January 2019

Food Technology Magazine
January 2019

Features

  • Closing the Loop on Food Waste
    Dale Buss
    Pioneering start-ups as well as established food companies are applying circular economy principles as they strive to operate more sustainably, responsibly, and creatively.
  • Refreshing the Fresh Food Sector
    A. Elizabeth Sloan
    Prepackaged gourmet meats and seafood, dessert dips, and breakfast kits for on-the-go consumers are among the new fresh products grabbing customers’ attention.
  • Are Nitrates and Nitrites Misunderstood?
    Toni Tarver
    Nitrates and nitrites have had a reputation for being toxic to human health for a number of decades, but their association with poor health outcomes may be unfounded.
  • The Island of Conclusions
    Guy Crosby
    Arriving at an understanding of genetically engineered food requires abandoning preconceived notions, setting aside irrational fears, and making thoughtful decisions based on reason and evidence.

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
The Importance of Communication
START-UPS & INNOVATORS
Mary Ellen Kuhn
Funding Hurdles for Female Founders
CULINARY POINT OF VIEW
Kelly Hensel
Chef Sheamus Feeley: Elevating 'Eatertainment'
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
Revisiting Oral Tolerance to Peanut Allergens
INGREDIENTS
Karen Nachay
A Garden of Plant Proteins
NUTRACEUTICALS
Linda Milo Ohr
A Thirst for Wellness
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Targeting Cyclosporiasis
PROCESSING
Tara McHugh and Dan Voit
Making Processing Connections Via Cloud Computing
PACKAGING
Claire Koelsch Sand
Packaging Solutions for Baked Goods
FOOD SNAPSHOT
Food Technology Staff
Searching Food Trends

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Issue Archive