In the December 2011 issue of Food Technology magazine, published by the US-based Institute of Food Technologists (IFT), contributing Editor A. Elizabeth Sloan writes about the latest whole grain trends in food: 1.     Food marketing claims relating to the benefits of whole grains are now the most sought after health claims on food packages, followed by claims about dietary fiber, according to the Food Marketing Institute’s (FMI) 2011 U.S. Grocery Shopper Trends report. 2.      The number... ...Read more »

The Institute of Food Technologists (IFT) has commended US Congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years. “This is a critical moment when it comes to the safety of the food we eat every day, because it puts science at the forefront of public policy,” said IFT President Bob Gravani, PhD. “This legislation will be a platform to build on that ensures the consuming public continues... ...Read more »

At Sunday morning’s keynote session of the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Bob Gravani and President-Elect Roger Clemens announced and presented five companies with the 2010 IFT Food Expo Innovation Awards. The winners are Bühler Barth AG and Log5 Corporation (co-recipients), Bunge North America, Caravan Ingredients, and Handary SA. A panel of nine jurors from industry and government with broad expertise in research &... ...Read more »

The Institute of Food Technologists (IFT) recently gathered in Anaheim to learn about innovative new food and beverage products launched around the globe, picking up on new product trends in the sweeteners, natural and functional food categories. The sweeteners category has received a boost following regulatory approval for new products from the stevia plant, which are much sweeter than sugar. Meanwhile, functional foods offer potential if manufacturers can get the perfect mix of good taste and health... ...Read more »