February 2015

Food Technology Magazine
February 2015

Features

  • 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.
  • Big Data in Food Safety and Quality
    There is no question that big data, through better predictive analytics, is already paying huge dividends for many professions, but does it apply to food science and food safety?
  • Nondairy Beverages’ Next Wave
    Good-tasting dairy-free options—sourced from almonds, cashews, quinoa, and more—are proliferating in response to consumers’ growing interest in plant-based milk products.
  • Cricket-Powered Energy (Online Exclusive)
    Exo co-founder Gabi Lewis shares the story behind his company’s cricket-flour bars.

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
Cast a Vote for Vision and Commitment
FOOD, MEDICINE & HEALTH
Roger Clemens
Your Steak Is Safe to Eat
CONSUMER TRENDS
A. Elizabeth Sloan
Uniquely Canadian Market Opportunities
CULINARY POINT OF VIEW
Kelly Hensel
The Real Mrs. Patmore: A Chat with Chef Lisa Heathcote
INGREDIENTS
Karen Nachay
Formulating the Perfect Piece of Cake
NUTRACEUTICALS
Linda Milo Ohr
Managing Blood Sugar
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Determining the GRAS Status of Flavors
PROCESSING
Tara McHugh and Zhongli Pan
Innovative Infrared Food Processing
PACKAGING
Aaron L. Brody
The Latest in Active Food Packaging
FOOD SNAPSHOT
Food Technology Staff
Latino Snacking Trends in America

Recent Issues

  • 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.
  • December 2014
    A New Crop of Plant Protein Pioneers
    Move over animal protein. Developers of plant-based products are getting down to the molecular level to build burger and chicken alternatives that taste and chew like the real thing.
  • November 2014
    Top 5 Flavor Trends
    Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
Issue Archive

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