October 2016

Food Technology Magazine
October 2016

Features

  • Menu Mania
    A. Elizabeth Sloan
    New Generation Z diners, cook-at-home restaurant meals, even cleaner menus, and unprecedented culinary expectations are reshaping the $783 billion foodservice sector.
  • The New Future of Sweet
    Justin Shimek and Lauren Shimek
    Emerging consumer trends and technical innovations in sweeteners are changing the taste of America’s foods and beverages.

Columns

PRESIDENT’S MESSAGE
John Coupland
Talking About Our Profession
CULINARY POINT OF VIEW
Kelly Hensel
Applying Good Science to Create Great Recipes
SCIENCE & POLICY INITIATIVES
Barbara J. Ivens, Marianne Smith Edge, and Farida Mohamedshah
Translating the Dietary Guidelines to Consumer Action
INSIDE ACADEMIA
Toni Tarver
Increasing the ‘Maine’ Sources of U.S. Aquaculture
INGREDIENTS
Karen Nachay
Delight the Palate with Chocolate and Vanilla Ingredients
NUTRACEUTICALS
Linda Milo Ohr
Sparking Sustainable Energy
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Product Authenticity: Identifying Species
PROCESSING
Tara McHugh
Microwave Processing Heats Up
PACKAGING
Claire Koelsch Sand
Increasing Agility in the Packaging Value Chain
FOOD SNAPSHOT
Food Technology Staff
Food Views: Liberals Versus Conservatives

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