April 2016

Food Technology Magazine
April 2016

Features

  • Top 10 Functional Foods Trends
    A. Elizabeth Sloan
    ‘Senior Boomers,’ personalized nutrition plans, and men in the marketplace are changing the dynamics in the functional food sector.
  • Whole Grains and Health: Empowering Dietary Change
    Emily Ho, Leonard F. Marquart, and Mary Ellen Camire
    With a diverse audience from academia, industry, healthcare, and government, the 2015 Whole Grain Summit provided a dynamic forum for exchanging ideas to stimulate consumption of whole grains at retail and foodservice.
  • Scorecard Tool Assists with FSMA Compliance
    Aura Stewart, Glenn D. Yeik, Lewie Casey, Marlene Garcia Swider, Niedre M. Heckman and Roger Clemens
    Self-assessment scorecard helps food companies to bolster their food safety through identifying areas of improvement and completing corrective actions.

Columns

PRESIDENT’S MESSAGE
Colin Dennis
The Future of Our Profession
CULINARY POINT OF VIEW
Kelly Hensel
Pushing Pasta Past Tradition
FOOD, MEDICINE & HEALTH
Roger Clemens
Botanicals and Herbs: Food or Medicine?
INSIDE ACADEMIA
Toni Tarver
NC State Researchers Exploit Plant Compounds for Human Health
INGREDIENTS
Karen Nachay
The Inside Scoop on Ice Cream Ingredients
NUTRACEUTICALS
Linda Milo Ohr
Filling in Nutrient Gaps
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Substantiating Label Claims
PROCESSING
Tara McHugh
How Dark Chocolate Is Processed
PACKAGING
Claire Koelsch Sand
Food Packaging Research: A Global Effort
FOOD SNAPSHOT
Food Technology Staff
Food Political Science

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2016 Services Directory

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Recent Issues

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    Consumers want it all: portability, high protein, and great taste. By delivering that and more, food companies are boosting sales in several breakfast food categories.
  • February 2016
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    Earnings have been slow to rebound postrecession, but demand is strong for professionals with solid skill sets. IFT’s exclusive new research delivers the latest information on wages, benefits, and how food scientists and technologists feel about their jobs.
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    What, When, and Where America Eats
    A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
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