News Focus Channel: IFT Journal

Sea cucumbers: the marine delicacy that can deter diabetes

University of South Australia — Wed, 07 Jun 2023 07:05:10 EST

They're a marine delicacy loved across Asia, but the humble sea cucumber is also proving to be a key ingredient in preventing diabetes, according to new research from the University of South Australia.

Tart, sour, or sweet? Virginia Tech researchers create hard cider lexicon for accurate, shared descriptions

Virginia Tech — Thu, 02 Mar 2023 15:10:08 EST

Citrus, caramelized sugar, vinegary, puckering, sour, and solvent. These are just a handful of the 33 terms that researchers in the Virginia Tech College of Agriculture and Life Sciences found after conducting a sensory descriptive analysis of hard cider. This lexicon didn't previously exist for hard cider, and its development will aid producers in Virginia's robust cider industry as well as anyone who chooses to enjoy these beverages. Producers will be able to describe their products with precision and clarity because of the study conducted in the Sensory Evaluation Lab at Virginia Tech.

Reduction of Salt in Bread Reviewed for Impact on Taste, Feasibility

Institute for the Advancement of Food and Nutrition Sciences — Tue, 28 Sep 2021 13:35:07 EST

Scientists focus on nutritional and sensory quality research.

What to Call Seafood Made from Fish Cells

Rutgers University-New Brunswick — Mon, 09 Aug 2021 11:20:40 EST

Food companies, regulators, marketers, journalists and others should use the terms "cell-based" or "cell-cultured" when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

Untrained Beer Drinkers Can Taste Different Barley Genotypes

Washington State University — Tue, 20 Jul 2021 17:35:25 EST

When it comes to craft beer, the flavor doesn't have to be all in the hops.

Sweet potatoes increase vitamin A, fiber in bread

South Dakota State University — Thu, 25 Mar 2021 10:45:50 EST

Incorporating sweet potato puree into bread not only adds vitamin A, but also changes the starch composition by increasing the fiber content. That can be beneficial for diabetics.

Seafood Products Made From Cells Should be Labeled Cell-Based

Rutgers University-New Brunswick — Tue, 28 Jul 2020 09:00:20 EST

Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term "cell-based" on product labels, according to a Rutgers study - the first of its kind - in the Journal of Food Science. Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a "common or usual name" on their labels so consumers can make informed choices about what they're purchasing.

How adding green tea extract to prepared foods may reduce the risk for norovirus

Ohio State University — Tue, 21 Jul 2020 11:15:57 EST

Infusing prepared foods with an edible coating that contains green tea extract may lower consumers' chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.

Building up an appetite for a new kind of grub

University of Leeds — Mon, 01 Jul 2019 13:05:47 EST

Edible insects could be a key ingredient to avoiding a global food crisis, according to a new report, but there are significant barriers to overcome before they are part of the mainstream.

Researchers aim to demystify complex ag water requirements for Produce Safety Rule

Cornell University — Wed, 27 Mar 2019 07:05:13 EST

In an effort to ensure the safety of fresh fruits and vegetables for consumers, Cornell University's Produce Safety Alliance is helping to explain complex federal food safety rules and develop new ways to assess agricultural water use.

Eating with Your Eyes: Virtual Reality Can Alter Taste

Cornell University — Mon, 15 Oct 2018 15:05:56 EST

Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality to show how people's perception of real food can be altered by their surroundings, according to research published in the Journal of Food Science.

New Research Finds Avocado Extract Can Prevent Listeria in Food

Institute of Food Technologists (IFT) — Fri, 18 Nov 2016 15:05:30 EST

A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria, a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems.

New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar

Institute of Food Technologists (IFT) — Wed, 19 Oct 2016 14:05:59 EST

A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars.

Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste

Institute of Food Technologists (IFT) — Wed, 19 Oct 2016 14:05:59 EST

A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma.

Science Shows Cheese Can Make Wine Taste Better

Institute of Food Technologists (IFT) — Wed, 19 Oct 2016 14:05:22 EST

A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines.

Study Finds Apple and Lettuce Can Remedy Garlic Breath

Institute of Food Technologists (IFT) — Thu, 22 Sep 2016 17:05:50 EST

Garlic - consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.

Pasta High in Fiber and Protein May Not Increase Satiety

Institute of Food Technologists (IFT) — Wed, 24 Aug 2016 12:05:55 EST

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

Extensive Scientific Review Finds Benefits of Drinking Coffee Outweigh Risks

Institute of Food Technologists (IFT) — Mon, 27 Jun 2016 10:05:54 EST

Coffee is enjoyed by millions of people every day and the 'coffee experience' has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered.

A New Alternative to Sodium: Fish Sauce

Institute of Food Technologists (IFT) — Fri, 15 Jan 2016 13:05:49 EST

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.

Front of Package Food Labels Do Not Mean a Food Is Healthy

Institute of Food Technologists (IFT) — Fri, 15 Jan 2016 13:05:45 EST

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. But relying on the front of pack (FOP) claims to determine the nutrition quality of the food may not be a consumer's best option. In the January issue of the Journal of Food Science study, published by the Institute of Food Technologists (IFT), researchers from The Ohio State University and Saint Joseph's University, Philadelphia examined and analyzed front of pack nutrition claims on more than 2,200 breakfast cereal and prepared meals released for sale between 2006 and 2010. What they found was that no type or number of front of pack claims could distinguish "healthy" foods.