September 2014

Food Technology Magazine
September 2014

Features

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
FutureFood 2050 Interview Series Delves into Aquaculture
IFT 75TH ANNIVERSARY
Food Technology Staff
Past Presidents Discuss the Science of Food
GLOBAL INSIGHTS
Karen Nachay
Six Ingredient Trends Shaping Product Development
CONSUMER TRENDS
A. Elizabeth Sloan
What’s Bubbling Up in Beverages
CULINARY POINT OF VIEW
Kelly Hensel
Chef Jorge Collazo: Revolutionizing School Food
FOOD, MEDICINE & HEALTH
Roger Clemens
A Perspective on Ebola and Public Health Issues in Africa
INGREDIENTS
Karen Nachay
Coffee Talk and Tea Time
NUTRACEUTICALS
Linda Milo Ohr
Fats for Fitness
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Viewing Salt with a Grain of Salt
PROCESSING
J. Peter Clark
Dryer Diversification
PACKAGING
Aaron L. Brody, Clare Koelsch Sand, and Fatin Sabbagha
Radio Frequency Identification in Packaging
SUPPLYSIDE WEST 2014 SHOW PREVIEW
Food Technology Staff
SupplySide West Promises Biggest Show Yet
FOOD SNAPSHOT
Food Technology Staff
Top U.S. Grocery Shopping Trends

Recent Issues

  • August 2014
    Future-Focused Food Science
    The 2014 IFT Annual Meeting & Food Expo® in New Orleans delivered a full complement of contemporary innovation and insight along with opportunities to reflect on IFT’s 75-year history.
  • July 2014
    People and Pets Go More Gourmet
    From frozen teapops and breakfast cheese to cocktail-flavored pet treats, the specialty foods market is growing rapidly as a broad range of mainstream shoppers seek out distinctive products.
  • June 2014
    Blurring the Line Between Snack and Meal
    Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
Issue Archive

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