May 2015

Food Technology Magazine
May 2015

Features

  • Trending Down: Fat, Sugar, Sodium
    Lu Ann Williams
    U.S. food companies continue to roll out low and light foods and beverages while also emphasizing more general health and wellness product positioning.
  • A Plant-Based Paradigm Shift for Packaged Foods
    David Despain
    Consumers who are eating less meat on health and sustainability grounds fuel new growth in soy-, pulse-, and nut-based vegetarian prepared food offerings.
  • The Future Is Now for Water Reuse
    Nathan Maguire and Greg Claffey
    By reusing wastewater, food and beverage companies can cut operating costs, reduce reliance on freshwater resources, and contribute to a sustainable environment.

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
Tap Into the Benefits of IFT Sections and Divisions
FUTUREFOOD 2050
Food Technology Staff
Expanding Food Production Amidst Climate Change
GLOBAL INSIGHTS
Karen Nachay
Chocolate’s Appeal Grows, Lifestyle and Consumer Preferences, Arla Lends Expertise
CONSUMER TRENDS
A. Elizabeth Sloan
Predicting Pasta’s Potential
CULINARY POINT OF VIEW
Kelly Hensel
Kite Hill: Balancing Innovation & Tradition
FOOD, MEDICINE & HEALTH
Roger Clemens
Scientific Creativity, Courage, and Cancer
INGREDIENTS
Karen Nachay
The Skinny on Fats and Oils
NUTRACEUTICALS
Linda Milo Ohr
Solutions for Stronger Skeletons
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Caffeinated Concerns
PROCESSING
Tara McHugh
How Olive Oil Is Processed
FOOD SNAPSHOT
Food Technology Staff
Organic Growth in Organic Foods

Recent Issues

  • April 2015
    The Top Ten Food Trends
    Culinary narratives, whole food nutrition, and meal solutions that require less cooking are among the new macro trends driving the food industry.
  • March 2015
    Thinking Big About Obesity
    Four experts share their ideas for tackling this mounting public health problem with approaches that range from food formulation to food psychology.
  • February 2015
    No Holds Barred
    Some formulators of snack and nutrition bars are looking to unexpected flavors and nontraditional protein sources to stand out in a crowded category.
Issue Archive

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