April 2019

Food Technology Magazine
April 2019

Features

  • Top 10 Food Trends
    A. Elizabeth Sloan
    A dramatic turnaround for frozen foods, an explosion in healthy beverages, and an uptick in center store sales are driving food and beverage revenues.

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
IFT19: An Unparalleled Source of Ideas, Innovation, and More
CULINARY POINT OF VIEW
Kelly Hensel
Bambara to Moringa: Recipes for Underutilized Crops
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
Mycotoxins: Growing Health Concerns?
IFTNEXT
Food Technology Staff
Foods for Better Thought
STARTUPS & INNOVATORS
Food Technology Staff
Global Agri-food Tech Investment Tops $16 billion in 2018
INSIDE ACADEMIA
Toni Tarver
The Scientific MythBusters at Alabama A & M University
INGREDIENTS
Karen Nachay
Fermentation Nation
NUTRACEUTICALS
Linda Milo Ohr
Building Better Bars
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
There’s a Logo for That
PROCESSING
Tara McHugh and Dan Voit
Surmounting the Challenges of Process Scale-Up
PACKAGING
Claire Koelsch Sand and Ziynet Boz
Snack Packaging
FOOD SNAPSHOT
Food Technology Staff
The Upside of Drinking Alone

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Recent Issues

  • March 2019
    Agriculture Moves Indoors
    Will controlled environment growing remake the landscape of modern agriculture? Pioneering indoor growers believe that it’s time for farming to go high tech.
  • February 2019
    Why Cannabis Edibles Are Creating a Buzz
    The ongoing legalization of cannabis, coupled with growing interest in the recreational and functional properties of infused edibles, has some food and beverage companies dashing to the drawing board to create new products that fill a growing niche while navigating complex regulatory and safety issues.
  • January 2019
    Closing the Loop on Food Waste
    Pioneering start-ups as well as established food companies are applying circular economy principles as they strive to operate more sustainably, responsibly, and creatively.
Issue Archive

2019 Services Directory

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