June 2019

Food Technology Magazine
June 2019

Features

  • How Blockchain Is Changing the Supply Chain Conversation
    Thomas Burke
    Applications of blockchain promise to increase transparency and add efficiencies for the food industry, but adoption of these potentially groundbreaking new technologies will have some limitations.
  • Formulating With Animal-Free Ingredients
    MJ Kinney
    Novel protein sources hold the key to creating an innovative, appealing, and sustainable array of new meat, egg, and dairy alternatives.
  • An Appetite for Asian
    Dale Buss
    At foodservice and at retail, more and more consumers are discovering the multifaceted appeal of Asian cuisine.
  • Unlocking the Genomics of Lactic Acid Bacteria
    Food Technology Staff
    Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
A More Welcoming and Inclusive Community
CONSUMER TRENDS
A. Elizabeth Sloan
Small Categories, Big Gains
CULINARY POINT OF VIEW
Kelly Hensel
Reinventing Gas Station Food
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
Exploring the Potential Health Benefits of Olive Leaf Extracts
IFTNEXT
Food Technology Staff
Improving the Efficacy of Pesticides
STARTUPS & INNOVATORS
Food Technology Staff
Chinese Agri-food Startups Attract $5.8 Billion in Funding
INSIDE ACADEMIA
Toni Tarver
The Role of Food in Creating Inner Beauty
INGREDIENTS
Karen Nachay
Savoring the Salty Side of Life
NUTRACEUTICALS
Linda Milo Ohr
Sinfully Healthy
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Developing Biosensors for Safety and Quality
PROCESSING
Tara McHugh and Rebecca Milczarek
MATS and MAPS Advance Food Preservation
PACKAGING
Claire Koelsch Sand
The Dynamics of Recycling Food Packaging
FOOD SNAPSHOT
Food Technology Staff
Gen Z: The Next Grocery Consumer

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