Food Technology, February 2009

Food Technology Magazine
February 2009

Features

  • Rethinking Dietary Saturated Fat
    Contrary to popular opinion, the link between dietary fat and human disease is not conclusive, which could mean new opportunities for food formulators, especially in the area of low-carbohydrate products
  • Fresh Ideas for Mealtime
    Retailers and manufacturers are dishing up a growing assortment of ready-to-eat refrigerated foods positioned to entice consumers eager for alternatives to restaurant fare.
  • Biofilms: A Threat to Food Safety
    IFT has issued a Scientific Status Summary on quorum sensing in biofilm formation. Here is a synopsis.
  • Nutrition Labels: Here, There, and Everywhere (Online Exclusive)
    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.

Columns

Sheri Schellhaass
PRESIDENT'S MESSAGE
Sheri Schellhaass
Help Shape IFT’s Future—Vote in the Leadership Election
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Finding Comfort in the Familiar
Roger Clemens and Wayne Bidlack
FOOD, MEDICINE, & HEALTH
Roger Clemens & Wayne Bidlack
Boning Up on Vitamin K
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Beverage Flavors ‘Spill Over’ Into Foods
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Following Functional Oils
IFT
LABORATORY
Neil H. Mermelstein
Analyzing for Melamine
J. Peter Clark
PROCESSING
J. Peter Clark
New Issues with Acidified Foods
Aaron Brody
PACKAGING
Aaron L. Brody
Our World Hungers for Packaging
IFT
PERSPECTIVE
Linda Eatherton
Meeting Impossible Expectations

DEPARTMENTS

Online Exclusive


Nutrition Labels
By Kelly Frederick, Digital Media Editor
A growing number of food retailers are placing nutritional rating systems on store shelves.