The world's leading experts in food technology and new product development recently gathered at the Institute of Food Technologists' (IFT) Annual Meeting & Food Expo to develop the foods and beverages of tomorrow. The cranberry took center stage for a Scientific Symposium devoted to this uniquely tasty berry and its powerhouse benefits at:

Distinguished researchers:

• Provided the latest on both the known and emerging health benefits of the cranberry.
• Gave an overview of the National Institutes of Health's cranberry research program.
• Discussed how cranberries' powerful bacteria-blocking properties may help prevent urinary tract infections, some stomach ulcers and even gum disease.
• As a rich source of antioxidants, proposed how cranberries may help protect against heart disease and cancer.
• Talked about early studies into cranberry's anti-inflammatory, potential anti-aging (both physical and cognitive), emerging anti-viral and other properties.

SYMPOSIUM PRESENTERS :
Amy B. Howell, PhD, Rutgers University
Rui Hai Liu, MD, PhD, Cornell University
Steve M. Lipson, PhD, St. Francis College
Daniel Grenier, PhD, Laval University
Jess D. Reed, PhD, University of Wisconsin-Madison

Cranberry, the Color of Health:

• Cranberries are red hot with consumption on the rise. Almost 80% of all U.S. consumers have purchased cranberry products in the last six months.
• Health benefits are a major factor driving increased consumption with 63% of Americans having consumed cranberries for their health benefits. Among those increasing their frequency, 74% do so for health benefits.

The Cranberry Institute gratefully acknowledges the support received for the IFT Scientific Symposium from the Canadian Cranberry Growers Coalition, the Cranberry Marketing Committee, CranChile, the New Jersey Blueberry Cranberry Research Council and the Wisconsin Cranberry Board.

Press Release