September 2019

Food Technology Magazine
September 2019

Features

  • Plant-Powered Eating Flourishes
    Lu Ann Williams
    Food and beverage companies are expanding their plant-based product portfolios as more and more consumers eliminate or reduce consumption of animal-based fare.
  • Riding the Wave of Flavored Waters
    Margaret Malochleb
    Consumers’ thirst for healthy, flavorful, and functional beverages has spurred growth in the flavored waters market. Interest in new and unusual taste combinations, trendy herbal infusions, and ingredients that support energy and well-being are transforming a competitive and ever-evolving market.

Columns

PRESIDENT’S MESSAGE
Pam Coleman
Food Safety Begins With You
CONSUMER TRENDS
A. Elizabeth Sloan
Let’s Do Lunch
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
Diet and Functional Gastrointestinal Disorders
SCIENCE & POLICY INITIATIVES
Rosetta Newsome
An Update on Codex Alimentarius Commission Decisions
IFTNEXT
Food Technology Staff
Will Jellyfish Be On the Menu in 2050?
STARTUPS & INNOVATORS
Food Technology Staff
European Agri-Food Startups Secured $1.6 Billion in 2018
INGREDIENTS
Karen Nachay
‘Hot’ Chocolate Ingredients
NUTRACEUTICALS
Linda Milo Ohr
Fitting Fiber Into a Healthy Diet
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Recall Readiness
PROCESSING
Tara McHugh and Peishih Liang
Realizing the Benefits of Food Irradiation
PACKAGING
Claire Koelsch Sand
Global Research Partners in Food Packaging Innovation
FOOD SNAPSHOT
Food Technology Staff
U.S. Food Shoppers: Urban Versus Rural

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