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.
The following article is from the Journal of Food Science
Antioxidant Levels in Cooked Vegetables Vary with Cooking MethodSome vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.
Researchers examined how various cooking methods affected antioxidant activity by analyzing six cooking methods with 20 vegetables. Their findings showed the following:
The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying. Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.
To read the full release and access the article: http://www.ift.org/cms/?pid=1001999
Following articles are from Food Technology magazine
Contrasting Flavors, High Nutrient Juices Two of the Top Ten Consumer Food Trends
For today's consumers, home entertaining and cooking, mini luxuries, bold flavors and food safety concerns take center stage, according to an article in Food Technology by A. Elizabeth Sloan. Current efforts by consumers to live within their means will cause some re-evaluation of their spending and core values longer-term. The economic downturn has caused 68 percent of consumers to cut spending on nonessential grocery items, according to Information Resources Inc., and 53 percent of consumers spent less money in restaurants than the year before, according to Mintel. Trends include grilling and entertaining at home, experimenting with new flavors and cuisines and combining contrasting flavors, like cayenne and tart cherry, and blending naturally "high in" nutrient juices to obtain high-antioxidant benefits.
To read the article visit http://members.ift.org/NR/rdonlyres/C5818446-1797-40AE-AD2D-9183B73A6A93/0/0409Feat_Trends.pdf
Research Uncovers Nutritional Benefits in 'Superfruits'Science continues to uncover nutritional components in fruits, according to Linda Milo Ohr in Food Technology. The University of Reading and the Peninsula Medical School in the Southwest of England showed that phytochemical-rich blueberries may be effective at reversing age-related deficits in memory. A recent study from the University of California, Davis and the Illinois Institute of Technology suggested a beneficial role for strawberries in the management of blood pressure and heart disease risk.
To read more about the health benefits of various nutrient-rich "superfruits" : http://members.ift.org/NR/rdonlyres/4FB3C135-8715-4645-8D14-ECA86242CEC1/0/0409nutra.pdf
Following articles are from the Journal of Food Science Education
Self-Defrosting Freezers and Quick Frozen Products Can Contribute to Freezer Burn in Frozen Foods Two modern conveniences have inadvertently contributed to an increase in the dehydration aspects of freezer burn: self-defrosting (or frost free) freezers and individually quick frozen products, according to an article in the Journal of Food Science Education.
Freezer burn is a common problem that significantly affects the color, texture and flavor of frozen foods, say the researchers with the University of Illinois at Urbana-Champaign. Self-defrosting freezers contain a heating coil that regularly melts the ice layer of the refrigeration coils, preventing frost accumulation in the freezer compartment. While this removes unwanted frost, it promotes a condition similar to evaporation from the food's surface. Freezer burn also affects quick frozen products because of their large exposed surface area.
To read the full release and access the article: http://www.ift.org/cms/?pid=1001996
Consumer Survey Finds Willingness to Pay Extra for Safe Foods Processed with New TechnologyTo prevent foodborne illnesses, consumers are willing to pay extra for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of Food Science Education.
In an online survey sponsored by the U.S. Department of Agriculture (USDA), several hundred consumers were given an explanation of high hydrostatic-pressure processing (HPP) and its benefits. HPP involves the application of hydrostatic compression and varying process temperatures that make microorganisms inactive. HPP has been successfully applied to ready-to-eat meats, and some processed fruits and vegetables, jams, yogurt and rice products.
Forty percent of respondents said they would be willing to pay an additional cost for high-pressure processing of ready-to-eat food, with only 15 percent saying they would be unwilling to pay. The remaining 45 percent were unsure about whether they would be willing to pay extra for safer measures. According to the researchers at the University of Delaware and University of Rhode Island, an informed consumer's willingness to pay could encourage industry to look favorably on new technologies.
To read the full release and access the article: http://www.ift.org/cms/?pid=1001998
Following articles are from Comprehensive Reviews in Food Science and Food Safety
DNA Detection Methods Being Used to Fight Illegal Seafood Trade PracticesAlong with the increased worldwide demand for fish and seafood is a rise in the illegal practice of substituting lesser-valued seafood for the more highly prized varieties, such as sea bass labelled as halibut or rockfish labelled as red snapper. To prevent this illegal practice, a number of DNA-based methods have been developed to detect fish and seafood species in commercial products.
Researchers at Oregon State University reviewed DNA-based detection methods, including DNA barcoding, which is currently being considered by the U.S. Food and Drug Administration (FDA) for species identification purposes. A recent study using this method found that more than 25 percent of fish products sampled were mislabelled, with white tuna sushi being substituted with tilapia and Alaskan halibut being substituted with the endangered Atlantic halibut. The researchers say that DNA technology can help ensure people know what's in the seafood they eat.
To read the full release and access the article: http://www.ift.org/cms/?pid=1001995
Eat your greens: Brassica Vegetable Family is a Nutrition PowerhouseVegetables in the Brassica family -- such as broccoli, cabbage, kale and Brussels sprouts -- are inexpensive yet very nutritive, providing beneficial phytochemicals as well as vitamins, minerals and fiber, according to researchers at Leiden University in the Netherlands. Brassica production has grown steadily and the vegetables represent a major part of the human diet worldwide. Vegetables from the Brassica family are used as food, spices and a source of vegetable oils.
There is ever-increasing evidence that a higher consumption of Brassica vegetables may reduce the risk of several types of cancer, say the researchers. The study provides evidence supporting the nutritional value of Brassica vegetables and should ultimately lead the population to better food choices.
To read the full release and access the article: http://www.ift.org/cms/?pid=1001997
IFT President Comments on Reducing Sodium Intake
Strategy needed to reduce sodium in processed food
In comments to members of the Institute of Medicine ad hoc consensus committee, IFT president Sheri Schellhaass stated that food manufacturers must balance the multiple functions of sodium in food beyond taste to create nutritionally sound and safe processed goods for consumers.
"Many food companies are already optimizing the acceptability of their products using a minimum amount of sodium or making tremendous strides toward lowering sodium in products," says Schellhaass. "If a strategy of sodium reduction in foods in decided upon, IFT suggests the encouragement of a graduated reduction of sodium in processed foods, with partnership between food industry and public health officials. Schellhaass added that research is needed to determine mechanisms for altering the salty perception that many Americans prefer and to establish the minimum amount of dietary sodium needed for all segments of the population. "Adequate time should be given to the food industry to create innovative product alternatives with decreased sodium that are attractive to consumers."
To read the comments: http://members.ift.org/NR/rdonlyres/91D1E40E-C62B-46FC-AC5F-208F97494A87/0/IFT_CommentsOnStrategiesToReduceSodiumIntake.pdf
Upcoming Events
Produce Traceability Topic of April 29 Food Safety Summit Session
Food traceability and how it can better protect the public will be the topic of an April 29 session organized by the Institute of Food Technologists at the Food Safety Summit, April 27-29 in Washington, DC. Jennifer McEntire, PhD, IFT Research Scientist, will moderate the session. Speakers include Sherri McGarry, Emergency Coordinator, Office of Food Defense, US Food and Drug Administration Center for Food Safety and Applied Nutrition, and Dave Gombas, Senior Vice President for Food Safety and Technology, United Fresh Produce Association. The Food Safety Summit features a full program of educational seminars, workshops, networking events and a trade show exhibition.
For more information on the Food Safety Summit: http://www.foodsafetysummit.com/CDA/HTML/BNP_GUID_9-5-2006_A_10000000000000258013
Nanotechnology in Food Is Focus of April 30 Seminar in London, England
The latest developments in nanotechnology and its potential for use in the food industry are the subject of a seminar on April 30 in London. "Does size really matter?" will be the issue addressed at the seminar, sponsored by the British section of the Institute of Food Technologists (IFT) in cooperation with the Society of Chemic Industry (SCI) and the Institute of Food Science and Technology (IFST). The seminar will be held at the SCI Lecture Theatre, London.
Sheri Schellhaass, PhD, IFT president, will present the latest developments and views on nanotechnology in the United States. Presenters from the U.S. and some of Europe's leading nanotechnology associations and food industries will be in attendance. The seminar will address topics such as nanoscience and natural nanostructures in food, the potential for nanotechnology in food applications, and opportunities and barriers will also be featured.
For more information: http://www.ifst.org/uploadedfiles/cms/store/ATTACHMENTS/nanotech.pdf
IFT Webcasts
Creating Opportunities with Today's Cautious ConsumersApril 23, 2009, 12:00 pm " 1:30 pm CST
As consumer buying trends change during a recession, how do companies respond? What are consumers now purchasing given the current recession and is your company shifting marketing and business strategies to realign with consumer needs?
This webcast will explore the challenges companies are facing in this recession and what opportunities companies can take advantage of to thrive. We will also examine what impact the recession has on company budgets.
Credentialed media receive complimentary registration. Visit http://www.ift.org/cms/?pid=1001987for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Food Science and Technology Education Anytime, AnywhereNeed more information on your upcoming probiotics 101 story? Or have you wanted point/counter point insight on sodium in foods? As an independent scientific society, IFT now offers on-demand webcasts that can help add that extra edge to your story. Access the latest in food science and technology topics from your desktop at anytime. To learn more about these webcasts visit: http://www.ift.org/cms/?pid=1001659.
Current topic offerings include:
Probiotics The Sodium Debate: Pros and Cons The Childhood Obesity Dilemma and How Food Science Can Impact Its Future Omega-3 Fatty Acids & Aging Management: Beyond Fish Oil Botanicals in Energy Fueling Foods The Quest to Define and Develop Gluten Free Healthy Aging and Foods Marketing Products to Children: Issues and Solutions Product Traceability - How Far Is Enough in Today's Marketplace? Forecasting Sodium Regulations Health Claims: In-Depth Perspectives The Glycemic Index and Load Debate Culinary Trend Mapping: Insights and Applications for Product Development Capitalizing on the NEW Functional Food Trends Commodity Pricing in a Time of Recession Green Food Production Minimally Processed Foods and Their Safety Section 912: Potential Threat to Food Innovation What is Natural?
Have You Seen ePerspective?IFT's new ePerspective, the online place to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
Are you Twittering?Follow IFT media relations to get the latest in IFT news and events specifically targeted to the media: www.twitter.com/IFTMedia
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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.
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