January 2016

Food Technology Magazine
January 2016

Features

  • What, When, and Where America Eats
    A. Elizabeth Sloan
    A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
  • Formulating for Clean Label Products
    Lu Ann Williams
    Accelerating consumer interest in ‘natural’ and clean label has shifted the focus of product development and ingredient selection to natural sweeteners, greens and grasses, ancient grains, and non-GMO varieties.
  • Utilizing Bambara Groundnut in Value-Added Products
    Victoria A. Jideani
    Indigenous to Africa, resistant to drought and pests, and a good source of protein, fiber, and calcium, Bambara groundnut can contribute to food security in developing and developed countries.

Columns

PRESIDENT’S MESSAGE
Colin Dennis
Looking Ahead
GLOBAL INSIGHTS
Karen Nachay
Health and Wellness Drive Food Trends
CULINARY POINT OF VIEW
Kelly Hensel
Unraveling the Science of Home Cooking
FOOD, MEDICINE and HEALTH
Roger Clemens, A. Wallace Hayes, and Claire Kruger
Understanding the Difference Between Hazard and Risk
INGREDIENTS
Karen Nachay
Breaking Boundaries With Savory Ingredients
NUTRACEUTICALS
Linda Milo Ohr
Ways to Manage Weight
FOOD SAFETY and QUALITY
Neil H. Mermelstein
Coloring Foods and Beverages
PROCESSING
Tara McHugh and Stefan Toepfl
Pulsed Electric Field Processing for Fruits and Vegetables
PACKAGING
Claire Koelsch Sand
Strategies to Halt Package Fraud
PERSPECTIVE
Isabelle Aelvoet
Sourcing Protein for Pets

Recent Issues

  • December 2015
    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
  • October 2015
    Touring a World of New Product Innovation
    A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
Issue Archive

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