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As part of its ongoing commitment to offering solutions for pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) submitted written comments on how to most effectively implement the recommendations from the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud.

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More than 2.1 billion people worldwide are now overweight or obese and at risk for major chronic diseases such as Type 2 diabetes and heart problems, reported McKinsey & Co. in a November 2014 analysis using data from the World Health Organization (WHO). But new types of evidence-based interventions, such as targeted drug treatments and foods created to be more satiating, may be able to help reverse the upward trajectory of global obesity rates, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative.

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Approximately 133 billion pounds of food produced in the United States went uneaten in 2010 (Buzby, 2014). This adds up to a 31 percent food loss at both the retail and consumer levels and has far-reaching social, economic, and environmental ramifications (NRDC, 2012). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing writers Elise Golan, PhD, director of sustainable development, Office of the Chief Economist, USDA and Jean C. Buzby, PhD, chief of the Diet, Safety and Health Economic Branch in the USDA Economic Research Service write about how food waste in the U.S. represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.

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The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern.

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The appliances of 2050 will likely work interactively with consumers to plan and shop for meals, monitor special dietary needs, even produce customized food products at the touch of a 3-D printer button, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. FutureFood 2050 explores how increasingly sophisticated science and technology will help feed the world’s projected 9 billion-plus people in 2050.

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Since 2007, U.S. meat consumption has been declining (NCC, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market.

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IFT Spokesperson and food safety expert, Christine Bruhn, PhD, CFS, Former Director of the Center for Consumer Research, University of California, Davis and her team videotaped 120 consumers as they prepared a chicken and a salad in their home. They found that while many felt confident about their food safety skills, many were making critical mistakes while preparing their meals that could lead to foodborne illness.

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Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that the essential oils from oregano can have an antifungal effect on corn.

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The Institute of Food Technologists (IFT) is proud to announce that 34 professionals have 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 British Columbia Institute of Technology, The Hershey Company, Chiquita Brands International, and International Flavors and Fragrances.

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IFT Student Association members Amy DeJong and Maya Warren show us what life is like for PhD students in food science at the University of Wisconsin-Madison. DeJong and Warren are also the #SweetScientists team on the 25th season of the reality TV series “The Amazing Race” and will be competing in the season finale that airs Friday, December 19th.

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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.

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Global visionary thinkers are mixing and matching technology both old and new to boost agricultural production sustainably in the years ahead: Drones that stream reams of crop data from farm fields. Mini aquaponics systems that can supply all of a restaurant’s fish and produce needs. Pastoral farms where cattle graze contentedly amidst a landscape of trees and shrubs.

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As the holidays approach, it’s easy to slip into bad eating habits. However, poor diet increases the risk of high blood pressure, high cholesterol, and poor circulation – three major factors that affect overall heart health. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes that adding certain nutrients and foods to the diet that may decrease risk for heart disease, which is the number one cause of death in the United States.

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Over half of Americans consider themselves adventurous eaters and 82 percent are open to trying new flavors (Mintel, 2014). Fortunately, consumers have more varieties of flavors to choose from than ever before and the choices are expanding every day. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Digital Editor Kelly Hensel writes about the top five flavor trends that flavorists, chefs and trendspotters predict consumers will be seeking out in the coming year.

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When it comes to tea production, the process is far from simple. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT) IFT Fellow Neil H. Mermelstein takes readers through the step-by-step process of how tea is made.

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In this fact sheet and the associated video food scientist, Kantha Shelke, PhD, CFS answers questions behind the science behind the popular fall drink, the pumpkin spice latte. Shelke shares how the drink and the spice mix is made, explains any safety concerns involving the ingredients, and the science behind why we love it so much.

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Greenhouse lettuce plants bathed in soft pink light that cuts growing time in half. Farmers who boat to their coastal water “fields” of crops. Beef cattle bred for optimal meat production humanely and sustainably. All this and more is already on the way, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative

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Not feeling full after or between meals can result in overeating. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about studies that show eating certain nutrients and foods may help curb appetite and keep one feeling fuller longer.

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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

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The Institute of Food Technologists (IFT) is proud to announce that an additional 45 professionals are now Certified Food Scientists (CFS) after meeting the eligibility requirements and passing the exam this past August. These include professionals that represent a wide variety of food science and technology roles from organizations such as Kraft, Nestlé Canada, Innova Flavors, and Rutgers University.

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In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links as part of your World Food Day coverage.

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When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.

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The Institute of Food Technologists (IFT) today announced the 2014/2015 members of the International Food Science Certification Commission (IFSCC). The IFSCC is an independent, third-party certification body that oversees the testing, governance, and policymaking for the Certified Food Scientist (CFS) credentialing activities.

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With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket.

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Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.

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The Institute of Food Technologists (IFT) Global Food Traceability Center today announced the launch of a Seafood Traceability Financial Tool. This tool assists organizations in the seafood industry in understanding the financial impact (costs and benefits) of implementing traceability. Developed with input from seafood business leaders and owners, and as part of its service to the seafood industry, this tool is freely accessible online at http://www.seafoodtraceability.org

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On September 1, 2014 Mary Ellen Camire, PhD, CFS, Food Science and Nutrition Professor at the University of Maine’s School of Food and Agriculture became the 75th president of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals in industry, academia, and government engaged in food science, food technology, and related areas.

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To offer solutions to pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today submitted written and oral comments to the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud (NOAA-NMFS-0214-0090).

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It's that time of the year again when people are starting to fire up the grill for tailgating season! IFT spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking can infuses new flavors into meat, searing and more.

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While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream.

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Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

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Maya Warren, PhD student at the University of Wisconsin-Madison and member of the Institute of Food Technologists Student Association (IFTSA) explains how food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.

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Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists Student Association Developing Solutions for Developing Countries Competition during the IFT 2014 Annual Meeting & Food Expo. The competition, sponsored by Partners in Food Solutions through its corporate partners – General Mills, Cargill, DSM, and Buhler – is designed to promote the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries.

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The Australian Institute of Food Science and Technology (AIFST) and the Institute of Food Technologists announced today that AIFST will endorse and promote the Certified Food Scientist (CFS) certification to food professionals in Australia.

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The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.

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The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today issued a guidance document on the best practices in food traceability. This document provides a comprehensive framework for six food industry sectors—bakery, dairy, meat and poultry, processed foods, produce and seafood—and summarizes the similarities and differences among them in regards to traceability. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge.

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The Global Food Traceability Center (GFTC) just released a new report in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety, that evaluates and compares the traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries. One of its main findings is that European Union countries ranked highest when it comes to global food traceability regulations and requirements.

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When it comes to back-to-school safety, you cover the basics vigilantly, such as teaching kids to avoid strangers, buckling them in the car and providing appropriate safety gear when they play sports. But have you considered taking as much care when it comes to packing lunch boxes? An improperly packed school lunch can lead to spoiled food and a missed meal at best or food-borne illness at worst.

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Interviews from FutureFood 2050 share scientific, entrepreneurial, and cultural perspectives on the food security and nutrition challenges facing Africa, including insights from Nobel Peace Prize Winner and former U.N. Secretary General Kofi Annan

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The Institute of Food Technologists (IFT) 2014 Annual Meeting & Food Expo® in New Orleans highlighted the latest in food products and the science of food. More than 16,500 people from 85 countries registered for the event held June 21-24 to attend 124 scientific sessions, 1,000 poster presentations, and network with colleagues at a sold-out expo floor.

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Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle in a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT). Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.

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Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013). In the July issue of Food Technology Magazine, published by the Institute of Food Technologists, Contributing Editor A. Elizabeth Sloan writes about recent trends in gourmet pet food.

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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.

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Ian Williams, PhD, Chief of the Outbreak Response and Prevention Branch for the Centers for Disease Control and Prevention, and Robert Gravani, PhD, CFS, Food Science Professor at Cornell University, have both recently joined the Advisory Council for the Global Food Traceability Center (GFTC).

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To envision challenges and solutions we may face in feeding 9 billion people anticipated by 2050, we can look to developing economies and countries that epitomize the difficulty and reward of planning for the future of food security. Scientific solutions to food challenges in Africa are the theme of recent interviews from the Institute of Food Technologists (IFT) as part of its FutureFood 2050 publishing initiative.

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Sugar has been a part of the human diet since sugarcane was domesticated in 8000 B.C., but today myths and misunderstandings about sugar and the role it plays in health abound. In the media, sugar has been linked to obesity, toxicity, addiction, and fatty liver disease, among a host of other health outcomes, but with little, no or poor research to back up such claims, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

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As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.

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New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.