Issues


March 2014

March 2014, Volume 68, No.3

  • Fat and Hungry: Are U.S. Food Policies Obesogenic?
  • Keeping Consumers Sweet on Frozen Treats
  • Ingredient Solutions for Better Health
  • New Insights on Food Nanoscience
  • Developing Coloring Solutions Naturally
February 2014

February 2014, Volume 68, No.2

  • Salaries Back on Track
  • Sauces Satisfy and Surprise
  • How Consumers Are Choosing to Lose
  • Expanding Opportunities for Yogurt
  • Arsenic and Old Rice
January 2014

January 2014, Volume 68, No.1

  • What, When and Where America Eats
  • GMOs: A Plateful of Promises
  • New Insights on ‘Liking’ and Product Choice
  • Easy Steps to Less Salt
  • Proteins Pick Up the Pace  
December 2013

December 2013, Volume 67, No.12

• Putting Better Baked Goods on the Table
• Going Gourmet for Guests
• Restarting Breakfast
• Pouring on a State of Peace and Calm
• Not the Sound of Silence
November 2013

November 2013, Volume 67, No.11

  • Firing Up Product Development
  • Micronutrient Deficiency: A Global Public Health Issue
  • Sensory Testing for Flavorings with Modifying Properties
  • A Soup in Every Pot
  • Tipping the Scales Towards Better Health
October 2013

October 2013, Volume 67, No.10

  • A Global Innovation Expedition
  • A New Tool to Enhance Traceability
  • Gum System Solutions
  • Battling Blood Pressure
  • Safe Imports
September 2013

September 2013, Volume 67, No.9

  • Building a Scientific Success Story
  • Ingredients Set Foundation for Product Development
  • Targeting the Consumer Bulls-Eye
  • Culinary Point of View
  • Pollan's Unpalatable Recipe for Cooked
August 2013

August 2013, Volume 67, No.8

  • Consumers Munch Away in the U.S.A.
  • Sustainable Agricultural Sourcing Takes Root
  • GRAS Flavoring Substances 26
  • Chef Gautier Made It Hot Before It Was Cool
  • Indulgent but Good for You
July 2013

July 2013, Volume 67, No.7

  • Foodservice Adapts to the 'New Normal'
  • Demographic Redirection
  • Delivering Healthy and Affordable Whole Grain Foods
  • Almonds & Walnuts: Shaking Out Quality
  • Needs of Transplant Patients Challenge Food Professionals
June 2013

June 2013, Volume 67, No.6

  • The Premier Food Science Event
  • Feast on Formulation Inspiration
  • Wellness Will Turn Up the Heat in Chicago
  • Carbs Are Bad? Think Again.
  • EFSA, FDA Cast a Nutrition Dark Age
May 2013

May 2013, Volume 67, No.5

  • Modernizing Food Safety from Farm to Fork
  • Moving Forward on Sodium Reduction
  • Why Today's Sweetener Rush?
  • Label Language: What Matters to Consumers
  • Aquaculture Drives Growth in Fish Production
April 2013

April 2013, Volume 67, No.4

  • Top Ten Food Trends
  • IFT’s Wellness Check-Up
  • Chocolate Everything
  • Testing Nanomaterial Safety
  • Manipulating the Truth about Food Addiction
March 2013

March 2013, Volume 67, No.3

  • Food-Gut-Brain Mechanisms
  • The Changing Face of Natural Foods
  • Antimicrobial Resistance and Food Animals
  • Hot Nutritional Ingredients for 2013
  • A Fresh Look at Processed Foods
February 2013

February 2013, Volume 67, No.2

  • Heating Up Frozen Foods 
  • Raising a Glass to Healthier Drinks 
  • Measuring Food Texture 
  • Videos: Food Policy Impact Conference 
  • Plugging into Proteins 
January 2013

January 2013, Volume 67, No.1

  • Understanding and Combating Food Fraud
  • Shopping the Perimeter 
  • Gluten-free Formulating
  • Dairy Ingredient Solutions
  • Targeting Norovirus

December 2012, Volume 66, No.12

Targeting Aging Consumers

Also in this issue:
  • Building Consumer Trust
  • Gluten-free Formulating
  • Healthful Foods Directory
  • 2012 Packaging Standouts

November 2012, Volume 66, No.11

Reinventing Dessert

Also in this issue:
  • Fiber-enriched Foods 
  • Nutrition Guidance Tools 
  • Formulating with Seeds 
  • Preventing Juice Spoilage 

October 2012, Volume 66, No.10

Dietary Remedies for Chronic Disease

Also in this issue:
  • Reshaping Restaurant Strategies 
  • Plant Contamination Control 
  • New Territories for Texture 
  • Heart-Healthy Ingredients 

September 2012, Volume 66, No.9

New Rules for School Meals

Also in this issue:
  • Reducing Sugar with Polyols 
  • C. difficile and Food Safety 
  • Pilot Plant Practices 
  • Pairing Sweet & Savory 

August 2012, Volume 66, No.8

2012 IFT Annual Meeting & Food Expo Highlights 

Also in this issue:
  • Winning at Food Science 
  • 2012 Food Expo Innovation Awards 
  • Moving Toward a Healthier Population 
  • Dietary Energy Density & Weight Loss

July 2012, Volume 66, No.7

Seeding Sustainability at General Mills 

Also in this issue:
  • High-Growth Food Categories 
  • Cutting-Edge Ingredients 
  • Immune & Digestive Health 
  • Water Conservation & Reuse 

June 2012, Volume 66, No.6

Foodservice 2012: Consumers Crave More 

Also in this issue:
  • Flavor Encapsulation Advances 
  • Antimicrobial Dairy Ingredients 
  • Next Generation Fats & Oils 
  • Raw Milk Cheese Quality Traits
May 2012 Food Technology Magazine

May 2012, Volume 66, No.5

Annual Meeting & Food Expo Preview

Also in this issue:
  • Diet & Health Connections 
  • Social Media & Food Facts 
  • Food Expo Exhibitors Preview 
  • Scientific Program Preview 

April 2012, Volume 66, No.4

Top 10 Functional Food Trends 

Also in this issue:
  • Traceability R&D in Norway 
  • Getting Creative with Cookies 
  • Pathogen Testing Innovations 
  • Foods for Children's Well-Being 
Food Technology March 2012

March 2012, Volume 66, No.3

Is the Pathway to Health Organic?

Also in this issue:
  • Reinventing Ice Cream 
  • Behavior-driven Innovation 
  • Ingredients for Healthy Aging 
  • Harmonizing Food Safety Standards

February 2012, Volume 66, No.2

IFT Employment & Salary Survey

Also in this issue:
  • Old World Ethnic Influences 
  • Lower-Calorie Sweet Drinks 
  • Chocolate Quality Testing 
  • Super Smart Packaging

January 2012, Volume 66, No.1

Raising the Bar on Convenience 

Also in this issue:
  • What America Eats
  • Food Safety Culture
  • Nutritional Labeling
  • Salt-Reduction Strategies

December 2011, Volume 65, No.12

Marine Nutraceuticals

Also in this issue:
  • Cleaning Up Food Labels 
  • Exploring Emulsifiers 
  • Grains 
  • 2012 Healthful Foods Directory
Food Technology November 2011

November 2011, Volume 65, No.11

Mind Genomics 

Also in this issue:
  • Targeting Part-Time Vegetarians 
  • Eye-Catching Color Developments 
  • Ingredients for Better Breakfasts 
  • Processing with Microbes

October 2011, Volume 65, No.10

Border Crossings 

Also in this issue:
  • Cleaner Nano Surfaces 
  • Confectionery Trends 
  • Improving Bone Health 
  • Moisture & Water Activity

September 2011, Volume 65, No.9

Replicating Sugar Taste

Also in this issue:
  • Highflying Sauces 
  • Fruit Flavor Trends 
  • Popular Asian Foods 
  • Uncovering Adulterants

August 2011, Volume 65, No.8

IFT's 2011 Annual Meeting Highlights

Also in this issue:
  • 4 companies honored with IFT's 2011 Food Expo Innovation Awards
  • Coverage of new food prototypes and scientific advances showcased at IFT11
  • Clean labels and functional foods a focus at IFT11
  • Perspective: The Convergence of Multimedia on the Net 
Food Technology July 2011

July 2011, Volume 65, No.7

On a Green Growth Track 

Also in this issue:
  • The Natural Marketplace 
  • GRAS Flavoring Substances 25 
  • Cleanroom Technologies 
  • Emerging Ingredients

June 2011, Volume 65, No.6

Foodservice Fare Gets Healthy 

Also in this issue:
  • Sodium Reduction Challenges
  • Sorghum: The Forgotten Grain
  • Revolutionizing Microbiology 
  • Fermentation

May 2011, Volume 65, No.5

2011 Annual Meeting & Food Expo Preview 

Also in this issue:
  • Wellness & Weight Management
  • Scientific Program Highlights
  • Spice & Seasoning Trends 
  • Food Expo Exhibitors
Food Technology April 2011

April 2011, Volume 65, No.4

Top 10 Food Trends

Also in this issue:
  • Potato Power 
  • Satiety Solutions 
  • Sweeteners from Stevia 
  • Pathogen Screening Innovations
March 2011

March 2011, Volume 65, No.3

Digesting the Dietary Guidelines

Also in this issue:
  • Hydrocolloids and Satiety 
  • Food Science on Campus 
  • Breakfast Awakenings
  • Novel Nonthermal Technologies
February 2011

February 2011, Volume 65, No.2

Making Food Safer 

Also in this issue:
  • Dinnertime Convenience
  • New Directions for Dairy 
  • Detecting Gluten in Foods 
  • Microwave Pasteurization
Food Technology July Issue

January 2011, Volume 65, No.1

Traditional Beverages Spout Health Benefits

Also in this issue:
  • The New American Family
  • Encapsulation Efficacy 
  • Front-of-Package Labeling 
  • Whole Food Nutrition

December 2010, Volume 64, No.12

Thinking Outside the Box of Chocolates

Also in this issue:
  • Atomic Force Microscopy 
  • Diabetic-Friendly Foods
  • Simulating Digestion
  • 2011 Healthful Foods Directory
November 2010

November 2010, Volume 64, No.11

The Paradox of Organic Ingredients

Also in this issue:
  • Biotechnology: Beyond GMOs
  • Better-for-You Pasta 
  • Grain & Seed Analysis 
  • Focus on Freezing
October 2010 Food Technology cover

October 2010, Volume 64, No.10

What's on the Menu?

Also in this issue:
  • Exploring Food Nanomaterials 
  • Selecting Bioactive Ingredients
  • Identifying E. coli Serotypes
  • Food and Global Stability
September 2010 FT cover

September 2010, Volume 64, No.9

IFT's 2010 Annual Meeting Highlights

Also in this issue:
  • 5 companies honored with IFT's 2010 Food Expo Innovation Awards
  • Coverage of new food prototypes and scientific advances showcased at IFT 2010
  • 2010 IFT award winners and new fellows
  • Perspective: Feeding the world through food science
August 2010

August 2010, Volume 64, No.8

Inside the Sustainable Shopping Bag

Also in this issue:
  • Adding Ethnic Flair to Foods
  • Desalting the Food Grid
  • Ultrasonic Processing
  • Weathering Ingredient Shortages
July 2010

July 2010, Volume 64, No.7

Generational Food Divides

Also in this issue:
  • Getting Creative with Hydrocolloids
  • Continuous Microwave Processing
  • Formulating in the Fast Lane
  • Sports Nutrition
Food Technology 2010 cover

June 2010, Volume 64, No.6

Science & Technology: Chicago-Style
Preview of the 2010 IFT Annual Meeting & Food Expo.

Also in this issue:
  • IFT Marks 10 Years of Food Science Advocacy
  • Salt Regulation & Trade
  • Scientific Program Highlights
  • Food Expo Exhibitors
Food Technology, May 2010

May 2010, Volume 64, No.5

Ensuring Food Safety in a Global Marketplace
Here’s a step-by-step approach to safeguarding your brands—and the consumers who purchase them.

Also in this issue:
  • New Insights into Food & Health
  • Salt Reduction Gains Momentum
  • Intelligent Packaging: A Power Tool for Food
Food Technology, April 2010

April 2010, Volume 64, No.4

Top 10 Functional Food Trends
From super-satiating smoothies to mood-enhancing bars, functional foods are targeting a broadening assortment of consumer health and wellness needs.

Also in this issue:
  • Designing Hoppers to Prevent Spoilage
  • Pinpointing Olive Oil’s Healthful Attributes
Food Technology, March 2010

March 2010, Volume 64, No.3

Battling Obesity With Resistant Starch
The latest human research details ways in which less-digestible forms of starch may deliver important weight management benefits.

Also in this issue:
  • Organic Food Claims in Europe
  • Reaching to Soy for Cancer Resolution
Food Technology, February 2010

February 2010, Volume 64, No.2

Science + Food = Fine Cuisine
Star chefs harness food science and technology to create novel dishes that excite all the senses.

Also in this issue:
  • Cultivating Leadership
  • IFT Membership Employment & Salary Survey
  • Moving Toward More-Sustainable Food Processing
Food Technology, January 2010

January 2010, Volume 64, No.1

What, When, and Where America Eats
The troubled economy spurs reevaluation and experimentation as consumers shift to saving, savoring, and self-care.

Also in this issue:
  • IFT'S Realiable Strategy for Health & Wellness
  • Nutrigenomics and Public Health
  • Tracking Label Claims
Food Technology, December 2009

December 2009, Volume 63, No.12

Harmonizing Sweetness & Taste
Understanding taste modifiers and flavor enhancers facilitates the formulation of better-tasting foods and beverages with high-intensity sweeteners.

Also in this issue:
  • Peanuts Bioactive Food in a Shell
  • Adopting Fruitful Strategies
  • A Functional Fountain of Youth
Food Technology, November 2009

November 2009, Volume 63, No.11

Communicating the Net Benefits of Seafood Consumption
Clarifing health communications with tailored messages that facilitate informed food choices by consumers.

Also in this issue:
  • Unleashing the Power of Umami
  • Paperboard Package Recycling: A Success Story
  • The Challenges of Pilot Plants
Food Technology, October 2009

October 2009, Volume 63, No.10

Importing Ideas From Around the World
A peek into the global shopping cart reveals a tantalizing assortment of product concepts and trends—many with the potential to be transferred to new markets.

Also in this issue:
  • Unlocking the Benefits of Cocoa Flavanols
  • Leveraging Innovation in Today’s Economy
  • Climate Change and Food Production
Food Technology, September 2009

September 2009, Volume 63, No.9

Exploring the Health Benefits of Wine
Moderate consumption of red wine may protect against cardiovascular disease, loss of bone density, and dementia.

Also in this issue:
  • Booster Shots for Energy & Health
  • Nanoscale Science Creates Novel Food Systems
  • Getting Crisis Communication Right
Food Technology, August 2009

August 2009, Volume 63, No.8

Anaheim Showcases the Magic of IFT
Delivering substantive science, a multi-faceted exposition, and countless opportunities to celebrate and support the best of food thinking.

Also in this issue:
  • The New Value Equation
  • Traceability in Food Systems
  • A Changing Perspective on Saturated Fat
Food Technology, July 2009

July 2009, Volume 63, No.7

The Pleasure Principle
For most of us, eating is a pleasurable pursuit, but it’s time to put even more fun and adventure into food.

Also in this issue:
  • Understanding ‘Green’ Consumers
  • Assessing Food Chemical Risks
  • How Twitter Can Help Food Science
Food Technology, June 2009

June 2009, Volume 63, No.6

Putting Health on the Menu
Mintel research reveals how consumers really feel about better-for-you foodservice fare.

Also in this issue:
  • Flavor Innovations in Global Snack Foods
  • GRAS Flavoring Substances 24
  • Restoring a Food Plant to Compliance
Food Technology, May 2009

May 2009, Volume 63, No.5

Global Regulatory Policies on Food Nanotechnology
Rules and guiding principles toward nanoscale materials, which have ramifications for use in food.

Also in this issue:
  • IFT Plants a Rich Crop in Anaheim
  • Dietary Interventions Assist in HIV Management
Food Technology, April 2009

April 2009, Volume 63, No.4

Top 10 Food Trends
Home entertaining and cooking, mini luxuries, bold flavors, and food safety concerns take center stage.

Also in this issue:
  • DNA-Based Subtyping Methods Facilitate Identification of Foodborne Pathogens
  • Potato Power: The Humble Tuber Helps Promote Food Security
Food Technology, March 2009

March 2009, Volume 63, No.3

Creating Successful Innovation Partnerships
Nestlé Co. utilizes open innovation, new business models, trust and goodwill, and the mindset of ‘sharing is winning.’

Also in this issue:
  • Microbial Food Cultures: A Regulatory Update
  • Commodities Get Cool
  • Labeling: Are We Leveling With Consumers?
Food Technology, February 2009

February 2009, Volume 63, No.2

Rethinking Dietary Saturated Fat
The link between dietary fat and human disease is not conclusive, which could mean new opportunities for food formulators.

Also in this issue:
  • Fresh Ideas for Mealtime
  • Biofilms: A Threat to Food Safety
  • Beverage Flavors ‘Spill Over’ Into Foods
Food Technology, January 2009

January 2009, Volume 63, No.1

The New Super Segments
From little foodies to waist-watching adults, five emerging consumer groups represent important market opportunities.

Also in this issue:
  • Food Product Traceability: New Challenges, New Solutions
  • New Media for Communicating Food Safety
  • Seafood for Improved Health and Wellbeing
Food Technology, December 2008

December 2008, Volume 62, No.12

Developing Compelling Dairy Foods
Understanding how to link product attributes to consumer needs and desires can produce winning new products and economic benefits for manufacturers..

Also in this issue:
  • Dairy’s New Dynamics 
  • Molecular Gastronomy vs Molecular Cooking 
  • Future Directions in Food Packaging
Food Technology, November 2008

November 2008, Volume 62, No.11

What is Natural?
Despite attempts by regulatory agencies to set parameters, developing and marketing products with ‘natural’ label claims can be a tricky proposition.

Also in this issue:
  • Global Opportunities in Agri-food Science & Technology
  • Sweeteners for the 21st Century
  • Pondering Polyphenols
Food Technology, October 2008

October 2008, Volume 62, No.10

Reinventing Restaurants
Older diners, a desire for healthier foods, and a move from meals to snacks represent opportunities for today’s foodservice industry to profitably change course.

Also in this issue:
  • Food Miles and Packaging: A Contrarian View
  • Eating by Subtraction
  • Surprise! … That Food Is Now a Drug
Food Technology, September 2008

September 2008, Volume 62, No.9

Fast, Forkless Food

Handheld and on-the-go products—sustenance suitable for hectic lifestyles—boast new forms, flavors, and formulations.

Also in this issue:
  • Improving Food Through Nanoscience
  • A Sweet Forecast for Candy 
  • Organizing Food Protection on a Global Scale
Food Technology, August 2008

August 2008, Volume 62, No.8

DEVELOPING FOODS One Bite at a Time
Prototypes shown at Food Expo suggest different ways that flavor and health will figure into the development of next-generation on-the-go food products.

Also in this issue:
  • DISSECTING DEMOGRAPHICS
  • Functional Ingredients & Healthy Developments
  • ENSURING FOOD SAFETY & QUALITY
Food Technology, July 2008

July 2008, Volume 62, No.7

Prime Time for Fancy Foods
The economic downturn and heightened interest in at-home cooking and entertaining are contributing to an uptick in gourmet/specialty food sales.

Also in this issue:
  • In Search of Sustainability
  • Sniffing Out Emerging Ingredients
  • Boosting Kids’ Nutrition
Food Technology, June 2008

June 2008, Volume 62, No.6

Deconstructing Molecular Gastronomy
Part food science and part culinary art, molecular gastronomy and its offshoots are revolutionizing food preparation, presentation, and eating and sensory experiences.

Also in this issue:
  • Building the Case for Healthy Menus
  • Hot Times for Heat & Eat Foods
  • Making Sense of Health Claim Regulations
Food Technology, May 2008

May 2008, Volume 62, No.5

Feeding Innovation
Hungry for insights into emerging food science and technologies? Want to know more about the latest products and services from industry suppliers? You’ll find it all on the table at the 2008 IFT Annual Meeting & Food ExpoSM in New Orleans.

Also in this issue:
  • New Directions in Drinks
  • Foodoo: A Form of Magic at IFT
  • In Defense of Food Science
Food Technology, April 2008

April 2008, Volume 62, No.4

The Top 10 Functional Food Trends
Whether to prevent disease, pump up performance, or to promote overall wellness, consumers are increasingly seeking out products that deliver highly specific health benefits.

Also in this issue:
  • Bacteriophages - New Weapons for Food Safety
  • Examining the Landscape of Food and Wellness
  • Obtaining Greater Value from Food Crops
Food Technology, March 2008

March 2008, Volume 62, No.3

STAYING SMART ABOUT SALT
Salt plays a key role in preserving and enhancing food products. But its link to potential health problems has prompted ingredient suppliers and food manufacturers to explore creative new approaches to sodium reduction.

Also in this issue:
  • Irradiation of Fresh Fruits and Vegetables
  • Rethinking Your Mind’s Age
  • What’s Yonder for Yogurt
Food Technology, February 2008

February 2008, Volume 62, No.2

Combating Obesity
Government initiatives and changes in the way food is formulated, packaged, and marketed may help to prevent obesity.

Also in this issue:
  • Translating the Language of Color
  • How Fiber Affects Weight Regulation
  • Poring Over Soup Sales
Food Technology, January 2008

January 2008, Volume 62, No.1

What, When, and Where America Eats
Smaller portions, restaurant-sourced snacks, and convenience store take-out are new directions redefining what America eats.

Also in this issue:
  • Partnering for Innovation
  • Ensuring Water Quality
  • Gain Insight to Health & Wellness Product Development
Food Technology, December 2007

December 2007, Volume 61, No.12

GETTING SPECIFIC WITH FUNCTIONAL BEVERAGES
Consumers are increasingly turning to beverages containing ingredients that address specific health issues.

Also in this issue:
  • Dinner Preparation in the U.S.
  • How Generations View Convenience
  • Bringing Home the Bacon
Food Technology, November 2007

November 2007, Volume 61, No.11

NAVIGATING THE PROCESSED MEATS LABELING MAZE
The development of natural, organic, and uncured meats requires a thorough understanding of ingredients and processing techniques.

Also in this issue:
  • The Changing Face of Organic Consumers
  • Consortium Researches Novel
  • Mapping Out New Directions on Candy Lane
Food Technology, October 2007

October 2007, Volume 61, No.10

GREAT IDEAS FROM AROUND THE WORLD
From self-heating cans and daily mini ‘shot’ drinks for health to flavors that taste like a meal, the world is alive with innovative food and beverage ideas.

Also in this issue:
  • New Thought for Food
  • Codex Vital in Global Harmonization
  • Flavors Enter ‘The Crossover Zone’
Food Technology, September 2007

September 2007, Volume 61, No.9

IFT, The Greatest Food Show on Earth
More than 23,000 people attended the programs, special presentations, and exhibits at IFT’s 67th Annual Meeting & Food ExpoSM. Here are highlights.

Also in this issue:
  • Developments Offer New Functionalities
  • IFT Honors Innovations on Expo Floor
  • Shapes of Things to Come
Food Technology, August 2007

August 2007, Volume 61, No.8

Moving Forward with Nutrigenomics
Providing valid personalized nutritional advice to consumers on the basis of their genetic makeup will require scientific collaboration, data sharing, and joint funding strategies.

Also in this issue:
  • GRAS Flavoring Substances 23
  • Formulators Get to the (Whole) Grain
  • Phytofarming
Food Technology, July 2007

July 2007, Volume 61, No.7

CONVERTING DEMOGRAPHICS INTO DOLLARS
Demographic changes are creating unprecedented demand for instant preparation, little indulgences, budget gourmet items, and convenient take-to-work foods.

Also in this issue:
  • Oil Options for Deep-fat Frying
  • Emerging Ingredients: Good as Gold
  • Food Scientist Wins World Food Prize
Food Technology, June 2007

June 2007, Volume 61, No.6

INNOVATION SUPREME
The 2007 IFT Annual Meeting & Food ExpoSM has all the ingredients—a new programming format, special sessions, and exhibit floor innovations. Here’s the official preview.

Also in this issue:
  • Healthful Foods Stand at Forefront
  • Carrying the Torch for IFT
  • Party Time
Food Technology, May 2007

May 2007, Volume 61, No.5

HELPING CONSUMERS EAT LESS
Food companies can help consumers better control their food intake through portion-control packaging, labeling, and product reformulation.

Also in this issue:
  • More Light on the Dawn of Canning
  • Regulatory Status of Alternative Sweeteners
  • Meeting the Acid Test
Food Technology, April 2007

April 2007, Volume 61, No.4

Top 10 Food Trends
Upscale dining at home, dramatic demographic changes, ethical issues, and consumers’ appetite for adventure will refocus the food industry in the years ahead.

Also in this issue:
  • Flavor Scalping in Plastic Packaging
  • Lost in Spice
  • Savoring the Possibilities
Food Technology, March 2007

March 2007, Volume 61, No.3

OVERCOMING CHALLENGES IN FUNCTIONAL BEVERAGES
When formulating functional drinks with added vitamins,minerals, herbs, or other nutraceutical ingredients,manufacturers often face significant flavor challenges.

Also in this issue:
  • Supermarkets Take a 'Fresh' Approach
  • Revisiting Omega-3s
  • Challenges to Food Science in the U.S.
Food Technology, February 2007

February 2007, Volume 61, No.2

BREAKFAST FOODS AND SATIETY
Building a better breakfast to promote healthy weight requires an understanding of the effects of food volume, proteins, lipids, carbohydrates, and dietary fiber on appetite.

Also in this issue:
  • Globalization of Food Preferences
  • Problem-Solving with Dairy
  • Flavor Forecast: Exotic Combinations Reign
Food Technology, January 2007

January 2007, Volume 61, No.1

Flavor Delivery and Product Development
Knowing the basics of flavor perception and flavor formation and development can help product developers meet flavor-delivery challenges.

Also in this issue:
  • Analyzing Nanotechnology
  • Coffee and Health: Surprisingly ‘Good News’
  • New Toppings Rise to the Challenge
Food Technology, December 2006

December 2006, Volume 60, No.12

THE LONCIN PRIZE: FUNDING FOOD SCIENCE RESEARCH
IFT and the IFT Foundation have awarded the Marcel Loncin Research Prize to seven researchers since 1994. Here’s what the research funding has accomplished.

Also in this issue:
  • Defining the Future of Food Packaging
  • Comfort and Mood Foods
  • Choosing Cheese
Food Technology, November 2006

November 2006, Volume 60, No.11

PAMPERING YOUR PET
Pet foods are becoming more sophisticated, with gourmet flavors and formulas that address specific nutritional needs.

Also in this issue:
  • A Holistic Approach to Product Development
  • ‘Un-junking’ Snack Foods
  • Food Nanotechnology
Food Technology, October 2006

October 2006, Volume 60, No.10

A TASTE OF TOMORROW ON RESTAURANT ROW
Restaurants are responding to economic and demographic pressures with anytime snacks, affordable catering, drinkable desserts, and other new offerings.

Also in this issue:
  • Organic Foods
  • Food Irradiation Update
  • How Formulators Stay on Top of the World
Food Technology, September 2006

September 2006, Volume 60, No.9

IMPROVING FOODS AND FEED THROUGH BIOTECHNOLOGY
Second- and third-generation biotech crops provide increased benefit to farmers, processors, and consumers.

Also in this issue:
  • Eating Healthier in School
  • Thinking Outside the Box (of Chocolates)
  • New Product Startups: Dealing with the Unexpected
Food Technology, August 2006

August 2006, Volume 60, No.8

ALLIANCES FOSTER NEW DEVELOPMENTS
As companies form partnerships, they combine their resources to develop new business strategies,technologies, products, and ingredients.p>
Also in this issue:
  • Dealing with Antimicrobial Resistance
  • Trending Toward Tomorrow
  • New Twists in Formulating
Food Technology, July 2006

July 2006, Volume 60, No.7

GOING GOURMET
From display teas and seasoned skewers to fair-trade fruit, more consumers and retailers are ‘trading up’ to gourmet and specialty foods.

Also in this issue:
  • Protecting the Food Supply
  • Reaping a New Crop of Emerging Ingredients
  • Beyond Gut Health
Food Technology, June 2006

June 2006, Volume 60, No.6

UNDERSTANDING MYCOTOXINS
Creating flavors that evoke emotions can lead to development of foods that provide not only health benefits but also mental well-being.

Also in this issue:
  • Harnessing the Emotional Power of Taste
  • Future Strategies for Fat Replacement
  • Packaging Innovation as a Marketing Tool
Food Technology, May 2006

May 2006, Volume 60, No.5

REFRESHING R & D
Official preview of IFT’s 2006 Annual Meeting + Food Expo® offers a taste of new programming, session topics, and exhibitor innovations.

Also in this issue:
  • Translating Nutrition Innovation into Practice
  • Enter IFT’s Magic Ingredient Kingdom
  • Global Challenges to Food Safety
Food Technology, April 2006

April 2006, Volume 60, No.4

Top 10 Functional Food Trends
Fewer calories, multiple benefits, and risk-reducing foods for kids will drive growth in the $36-billion U.S. functional foods market.

Also in this issue:
  • Quorum Sensing: How Bacteria Communicate
  • Bioterrorism: Not a Dead Issue
  • Targeting the Glycemic Index
Food Technology, March 2006

March 2006, Volume 60, No.3

Reducing Sodium: A European Perspective
European attitudes and regulations regarding sodium in foods pose challenges for the food industry.

Also in this issue:
  • Synergizing Sweetness
  • Prime Time for Meats and Poultry
  • Women’s Health—Fat Chance?
Food Technology, February 2006

February 2006, Volume 60, No.2

2005 IFT Membership & Employment Salary Survey
Over the past two years, median salaries rose 6.6% to $78,000, and female membership increased to 46% of the total membership.

Also in this issue:
  • Biosensors and Food Protection
  • Fiber Gets a New Image
  • High-Pressure Processing Research Continues
Food Technology, January 2006

January 2006, Volume 60, No.1

WHAT, WHEN, AND WHERE AMERICA EATS
More take-out foods, a penchant for premium, and a very healthy attitude are redefining what Americans eat.

Also in this issue:
  • Exploring New ‘Tastes’ in Textures
  • Reducing Oxidation of Meat
  • Testing for Food Allergens
Food Technology, December 2005

December 2005, Volume 59, No.12

INCREASING WHOLE GRAIN CONSUMPTION
Whole grains offer health benefits, but Americans consume less than the recommended three servings per day. Here’s how to bridge that gap.

Also in this issue:
  • The New Face of Frozen
  • Evaluating Nonthermal Processes
  • Formulation Aids’ Serve as Essential Tools
Food Technology, November 2005

November 2005, Volume 59, No.11

MARKETING LOW-GLYCEMIC FOODS
Low-GI products are appearing on store shelves around the world, but will they go the way of the low-carb phenomenon?

Also in this issue:
  • Controlling Listeria In The Food Processing Environment
  • Fixated on Fruit
  • Spice Companies Take Advantage of New Opportunities
Food Technology, October 2005

October 2005, Volume 59, No.10

HEALTHY GROWTH AHEAD FOR WELLNESS DRINKS
Food developers can use various dairy-based ingredients to add functionality and nutrition to functional beverages.

Also in this issue:
  • Cruising the Center-Store Aisles
  • New Batters and Breadings Go Beyond Just Crumbs
  • The Novelty of Nutraceuticals
Food Technology, September 2005

September 2005, Volume 59, No.9

ANOTHER SUCCESSFUL IFT ANNUAL MEETING + FOOD EXPO®
IFT’s 65th Annual Meeting + Food Expo featured more than 1,800 papers and more than 2,000 exhibits and drew more than 18,000 attendees from 88 countries. Here are highlights.

Also in this issue:
  • Experts Focus on International Trade Challenges
  • New Product Showcases Sizzle With Sensational Ideas
  • A Fusion of Flavors
Food Technology, August 2005

August 2005, Volume 59, No.8

DEFENDING THE FOOD SUPPLY
Participants in IFT’s 4th Research Summit identified research needs pertaining to potential intentional contamination of the food supply.

Also in this issue:
  • GRAS Flavoring Substances 22
  • Increasing Bioavailability of Iron-Fortified Foods
  • Emulsifiers Balance Product Development
Food Technology, July 2005

July 2005, Volume 59, No.7

BEYOND NUTRITION: THE IMPACT OF FOOD ON GENES
Nutrigenomics—understanding how nutrients affect genes—will enable foods to be developed that can be used to prevent and treat disease.

Also in this issue:
  • Understanding BSE and Related Diseases
  • Demographic Directions: Mixing Up the Market
  • Brain Foods
Food Technology, June 2005

June 2005, Volume 52, No.6

OFFICIAL PREVIEW OF IFT’s 2005 ANNUAL MEETING + FOOD EXPO®
Food Technology’s editors preview the sessions and exhibits at this year’s event, so you can plan the best use of your time in New Orleans.

Also in this issue:
  • Food Safety & Quality a Dominant Theme at AMFE
  • Nutraceutical Trends Aplenty in the Big Easy
  • Soybean Rust and the Food Processing Industry
Food Technology, May 2005

May 2005, Volume 59, No.5

CULINARY APPLICATIONS OF UMAMI
Understanding umami and its applications can help food technologists increase consumer acceptance and preference in food selection.

Also in this issue:
  • Coloring Foods & Beverages
  • Why Certain Beverage Flavors Find the Limelight
  • Lignans in Food and Nutrition
Food Technology, April 2005

April 2005, Volume 59, No.4

TOP 10 GLOBAL FOOD TRENDS
With better-for-you menu options, fresh fast fixin’s, and heart-friendly foods, the global food industry retools for health.

Also in this issue:
  • Omega-3s Offer Solutions to Trans Fat Substitution Problems
  • Functional Fatty Acids
  • Here Today, Gone Tomorrow
Food Technology, March 2005

March 2005, Volume 59, No.3

REVISED DIETARY GUIDELINES PROMOTE HEALTHY LIFESTYLE
New guidelines provide guidance to consumers and government—and indirectly to industry—about how good dietary habits can promote health and reduce disease risk.

Also in this issue:
  • Formulating Reduced-Calorie Foods with Powdered Cellulose
  • Trade-Offs in Agriculture and Nutrition
  • Weighing in on Weight Control
Food Technology, February 2005

February 2005, Volume 59, No.2

HEALTHY VENDING AND OTHER EMERGING TRENDS
From vending of healthful foods and beverages to blood sugar management, food technologists are following a new recipe for growth.

Also in this issue:
  • Allergen Control
  • Placing Bar Codes Directly onto Foods
  • From Soup to Soynuts: The Broadening Uses of Soy
Food Technology, January 2005

January 2005, Volume 59, No.1

MICROWAVABLE FOODS SATISFY NEED FOR SPEED AND PALATABILITY
Food processors, ingredient vendors, and packaging suppliers are teaming up to meet the demands of on-the-go consumers who want quick food preparation and superior taste and texture.

Also in this issue:
  • Organic Foods Manufacturing and Marketing
  • Revising the Food Guide Pyramid
  • Measuring Food Color
Food Technology, December 2004

December 2004, Volume 58, No.12

FUNCTIONAL FOODS: OPPORTUNITIES & CHALLENGES
New IFT Expert Panel report provides a comprehensive review of functional foods and a seven-step process for designing,developing, and marketing them. Here’s a summary.

Also in this issue:
  • Identifying Food Science & Technology Research Needs
  • Personalizing Foods for Health and Preference
  • How Strategic Alliances Affect Product Development
Food Technology, November 2004

November 2004, Volume 58, No.11

Recreating Flavors from Nature
Chiral chemistry and advanced technologies produce natural flavors with key nuances and artificial flavors that duplicate the taste and aroma of natural flavors.

Also in this issue:
  • Irradiation and Food Safety
  • Identifying and Preventing Off-Flavors
  • A Changing Perception of Taste Perception
Food Technology, October 2004

October 2004, Volume 58, No.10

TAKING OFF & PILING ON: RESTAURANTS TAKE NEW APPROACHES
Restaurants are providing foods with less fat, carbohydrates, and calories and adding more and more layers of flavor and fun.

Also in this issue:
  • Managing Food Safety: A Systematic Approach
  • Designing Clinical Trials to Substantiate Claims
  • CONFECTION: A Sweet Acronym
Food Technology, September 2004

September 2004, Volume 58, No.9

HIGHLIGHTS OF THE 2004 IFT ANNUAL MEETING + FOOD EXPO®
This year’s event featured nearly 2,000 technical papers and 2,000 exhibits and drew more than 19,500 attendees from 71 countries.

Also in this issue:
  • 21 Prototypes Provide Clues to Future Formulating
  • Exhibits Hint at What’s in Store for Consumers
  • Obesity a Popular Issue in Technical Program
Food Technology, August 2004

August 2004, Volume 58, No.8

SPICES AND ETHNIC FOODS
As the growth in use of spices and seasonings in ethnic cuisines continues, it has become more important than ever for buyers to work closely with their suppliers to ensure that they receive the right ingredients for their products.

Also in this issue:
  • Nanosensors Identify Pathogens in Food
  • DNA Test Identifies Animal Species in Food Products
  • Flavor Enhancement: Taking the Mask Off
Food Technology, July 2004

July 2004, Volume 58, No.7

GOURMET & SPECIALTY FOOD TRENDS
Here’s a look at how products from the gourmet/specialty, natural/organic, gourmet deli, and high-end restaurant markets are likely to cross over to the mass market.

Also in this issue:
  • Flavor Encapsulation: A Convergence of Science and Art
  • Whey Texturization: A Way Forward
  • All Tea’d Up
Food Technology, June 2004

June 2004, Volume 58, No.6

OFFICIAL PREVIEW OF IFT’s 2004 ANNUAL MEETING + FOOD EXPO®
Food Technology’s editors help attendees plan the best use of their time in Las Vegas.

Also in this issue:
  • Solving the Obesity Conundrum
  • Biotech Labeling Still Unresolved in Codex
  • Hitting the Jackpot with New Ingredients
Food Technology, May 2004

May 2004, Volume 58, No.5

FIERY AND FROSTY FOODS SENSORY EVALUATION
Ingredients that cause heating or cooling sensations pose challenges in sensory evaluation. Here’s how to design tests to prevent panelist sensitization and desensitization.

Also in this issue:
  • Bioguided Processing: A Paradigm Change in Food Production
  • Carbohydrates : To Count or Not to Count
  • What’s Cooking in the Kitchen
Food Technology, April 2004

April 2004, Volume 58, No.4

ENZYMES: TOOLS FOR CREATING HEALTHIER AND SAFER FOODS
Peter Birschbach, Neville Fish, Wayne Henderson, and Douglas Willrett Advances in enzyme technology help food technologists create foods that address the global concerns of obesity, malnutrition, and food safety.

Also in this issue:
  • The Top 10 Functional Food Trends 2004
  • Here, There, Everywhere: Antibiotic-Resistant Foodborne Pathogens
  • Fats: In Trans-ition
Food Technology, March 2004

March 2004, Volume 58, No.3

HOW FLOW MODELING BENEFITS THE FOOD INDUSTRY
In addition to aiding the development of new products and processes, flow modeling software can help focus experimental work and pilot-plant trials.

Also in this issue:
  • Total Utilization of Fish
  • Testing for BSE
  • Cheeseburger ... Cheeseburger ... No Bun
Food Technology, February 2004

February 2004, Volume 58, No.2

USE OF BOTANICALS AS BIOPRESERVATIVES
Natural products from plants are finding increased use as antimicrobials in foods, requiring reliable information on their safety and efficacy.

Also in this issue:
  • Conference Focuses on Ensuring the Safety of the Food Supply
  • 2003 IFT Membership & Employment Salary Survey
  • Dawning of the Age of Proteins
Food Technology, January 2004

January 2004, Volume 58, No.1

TRANS FATS: STATUS AND SOLUTIONS
The Marketing of Trans Fat-Free Foods.

Also in this issue:
  • Managing Threats To Scientific Credibility
  • Cross-Industry Technology Transfer
  • Portraits in Color
Food Technology, December 2003

December 2003, Volume 57, No.12

NANOTECHNOLOGY: A NEW FRONTIER IN FOOD SCIENCE
Understanding the special properties of materials of nanometer size will allow food scientists to design new, healthier, tastier, and safer foods.

Also in this issue:
  • The Vacuum/Steam/Vacuum Process
  • Neutraceuticals and Functional Foods
  • Plot Thickens, as Gums Add Special Effects
Food Technology, November 2003

November 2003, Volume 57, No.11

WHAT CONSUMERS WANT-AND DON'T WANT-ON FOOD AND BEVERAGE LABELS
From Certified Organic and USDA Inspected to Kosher/Halal, No Trans Fat, and GMO Free, labels speak volumes about a product to the consumer. With more than 13,000 new food products introduced last year, maximizing the appeal of a product’s label is critical to success.

Also in this issue:
  • Fighting World Hunger Through Micronutrient Fortification Programs
  • Sweetener + Sweetener Enhances the Equation
  • Increasing Funding for Food and Agriculture Research
Food Technology, October 2003

October 2003, Volume 57, No.10

BABY FOOD GROWS UP—TARGETING TODDLERS AND GREATER CONVENIENCE
In an effort to expand its potential consumer base, the baby food industry looks to older babies as customers. Meeting the convenience needs of harried moms and dads and providing alternatives for consumers who want more organic options also have the industry hopping.

Also in this issue:
  • Formulation and Manufacturing of Infant and Toddler Foods
  • Choosing New Alternatives to Alternative Ingredients
  • World Congress Focuses on Hunger
Food Technology, September 2003

September 2003, Volume 57, No.9

OFFICIAL POST-SHOW COVERAGE
Highlights of IFT’s 2003 Annual Meeting + FOOD EXPO®

Also in this issue:
  • How Functionality Helps Address the Health Initiative
  • Hot Topic Sessions Take on Industry’s Hottest Issues
  • The Research Chef: Art Interacting with Science
Food Technology, August 2003

August 2003, Volume 57, No.8

WHAT, WHEN, AND WHERE AMERICANS EAT: 2003
An unprecedented degree of convenience, a new generation of “better-for-you” benefits, and the promise of a palate-pleasing but not-too-provocative taste experience are driving American food selection practices, preferences, and patterns.

Also in this issue:
  • Taste: The Metabolic Sense
  • TSEs: Dealing with Uncertainty
  • The Sweet Smell of Food ... Via Odor-Scavenging Packaging
Food Technology, July 2003

July 2003, Volume 57, No.7

FOOD PREFERENCE AND CONSUMPTION AMONG THE ELDERLY
Food marketers and product developers must understand how age affects sensory perception, food preference, and consumption so they can meet the needs of the expanding mature market.

Also in this issue:
  • Improving the Success of Functional Foods
  • Going for the Green: Super Salads
  • Ten Ingredient Developments That May Impact the Future of Foods
Food Technology, June 2003

June 2003, Volume 57, No.6

THE OFFICIAL PREVIEW ... THE ANNUAL MEETING + FOOD EXPO 2003
Ingredients Find a Sweet Home in Chicago.

Also in this issue:
  • Dormant Microbes: Research Needs
  • Verifying Product and Process Authenticity
  • Whole-Grain Health Claim Needs Improvement
Food Technology, May 2003

May 2003, Volume 57, No.5

FORMULATING AND MANUFACTURING ICE CREAM AND OTHER FROZEN DESSERTS
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Also in this issue:
  • GRAS Flavoring Substances 21
  • Conducting Sensory Research with Children
  • Aquatic Ingredients Provide a New Wave of Opportunity
Food Technology, April 2003

April 2003, Volume 57, No.4

TOP 10 TRENDS TO WATCH AND WORK ON: 2003
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Also in this issue:
  • Nutrigenomics : An Emerging Scientific Discipline
  • Scientific Openness vs National Security: The Publication Dilemma
  • Delivery Systems Help Send the Right Message
Food Technology, March 2003

March 2003, Volume 57, No.3

WEIGHT MANAGEMENT
Putting Weight-Management Ingredients on the Scale

Also in this issue:
  • High-Pressure Sterilization: Maximizing the Benefits of Adiabatic Heating
  • Healthy Aging
  • Zoonutrients and Health
Food Technology, February 2003

February 2003, Volume 57, No.2

R&D AT KRAFT FOODS
John Ruff, Kraft Foods’ Senior Vice President of Research & Development and Quality, discusses how the largest food company in North America and the second largest worldwide approaches R&D and the global food business.

Also in this issue:
  • Fingerprinting Microorganisms
  • Weighing in on the Weight-Control Market
  • New Ingredient Developments Are Going With the Grain
Food Technology, January 2003

January 2003, Volume 57, No.1

CHILI PEPPERS: HEATING UP HISPANIC FOODS
Chile peppers, which play a central role in Hispanic cuisine,continue to grow in popularity for their desirable pungency.

Also in this issue:
  • Bioprocess Engineering of Enzymes
  • Getting More Fruits and Vegetables Into Foods
  • Recall Planning Is Key for the Food Industry
Food Technology, December 2002

December 2002, Volume 56, No.12

FOOD RESEARCH TRENDS–2003 AND BEYOND
Thirty-five scientists responsible for peer review of research papers in IFT’s journals tell what food research they see—and foresee—happening in their areas of expertise.

Also in this issue:
  • Evolving Ingredient Components Offer Specific Health Value
  • Trans Fatty Acids: Effects and Alternatives
  • Active and Intelligent Packaging: The Saga Continues
Food Technology, November 2002

November 2002, Volume 56, No.11

FINDING NEW WAYS TO HELP ENHANCE APPEARANCE AND TEXTURE OF FOODS
An exploration of ingredients for color and texture

Also in this issue:
  • Resistance and Adaptation to Food Antimicrobials, Sanitizers, and Other Process Controls
  • Influences on Purchase of Irradiated Foods
  • Partnering for Successful Product Development
Food Technology, October 2002

October 2002, Volume 56, No.10

FROZEN DESSERTS
31 Ingredient Developments for Frozen Desserts

Also in this issue:
  • Determining the Safety of Bioengineered Microorganisms
  • Developing and Marketing Foods for Diabetics
  • Acrylamide in foods
Food Technology, September 2002

September 2002, Volume 56, No.9

FAST AND CASUAL: TODAY'S FOODSERVICE TRENDS
From dining out to dining in, foodservice is changing. Here are the trends, directions, and opportunities that are occurring in the restaurant and noncommercial foodservice industries.

Also in this issue:
  • A Dialogue on Pathogen Reduction
  • Confectionery Ingredients Bridge Indulgence with Health
  • U.S. Aquaculture Is Fighting an Upstream Battle
Food Technology, August 2002

August 2002, Volume 56, No.8

OFFICIAL POST-SHOW COVERAGE
FOOD EXPO® Reveals Product Development Trends

Also in this issue:
  • Hot Topics Address Terrorism, Fickle Consumers, and Obesity
  • Nutraceutical Ingredients Rediscover Their Functionality
  • Bioterrorism Law Gives FDA New Food Powers
Food Technology, July 2002

July 2002, Volume 56, No.7

NEOTAME: THE NEXT-GENERATION SWEETENER
A new sweetener derived from aspartame is thousands of times sweeter than sugar and does not have the undesirable taste characteristics common to some high-intensity sweeteners.

Also in this issue:
  • Optimizing Sweetener Blends for Low-Calorie Beverages
  • The Paper Beverage Carton: Past and Future
  • IFT’s Scientific Reports Find Amazing Reach
Food Technology, June 2002

June 2002, Volume 56, No.6

ANTIMICROBIALS
ntimicrobials: Setting Up Additional Hurdles to Ensure Food Safety

Also in this issue:
  • Preventing Degenerative Diseases by Anti-Angiogenic Functional Foods
  • Organic Standards
  • Annual Meeting & FOOD EXPO® Preview Update
Food Technology, May 2002

May 2002, Volume 56, No.5

2002 IFT ANNUAL MEETING & IFT FOOD EXPO® PREVIEW
Exhibitor and technical program highlights

Also in this issue:
  • Enhancing Foods with Functional Genomics
  • Exploring Novel Flavor and Health Concepts on the West Coast Front
  • Reforming Food Safety: A Model for the Future
Food Technology, April 2002

April 2002, Volume 56, No.4

SNACK FOODS
Ingredient Concepts to Munch On

Also in this issue:
  • The Top 10 Functional Food Trends: The Next Generation
  • Parasites and the Food Supply
  • IFT's Conference Addresses Food Safety and Quality
Food Technology, March 2002

March 2002, Volume 56, No.3

OPTICAL BIOSENSORS FOR PATHOGEN DETECTION
Optical biosensors have been developed for rapid detection of contaminants in foods, including pathogens, and several have evolved into commercial prototype systems.

Also in this issue:
  • Activated Lactoferrin—A New Approach to Meat Safety
  • Beefing Up Innovations for Meat and Poultry Ingredients
  • Learning the Legislative Process
Food Technology, February 2002

February 2002, Volume 56, No.2

INGREDIENTS FOR FERMENTATION
Timely Ingredient Developments via Fermentation

Also in this issue:
  • Determining Thermal Effects in High-Pressure Processing
  • Emerging Microbiological Food Safety Issues
  • Addressing the Risk of Bioterrorism in Food Production
Food Technology, January 2002

January 2002, Volume 56, No.1

DEVELOPING AND MARKETING FOODS FOR WOMEN

Also in this issue:
  • The Natural & Organic Foods Marketplace
  • Veggie Burgers Swerve into the Mainstream
  • Bakery Ingredients: Past, Present, and Future Directions
December 2001

December 2001, Volume 55, No.12

SECOND INTERNATIONAL CONFERENCE AND EXPO TO ADDRESS FOOD SAFETY AND QUALITY
The Institute of Food Technologists’ three-day conference and exhibition in Atlanta, Ga., February 20–22, 2002, will focus on the challenges facing the food science and technology community.

Also in this issue:
  • GRAS Flavoring Substances 20
  • Impact of the Bioterrorism Threat
  • Pasteurization of Shell Eggs
Food Technology, November 2001

November 2001, Volume 55, No.11

FUNCTIONAL FOODS FROM PROBIOTICS AND PREBIOTICS
Combining prebiotics with probiotics to modify gastrointestinal flora has the potential to provide maximum health benefits, but proper strain selection is necessary.

Also in this issue:
  • Terrorism Spurs Renewed Call for Single Food Safety Agency
  • Health Benefits and Processing of Lipid-Based Nutritionals
  • From Soybeans to Spaghetti: The Broadening Use of Enzymes
Food Technology, October 2001

October 2001, Volume 55, No.10

INGREDIENTS AND BEVERAGES
How Ingredients Help Solve Beverage Problems

Also in this issue:
  • Electronic Tongue: A New Dimension in Sensory Analysis
  • Improving Probiotic Survival Rates
  • Shark-Fin Soup and Methylmercury: To Eat or Not to Eat
Food Technology, September 2001

September 2001, Volume 55, No.9

TOP EXECUTIVES ANALYZE FOOD R&D IN 2001 AND BEYOND
What is the status of research & development in the food industry, and what are the prospects for the future? Food Technology posed ten questions to ten top food executives from industry, academia, and government. Their responses illustrate the status and future of food R&D.

Also in this issue:
  • Reflections on Salmonella and Other “Wee Beasties” in Foods
  • Food Allergies and Other Food Sensitivities
  • Move Over, Chips and Dip
Food Technology, August 2001

August 2001, Volume 55, No.8

2001 IFT ANNUAL MEETING & FOOD EXPO® HIGHLIGHTS
More than 19,000 gathered in New Orleans for this year’s IFT Annual Meeting & IFT FOOD EXPO.

Also in this issue:
  • The Flap Over Functional Foods
  • FT International Food Safety and Quality Conference and Expo
  • The GeoPolitics of Food and Hunger
Food Technology, July 2001

July 2001, Volume 55, No.7

MYCOPROTEIN—A MEAT ALTERNATIVE NEW TO THE U.S.
Production and Properties of Mycoprotein as a Meat Alternative

Also in this issue:
  • New R & D Strategies in the Flavor Industry
  • Dietary Fiber Moves Back into the Mainstream
  • From Ingredient Idea to Supermarket Product
Food Technology, June 2001

June 2001, Volume 55, No.6

FEDERAL R&D: A BOON TO FOOD COMPANIES
Products and processes developed at federal research centers can often be licensed by companies. Here are some examples and information on how to take advantage of what’s available.

Also in this issue:
  • Third-Generation Snacks Take Aim at Popcorn Market
  • Antioxidants: From preserving food quality to quality of life
  • The National Organic Program: An Opportunity for Industry
Food Technology, May 2001

May 2001, Volume 55, No.5

IFT ANNUAL MEETING & IFT FOOD EXPO® PREVIEW

Also in this issue:
  • Innovating R&D
  • Who Says Natural Can’t Taste Good?
  • WHO Holds Food Safety Strategic Planning Meeting
Food Technology, April 2001

April 2001, Volume 55, No.4

TOP 10 TRENDS TO WATCH AND WORK ON 3RD BIANNUAL REPORT
Here are the top ten food trends that should stimulate thinking and guide food marketers in the decade ahead.

Also in this issue:
  • The Matrix of Food Safety Regulations
  • Preventing BSE in the U.S.
  • PittCon 2001 Features New Food Analytical Instruments
Food Technology, March 2001

March 2001, Volume 55, No.3

YOGURT REINVENTS ITSELF
Probiotic yogurts and other cultured dairy foods and supplements designed to enhance health are being increasingly marketed in Europe and the United States.

Also in this issue:
  • Ethically Responsible Research
  • Eastern Influence
  • The Return of Microwavable Foods
Food Technology, February 2001

February 2001, Volume 55, No.2

RICE
Rice: Not Just for Throwing

Also in this issue:
  • Biotechnology and Sustainable Agriculture
  • Clean Foods
  • Emerging Technologies and “Fresh” Labeling
Food Technology, January 2001

January 2001, Volume 55, No.1

DEVELOPING FOODS.COM
Development of Cholesterol-Fighting Foods

Also in this issue:
  • 2001: A Spice Odyssey
  • Friendly Bacteria—A Functional Food?
  • Showing Up: IFT’s Success Strategy in Washington
Food Technology, December 2000

December 2000, Volume 54, No.12

RESEARCH PRIORTIES MOVE TOWARD HEALTHY AND SAFE
How research companies determine their research portfolios depends on current marketing, scientific conditions, and their own store of expertise.

Also in this issue:
  • Debating Health Claims within Codex Alimentarius
  • A Versatile and Inexpensive Technique for Measuring Color of Foods
  • Putting Fat back into Foods
Food Technology, November 2000

November 2000, Volume 54, No.11

INGREDIENTS: DRESSING UP FOR THE HOLIDAYS

Also in this issue:
  • Bigger, Balanced, and Very Little Bites
  • Functional Beverage Juggernaut Faces Tighter Regulations
  • Testing Leads to GMO Food Recall
Food Technology, October 2000

October 2000, Volume 54, No.10

RESEARCH TRENDS IN HEALTHFUL FOODS
Where folk medicine has demonstrated a truth about a healthful food, science is used to define the mechanism.

Also in this issue:
  • IFT Expert Report on Biotechnology and Foods
  • Genes and Diet: The Specialized Role Ingredients May Play
  • Soup’s On
Food Technology, September 2000

September 2000, Volume 54, No.9

INTERNATIONAL CONFERENCE AND EXHIBITION TO ADDRESS FOOD SAFETY AND QUALITY
The Institute of Food Technologists will hold a three-day conference and exhibition in Orlando, Fla., November 15-17, 2000.

Also in this issue:
  • IFT Expert Report on Biotechnology and Foods
  • Soy: Why It’s Moving Into the Mainstream
  • La Cucina Latina
Food Technology, August 2000

August 2000, Volume 54, No.8

HIGHLIGHTS OF THE 2000 IFT ANNUAL MEETING & FOOD EXPO
Everything is big in Texas, including this year’s IFT Annual Meeting & Food Expo.

Also in this issue:
  • Three Hot Topics Help Shape the Industry
  • IFT Expert Report on Biotechnology and Foods
  • How Food Technologists React to the New Dietary Guidelines for Americans
Food Technology, July 2000

July 2000, Volume 54, No.7

CULINARY'S EXPANDED ROLE: COOKING UP PRODUCT SUCCESS
Chefs at major ingredient and food companies are being integrated into the product development process far more extensively than ever before.

Also in this issue:
  • Getting Religion —For Your Products That Is
  • Emerging Ingredients: Still Full of Surprises
  • E-Beam-Irradiated Beef Reaches the Market, Papaya and Gamma-Irradiated Beef to Follow
Food Technology, June 2000

June 2000, Volume 54, No.6

Industrial Sustainability: Lifting the Siege on Earth and Our Descendents
Industrial practices have a profound influence on environmental quality, natural resources, and human health and must be greatly altered if our descendents are to exist in a satisfactory state of well-being.

Also in this issue:
  • Tasks of Food Technology in the 21st Century
  • Designing foods that don’t kid kids
  • IFT Food Safety and Quality Conference and Expo
Food Technology, May 2000

May 2000, Volume 54, No.5

Complementing Traditional Instruction with Asynchronous Learning Networks
University of Illinois teachers of Food Science and Human Nutrition use Web courseware tools to deliver instructional content to students anytime, anywhere.

Also in this issue:
  • Spices: Tools for Alternative or Complementary Medicine
  • Haute Casual Cuisine
  • Hitting Both Ends of the Ingredients Spectrum
Food Technology, April 2000

April 2000, Volume 54, No.4

PASTA FOR EVERYONE
A Pasta for All Paisans

Also in this issue:
  • 1999 IFT Membership Employment & Salary Survey
  • Beer Bottles, Old and New
  • The Top Ten Functional Food Trends
Food Technology, March 2000

March 2000, Volume 54, No.3

INNOVATION IN SOUPS & SAUCES
Less-Traditional Soups and Sauces Would Meet Warhol’s Approval

Also in this issue:
  • Spices, Flavor Systems, & the Electronic Nose
  • Control System Validation: Key to Automated Food Processing
  • Labeling Biotech Foods: Opening Pandora’s Box?
Food Technology, February 2000

February 2000, Volume 54, No.2

HOW THE INTERNET IS CHANGING FOOD PRODUCT DEVELOPMENT
As an information delivery system and purchasing method, the Internet is changing how food technologists conduct research and develop new food products.

Also in this issue:
  • Health and Functionality in a Nutshell
  • Seafood Processing
  • Microbial Blocking Agents: A New Approach to Meat Safety
Food Technology, January 2000

January 2000, Volume 54, No.1

GENETICALLY MODIFIED ORGANISMS (GMOs)
A review of the scientific and policy issues concerning food derived from GMOs.

Also in this issue:
  • The European Food Blender
  • Launching IFT’s Washington Office
  • Alcohol Flavors: Spirits of a New Year
Food Technology, December 1999

December 1999, Volume 53, No.12

“¡Yo Quiero Success!”
The author uses Taco Bell Corp. to illustrate how companies and employees can leverage science, technology, and relationships to be successful and innovative.

Also in this issue:
  • A Random Walk Through Research Spending
  • Moving Boundaries in Food Engineering
  • Retargeting Candy as Functional Food
Food Technology, November 1999

November 1999, Volume 53, No.11

INGREDIENTS
Sipping into the Beverage Mainstream

Also in this issue:
  • Probiotics IFT Scientific Status Summary
  • Foodservice Demands Offer New Opportunities
  • Agenda for a Doubly Green Revolution
Food Technology, October 1999

October 1999, Volume 53, No.10

'HOW NUTRITIOUS?' MEETS 'HOW CONVENIENT?'
Balancing convenience and nutrition is a tricky move: a marketer must first decide how much of each is required for success.

Also in this issue:
  • New Intervention Processes for Minimally Processed Juices
  • A Rationale for Outsourcing
  • Use of Ozone to Improve the Safety of Fresh Fruits and Vegetables
Food Technology, September 1999

September 1999, Volume 53, No.9

1999 IFT ANNUAL MEETING & FOOD EXPO® BREAKS ALL RECORDS
The Institute of Food Technologists’ 1999 Annual Meeting & FOOD EXPO was IFT’s biggest yet. Here are some highlights.

Also in this issue:
  • Blue-Ribbon Panelists Review Hot Topics
  • From Culinary to Nutraceutical—Flavors Take New Directions
  • Predicting Permeability & Transmission Rate for Multilayer Materials
Food Technology, August 1999

August 1999, Volume 53, No.8

TOP TEN TRENDS TO WATCH AND WORK ON FOR THE MILLENNIUM
A discussion of the top ten trends that should stimulate thinking and guide marketers in the millennium ahead

Also in this issue:
  • Marketing Pull vs Technology Push
  • Integrating the Consumer into New Product Development
  • Starches and Gums Move Beyond Fat Replacement
Food Technology, July 1999

July 1999, Volume 53, No.7

INDULGING IN FOODS THAT MAKE YOU FEEL GOOD
Self-indulgence or comfort foods are being adapted in a variety of ways to meet the needs and perceptions of today’s consumer.

Also in this issue:
  • Playing the open dating Game
  • Dietary Supplements: Nutritional and Legal Considerations
  • Implementing DSHEA—Progress Made, but Much Remains to be Done
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