October 2014

Food Technology Magazine
October 2014

Features

Columns

PRESIDENT'S MESSAGE
Mary Ellen Camire
What’s Ahead? New IFT Tools Will Help Members Figure It Out
CULINARY POINT OF VIEW
Kelly Hensel
Vosges Chocolates Tell a Sensory Story
IFT 75TH ANNIVERSARY
Food Technology Staff
Predictions on What We Will Be Eating in 2050
FOOD, MEDICINE & HEALTH
Roger Clemens
Viruses: Cancer Causes or Cures?
INGREDIENTS
Karen Nachay
Bakery Bonanza
NUTRACEUTICALS
Linda Milo Ohr
Combating Hunger Pains
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Water, Water, Everywhere
PROCESSING
J. Peter Clark
Irradiation Close-up
PACKAGING
Aaron L. Brody, Fatin Sabbagha, and Clare Koelsch Sand
Radio Frequency Identification in Packaging: Part 2
PERSPECTIVE
John W. Bode
‘Added Sugar’ Poses Labeling Dilemma

Recent Issues

  • September 2014
    Today’s Supermarket Special: Transforming the Store
    More Millennial shoppers, less consumer loyalty, and a mind-boggling array of new technologies: What does it all mean for grocery retailers?
  • August 2014
    Future-Focused Food Science
    The 2014 IFT Annual Meeting & Food Expo® in New Orleans delivered a full complement of contemporary innovation and insight along with opportunities to reflect on IFT’s 75-year history.
  • July 2014
    People and Pets Go More Gourmet
    From frozen teapops and breakfast cheese to cocktail-flavored pet treats, the specialty foods market is growing rapidly as a broad range of mainstream shoppers seek out distinctive products.
Issue Archive

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