April 2017

Food Technology Magazine
April 2017

Features

  • Top 10 Food Trends
    A. Elizabeth Sloan
    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.

Columns

PRESIDENT’S MESSAGE
John Coupland
Science and the Practical Business of Making Food
FOOD, MEDICINE & HEALTH
Angel Jung and Roger Clemens
Kimchi: Salt and Spice and Everything Nice—or Not?
INSIDE ACADEMIA
Toni Tarver
Auburn Poultry Researchers Analyze the Cost of Freedom
INGREDIENTS
Karen Nachay
Raise a Glass to Innovative Fruit and Vegetable Beverages
NUTRACEUTICALS
Linda Milo Ohr
Ingredients to Address Fiber Shortfalls
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Big Data Gets Bigger and Better
PROCESSING
Tara McHugh and Cristina Bilbao-Sainz
3D Food Printing: A New Dimension in Food Production Processes
PACKAGING
Claire Koelsch Sand
Reducing Food Waste in Packaged Food
FOOD SNAPSHOT
Food Technology Staff
Asia Leads Coffee Market Growth
NEW PRODUCT EXPLORATIONS (Online Exclusive)
Melanie Zanoza Bartelme
Expo West Special Report: Probiotic Power and Products That Give Back

Non-Member Subscriber

Non-Member Subscriber access to Food Technology requires a 10-digit order number.

Login

 


 

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.

Browse Online Directory

2017 Services Directory

Recent Issues

  • 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.
  • February 2017
    Plant-Based Eating Evolves
    Driven by growing consumer passion for wellness and sustainability, the market for vegan and other vegetarian products is expanding rapidly, and product developers are responding with an array of new product options.
  • January 2017
    Keeping It Real at Campbell Soup
    Responding to demographic and economic shifts coupled with changing consumer expectations, Campbell’s R&D team is embracing an exciting and complex period of disruptive innovation.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed