Food Technology, March 2005

Food Technology MagazineMarch 2005, Volume 59, No.3

Features

Formulating Reduced-Calorie Foods with Powdered Cellulose

JIT F. ANG AND GUY A. CROSBY
Powdered cellulose can help fight obesity by reducing the carbohydrate and caloric content of flour-based products, while increasing the level of dietary fiber and protein.

Revised Dietary Guidelines Promote Healthy Lifestyle

CONNIE WEAVER AND BARBARA SCHNEEMAN
New guidelines provide guidance to consumers and government—and indirectly to industry—about how good dietary habits can promote health and reduce disease risk.

Columns

Trade-Offs in Agriculture and Nutrition
BACK PAGE
by Donald R. Davis
IFT NEWSMAKERS
IFT News
by James N. Klapthor
Innovative Chills Ahead for Frozen Desserts
INGREDIENTS
by Donald E. Pszczola
Antioxidant Analysis: Measuring Disease Fighters
LABORATORY
by Dean Duxbury
CONSUMER TRENDS
News & Analysis
by A. Elizabeth Sloan
FOOD, MEDICINE, & HEALTH
News & Analysis
by Tazima David and Wendy Reinhardt, R.D.
PRESIDENT’S PAGE
News & Analysis
by Herbert Stone
Weighing in on Weight Control
NUTRACEUTICALS AND FUNCTIONAL FOODS
by Linda Milo Ohr
Extended-Shelf-Life Packaging
PACKAGING
by Aaron L. Brody
Diet Trends Affect Processing
PROCESSING
by J. Peter Clark