Institute of Food Technologists

Lab-Grown Meat to Offer Sustainable Protein Option

by Institute of Food Technologists

This month’s FutureFood 2050 series explores alternatives to standard meat proteins, such as lab-grown meat and protein from bugs, which may play an important role in global efforts to sustainably feed a growing population. FutureFood 2050 is an initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9+ billion by 2050.

Global Food Traceability Center Submits Comments on the Presidential Task Force Recommendations

by Institute of Food Technologists

As part of its ongoing commitment to offering solutions for pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) submitted written comments on how to most effectively implement the recommendations from the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud.

9 Fats to Include in a Healthy Diet

by Institute of Food Technologists

Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood. 

New Report Compares Global Food Traceability Regulations and Requirements of 21 Countries

by Institute of Food Technologists

The Global Food Traceability Center (GFTC) just released a new report in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety, that evaluates and compares the traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries. One of its main findings is that European Union countries ranked highest when it comes to global food traceability regulations and requirements. 

Insects as the Food of the Future

by Institute of Food Technologists

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.

Certified Food Scientists Making Strides One Year Later

by Institute of Food Technologists

The Institute of Food Technologists debuted its Certified Food Scientist (CFS) credential in 2013 to recognize the applied scientific knowledge and skills of food scientists, and the recently released Employment & Salary Survey from Food Technology magazine suggests that it is indeed a beneficial designation. According to survey data, CFS recipients earn a median salary of $101,000 vs a median of $81,048 for those who do not have CFS certification.

The Chemistry Behind BBQ

by Institute of Food Technologists

It’s that time of the year again when people are moving their kitchens outside in order to soak up the warm weather and smoky aromas of grilling. Institute of Food Technologists (IFT) spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking infuses new flavors into meat, searing, and more.