August 2015

Food Technology Magazine
August 2015

Features

  • Sea-ing a Better Way to Feed the World
    Toni Tarver
    Seafood and seaweed are underutilized food sources with the potential to improve public health and sustainably feed the world’s growing population.
  • Mapping the World of Barbecue
    Melanie Zanoza Bartelme
    Global flavors, regional variations, and interesting flavor combinations are punching up the barbecue sauce category.
  • GRAS 27 Flavoring Substances
    S. M. Cohen, S. Fukushima, N. J. Gooderham, S. S. Hecht, L. J. Marnett, I. M. C. M. Rietjens, R. L. Smith, M. Bastaki, M. M. McGowen, C. Harman, and S. V. Taylor
    The 27th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
A Look Back at a Year of Moving Forward
CULINARY POINT OF VIEW
Kelly Hensel
Chef Sarah Simmons: Celebrating the Everyday
CONSUMER TRENDS
A . Elizabeth Sloan
The Performance Product Market Is on the Move
FOOD, MEDICINE & HEALTH
Roger Clemens
Vanillin: More Than Just a Favorite Flavoring?
INSIDE ACADEMIA
Toni Tarver
Cornell Researchers Give Microbes the Slip
INGREDIENTS
Karen Nachay
Small Ingredients Offer Big Functional Benefits
NUTRACEUTICALS
Linda Milo Ohr
Burning Fat, Building Muscle
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Going Viral
PROCESSING
Tara McHugh and John M. Krochta
A Tribute to Peter Clark— A Leader in Food Processing
PACKAGING
Claire Koelsch Sand and Aaron Brody
Packaging That Sells
FUTUREFOOD 2050
Food Technology Staff
How Tomorrow’s Technology Will Help Feed the Planet
Food Snapshot
Food Technology Staff
What the World Eats
Featured Links

Recent Issues

  • July 2015
    Generational Role Reversals
    Convenience-seeking seniors, skilled Millennial scratch cooks, and health-minded kids are among the emerging population groups that are driving demand for new products.
  • June 2015
    IFT Marks a Milestone in Chicago
    Scientific insight and technological innovation will intersect at IFT’s 75th annual gathering for food industry professionals.
  • May 2015
    Trending Down: Fat, Sugar, Sodium
    U.S. food companies continue to roll out low and light foods and beverages while also emphasizing more general health and wellness product positioning.
Issue Archive

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