
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.
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.
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.
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.
Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.
Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.
The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. 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. Each recipient will be recognized on July 11, 2015 at Chicago’s historic Field Museum during IFT15.
The Institute of Food Technologists (IFT) is proud to announce the 2015 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 IFT15 in Chicago on July 11, 2015.
Session and Expo Highlights at IFT15 in Chicago.
Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.
Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.
Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT), today announced that Kraft Foods Group will donate $100,000 to Feeding Tomorrow to endow two new annual $1,000 scholarships. These educational scholarships also include a paid internship at a Kraft location and a trip to attend the IFT summer event.
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades.
As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts.
The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle.
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today.
egetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.
It’s tornado season, so there’s a chance the power could go out at any time during a storm. Bob Gravani, PhD, CFS, a Professor of Food Science at Cornell University and a spokesperson for the Institute of Food Technologists (IFT), provides several tips to keep food safe during a power outage.
What exactly are the differences between fish that is wild caught versus fish that is farm raised? A Q&A with Institute of Food Technologists (IFT) President Mary Ellen Camire, PhD, CFS sheds some light on this topic.
The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence.
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.
Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains the difference between “use-by,” “sell-by,” and “best-by” dates.
The Institute of Food Technologists (IFT) is proud to announce that 19 professionals recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as Starbucks Coffee Company, Kerry Ingredients, Silliker, and The Pennsylvania State University.
Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape.
The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015.
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.
According to the Food and Agriculture Organization (FAO), total global capture and aquaculture production of fish reached over 177 million tons in 2012. With greater demands, there will be a need for the seafood industry to trace products from the sea to the store to focus on food safety as well as efficient business practices. A new report issued by the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) at Seafood Expo North America highlights the growing need for traceability as a means to improving seafood industry performance, including reducing waste and enhancing consumer trust.
During the celebration of St. Patrick’s Day it’s common to observe the holiday by eating green eggs and ham and drinking green beer. But what actually gives your food that color, and is it safe? Institute of Food Technologists spokesperson Kantha Shelke, PhD, CFS, dispels the mystery behind green St. Patrick’s Day foods and shares facts about natural food dyes.
For a trip around the world, look no further than your spice rack says senior associate editor Karen Nachay in her article about how authentic global ingredients and spices from around the world are reflected in menu options and packaged foods. This article is in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).
Portable, compact, convenient and customizable, the American population consumes more than 300 million sandwiches per day according to the History Channel. On a daily basis, 49 percent of U.S. adults eat at least one sandwich, and on average 3.6 sandwiches per week. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior writer/editor Toni Tarver writes about why the sandwich is a sure culinary bet.
A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that white peanut kernel assists in improving human gut microflora as well as reducing foodborne bacterial pathogens such as Enterohaemorrhagic E. coli (EHEC) and Salmonella.
Previous studies have demonstrated that polyphenolic compounds in edible plants have various pharmacological benefits, such as antioxidant, anti-inflammatory, anti-carcinogenic, and anti-atherogenic effects. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Hibiscus sabdariffa leaf polyphenolic extract (HLP) may induce human melanoma cell death and may serve as a chemotherapeutic agent to eliminate cancer cells without significant harmful effects to normal cells.
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 today announced it has received seven awards in 2014 on behalf of FutureFood 2050, Food Technology magazine, and the IFT Annual Event.
The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the March issue of Journal of Food Science published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population.
Food science and technology professionals must be up to date on the latest developments in food science to address global food and consumer needs. To help them achieve this, Campden BRI has partnered with the US based Institute of Food Technologists (IFT) to bring the internationally recognized Certified Food Scientist (CFS) Preparatory Course to the UK and Europe for the first time.
Celiac disease has increased in the last 50 years, but causes have not been fully determined. The research team found that einkorn wheat, an ancient wheat having one-grained spikelets and grown formerly in poor soils in central and southern Europe and southwest Asia, is promising for producing few or no immunotoxic effects in celiac trials. Without understanding why wheat sensitivity has increased in the population, the problem remains unsolved.
Although there is no universal standard definition of a super seed or superfruit, they are often described as providing a number of nutrients and health benefits all in one package. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about nine seeds and superfruits that fit the bill for consumers’ desire for natural, minimally processed foods.
The Institute of Food Technologists (IFT), a non-profit scientific society of food scientists, technologists and related professionals from academia, government and industry, today announced that registration for IFT15: Where Science Feeds InnovationSM in Chicago, July 11-14, at McCormick Place, is now officially open. IFT15 is the only global event of its kind to feature the very latest food products, the hottest food trends and the most important developments in the world of food science.
When it comes to milk, it’s no longer just about whole, two percent, skim, and flavored anymore. Consumers now have a variety of nut, grain, and seed milks that are all nondairy to choose from. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member David Despain writes about the increasing number of dairy-free options on the market in response to consumers’ growing in interest in plant-based milk products.
The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT).
In a review of the existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated by enzymatic action, such as those experienced during digestion or food processing, including fermentation. Their findings are in the recent issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists.
Convenience and taste are high on the list of what consumers want—especially when it comes to snack and nutrition bars. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about unexpected flavors and emerging trends in the snack and nutrition bar category. Consumers can all find a bar to fulfill their specific need including people looking for a meal replacement, athletes looking to up their protein, and those looking to lose weight.
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.
IFT Past President Roger Clemens, DrPh, CFS, explains why it’s important to incorporate fats in our diets in this IFT Food Facts video. Dr. Clemens emphasizes needing a balance of fats and exercise to help our body function at its highest level and reduce the risk of diseases such as cardiovascular disease.
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