A study of 184 participants suggests that individuals with a higher level of sensation-seeking tend to prefer spicy foods. Those who score above the mean on the Arnett Inventory of Sensation Seeking liked spicy meals consistently as the burn increased, while those below the mean rapidly disliked them.
Consumers can safely eat at least 12 ounces of cooked seafood per week if they pay attention to local seafood advisories and limit their intake of large, predatory fish like shark. Research is ongoing to improve food safety for these high-risk fish, with experts emphasizing the importance of handling practices, preparation, and storage.
Research suggests that healthy snacks like peanuts, nuts, and high-fiber snacks can limit overall daily food consumption. Studies have shown that regular consumption of almonds or cereal as a mid-morning snack can lead to increased feelings of fullness and reduced energy intake at subsequent meals.
Research suggests that people with impaired glucose tolerance experience cognitive impairment in various tests, including word recognition and visual verbal learning. A diet high in fiber and low glycemic impact may help improve cognitive function.
A diet low in fish and seafood leads to a nutrition gap of omega-3 fatty acids, particularly DHA and EPA. This can result in inflammatory disorders, cardiovascular issues, and cognitive problems in children.
Research suggests that adding everyday herbs and spices to vegetables and reduced-calorie meals can improve their appeal to consumers. The study found that spiced-up versions of reduced-fat meals were rated as highly as full-fat counterparts, with spiced vegetables scoring above 7.0.
Research suggests that vitamins and minerals, such as B and D, as well as omega-3 fatty acids, can improve mood and reduce fatigue. Supplementing with these nutrients may provide an alternative to psychiatric medicines for symptom relief.
Fructooliogosaccharides, found in chicory and other fruits/vegetables, provide prebiotic properties that stimulate gut microbiota production. They also enhance flavor, reduce sugar content and increase calcium absorption, supporting bone health.
During stressful periods, people tend to default to unhealthy snacks due to ingrained habits rather than cravings. The study's findings have significant implications for the development of new food products, highlighting the importance of disrupting existing consumer habits.
Research suggests that chewing food thoroughly increases bioaccessibility of its energy content, with particles becoming smaller as chews increase. This means that eating whole almonds or incorporating mixed fibers from fruits and vegetables can lead to greater energy retention.
Children's eating habits are shaped by environmental factors such as parental behavior, peer groups, and exposure to varied menu items. Research suggests that children tend to prefer sweet and salty flavors, while healthy foods like fruits and vegetables are often overlooked.
A panel of GMO experts will discuss the differences between genetic engineering and traditional breeding methods, as well as the regulatory frameworks for GMOs in the US and Europe. Key findings include varying attitudes towards labeling and education about rDNA technology across regions.
Researchers found that cinnamon is lethal to E. coli O157:H7 bacteria in liquid, including unpasteurized juices. The study suggests that cinnamon may help control foodborne illnesses and potentially replace preservatives.
Purdue University students won the Institute of Food Technologists' competition with their high-protein, ready-to-eat cereal SOY-PRO, made from soy flakes and fortified with standard nutrients. The team overcame flavor challenges by toasting the soy flakes and adding sugar and sodium bicarbonate.
The Institute of Food Technologists honored four journalists for their investigative reporting on food safety and irradiation. Martha Groves, John Wasik, Bob Gilmartin, and Lea Thompson won awards for their compelling stories, which shed light on issues such as adulterated ground beef and inadequate produce inspection.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
The IFT Meeting will address key nutrition topics, including the impact of new dietary reference intakes on industry and public policy. The event also highlights the nutritional needs of older adults, particularly those turning age 65 each year, who are at increased risk for nutrient deficiencies.
The Institute of Food Technologists' 1999 Annual Meeting & FOOD EXPO will feature over 1,200 scientific presentations on global food safety, nutraceuticals, biotechnology, and more. Attendees can also explore the latest in food products, ingredients, and processing techniques.
New approaches to addressing fresh produce safety will be discussed at the IFT Annual Meeting, focusing on microbiological performance criteria and non-thermal technologies. These methods aim to control microorganisms and maintain food freshness, with benefits including better nutrient retention and flavor preservation.
The Institute of Food Technologists' Annual Meeting will address pressing questions on plant substances, functional foods and dietary supplements. Researchers will discuss the potential impact of phytochemicals and dietary supplements on chronic disease, as well as cultural and regulatory differences among countries.
Representatives from government agencies, industry, and academia will discuss regulatory aspects of pesticide residues in foods. The symposium will also examine global food safety standards concerning heavy metals, mold toxins, and other contaminants.
Experts will discuss Listeria monocytogenes characteristics, risk assessment and control measures. They will also examine strategies for dealing with antimicrobial-resistant pathogens and improving food safety in muscle foods.
Six university teams will showcase their innovative food products, including Sweet Spots, Jammm Singles, and Tater Stuffs. The teams will compete for top honors based on product originality, feasibility, innovativeness, and market potential.
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
Research found that spices can inhibit the growth of E. coli O157:H7 in ground meat and salami, with garlic showing the highest effectiveness. While spices may not eliminate the pathogen, they could add an extra layer of safety to food handling and cooking.
At the Institute of Food Technologists' annual meeting, Cornell's 'Wrapidos' took top honors for its leak-proof and moisture barrier design. The snack, consisting of shaped pita pockets wrapped around three sides with an open side for stuffing, was inspired by a mother-daughter duo's request for a mess-free snacking solution.
Emerging technologies in food processing, such as high pressure and biotechnology, promise to enhance food safety and nutrition. These methods can preserve nutrients better than traditional heat pasteurization, while also providing new antimicrobial systems for extended shelf-life.
The symposium will discuss the benefits and risks of light to moderate alcohol consumption and the role of dairy foods in reducing colon cancer risk. Iron fortification of foods is also being debated as a way to address iron deficiency anemia.
The symposium will describe new packaging systems that interact with package contents or the package's internal atmosphere, controlling gases to delay spoilage. Active packaging may incorporate antimicrobial agents, antioxidants, and moisture scavengers for consumer convenience.
The Institute of Food Technologists will address the safety and quality of home meal replacements at its annual meeting. Experts will discuss ways to ensure the safety and quality of these products using good manufacturing practices, natural antimicrobials, and temperature control.
The Institute of Food Technologists' Annual Meeting will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. The symposium will also discuss rising antimicrobial resistance in pathogens, acid-resistant pathogens, and strategies for enhancing the safety of fresh produce.
The symposium will cover various aspects of food safety associated with fresh fruits and vegetables, including outbreaks, international trade, industry initiatives, and microbial ecology. The event aims to discuss intervention strategies and future directions in fresh produce safety assurance.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.
The Institute of Food Technologists (IFT) has selected nine professionals as its 1998 Fellows, recognizing their achievements in the field of food science and technology. The honorees include experts from academia, industry, and government, who have demonstrated a minimum 10-year record of accomplishment in their respective fields.
The Institute of Food Technologists (IFT) Foundation has received a $60,000 grant from The Gerber Foundation to administer fellowships to graduate students focusing on pediatric nutrition. This grant will support tuition assistance and recognition for successful fellowship recipients.
Hepatitis A virus is the most severe foodborne viral disease, causing liver damage and debility. Viruses are transmitted through direct or indirect contamination of foods with human feces, highlighting the importance of good hygiene practices in preventing transmission.