People with impaired glucose tolerance—the precursor to Type 2 diabetes—often show impaired cognitive function that may be alleviated through a diet designed specifically for their condition, according to a panel discussion ...
Jul 16, 2013
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Healthy snacks that promote a feeling of fullness (satiety) may reduce the amount of food intake at subsequent meals and limit overall food consumption, according to a presentation today at the 2013 Institute of Food Technologists ...
Jul 16, 2013
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Because of a diet low in fish and seafood, children and adults in North America and other parts of the world, have a "nutrition gap" of omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid ...
Jul 16, 2013
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Almonds may still be considered one of the highest energy food sources but it's not about how much you bite off, instead it's about how much you chew, according to a July 14 panel discussion at the 2013 Institute of Food ...
Jul 16, 2013
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Adding just a small amount of everyday herbs and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers, which could ultimately help Americans cut down on dietary fat and choose more ...
Jul 16, 2013
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(Medical Xpress)—Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, ...
Jun 26, 2013
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In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop ...
May 14, 2013
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With nearly 400,000 items in every grocery store (Food Marketing Institute), there are hundreds of different ways a packaged food can be labeled. Editor A. Elizabeth Sloan gathers statistics about what language on food labels ...
May 14, 2013
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The Institute of Food Technologists (IFT) today announced the public release of their report for the U.S. Food and Drug Administration (FDA) focused on the outcomes of two pilot projects designed to test and study various ...
Mar 5, 2013
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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Feb 14, 2013
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