March 2017

Food Technology Magazine
March 2017

Features

  • Total Transparency: Inviting Consumers Inside
    Kelly Hensel
    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.
  • Mixing Fun and Function in Kids’ Foods
    Melanie Zanoza Bartelme
    Product development in kids’ foods is driven by a host of factors, including parents’ desire for healthy, natural foods free from artificial ingredients that will help their kids meet developmental milestones but also deliver on taste and fun.
  • A Look at Today’s Kids’ Menu (Online Exclusive)
    Melanie Zanoza Bartelme
    Restaurants offer options for children that go far beyond old school standbys like chicken nuggets and mac and cheese.
  • Solving World Hunger: The Complexity of Simple Solutions
    Donna Rosa
    Food security in the developing world requires more creativity than technology. The constraints are enormous, but small steps can make a huge difference.

Columns

PRESIDENT’S MESSAGE
John Coupland
Funding Food Science
CONSUMER TRENDS
A. Elizabeth Sloan
Healthy Claims to Fame
CULINARY POINT OF VIEW
Kelly Hensel
Rediscovering Native American Cuisine
FOOD, MEDICINE & HEALTH
Sarah Khan and Roger Clemens
Caffeine’s Effect Linked to Individual Genetics
INGREDIENTS
Karen Nachay
The Power of Pulses
NUTRACEUTICALS
Linda Milo Ohr
Ingredients for Active Lifestyles
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Combating Listeria Without Hysteria
PROCESSING
Tara McHugh, Olgica Bakajin, and Jennifer Klare
Advantages and Applications of Forward Osmosis
PACKAGING
Claire Koelsch Sand
Foodservice Craves Packaging Innovation
FOOD SNAPSHOT
Food Technology Staff
Shopping the Organic and Natural Aisles
GLOBAL INSIGHTS (Online Exclusive)
Karen Nachay
FAO Continues Pulse Promotion Efforts
NEW PRODUCT EXPLORATIONS (Online Exclusive)
Melanie Zanoza Bartelme
Fancy Food Innovation and Grain-to-Loaf Bread

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Recent Issues

  • 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.
  • December 2016
    Kinder, Gentler Food Processing
    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
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