Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Many small and medium produce growers in the United States neither have the funding nor the expertise to optimally sanitize post-harvest operations to prevent the spread of potentially dangerous pathogens, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.
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.
Books and films on food issues continue to generate public concern and misunderstanding of our food, where it comes from and how we will continue to feed ourselves in the coming years, according to a panel discussion entitled “A Filmmaker’s Perspective: FutureFood 2050 Panel Discussion” at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity. However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure. What isn’t known, however, is how caffeine might interact with the myriad of other ingredients found in many energy drinks.
Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, industry must keep up with Millennials high-speed, digital-age expectations, if they’re going to gain and keep them as customers.
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