August 2016

Food Technology Magazine
August 2016

Features

  • A Big Fat Dispute
    Toni Tarver
    New research disputes the decades-old assumption that fatty foods, particularly those containing saturated fats, are detrimental to health while market data illustrate what consumers think.
  • Searching for the Sweet Spot in Confectionery
    Melanie Zanoza Bartelme
    Consumers are definitely considering health and wellness when choosing candy, but flavor, quality, and enjoyment might just trump everything.
  • Sugar in Candy Doesn’t Deter Most Consumers
    Melanie Zanoza Bartelme
    With the FDA including added sugars in its new Nutrition Facts panel, sugar has likely been on the minds of many consumers recently. But that doesn’t mean that sugar is a top concern for them when purchasing candy.
  • Food Consumption Changes in South Africa Since 1994
    Lisa-Claire Ronquest-Ross
    Over the past 20 years, South African consumers have moved toward a Westernized diet—eating more meat, fats and oils, snacks, and soft drinks and less vegetables.

Columns

PRESIDENT’S MESSAGE
Colin Dennis
Thank You for a Year of Unforgettable Progress
CONSUMER TRENDS
A. Elizabeth Sloan
Sports Nutrition Products Power Up Everyday Performance
FOOD, MEDICINE & HEALTH
Roger Clemens
Saturated Confusion
SCIENCE & POLICY INITIATIVES
Rosetta Newsome
Why Is IFT Involved in Codex?
INSIDE ACADEMIA
Toni Tarver
University of Nebraska Allergy Researchers Fight Foreign Invasions
INGREDIENTS
Karen Nachay
Global Inspiration: Cuisines of Europe and the Americas
NUTRACEUTICALS
Linda Milo Ohr
Ingredients for Healthy Adolescents
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Sizing Up Particles
PROCESSING
Tara McHugh
Radio Frequency Processing of Food
PACKAGING
Claire Koelsch Sand
Consumer Convenience Pivots Package Innovation
FOOD SNAPSHOT
Food Technology Staff
What Makes Food Brands Authentic to Millennials

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Recent Issues

  • July 2016
    A New Perspective on Premium
    A changing definition of food quality reflects consumer demand for more exciting, transparent, and less processed foods.
  • June 2016
    FDA Overhauls Nutrition Facts Label
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  • May 2016
    Decoding the Science of Taste
    Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives.
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