February 2017

Food Technology Magazine
February 2017

Features

  • Plant-Based Eating Evolves
    Carolyn Doris
    Driven by growing consumer passion for wellness and sustainability, the market for vegan and other vegetarian products is expanding rapidly, and product developers are responding with an array of new product options.
  • Hitting the Health and Wellness Target
    Mary Ellen Kuhn
    Healthy lifestyle brands help grow sales for both large and small food companies, but achieving success in this market is challenging thanks to consumers’ varied and ever-evolving expectations.

Columns

PRESIDENT'S MESSAGE
John Coupland
Embracing a Code of Professional Ethics
CONSUMER TRENDS
A. Elizabeth Sloan
Hot Spots in the Cold Case
FOOD, MEDICINE & HEALTH
Roger Clemens
What’s in Your Edible Vegetable Oil?
INSIDE ACADEMIA
Toni Tarver
Michigan State Researchers Discover a Roadblock to Autoimmunity
A Michigan State University professor discusses mycotoxins and the problems they present.
Toni Tarver
Reducing the Risk of Mycotoxins
INGREDIENTS
Karen Nachay
Bolstering the Bakery Aisle
NUTRACEUTICALS
Linda Milo Ohr
A Primer on Proteins
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Putting Olives on the Table
PROCESSING
Tara McHugh
How Cheese Is Processed
PACKAGING
Claire Koelsch Sand
Superior Barriers
RCA 2017 SHOW PREVIEW
Food Technology Staff
Culinology Conference Adds Caribbean Flavor
FOOD SNAPSHOT
Food Technology Staff
What’s Eating Twentysomething Millennials?

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Recent Issues

  • January 2017
    Keeping It Real at Campbell Soup
    Responding to demographic and economic shifts coupled with changing consumer expectations, Campbell’s R&D team is embracing an exciting and complex period of disruptive innovation.
  • December 2016
    Kinder, Gentler Food Processing
    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
  • November 2016
    Building Better Pizza
    To appeal to today’s informed consumer, pizza makers are drawing on global inspiration to create uniquely flavored, high-quality pizzas with a better-for-you twist.
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