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. The monthly media update also includes information on science, policy and IFT events. Topics include: food safety legislation, food habits of the new American family, front-of-pack labeling, healthy beverages, 14 healthy foods, a product tracing webcast, and Wellness11.
To receive copies of full studies/articles or to interview an IFT spokesperson, call 1-800-IFT-FOOD or Mindy Weinstein, 312-604-0231, [email protected].
Implications of the New U.S. Food Safety Law
President Barack Obama signed the Food Safety Modernization Act on Jan. 4, 2011—nearly two years after a Salmonella outbreak linked to contaminated peanuts sparked renewed focus on the U.S. Food and Drug Administration's (FDA) food-safety function. The new law gives the FDA the power to mandate recalls of contaminated food, requires most producers to maintain a safety plan and keep records showing that they follow the plans, and gives the agency more authority over food imports.
On Jan. 7, IFT held a forum in Washington, D.C. to discuss the implications of the new food safety law. The event, which attracted over 500 participants, both in-person and via webcast, focused on product tracing, third-party certification, and preventive control plans.
Read the in-depth highlights of the forum: http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2011/january/011011.aspx#headlines1
Credentialed media can view this webcast on-demand for free. For more information contact Mindy Weinstein [email protected], 312-604-0231.
Industry News
Analyzing Food Habits of the New American Family
Recent research finds that the next generation of the American family is more ethnically diverse, cash-strapped, cuisine-savvy, and health-concerned than ever before. This Food Technology article is a guide to the new culinary, health, and restaurant behaviors shaping the food choices of tomorrow's family. These new food trends in the American family include:
The more children there are in a household, the more likely its members are to cook at home, use prepackaged convenience foods and cut back on restaurant visits.
Gen X (ages 35-44) and Gen Y (ages 18-34) parents are an integral part of today's foodie movement and have a penchant for freshness, cleaner labels and minimally processed foods.
A third of all families with children have income less than twice the federal poverty line, meaning that affordable family meals are in great demand. For the majority of American families, the evening meal is not prepared at home an average of five times per week.
Parents' wish list for children's snacks includes more nutrients, controlled portion sizes, fresh, lower fat, and lower calories.
Six out of 10 families are practicing some form of healthy eating strategy, such as eating more fruits/vegetables, whole grain, and low fat dairy; limiting fats and sugar; reducing portion sizes; eating more seafood; and ordering healthier options when eating out.
One-third or more of moms are making strong efforts to limit sugar, high fructose corn-syrup, trans fats, and low-calorie sweeteners, as well as increase consumption of calcium, vitamins/minerals, whole grains and protein. Read the full article in Food Technology magazine: http://www.ift.org/food-technology/past-issues/2011/january/features/the-new-american-family.aspx
Consumer News
Wholesome Nutrition: 14 Healthy Foods with Solid Research Behind Them
With the start of a new year, many of us resolve to better our habits, trying to incorporate more nutritious foods into our diets. Food Technology magazine unveiled its list of 14 foods that deliver research-documented benefits to health.
Whole Grains
Barley: 11 clinical trials spanning almost 20 years found that increased consumption of barley products can lower total and LDL cholesterol. Quinoa and buckwheat: Research suggest that seeds and sprouts from both quinoa and buckwheat represent rich sources of polyphenol compounds for enhancing the nutrition value of foods such as gluten-free breads. Brown rice: Substitution of brown rice for white rice may lower the risk of type 2 diabetes.
Rye: Rye is suggested to improve glycemic profiles and rye bread can be used to decrease hunger both before and after lunch when consumed at breakfast.
Nuts
Almonds: A 2007 study showed that 300 calories of almonds (sufficient to produce beneficial effects on cardiovascular risk factors) per day may be included in the diet with limited risk of weight gain. The study found that the fiber in the almonds blocked some of the fat calories from being absorbed. Hazelnuts: Research shows that it is best to consume hazelnuts whole because many of its antioxidants are located in the hazelnut skin.
Pecans: A recent 2010 study suggested that the vitamin E in pecans may provide neurological protection by delaying progression of motor neuron degeneration. Pistachios: Pistachios are suggested to have anti-inflammatory properties according to a recent study.
Walnuts: A walnut-enriched diet may reduce the risk of cardiovascular disease in those with type 2 diabetes.
Fruits and Vegetables
Black raspberries: A 2010 study found black raspberries were highly effective in preventing intestinal tumor development in mice.
Blueberries: Whole blueberry smoothies consumed daily improved insulin sensitivity in obese, non-diabetic, and insulin resistant patients in a six-week study.
Broccoli and cauliflower: A high intake of broccoli and cauliflower may be associated with reduced risk of aggressive prostate cancer.
Pomegranates: A preliminary study suggested that pomegranate juice can help prevent a number of complications in kidney disease patients on dialysis.
Tomatoes: A six-week study found that people with high-blood pressure who consumed two servings of canned tomato products daily experienced a significant decrease in blood pressure.
Read the full article in Food Technology magazine: http://www.ift.org/food-technology/past-issues/2011/january/columns/nutraceuticals.aspx
Looking for a Healthy Beverage? Get Back to the Basics
Sports drinks and enhanced waters have become extremely popular among athletes and consumers who want to live a healthy lifestyle. Yet a growing body of evidence points to old-school beverages—tea, coffee and low-fat or chocolate milk—as the best elixirs for nutrition, health and workout recovery.
For hundreds of years, ancient cultures have relied on tea for medicinal purposes, and modern science is now verifying why. Tea is an antioxidant-rich beverage containing more polyphenols than many fruits and vegetables. Besides being rich in compounds that combat cell-damaging oxidative stress, tea has a chemical makeup that includes enzymes, carbohydrates, protein, and lipids. Oxidative stress is a molecular imbalance that interferes with the body's ability to detoxify harmful compounds leading to cellular damage and is associated with chronic health problems such as atherosclerosis, diabetes, dementia, and even cancer. Packed with compounds that protect cells from oxidative stress, tea has emerged as a natural dietary aid to lower the risk of these ailments. Research indicates that tea strengthens the body's immune system, reduces buildup of plaque on arterial walls, and aids in the control and prevention of diabetes.
Like tea, coffee is packed with polyphenols, and it actually has a higher content of antioxidants than green or black tea and other beverages such as fruit and vegetables juices. New research has suggested that coffee consumption can lower cardiovascular risks as well as lower the risk of developing type 2 diabetes by up to 50 percent. Coffee also appears to have a positive effect on neurological diseases with coffee consumption possibly reducing the risk of both Parkinson's disease and Alzheimer's disease.
It is widely known that milk is an excellent source of protein, calcium, and vitamin D and it helps build teeth and bone mass during childhood and adolescence. Recent research findings detail the benefits of whole, low-fat, and chocolate milk when it comes to overall nutrition, bone density, weight loss, muscle-building and more. Other research indicates that when consumed after resistance training, both unflavored and chocolate-flavored versions of reduced-fat milk, improve muscle development, enhance strength, and increase fat loss.
Read the full article in Food Technology magazine: http://www.ift.org/food-technology/past-issues/2011/january/features/healthy-beverages-back-to-the-basics.aspx
Being Upfront with Front-of-Pack Labeling
An increasing number of shoppers are entering the supermarket looking for healthier food and beverage products to address specific diseases or to aide in their overall health and wellbeing. The goal of most front-of-pack (FOP) nutrition messages is to provide consumers with a method to select more nutritious foods. However, the increasing numbers of FOP systems being launched by retailers, manufacturers, and associations have led to concerns about consumers being confused or even misled when purchasing food.
In considering how FOP labels should be used as a nutrition education tool in the future, the U.S. Congress directed the Center for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine on FOP nutrition rating systems and nutrition-related symbols. Once completed, the FDA will use the report to determine how best to proceed in potential regulation of FOP systems. The study will be completed in fall 2011.
Read the full article in Food Technology magazine: http://www.ift.org/food-technology/past-issues/2011/january/features/being-upfront-with-front-of-pack-labeling.aspx
IFT News
Webcast: Understanding Critical Tracking Events and Key Data ElementsFebruary 15, 201112:00-1:15pm CST
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. Visit http://www.ift.org/knowledge-center/learn-online/live-webcasts/understanding-critical-tracking-events.aspx For more information or contact Mindy Weinstein [email protected], 312-604-0231 to register.
Save the Date: Wellness11 March, 23-24, 2011, InterContinental Chicago O'Hare
Make your plans now to attend IFT's annual Wellness Conference. From 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.
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.
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About IFT
The 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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