July 2015

Food Technology Magazine
July 2015

Features

  • Generational Role Reversals
    A. Elizabeth Sloan
    Convenience-seeking seniors, skilled Millennial scratch cooks, and health-minded kids are among the emerging population groups that are driving demand for new products.
  • The Rise of the Solo Diner
    Marc Halperin
    An increasing number of single-person households and business travelers are fueling the call for ‘table for one.’ Here are some insights to attract and serve this growing market.
  • Meeting Industry’s Science and Technology Needs
    Sam Millar
    What exactly is it that the food and drinks industry needs from innovation in science and technology? By consulting its worldwide membership, a UK science and technology organization has received some answers.
  • Entrepreneurial Approaches Mean Big Wins for General Mills
    Peter Erickson
    Open innovation and inviting consumers into the product development process earlier allow the company to unlock new growth opportunities.

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
Listening to Our Members
FUTUREFOOD 2050
Food Technology Staff
Smart Water Management Boosts Food Security
GLOBAL INSIGHTS
Karen Nachay
Our Evolving Appreciation of Asian Cuisines
CULINARY POINT OF VIEW
Kelly Hensel
Chef Jeremy Bringardner: Achieving the Food Trifecta
FOOD, MEDICINE & HEALTH
Roger Clemens
Do Apples Yield a Bountiful Harvest of Health Benefits?
INGREDIENTS
Karen Nachay
Ingredient Development Is Always Evolving
NUTRACEUTICALS
Linda Milo Ohr
Turning Down the Heat: Anti-Inflammatory Ingredients
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Pesticide Analysis
PROCESSING
Tara McHugh and Rebecca Milczarek
Solar Thermal Processing of Foods for Small Operations
PERSPECTIVE
Guy Crosby
The Top 10 Breakthroughs in Food Science in the Past 75 Years

Recent Issues

  • 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.
  • April 2015
    The Top Ten Food Trends
    Culinary narratives, whole food nutrition, and meal solutions that require less cooking are among the new macro trends driving the food industry.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed
      

Non-Member Subscriber

Non-Member Subscriber access to Food Technology requires a 10-digit order number.

Login

 


 

Subscribe to
Food Technology's TOC Alert

Published once a month when the latest issue of Food Technology magazine is released, the TOC Alert provides you with info on, and links to, the latest feature and column articles.

Subscribe