Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. ...
Ecology
Dec 17, 2014
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.
Other
Oct 21, 2014
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While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ...
Other
Aug 21, 2014
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Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. ...
Other
Aug 21, 2014
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food ...
Other
Jul 21, 2014
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Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013).
Other
Jul 21, 2014
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New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists ...
Other
Jun 26, 2014
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Millennials, the generation after Generation X, born in the 1980s and 1990s, form their own demographic group, with their own unique tastes. According to a June 23rd panel at the 2014 Institute of Food Technologists (IFT) ...
Other
Jun 24, 2014
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Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at ...
Other
Jun 24, 2014
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Food waste that is unused, yet nutritionally viable, may help to feed a growing and nutritionally "insecure" world population and minimize the impact of food production on the environment, according to Doug Rauch, former ...
Other
Jun 24, 2014
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