IFTNEXT Newsletter

IFTNext Newsletter

Inspiring Innovation to Feed the Future and Beyond 

Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.

For the of week June 16, 2020

plastic bottles

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
June 15, 2020
plastic bottles

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
June 15, 2020
mashed potatoes

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
June 12, 2020
girl drinking soda

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
June 11, 2020
mashed potatoes

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
June 12, 2020
girl drinking soda

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
June 11, 2020

More from IFTNEXT

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.

Solving the mystery of wooden breast syndrome

Wooden breast syndrome is a muscle-quality disorder that affects only broiler chickens, rendering their pectoral muscles (i.e., breast meat) tough and chewy. Scientists have made progress in finding the cause of the disorder and a way to manage it.

Molecule in oranges, tangerines could reverse obesity

Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.

New appliance refrigerates, stores, and cooks meals

Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.

Identifying chocolate using its ‘fingerprints’

Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.