Exclusive to Food Technology online, the magazine’s editors bring you even more articles, interviews, and resources on hot topics in food science and technology. The Online Exclusives offer a way to expand your knowledge on Food Technology magazine’s monthly focus areas through food industry market research and trends, interviews with food industry experts, and timely editorial on topics of interest.
Face-to-Face: Meet R. Paul Singh
In this month’s Face-to-Face series, we will be introducing you to R. Paul Singh, Professor of Food Engineering at the University of California, Davis. Singh published a recent study in the Journal of Food Science that compares white rice digestion versus brown rice digestion in the upper and lower parts of the stomach. Read more about Singh’s research in this month’s Face-to-Face interview.
Face-to-Face: Meet Patricia Aron
In this month’s Face-to-Face series, we will be introducing you to Patricia Aron, Senior Hop Chemist, MillerCoors. Aron not only gets to drink beer on the job but plays a key role in developing new hop varieties to make beer taste better, longer.
Face-to-Face: Meet Lauren Jackson
In this month’s Face-to-Face series, we will be introducing you to Lauren Jackson, Research Food Technologist/FDA Team Leader, Food Chemistry and
Nutrition at the U.S. Food and Drug Administration. An expert in natural toxins and chemical contamination, Jackson received her Bachelor’s degree in food science and technology from Cornell University and then went on to receive her Masters and Ph.D. in the subject from the University of Wisconsin, Madison. Jackson also serves as a Scientific Editor for the Journal of Food Science. Get to know her by reading the online interview.
Face-to-Face: Meet Joseph Donovan
In this month’s Face-to-Face series, we will be introducing you to Joseph Donovan, Graduate Research Assistant at University of Illinois at Urbana-Champaign.
Donovan is currently working towards his Ph.D. in the area of microencapsulation, spray drying, and consumer acceptance. He received his undergraduate
degree in food science and technology from Rutgers University and is very involved in IFT. He is the Co-chair of IFT’s Feeding Tomorrow Fun Run, and in 2013 helped raise $100,000 for the Foundation. Read Donovan’s Face-to-Face interview to see what this new professional’s plans are for the future of the food industry.
Phi Tau Sigma Honor Society
The purpose of Phi Tau Sigma—The Honor Society of Food Science and Technology—is to recognize and honor professional achievements of students and those beyond their student life at universities in food science and technology, and to enhance and elevate the profession of food science and technology. The Society continues its efforts to advance food science through its work with IFT and the competitions and scholarships they hold. In addition, the Society works towards expanding its membership by reactivating and, where necessary, creating Phi Tau Sigma Chapters at universities and colleges. Read the online exclusive to learn more about the Society’s activities and efforts.
Face-to-Face: Meet Anthony Pavel
In this month’s Face-to-Face series, we will be introducing you to Anthony Pavel, Partner at Morgan, Lewis & Bockius. Pavel has a broad range of experience with issues including food packaging and labeling, food safety compliance related to HACCP, SSOPs, food security measures under the BioTerrorism Act, GMPs, and GRAS self-affirmations and notifications. His experience includes federal, state, and international regulation of FDA-regulated products and activities, and interaction with the U.S. Food and Drug Administration, the Federal Trade Commission, the U.S. Dept. of Agriculture, and many more. Read Pavel’s Face-to-Face interview to see what helps him stay at the top of his game.
Face-to-Face: Meet Diane Dawson
In this month’s Face-to-Face series, we will be introducing you to Diane Dawson, President at Dawson Sales Co. Inc., a food ingredients brokerage company. In her years working in the food industry, she has helped bring cookies and cream ice cream to fruition, advance gummy technology by pairing Belgium food scientists with U.S. gummy manufacturers, and was key in getting dehydrated broccoli in shelfstable rice dishes. Most recently, she has worked on many health and wellness initiatives, including involvement with Kraft Foods and McDonald’s. Read Dawson’s Face-to-Face interview to learn where she sees the industry headed in the next year.
Face-to-Face: Meet John Bridges
In this month’s Face-to-Face series, we will be introducing you to John Bridges, Senior Sensory Scientist at Tate & Lyle. Beginning his career in QC at Frito-Lay, today Bridges conducts sensory panels for products at Tate & Lyle. This job requires lots of problem solving and data analysis, both of which Bridges loves. The hardest part? Communicating all that great, valuable data to teammates in a non-technical manner. Read the Face-to- Face interview with John Bridges to find out which sensory evaluation methods he prefers and where he sees the global industry headed.
Face-to-Face: Meet Deena Awad
In this month’s Face-to-Face series, we will be introducing you to Deena Awad, Microbiology Operations Supervisor at Silliker FSC. Awad recently joined the industry after graduating with a B.S. in Food Science from Michigan State University. Her fascination with microbes began in college, but Awad grew up in a house where food science ruled (her mom has a Ph.D. in food science and human nutrition). As a New Professional, Awad’s enthusiasm for her work is contagious. She especially enjoys that food science encompasses such a broad base of practical applications: engineering, packaging, microbiology, chemistry, product development, food law, etc. The most common question she is asked? “Is there any food you no longer eat because of your work?”
Face-to-Face: Meet Mel Jackson
In this month’s Face-to-Face series, we will be introducing you to Mel Jackson, Vice President of Science at Sweet Green Fields. A seasoned industry veteran, Jackson brings more than 10 years of experience to the team and has logged considerable accomplishments for both Sweet Green Fields and the industry, including developing the only U.S. patent released to-date for high purity extraction methodology of glycosides from stevia. Before joining Sweet Green Fields, Jackson served as Director of Product Development and Services at the Hawaii Agriculture Research Center, a Sweet Green Fields partner. He holds a joint Bachelor’s degree in biochemistry and economics as well as a Ph.D. in biochemistry from University of Keele in Staffordshire, England. Read IFT’s Face-to-Face interview with Jackson to find out where he sees the sweetener industry headed in the next decade.
Face-to-Face: Meet Shelly Schmidt
In this month’s Face-to-Face series, we will be introducing you to Shelly Schmidt, Professor of Food Chemistry at the University of Illinois Urbana-Champaign. Her research expertise focuses on the elucidation of the relationship between water and solid mobility and the physical, chemical, and biological stability and the quality characteristics of food systems. Her teaching interests include writing for learning techniques, effective large enrollment course strategies, and the use of visual explanations to enhance her teaching and students’ learning. Her passion for teaching and enhancing instruction skills is apparent through her service on the board of the Journal of Food Science Education. Read IFT’s Face-to-Face interview to see what else keeps Schmidt busy.
When Good Leaders Lose Their Way
Mark Whitacre (The Informant) reveals his meteoric rise and disgraceful fall in corporate America and the lessons he learned along the way.
Face-to-Face: Meet Robert F. Roberts
In this month’s Face-to-Face series, we will be introducing you to Robert Roberts, Professor and Head of the Dept. of Food Science at Pennsylvania State University. Roberts had served as Interim Head of the Penn State Dept. of Food Science since May 2012, and was just recently named to the post on a permanent basis. His research focuses on the quality of fermented dairy products such as yogurt and sour cream, development of molecular techniques to characterize and enhance survival of probiotic bacteria used in dairy products, and evaluation of the influence of delivery matrix on the clinical efficacy of probiotic bacteria. Read IFT’s Face-to-Face interview with Roberts to see where the future of dairy research is headed.
Face-to-Face: Meet Alexandria Huck and Quyen Nguyen
In this month’s Face-to-Face series, we will be introducing you to the University of Arkansas student winners of the IFT Heart-Healthy Product Development Competition, sponsored by CanolaInfo, Alexandria Huck and Quyen Nguyen. Huck and Nguyen won for Simply Heart—a banana and cinnamon flavored breakfast bar made from an oat and sweet potato base, heart-healthy dried fruits, and coated in crispy puffed millet. Find out what they found challenging about the project, and see how these soon-to-be food scientists view the future of the industry in this month’s Face-to-Face.
Face-to-Face: Meet Jeff Bohlscheid
In this month’s Face-to-Face series, we will be introducing you to Jeff Bohlscheid, Science & Technology Manager, J. R. Simplot Co. From working at the local KFC in high school, to graduating from the California Culinary Academy, to the healthcare foodservice industry, then back to school for a food science master’s degree and Ph.D., Bohlscheid has seemingly explored every facet of the food industry. Read about how his experiences have helped him solve the challenges he faces at J. R. Simpot and how he views the graying of the food industry.
Face-to-Face: Meet Mark Kantor
In this month’s Face-to-Face series, we will be introducing you to Mark Kantor, Nutrition Scientist at the U.S. Food and Drug Administration (FDA). Prior to joining the FDA Center for Food Safety and Applied Nutrition’s Office of Nutrition, Labeling, and Dietary Supplements, Kantor was Associate Professor & Extension Specialist in the Dept. of Nutrition and Food Science at the University of Maryland. Kantor’s specialties include regulatory issues impacting Nutrition Facts label, health communications, and nutrition frauds and misinformation. Check out IFT’s Face-to-Face to see what Kantor envisions coming down the pipe for food and drug law in 2013.
The Product Development Process: Fiber One
In last month’s cover story, Food Technology Digital Media Editor Kelly Hensel explored the marketing and product development process of foods and beverages for an aging population. In a presentation at the 2010 Institute of Medicine Food Forum, Jim Kirkwood from General Mills explained the importance of combining science and consumer desires when considering how to formulate foods that older consumers will purchase and eat. In this online extra, Hensel shares how General Mills used this knowledge to develop the Fiber One brand, which continues to be very successful among the aging consumer segment.
Face-to-Face: Meet Cynthia Lipka
In this month’s Face-to-Face series, we will be introducing you to Cynthia Lipka, Senior Flavor Chemist at Bell Flavors & Fragrances. Lipka is a Certified Flavorist with more than 17 years of experience in developing consumer preferred flavors for a wide range of products. She specializes in the development of sweet flavors. While working at The Hershey Co., Lipka learned how to create flavors for chocolate and a wide variety of confectionery products, including licorice, hard candies, gum, and mints. Check out IFT’s Face-to-Face to see why Lipka’s confectionery skills influence her choice of favorite foods.
Face-to-Face: Meet Richard Linton
In this month’s Face-to-Face series, we will be introducing you to Richard Linton, Dean, College of Agriculture and Life Sciences and Professor of Food Safety at North Carolina State University. Linton began his career developing food safety outreach programs for the food manufacturing and retail food industries. Ever since then, Linton has come to value multidisciplinary teamwork to solve diffi cult agriculture and food safety challenges. Read the Q&A with Linton to learn what he sees as the main challenge we will face in the coming years.
Face-to-Face: Meet Mary Ellen Camire
In this month’s Face-to-Face series, we will be introducing you to Mary Ellen Camire, Professor of Food Science and Human Nutrition at the University of Maine. Camire came upon the food industry after agreeing to help her husband (a food scientist himself) do some consumer testing for his company. She then realized the role consumer liking played in acceptance of healthful foods. Since then, Camire has enjoyed teaching students and helping companies and colleagues with research designs. Read the Q&A with Camire to learn about the challenges facing the food industry and Camire’s affinity for blue foods.
Face-to-Face: Meet Robert Sobel
In this month’s Face-to-Face series, we will be introducing you to Robert Sobel, Director Technology & Innovation at FONA International. Sobel directs technology and innovation efforts at FONA International in the area of new and novel flavor encapsulation delivery systems. Areas of focus include customizable carrier systems for a variety of patent-pending microencapsulation techniques. Read the Q&A with Sobel to learn about the challenges in microencapsulating flavors and how he uses surface acoustic wave microsensory arrays to conduct flavor analysis.
Face-to-Face: Meet Peter Snyder
In this month’s Face-to-Face series, we will be introducing you to Peter Snyder, President of the Hospitality Institute of Technology and Management. Snyder began his foray into the food industry as a 15-year-old working as a line cook in a cafeteria. From there, the Army sent him to get his master’s degree in food science and nutrition, which has enabled Snyder to work as a consultant to the foodservice industry. Read about how Snyder has become increasingly focused on behavioral change so that food safety rules become habits in employees’ daily conduct in IFT’s Face-to-Face.
Face-to-Face: Meet Juming Tang
In this month’s Face-to-Face series, we will be introducing you to Juming Tang, Professor of Food Engineering at Washington State University. Tang joined the WSU faculty in 1995 and his research focuses on developing advanced thermal processing technologies to control pathogens in packaged food. He directs the WSU Microwave Sterilization Consortium, consisting of members from the world’s top food processing and packaging companies. Tang developed a new technology that could revolutionize how food is preserved and processed. Read more about it in IFT’s Face-to-Face.
Face-to-Face: Meet Brendan Niemira
In this month’s Face-to-Face series, we will be introducing you to Brendan Niemira, Lead Scientist at the U.S. Dept. of Agriculture’s Agricultural Research Service. Niemira got his start in the industry in 1999 when he joined the USDA as a microbiologist. Ever since then, his main goal has been to help protect food from pathogens and other food safety risks. Not an easy task considering that any new means of processing technology has to ensure not only the food’s safety, but it also has to preserve the taste, flavor, aroma, and nutritional value, and meet regulatory compliance, marketplace acceptability, and a host of other factors. Learn how Niemira keeps on top of food safety by reading IFT’s Face-to-Face interview.
Face-to-Face: Meet Moira McGrath
In this month’s Face-to-Face series, we will be introducing you to Moira McGrath, President of OPUS International Inc. McGrath founded the company in 1993 in response to the food science industry’s growing demand for highly specialized, professional executive placement assistance. In addition, she is a member of the Advisory Council for the food science departments of both Cornell and the University of Florida. Learn from her vast expertise in the food science industry by reading IFT’s Face-to-Face interview, where she’ll fill you in on how she sees the future of the industry.
Face-to-Face: Meet David Brown
In this month’s Face-to-Face series, we will be introducing you to David Brown, Senior Advisor, Dairy Group at R.A. Chisholm Ltd. As a dairy and meat trading company, Brown focuses on trading milk proteins. Check out IFT’s Face-to-Face to learn more about the dynamic global dairy industry, where emerging consumer markets in Asia and particularly China have created more demand for dairy products and ingredients than there is supply. Also, fi nd out more about Brown’s background in the industry and his love for fruit.
Face-to-Face: Meet Guy Crosby
In this month’s Face-to-Face series, we will be introducing you to Guy Crosby, Science Editor for Cook’s Illustrated Magazine. In addition, Crosby is Adjunct Associate Professor with the Department of Nutrition at Harvard School of Public Health. Among his varied interests, Crosby is fascinated with applying cooking science in the kitchen. He sees this trend impacting food science education with a growing interest in using food as the means to interest students in learning about science and math. Check out IFT’s Face-to-Face to learn more about Crosby’s interests.
Face-to-Face: Meet Hilary Thesmar
In this month’s Face-to-Face series, we will be introducing you to Hilary Thesmar, Vice President of Food Safety at the Food Marketing Institute. In addition to supervising all programs and activities related to food safety, food defense, and food quality systems, Thesmar also serves FMI member companies as their advisor and representative on issues related to food safety. She received a bachelor’s degree in food science from Clemson, a master’s degree in human nutrition from Winthrop University, and a doctorate in food technology from Clemson. Check out IFT’s Face-to-Face to see how Thesmar combines her food safety expertise with the practical considerations of a registered dietician in her daily work.
Face-to-Face: Meet Manan Sharma
In this month’s Face-to-Face series, we will be introducing you to Manan Sharma, Research Microbiologist at the U.S. Department of Agriculture’s Agricultural Research Service. It’s Sharma’s job to investigate contamination issues with leafy green commodities to ensure that the salad you are eating for lunch is safe. When he isn’t working, Sharma can be found playing guitar, watching college football, or hanging out with his family. Check out IFT’s Face-to-Face to see why he believes that food science education can make the world a better place.
Market Development Opportunities for C-Stores
In this month’s cover story, Food Technology Digital Media Editor Kelly Hensel explores the convenience store segment and discovers that despite a rocky economy, c-stores are thriving thanks to innovations in foodservice and packaged goods. In this online extra, Hensel uncovers some areas of opportunity for c-stores: the female consumer and private label brands.
Face-to-Face: Meet Jessica Fischer
In this month’s Face-to-Face series, we will be introducing you to Jessica Fischer, Senior Food Technologist at Cargill. After receiving her bachelor’s degree in food process engineering from Purdue University, Jessica worked as a Food Technologist for Morgan Foods, Pro-Liquitech International, and Custom Culinary before taking her present position at Cargill. Check out IFT’s Face-to-Face to see Fischer’s views on where the food industry is headed in 2012 and beyond.
Face-to-Face: Meet Cathy Kapica
In this month’s Face-to-Face series, we will be introducing you to Cathy Kapica, Adjunct Professor of Nutrition at Tufts University and Senior Vice President, Global Food and Nutrition Practice at Ketchum. Following the advice of her mother to have a career in either medicine or food, Cathy soon realized her love for nutrition. For Cathy, the most exciting aspect of her job is the diversity of issues she intersects with. She is at the nexus of nutrition science, food science, policy, and the practical issues of feeding the world. This is an exciting place to be, but full of challenges. Learn where Cathy sees the food industry evolving over the next year in IFT’s Face-to-Face.
Face-to-Face: Meet Luis Fernandez
In this month’s Face-to-Face series, we will be introducing you to Luis Fernandez, Applications Technology Leader Europe at Cargill Co. and IFT Fellow. Luis began his career in food science while getting his degrees at the University of Buenos Aires in Argentina, and since then has lived and worked around the world. Today, he oversees 100+ technologists involved in different application categories (bakery, confectionery, beverage, dairy, frozen desserts, meat, fruit, and convenience foods). Learn what Luis has acquired from his vast food technology experience in IFT’s Face-to-Face.
Face-to-Face: Meet Anne Goldman
In this month’s Face-to-Face series, we will be introducing you to Anne Goldman, Vice President of Consumer Research at ACCE International and IFT Fellow. From childhood when her mother—a home science teacher—instilled a love of food, to her founding ACCE International 25 years ago, Anne has always had a passion for the product development process. This process has become increasingly challenging given the economy and rising costs. Learn what Anne has learned from her career in the food industry and why she views research as key in IFT’s Face-to-Face.
Codex Alimentarius Commission Approves New Work Projects
At its most recent meeting, the Codex Alimentarius Commission (Codex) approved 24 new work projects. This article outlines the new work projects. IFT remains actively involved and invites your participation; your input is valuable.
Face-to-Face: Meet Mohamed Badaoui Najjar
In this month’s Face-to-Face series, we will be introducing you to Mohamed Badaoui Najjar, Senior Scientist, Energy Innovation at PepsiCo R&D. After interning with PepsiCo while working on his Ph.D., Mohamed is now with the company full-time, helping to design novel, good-for-you, and functional beverages using the latest technologies. However, as he describes, there are challenges, such as project cost parameters that have to be met. Learn what else Mohamed has to say about the fast-paced food environment and where he sees the industry headed in IFT’s Face-to-Face.
Assessing the Safety of Nanomaterials in Food
A review and analysis of the scientific literature on the safety of food-related nanoscale materials found that there is a need for a minimum set of physicochemical parameters to characterize test materials, a method to assess the quality and reliability of the studies, and further food- and health-related research. by Rosetta Newsome
Face-to-Face: Meet Kurt Buckman
Ever wonder if anyone else is facing the same professional challenges as you? Or just looking to connect with some new people in your field? In our Face-to-Face series, we introduce you to a different IFT member every month with a fun, insightful Q&A session. This month, meet Kurt Buckman, Vice President of QA Operations & Supply Chain at Pinnacle Foods Group Inc., and learn where he sees the industry headed in the coming year.
Addressing Global Food Waste
About 1.3 billion tons of food are lost or wasted annually, and industrialized nations waste more food than developing countries. Encouraging households to reduce their volume of food waste and separate discarded food from the municipal waste stream for composting offers the potential to cut food waste and ultimately total municipal waste costs. by Ken Marsh
Major Natural Disaster and Environmental Crisis in Japan Reinforces the Importance of Food Science & Technology
Recent events in Japan have affected the availability and safety of the food supply. Food science and technology offer solutions for feeding people in disaster areas as well as a growing global population. by Kiyoko R. Kubomura
Face-to-Face: Meet Bruce Ferree
In June's Face-to-Face, we will be introducing you to Bruce Ferree, Director of Quality at California Natural Products. With 28 years of experience as a quality manager, Bruce has seen the food industry change drastically over his career. He has witnessed foods developed from simply providing nourishment to becoming “cures” for what ails you. Learn what Bruce has to say on a variety of topics including failure, being articulate, and ice cream in IFT’s Face-to-Face.
Face-to-Face: Meet Bridget McClatchey
In this month’s Face-to-Face series, we will be introducing you to Bridget McClatchey, Senior Technologist, Dairy Foods Division, Land O’ Lakes, Inc. Having graduated from Purdue University with a B.A. in Food Science and Technology in 2008, Bridget is just one of many members of IFT’s New Professionals group. Now, in addition to working on her Master’s Degree at University of Minnesota, Bridget is working in the Dairy Foods Division at Land O’ Lakes, Inc. Learn how Bridget balances her work and school life in IFT’s Face-to-Face.
Face-to-Face: Meet Gary Beauchamp
In this month’s Face-to-Face series, we will be introducing you to Gary Beauchamp, Director at Monell Chemical Senses Center. In addition to his interest in genetics of taste perception, Gary enjoys researching the development of human chemosensory perception and preference, genetics and behavior of individual olfactory identity, and adult human flavor perception. Learn how Gary’s research impacts the food industry in IFT’s Face-to-Face.
Face-to-Face: Meet Alex Woo
In IFT's Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session. This month, meet Alex Woo, Managing Director, W2O Food Innovation.
Renewing Phi Tau Sigma
To fulfill its goals, the Society is updating its bylaws, improving communications through a new monthly newsletter, and actively soliciting new members as well as reaching out to inactive members.
Face-to-Face: Meet Rene Massengale
In IFT's Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session. This month, meet Rene Massengale, Director, Food Science & Technology Center and Associate Professor of Biotechnology at Harrisburg University of Science and Technology.
Face-to-Face: Meet Michele Perchonok
In IFT's new Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session. This month, meet Michele Perchonok, Advanced Food Technology Project Manager and Space Shuttle Food System Manager at NASA/Johnson Space Center.
What's New in the World of Soy
Farm to Fork Celebration in Iowa explored the health benefits of soy foods and the development of a new high-oleic soy oil.
IFT Honors Outstanding Achievements
IFT paid tribute to some of its highest achievers at the 2010 Annual Meeting & Food Expo Awards Celebration. The roster of those celebrated for their noteworthy accomplishments and outstanding contributions to the field of food science and technology included Achievement Award winners and newly elected Fellows. A round-up of the honorees follows.
Preventing Salmonella in Eggs Using New Technologies
In the midst of a massive recall of about 550 million shell eggs in the United States due to Salmonella contamination, it is obvious that the industry needs to find ways to prevent future occurrences. Here are three methods that have been in the news lately that may pose a solution for preventing Salmonella occurrence in eggs.
The Curious Case of the Epicurean Nut
Forensic food toxicology provides some clues as scientists channel Sherlock Holmes to unravel the mystery of pine nut mouth.
International Conference Explores Human Nutrition
IFT members analyzed current challenges in nutrition, food safety, and food security and reviewed how new developments can be adapted to treat regionally specific health conditions.
Sweetener Product Focus
January 1, 2010
Your resource on the sweeteners marketplace, including market data and trends, regulatory news and information, consumer attitudes and buying habits, suppliers of sweetener ingredients, and new food and beverage products.
Tactics for Improving Food Traceability
November 1, 2009
IFT recently released a technical report that recommends guidelines to establish a comprehensive system to track the movement of ingredients and food products from farm to point of sale.
Creation and History of the World Food Prize
October 1, 2009
Led by the vision of Norman Borlaug and founded by the General Foods Corp. in 1986, The World Food Prize, which recognizes outstanding contributions to the quality, quantity, or availability of the world’s food supply, moved to Iowa under the support of the Ruan Foundation in 1990.
IFT Acknowledges Achievement
August 1, 2009
At the Annual Meeting & Food Expo®, IFT paid tribute to the 2009 Achievement Award winners and Fellows for their contributions to food science and technology.
R&D Center Fosters Collaboration, Speeds Product Development
July 1, 2009
With Wisconsin Governor Jim Doyle leading the ribbon-cutting ceremony, Kerry officially opened its new 260,000-sq-ft Innovation and Technical Center in Beloit, WI, on June 23. Built at cost of $50 million, the Kerry Center offers food marketers access to all Kerry ingredients and flavors technologies through dedicated customer-application suites, culinary theater, sensory services, 21 innovation labs, and customer-application pilot production facilities.
Dutch Collaboration Nurtures Innovation
June 1, 2009
An online-only, four article supplement detailing how government investments in R&D are facilitating advancements in food product development, how food researchers in industry, academia, and government partner to turn ideas into commercial successes, how pilot plants and ‘living’ labs enable product developers to test and advance their concepts, and how research and technology are converging to detect and control foodborne pathogens in minimally processed foods.
The race is on: Formulating with stevia
March 1, 2009
Since the stevia-derived sweetener—rebaudioside A—was declared GRAS by the FDA, many beverage manufacturers have introduced drinks containing the sweetener. But where can we expect to see the sweetener appearing next? This online feature explores the challenges in formulating with reb A and what food products consumers can expect to see it in over the next 12 months.
February 1, 2009
In an effort to get shoppers to make wiser and healthier food choices, a growing number of food retailers are placing nutritional rating systems on store shelves. You might have seen these labels at your local supermarket, located right underneath your favorite food item.
Building a New Model
January 1, 2009
Less than a decade old, the meal-prep industry has faltered, prompting savvy entrepreneurs to unveil revamped products and services.