April 2015

Food Technology Magazine
April 2015

Features

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
Food Scientists of the Future
FUTUREFOOD 2050
Food Technology Staff
Food Safety: A Global Conversation
CULINARY POINT OF VIEW
Kelly Hensel
Chef Kyle Connaughton: Making Crickets Tasty
FOOD, MEDICINE & HEALTH
Roger Clemens
The Emergence of Cellular Nutrition to Fight Cancer
INGREDIENTS
Karen Nachay
Pack a Product Development Punch With Protein
NUTRACEUTICALS
Linda Milo Ohr
Protecting the Aging Brain
FOOD SAFETY & QUALITY
Neil H. Mermelstein
The Pet Food Cupboard Isn’t Bare
PROCESSING
Tara McHugh
Producing Edible Films
FOOD SNAPSHOT
Food Technology Staff
More Chocolate Demand, Less Cocoa Production

Recent Issues

  • 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.
  • January 2015
    Innovating to Meet the Challenge of Food Waste
    Food waste in the United States represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.
Issue Archive

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