IFT Live 2014

Wednesday, July 30, 2014
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Health & Wellness

Presenters Detail Gut Health Research

Presenters shared some of the latest research on the ways in which prebiotics affect the gut microbiota and human health in a Monday afternoon session titled “Linking Changes in the Gut Microbiota to Health Benefits: Challenges for the Food… Read more

June 23, 2014 6:10 pm no comments

As Time Marches on, so Does Obesity

Scale

Session 233 June 24; 1:15 pm – 2:45 pm Rooms: 283–285 Nearly 30% of the world’s population is overweight or obese, and the United States—home to 5% of the global population—outpaces all other countries’ weight management issues… Read more

June 23, 2014 2:00 pm Toni Tarver no comments

Caffeine: Separating Fact from Fiction

Caffeine

At a Monday morning session titled “The Buzz on Caffeine: New Developments in the Safety and Regulation of Foods and Dietary Supplements,” several speakers addressed the safety, health benefits and misconceptions surrounding caffeine in coffee,… Read more

June 23, 2014 12:12 pm no comments

Bioactive Food Components in the Gastrointestinal Tract: Fate and Function

Session 218 June 24; 10:30 a.m.–Noon Room 292 After they are ingested, bioactive food components undergo complex physicochemical and biochemical processes in the gastrointestinal (GI) tract, which determine the chemical fate of these food… Read more

June 23, 2014 11:00 am Mary Ellen Kuhn no comments

The Elusive Power of Phytochemicals in Plant Foods

oregano

In the realm of food and nutrition studies, it is generally accepted that phytochemicals in plant foods reduce the risk of chronic disease. As a consequence, food manufacturers have enthusiastically, and perhaps prematurely, added phytochemical… Read more

June 22, 2014 7:00 pm Toni Tarver 2 comments

Role of Fortification in 2014

Fortified cereal

Nutrition-related diseases were commonplace in the early 20th century. Rickets affected 75% of infants in the 1920s while pellagra was the 8th leading cause of death in the United States. Today, both of these diseases have been pretty much… Read more

June 22, 2014 5:33 pm Kelly Hensel 3 comments

Expo Health & Nutrition Watch 2014

By A. Elizabeth Sloan and Catherine Adams Hutt 2014 IFT Food Expo attendees looking for new high-potential healthy product differentiators may want to keep the following trends in mind. • Hot Nutrients. Vitamins C, D, and A, calcium,… Read more

June 22, 2014 10:05 am no comments

Cutting the Sodium, Sugar, and Fat in Prepared Foods

Session 079 June 23; 8:30–10:00 a.m. Room 283–285 It’s not easy making decisions about what you eat. When you factor in what consumers tell each other about health and nutrition, it’s no wonder that consumers are confused. In addition,… Read more

June 22, 2014 9:00 am Kelly Hensel no comments

The Evolution of Functional Beverages

Energy drink

Session 042 June 22; 1:30 p.m.–3 p.m. Room 394 Functional beverages are now one of the fastest-growing sectors in the functional food market, a growth that has been driven by lifestyle trends, consumer perception, and advances in ingredient… Read more

June 21, 2014 2:00 pm Melanie Zanoza Bartelme no comments

Terminating the Hyperglycemia Menace

Bread

Session 019 June 22; 10:30 am­ – 12 noon Room: 291 Hyperglycemia, an excessive amount of glucose in the bloodstream, occurs when the body’s insulin is either too low or isn’t working properly. Although stress or illnesses can cause… Read more

June 21, 2014 12:00 pm Toni Tarver no comments

SunRype FruitActiv Immuniboost Bars

SunRype FruitActiv bars

With the addition of the FruitActiv Immuniboost line containing Wellmune WGP, boomers and other health-conscious consumers now have an easy way to give their immune system a boost with the goodness of a fruit and whole grain snack. Bars are an ideal… Read more

June 16, 2014 3:53 pm no comments

Peak Energy Tabs

Peak Energy

Peak Energy’s energy blend delivers a rejuvenating boost of energy that lasts for hours. D-Ribose is the backbone of ATP, the source of all cellular energy, providing a unique “get up and go” feeling that keeps you at your peak! Long Lasting…. Read more

June 16, 2014 3:49 pm no comments

Gluten-Free Whole Grain Flour

Gluten-Free Whole Grain Flour

Delivers 56% whole grain, 5% protein and 4% fiber. Available in 25# and 50# bags. Celiac Support Association and Kosher Certified. Bay State Milling Co., Booth… Read more

June 6, 2014 5:48 pm no comments

Perspectives on the GMO Debate

John Ruff & Josh Schonwald

Hot Topic Session 201 Monday, June 23; 8:30–10:00 a.m. Room 293–294 GM crops have been a large part of the US diet for many years, and are accepted as safe by almost all scientific bodies yet they remain controversial. Chefs and food… Read more

May 23, 2014 11:16 am Kelly Hensel no comments

Azodicarbonamide: A Case Study of Perceptions of the Safety of Food Ingredients

sub sandwich

Hot Topic Session 22 Sunday, June 22; 10:30 a.m.–12:00 p.m. Room 293–294 Azodicarbonamide is a dough improver approved in the United States for use in bread at 45 ppm. While the U.S. Food and Drug Administration (FDA) regards the… Read more

May 23, 2014 11:07 am Kelly Hensel no comments