September 2016

Food Technology Magazine
September 2016

Features

  • Fueling Food Science Growth at IFT16
    Mary Ellen Kuhn
    Speakers and food expo exhibitors at IFT’s annual event addressed the challenges and opportunities created by consumers’ changing expectations.
  • Can Transparency Extinguish Hot Air?
    Toni Tarver
    As food companies warm up to transparency, pseudoscientists may combine it with fearmongering to form a persuasive argument. Here’s how to disarm them.
  • Finding New Ways to Give Consumers What They Want
    A. Elizabeth Sloan
    Plant-based protein, healthy fats and oils, and sodium-reduction options were among the high-profile ingredient trends at the IFT16 food expo.
  • Winning Innovations Reflect Today’s Food Trends
    Bob Swientek
    Three companies won the 2016 Food Expo Innovation Award for their advances in natural meat curing, sonic-assisted oil recovery, and rapid yeast and mold testing.
  • Ingredients for an Era of Challenge and Change
    Karen Nachay and Melanie Zanoza Bartelme
    Ingredient suppliers came together at the IFT16 food expo to share a wealth of information with food industry professionals about how they can use their ingredients to formulate products that consumers will want to buy.
  • What’s the Buzz on Healthful Food Ingredients?
    Linda Milo Ohr
    New ingredient developments that address consumers’ health and wellness concerns were front and center at this year’s IFT16 food expo.
  • An Abundance of Food Safety & Quality
    Neil H. Mermelstein
    At IFT16, the Institute of Food Technologists’ annual event, in Chicago, July 16–19, 2016, numerous exhibits showcased tools and strategies for food safety and quality.
  • Food Processing in Action
    Tara McHugh
    Award-winning technology and equipment debuts were among the processing highlights at the IFT16 annual event.
  • The Packaging Scene at IFT16
    Claire Koelsch Sand
    How food packaging can enable clean label foods, reduce food waste, and incorporate emerging food processing techniques was showcased at IFT16 in symposia, short courses, poster sessions, and exhibits.

Columns

PRESIDENT’S MESSAGE
John Coupland
Communicating the Science of Food
GLOBAL INSIGHTS
Karen Nachay
Global Trend Tracking
CULINARY POINT OF VIEW
Kelly Hensel
Using Culinary to Showcase Ingredients
FOOD, MEDICINE & HEALTH
Roger Clemens
Cabbage Leaves Don’t Deliver Promised Benefit for Mothers
FOOD SNAPSHOT
Food Technology Staff
Tastes of Tailgating
NEW PRODUCT EXPOLORATIONS
Melanie Zanoza Bartelme
Yogurt Innovation and the Next Kale

Non-Member Subscriber

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

Login

 


 

Recent Issues

  • August 2016
    A Big Fat Dispute
    New research disputes the decades-old assumption that fatty foods, particularly those containing saturated fats, are detrimental to health while market data illustrate what consumers think.
  • July 2016
    A New Perspective on Premium
    A changing definition of food quality reflects consumer demand for more exciting, transparent, and less processed foods.
  • June 2016
    FDA Overhauls Nutrition Facts Label
    Major changes to the label include a declaration of added sugar, updated serving sizes, and requirements for listing vitamin D and potassium.
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