Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety

Rice Fortification in Developing Countries: A Critical Review of the Technical and Economic Feasibility

The USAID Micronutrient and Child Blindness Project collaborated with the Institute of Food Technologists (IFT) to conduct an assessment of rice fortification in China, Costa Rica, the Philippines, and the United States. These countries illustrate various contexts for rice fortification including...
Sajid Alavi
Betty Bugusu
Gail Cramer
Omar Dary
Tung-Ching Lee
Luann Martin
Jennifer McEntire
Eric Wailes
Institute of Food Technologists

IFT Expert Report on Biotechnology and Foods

In an effort to contribute to a meaningful dialogue on scientific issues and consumer concerns about rDNA biotechnology, the Institute of Food Technologists conducted a comprehensive review of the scientific evidence related to biotechnology and foods. This report focuses on rDNA biotechnology-...
Institute of Food Technologists
Institute of Food Technologists

Emerging Microbiological Food Safety Issues: Implications for Control in the 21st Century

This report is the second Expert Report produced by IFT since the establishment of its Office of Science, Communications, and Government Relations, which led the production of this report and the IFT Expert Report on Biotechnology and Foods. In the seven sections of this report, the expert panel...
Institute of Food Technologists
Institute of Food Technologists

Antimicrobial Resistance: Implications for the Food System

The safety of food worldwide remains challenged by the potential for emergence of new pathogens and re-emergence of known pathogens.Microorganisms have an inherent ability to evolve—to mutate and adapt to environmental stressors—allowing them to survive otherwise lethal conditions. The...
Institute of Food Technologists
Comprehensive Reviews in Food Science and Food Safety

Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information

On occasion, food safety managers may detect an undesirable chemical contaminant or unanticipated chemical substance in a food commodity, ingredient, or finished product, thereby warranting an assessment of the health impact of the substance at the level detected. Many times, such an assessment...
Institute of Food Technologists
Comprehensive Reviews in Food Science and Food Safety

Functional Foods: Opportunities and Challenges

This Expert Report provides a comprehensive review of functional foods that emphasizes the importance of functional foods, summarizes the applicable U.S. laws and regulations, and presents scientifically based guidance for demonstrating both safety and efficacy. The report recommends approaches...
Institute of Food Technologists
Institute of Food Technologists

USDA Database for Flavonoid Content of Selected foods, Release 2.1

The scientific community continues to take interest in the types and levels of flavonoids in foods because of the consistent evidence regarding beneficial health effects of dietary flavonoids. Flavonoids, particularly flavan-3-ols and proanthocyanidins, have been associated with reduction in the...
USDA ARS
USDA ARS

Product Tracing in Food Systems: An IFT Report Recommendation Summary

The safety of the food supply and the protection of the public health require a comprehensive and coordinated effort among all stakeholders. Effective product tracing throughout the supply chain, and from farm to fork, is of key importance. Best practices in product tracing would improve the speed...
Institute of Food Technologists
Institute of Food Technologists

USDA Database for the Isoflavone Content of Selected Foods, Release 2.0

The foods in the table are organized using the same food groups as in the SR. The table contains mean values, standard deviation (SD), and minimum (Min) and maximum (Max) values for individual aglycone forms: daidzein, genistein, and glycitein and the total isoflavone content. Where the values for...
U.S. Department of Agriculture, Agricultural Research Service
USDA ARS

How to Distinguish between a Colouring Foodstuff and an Additive Colour

The Natural Colour Assocition decision tree chart to distinguish between a Colouring Foodstuff and an Additive Colour. Appendix 2: Selective Extraction Questions
NATCOL
NATCOL