In a review of existing research, a team of Australian researchers found that milk proteins, consisting of short sequences called peptides, are potential candidates for the development of anticancer agents and can be generated ...
Feb 19, 2015
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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 ...
Aug 20, 2014
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More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel ...
Jun 24, 2014
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Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing ...
Jun 24, 2014
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In today's fast-paced society consumers are looking for many different ways to de-stress, relax and slow down. In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing ...
Dec 13, 2013
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The sound a food makes when it's consumed is one of the most important sensory factors that influence whether a consumer will enjoy it or not. In the December issue of Food Technology magazine published by the Institute of ...
Dec 13, 2013
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Satiety, lean protein, low carb and fat burning are four buzzwords that are commonly associated with weight management. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), ...
Nov 14, 2013
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A balanced plant-based diet provides the same quality of fuel for athletes as a meat-based diet, provided vegetarians seek out other sources of certain nutrients that are more commonly found in animal products, according ...
Jul 17, 2013
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Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) ...
Jul 17, 2013
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New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the ...
Jul 17, 2013
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