August 2018

Food Technology Magazine
August 2018

Features

  • Sustainability: How Food Companies Are Turning Over a New Leaf
    Margaret Malochleb
    In response to consumer demands for greater transparency about the health, environmental, and ethical implications of the food they buy, food companies are stepping up their sustainability efforts, collaborating with their suppliers, and fine-tuning their business models.
  • Why Gluten-Free Is Here to Stay
    Carolyn Doris Schierhorn
    The category may have lost some of its luster, but ongoing strong demand continues to spur product development in diverse product segments.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Gratitude
CONSUMER TRENDS
A. Elizabeth Sloan
Fancier Cheese, Please!
FOOD, MEDICINE & HEALTH
David Stuart and Roger Clemens
Regenerative Agriculture Takes Root
IFTNEXT
Food Technology Staff
Robots Toil From Farm to Fork
INSIDE ACADEMIA
Toni Tarver
Animal Welfare: Good for Livestock, Good for Business
INGREDIENTS
Karen Nachay
Getting Creative With Confectionery
Choosing the right sugar alternative is critical for successful formulating.
Karen Nachay
Reducing Sugar in Chocolate Products (Online Exclusive)
NUTRACEUTICALS
Linda Milo Ohr
Wholeheartedly Healthy
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Validating the Safety of Low-Moisture Foods
PROCESSING
Tara McHugh
Solving the Food Waste Disgrace
PACKAGING
Claire Koelsch Sand
Packaging Quenches Thirst for Beverages
FOOD SNAPSHOT
Food Technology Staff
Trends in U.S. Food Product Recalls

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