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Health & Wellness
2012 IFT Live Articles
Establishing the Taste for Nutrition
July 10, 2012, 10:52 amBefore their second birthday, many children have begun to develop preferences for processed carbohydrates, in the form of added sugars and sugar-sweetened beverages, and sodium. As a consequence, scientific evidence shows that susceptibility for… Read more
Wellness Takes on a New Meaning for Consumers
June 28, 2012, 1:44 pm
As more Americans become take an active interest in their health, it has become apparent that wellness doesn’t just correspond to the nutrients in their food. It has become an integral part of consumers’ everyday lives. In the presentation… Read more
Delivering Appropriate Levels of Micronutrients in Food
June 28, 2012, 12:03 pmSpeakers at a Thursday, June 28, session titled “Helping Consumers Meet DRIs for Nutrients of Concern with Processed Foods” underscored the complexity of formulating products that give consumers the levels of micronutrients they need—without… Read more
Anthocyanins: Not Just a Colorful Facade
June 27, 2012, 12:18 pm
What makes blueberries, strawberries, cranberries, and blackberries so rich in color? The answer is anthocyanins. Because of their rich hues of red, purple, and blue, anthocyanins are used as food colorants to produce some of the more popular food… Read more
Taming the Nitrite/Nitrate Monster
June 27, 2012, 8:00 amFor some time, consumers have been ingesting nitrite and nitrate in the form of nutrients in many vegetables and as preservatives for various foods. Yet the two have been under attack since the discovery that meat-curing techniques convert nitrate… Read more
Specialized Nutrition for Targeted Audiences
June 26, 2012, 4:54 pmAs life expectancies increase in most developed countries, consumers are interested in not only growing old but also aging well. As a consequence, the demand for health and wellness foods has increased. In the United States, the most frequent… Read more
The Phenotype of an Appetite
June 26, 2012, 3:07 pmSome people enjoy eating hot, spicy dishes while others prefer foods with mild, almost bland flavors. Similarly, some individuals can consume dairy products with nary an issue while others experience hours of gas, bloating, and other discomfort from… Read more
Meeting Africa’s Challenges with Sensory Science
June 26, 2012, 9:42 am
Henriette de Kock of the Univ. of Pretoria issued a challenge to the global sensory community at the 9th Pangborn Sensory Science Symposium in Toronto in September 2011. Her presentation was entitled, “Challenges and Opportunities for Sensory… Read more
