June 2017

Food Technology Magazine
June 2017

Features

  • Tweaking Nature’s Menu: Plant Genome Editing
    Toni Tarver
    New gene-editing tools usher in an exciting era of plant breeding.
  • What’s Hot in Hispanic Foods
    Melanie Zanoza Bartelme
    In our globally connected world, consumers are ever more exposed to the flavors and cuisines of other cultures, including those of Latin America. Today’s Hispanic food consumers value better-for-you foods and beverages that are easy to prepare yet packed with authentic, high-quality flavors and ingredients.
  • Inside the New Mexican Restaurant (Online Exclusive)
    Melanie Zanoza Bartelme
    Today’s Hispanic foodservice fare is gourmet, authentic, and regionally flavored.
  • Understanding the Chemistry and Evolution of Chocolate Flavor
    Ryan West And Dérick Rousseau
    With a growing market for high-end chocolates with complex flavors, understanding the chemistry of cocoa from the time of bean harvest through processing and the impact of other ingredients in chocolate on taste perception is essential to formulating successful new products.

Columns

PRESIDENT’S MESSAGE
John Coupland
IFT in a Global Food System
CONSUMER TRENDS
A. Elizabeth Sloan
Consumers Are Thirsty for New Beverage Options
CULINARY POINT OF VIEW
Kelly Hensel
Cooking Up New Ideas
FOOD, MEDICINE AND HEALTH
Roger Clemens
Ketogenic Diets: Nutrition Therapy That Has Survived the Test of Time
INSIDE ACADEMIA
Toni Tarver
Scientific Discovery Born in the Bayou
INGREDIENTS
Karen Nachay
Ingredient Development Takes Cues From Research Insights
NUTRACEUTICALS
Linda Milo Ohr
Meeting Millennials’ Nutritional Expectations
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Tracking Traceability
PROCESSING
Tara McHugh
How Honey Is Processed
PACKAGING
Claire Koelsch Sand
Vetting Food Packaging
FOOD SNAPSHOT
Food Technology Staff
Deconstructing the Sandwich Market

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2017 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.

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2017 Services Directory

Recent Issues

  • May 2017
    Bright Lights, Big Ideas
    Get ready for a full-immersion food science experience in Las Vegas, where IFT’s annual event will deliver education and insights, a vast array of new products and services, and a very long list of networking opportunities.
  • April 2017
    Top 10 Food Trends
    A dramatic shift in food preparation practices, a Millennial baby boom, and a strong focus on healthful, natural, and nutritional offerings are resetting priorities for food and beverage marketers.
  • March 2017
    Total Transparency: Inviting Consumers Inside
    As consumers’ demand for information about their food grows, so does the need for food companies to draw back the curtain on everything from how they source ingredients to the manufacturing processes used. Companies that embrace authentic transparency will maintain or regain consumers’ trust.
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