Newswise — 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 month’s briefs are derived from Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science, policy and IFT events. Topics include: sweet potatoes and vitamin A deficiency, gluten-free foods, new ingredients to boost immunity, Food Safety Law addresses product traceability, consumers demanding convenient meals at home, webcast on product tracing and Wellness11 Media Invite.
Consumer News
All Sweet Potatoes Are Not EqualAlthough all varieties of sweet potatoes are nutritious, those that are orange may be the best source for vitamin A. An article in the February 2011 issue of Comprehensive Reviews in Food Science and Food Safety (CRFSFS) discussed how orange sweet potatoes could help prevent vitamin A deficiency in developing countries where this nutritional disease causes over 600,000 deaths per year--mostly of young children or pregnant women.
Link to full release: http://www.ift.org/newsroom/news-releases/2011/february/18/sweet-potatoes-are-not-equal.aspx
Read the full CRFSFS review: http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00146.x/abstract
Making Sure Gluten-Free Food is Actually Gluten-FreeThe number of products marketed as gluten-free is increasing worldwide, but even with the establishment of regulations allowing such labeling, it is possible that foods labeled as gluten-free may be contaminated during processing by equipment previously used for gluten-containing foods. An article in the February 2011 issue of Food Technology magazine, discusses gluten sensitivity, the available analytic tests for detecting gluten in food products, regulatory concerns, and challenges ahead for the food industry.
Read the full Food Technology article: http://www.ift.org/food-technology/past-issues/2011/february/columns/foodsafety-and-quality.aspx
Industry News
New Ingredients on the Horizon That Will Help Boost ImmunityImmune health includes not only reducing the occurrence of colds and flu, but also alleviating symptoms, reducing risk of infections, and improving overall wellness. A new article in Food Technology magazine says antioxidants and probiotics get most of the attention in the immunity arena, but research is growing in support of the immunity benefits of additional nutraceutical ingredients such as prebiotics, yeast extracts, vitamin D and vitamin E.
Read the full Food Technology article: http://www.ift.org/food-technology/past-issues/2011/february/columns/nutraceuticals.aspx
New Food Safety Law Addresses Product TraceabilityIn recent years, outbreaks of foodborne illness have prompted a number of high-profile food recalls and measures to improve traceability within the U.S. food supply. These measures are among the key provisions of the new FDA Food Safety Modernization Act. Food Technology magazine notes that a comprehensive traceability system could be a way to quickly and accurately determine the food linked to a foodborne illness outbreak and in turn the food industry would be able to deliver accurate messages to consumers and avoid rolling recalls.
Read the full Food Technology article: http://www.ift.org/food-technology/past-issues/2011/february/features/new-food-safety-law-addresses-product-traceability.aspx
IFT held a Food Safety Forum in Washington, DC on implications of the new legislation on January 7, 2011. To access the recording of the webcast, please contact IFT Media Relations Coordinator Emily Schleier at [email protected] or 312.604.0273.
An IFT On-Demand Webcast addressing product tracing is available: http://www.ift.org/Knowledge-Center/Learn-Online/On-Demand-Webcasts.aspx To access the recording, please contact IFT Media Relations.
Hectic Lifestyles and Consumer Thriftiness Drive Demand for Convenient Meal Prep at HomeWhat’s for dinner? Millions of Americans ask that question every day. Among those who must respond to the query and put a meal on the table, a growing number want it to involve something quick and easy to prepare. According to an article in Food Technology magazine, giving consumers what they want-- convenience coupled with taste and affordability- has become a priority for product developers of all three meal-solution categories (frozen, shelf-stable and refrigerated).
Read the full release: http://www.ift.org/newsroom/news-releases/2011/february/18/convenient-meal-prep-at-home.aspx
Read the full Food Technology article: http://www.ift.org/food-technology/past-issues/2011/february/features/serving-up-convenience.aspx
IFT News
IFT On-Demand Webcast: Understanding Critical Tracking Events and Key Data ElementsRecording available February 18, 2011
This webcast will cover the motivation behind improving product tracing, and will provide attendees with a summary of IFT’s recommendations to FDA regarding effective product tracing systems. The concepts will be demonstrated by showing examples of critical tracking events and key data elements for different food product supply chains.
Credentialed media receive complimentary registration for the recording, contact IFT Media Relations for more information.
Don’t Forget to Register for Wellness11March, 23-24, 2011, InterContinental Chicago O’HareFrom applied science, to consumer research, to innovations in product development and regulations, Wellness 11 sessions will focus on the most rapidly growing areas associated with healthful foods. Highlights include:
•Hear first-hand, unique consumer insights on processed foods during our panel with Chicagoland Moms. •Catch the creative spirit and innovation of IFT student members as three teams of finalists compete to develop products low in saturated fat during the Heart-Healthy Product Development Competition sponsored by CanolaInfo. •Get answers to your questions about the implications of the 2010 Dietary Guidelines for Americans during the Closing Session. •Benefit from 20+ first-rate sessions designed to provide balanced scientific, business, and technical perspectives.
To view the full program, visit http://www.ift.org/meetings-and-events/wellness/schedule-at-a-glance.aspx
Registration is complimentary for credentialed media. Contact Emily Schleier, [email protected], 312-604-0273 to register.________________________________________About IFTThe Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere. For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.© 2011 Institute of Food Technologists
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