May 2018

Food Technology Magazine
May 2018

Features

  • Mimicking Meat, Seafood, and Dairy
    Carolyn Doris
    Complex, realistic analogs with simple, unique flavor formulations offer an increasingly sophisticated array of options for consumers seeking meat-free alternatives.
  • The Inside Scoop on Frozen Desserts
    Margaret Malochleb
    The nearly universal appeal of ice cream hasn’t diminished, but the emergence of a diverse assortment of frozen dessert alternatives is changing the market.
  • Do Cooking Oils Present a Health Risk?
    Guy Crosby
    Despite the long history of cooking food in fats and oils, consumers are becoming increasingly concerned about the health effects of cooking oils. Is this concern justified, or is it fueled by a lack of understanding of the science of cooking with vegetable oils?
  • PlantPure Revs Up Grassroots Campaign (Online Exclusive)
    Carolyn Doris
    Plant-based diet advocate Nelson Campbell is working to make vegetarian eating easier and less expensive.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
The Place to Be
CONSUMER TRENDS
A. Elizabeth Sloan
Fine-Tuning Food Safety
CULINARY POINT OF VIEW
Kelly Hensel
Demystifying Cooking with Science
FOOD, MEDICINE & HEALTH
Roger Clemens
Exploring the Benefits of Fecal Microbial Transplants
IFTNEXT
Food Technology Staff
Utilizing Greenhouse Gases to Produce Food
INGREDIENTS
Karen Nachay
Crafting Craveable Sauces
NUTRACEUTICALS
Linda Milo Ohr
Healthy Bites
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
The Benefits of Blockchain
PROCESSING
Tara McHugh
Getting Immersed in Emulsions
PACKAGING
Claire Koelsch Sand
Testing Package Design
FOOD SNAPSHOT
Food Technology Staff
A Macro Look at U.S. Microbrewing

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Recent Issues

  • April 2018
    Top 10 Functional Food Trends
    Instant nutrition, everyday performance foods, and health-enhancing food processing are among the trends defining the functional food and beverage sector.
  • March 2018
    Earnings Grow, Wage Gap Shrinks
    IFT’s biennial Employment and Salary Survey delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
  • February 2018
    Breakfast Wake-Up Call: Consumers Want It All
    Health concerns, an interest in plant-based products and ethnic cuisine, and consumers’ constant quest for convenient options are among the diverse array of factors driving choices for a.m. fare.
Issue Archive