Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
For additional information contact 1-800-IFT-FOOD or Jeannie Houchins, MA, RD, [email protected], 312-604-0231.
From the Journal of Food Science:
Microwave Heating Frankfurters May Protect Against Foodborne Illness
A new study shows that microwave reheating of hotdogs for 75 seconds at high power may decrease risks from pathogens that cause food-borne illness. Because of their speed and convenience, microwave ovens are commonly used to cook and reheat food; however, these appliances often provide non-uniform heating, which may produce hot and cold spots within food products being heated. The uneven distribution of heat could lead to the survival of pathogens in contaminated food cooked in microwave ovens.
Read the full release: http://www.ift.org/cms/?pid=1002138 Read the abstract: http://www3.interscience.wiley.com/journal/122596268/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
Edible Apple Film Wraps May Protect Meat and Poultry Products against Foodborne Pathogens
Foodborne pathogens like Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes are serious safety issues for food processors and consumers alike. However, meat and poultry products may be rendered safer with the use of edible apple film wraps.
Read the full release: http://www.ift.org/cms/?pid=1002134 Read the abstract: http://www3.interscience.wiley.com/journal/122596263/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
Extracts of Common Spices May Prevent the Production of E. Coli O157 Toxin
Researchers found that a common kitchen spice contains an active component that reduces the risks of the Escherichia coli O157 toxin. E. coli O157 toxins can cause serious health conditions including abdominal cramps, bloody diarrhea, acute renal failure and gastrointestinal bleeding. Scientists from the University of Tokushima in Japan studied extracts of 20 different kitchen spices, including allspice, anise seed, black pepper, cardamom, cayenne pepper, cinnamon, and clove and their effects on the growth and production of toxins found in E. coli.
Read the full release: http://www.ift.org/cms/?pid=1002133 Read the abstract: http://www3.interscience.wiley.com/journal/122599770/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
Radio Frequency Identification (RFID) Technology May Help in Keeping Foods Safe
RFID technologies have led to better safety handling of raw materials and finished products in the food industry and used to speed the processing of manufactured goods and materials. RFID tags can incorporate information such as details of the product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity.
Read the full release: http://www.ift.org/cms/?pid=1002139Read the abstract: http://www3.interscience.wiley.com/journal/122596266/abstract
To receive a copy of this study please contact Jeannie Houchins, [email protected]
From Comprehensive Reviews in Food Science and Food Safety
Palette of Our Palates: A Brief History of Food Coloring and the Future of Natural Food Dyes
Color plays a crucial role in the way consumers taste and perceive the food they eat. This article discusses the rooted history of food coloring and looks into the future of the food industry’s move toward all-natural food coloring.
Read the full release: http://www.ift.org/cms/?pid=1002132Read the full article: http://www3.interscience.wiley.com/cgi-bin/fulltext/122599966/PDFSTART
Legumes could be Significant Protein Powerhouse for Undernourished Populations
Researchers discuss legumes as a nutritional powerhouse to help overcome malnutrition in an estimated 800 million undernourished people throughout developing counties. Providing safe, nutritious, and protein-rich food for these communities has been a growing challenge. In an effort to address this growing concern, there has been increased attention on the potential for wild and underutilized legumes to provide a cost-effective alternative to the unreliable supply of animal-based protein in developing nations.
Read the full release: http://www.ift.org/cms/?pid=1002135Read the full article: http://www3.interscience.wiley.com/cgi-bin/fulltext/122599968/PDFSTART
Perspectives on FDA’s Regulation of Nanotechnology: Emerging Challenges and Potential Solutions
From household appliances to prescription drugs, nanotechnology will have an impact on everyday lives. Nanotechnology, the science and technology of the production and manipulation of materials at the nanoscale, are those that are approximately 100 nanometers or smaller. This article discusses the emerging challenges and potential solutions generated by nanotechnology.
Read the full release: http://www.ift.org/cms/?pid=1002137Read the full article: http://www3.interscience.wiley.com/cgi-bin/fulltext/122599969/PDFSTART
Food Technology
Why Wine is Good for You: More Research to Raise a Glass
Raise a wine glass to drinking for good health. A new article in the September issue of Food Technology magazine reviews the current health research associated with health benefits light to moderate consumption of wine. Author Clare M. Hasler from the University of California Davis, provides a historical perspective of the health benefits and alcohol consumption to the present citing the first noticeable bump in red wine sales as a result of the French Paradox in the early 1990s.
Read the full release: http://www.ift.org/cms/?pid=1002136Read the full article: http://members.ift.org/NR/rdonlyres/CAC7D38C-231A-4EA9-98AB-FB6D7AB04A44/0/0909feat_wine.pdf
Separating Fats From Fiction
Today, new options are available which may eventually spell the end for industrially produced trans fats in products ranging from French fries to baked goods. However, it also true that the jury is probably still out on which fats and oils provide the most benefits in the diet.
Read the full article: http://members.ift.org/NR/rdonlyres/C8E6EC30-7E0B-4079-ABEE-7B683652A2CE/0/0909ings.pdf
Defenders of Immunity
Immune health is a concern for consumers of all ages, from the very young to the elderly. According to a report published by Global Business Insights, products marketed as helping to provide immunity are driving new product development in the immune health and vitality sector, and now account for 44% of product launches. According the report, the present economic slowdown and its likely impact on consumer expenditures is not expected to have a massive impact on the marketing of immune health and vitality products.
Read the full article: http://members.ift.org/NR/rdonlyres/E3358796-4106-48DB-95F3-2B5BC9852CF6/0/0909nutra.pdf
Statins and Vitamin D—Conflict or Concord? The dynamics of food and drug interactions are fundamentally ignored in the non-medical, non-pharmacy curriculum. Yet, the importance of these interactions cannot be denied. The classic interactions of some cancer drugs and anti-seizure medications can lower the effectiveness of the medication.
Read the full article: http://members.ift.org/NR/rdonlyres/E0E96507-C686-4BAC-ABE0-6FA85B5CAA0F/0/0909fmh.pdf
Knowledge and Learning
What is Clean Labeling?October 28, 200912:00 – 1:30 p.m. CST
What is clean labeling? How do consumer trends impact product labeling? This webcast will identify what consumers look for on product labels including statements such as natural, organic and “free-of”. How do consumer demands impact what and how products are developed? In addition, how do safety concerns affect how consumers look at labels?
This webcast will outline regulatory and legal requirements around product labeling and ingredient statements. Challenges including determining which ingredients need to be declared on product labels will be addressed, as well as issues companies face in regards to proprietary information such as processing rules and 3rd party vendor information that make it difficult to declare appropriate information on product labels. Specific case studies will be presented to help identify and understand current labeling regulations and legal requirements.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1002131 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Food Science for the Non-Food Scientist
Learn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001977 for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Have You Seen ePerspective?IFT’s new ePerspective, the onlineplace to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy.
IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo ®, covering the latest food science trends, new product and technology innovations, and scientific applications. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.
© 2009 Institute of Food Technologists
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