January 2017

Food Technology Magazine
January 2017

Features

  • Keeping It Real at Campbell Soup
    Carlos Barroso
    Responding to demographic and economic shifts coupled with changing consumer expectations, Campbell’s R&D team is embracing an exciting and complex period of disruptive innovation.
  • Shoppers Shift to Fresh
    A. Elizabeth Sloan
    Single-serve packaging, fresh snacks, health claims, and gourmet ingredients are driving explosive growth in the $149 billion fresh food marketplace.
  • Turning Trash Into Treasure
    Edward Hirschberg
    To solve the problem of food waste, start thinking differently about the challenges it presents.

Columns

PRESIDENT’S MESSAGE
John Coupland
Developing Our Future
FOOD, MEDICINE & HEALTH
Gail Rampersaud and Roger Clemens
The Citrus Industry’s Future in Health and Wellness
CULINARY POINT OF VIEW
Kelly Hensel
Chef Ann Cooper: The Renegade Lunch Lady
SCIENCE & POLICY INITIATIVES
Rosetta Newsome
Measuring and Reducing Food Loss and Waste
INGREDIENTS
Karen Nachay
Beyond the Cup of Coffee and Tea
NUTRACEUTICALS
Linda Milo Ohr
Nutrition for Toddlers and Tykes
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
E. coli Happens
PROCESSING
Tara McHugh and Lindsay Carswell
Illuminating E-Beam Processing
PACKAGING
Claire Koelsch Sand
Packaging Solutions for Clean Label Products
FOOD SNAPSHOT
Food Technology Staff
Americans’ Daily Food Activities
GLOBAL INSIGHTS
Karen Nachay
Mintel Offers Up Six Food and Beverage Trends (Online Exclusive)

2017 Healthful Foods Directory

A product index and list of suppliers offering nutraceuticals, ingredients, and services for functional foods, organic and natural foods, and ‘better-for-you’ products.

Download PDF

Browse Online Directory

2017 Healthful Foods Directory

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Recent Issues

  • December 2016
    Kinder, Gentler Food Processing
    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
  • November 2016
    Building Better Pizza
    To appeal to today’s informed consumer, pizza makers are drawing on global inspiration to create uniquely flavored, high-quality pizzas with a better-for-you twist.
  • October 2016
    Menu Mania
    New Generation Z diners, cook-at-home restaurant meals, even cleaner menus, and unprecedented culinary expectations are reshaping the $783 billion foodservice sector.
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