April 2014

Food Technology Magazine
April 2014

Features

  • The Top Ten Functional Food Trends
    Specialty nutritional ingredients, the emergence of a health-oriented Hispanic market segment, and consumers’ ongoing interest in protein consumption are driving new opportunities for functional foods and drinks.
  • Extrusion Bolsters Food Security in Africa
    If developing economies are to eradicate poverty and achieve food and nutrition security, more effort is needed in harnessing extrusion technology for producing safe food utilizing locally grown legumes and cereal grains.

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Telling Stories of Food Science
CULINARY POINT OF VIEW
Kelly Hensel
Kristy Del Coro: Good food, guilt free
FOOD, MEDICINE & HEALTH
Roger Clemens
Food Pharmacology
INGREDIENTS
Karen Nachay
Reinventing Rice
NUTRACEUTICALS
Linda Milo Ohr
Granting Immunity
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Biosensors: Thinking Small
PROCESSING
J. Peter Clark
Hot Topics in Cold Plasma Technologies
PACKAGING
Aaron L. Brody
3D Printing: Rapid Prototyping from Food to Food Packaging
PACKAGING
Aaron L. Brody
Powered-up Packaging
PERSPECTIVE
Robert C. Post
Nutrition Facts Labels: A Changing Proposition

2014 Services Directory

The Services Directory makes it easy to find your companies offering the following services: ingredients/product formulation, laboratory, marketing, plant/processing/packaging, regulatory and ancillary services.

Browse Online Directory

2014 Services Directory

Recent Issues

  • March 2014
    Fat and Hungry: Are U.S. Food Policies Obesogenic?
    U.S. food policies may have led to unexpected paradoxes when it comes to overweight and obesity.
  • February 2014
    Salaries Back on Track
    With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
  • January 2014
    What, When and Where America Eats
    Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
Issue Archive

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