Food Technology Magazine
July 2009

Features

The Pleasure Principle

A. ELIZABETH SLOAN
For most of us, eating is a pleasurable pursuit, but it’s time to put even more fun and adventure into food.

Understanding ‘Green’ Consumers

CHRISTINE M. BRUHN
Consumers want foods that are sustainable but are unsure of its meaning. This uncertainty presents an opportunity to develop a science-based approach to sustainable food production.

Assessing Food Chemical Risks

ROSETTA L. NEWSOME
IFT’s newly released Expert Report details the complexities of making decisions about the risks of chemicals in foods when limited scientific information is available.

R&D Center Fosters Collaboration, Speeds Product Development (Online Exclusives)

BOB SWIENTEK
by BOB SWIENTEK

Columns

: PRESIDENT'S MESSAGE

Sheri Schellhaass; Anaheim … More Than Disneyland for IFT

: FOOD, MEDICINE, & HEALTH

Roger Clemens & Peter Pressman; Promising Beta-Glucans

: INGREDIENTS

Donald E. Pszczola; The Quest for Innovation

: NUTRACEUTICALS

Linda Milo Ohr; The Diversity of Dairy

: LABORATORY

Neil H. Mermelstein; Measuring Viscosity and Texture

: PROCESSING

J. Peter Clark; Optimizing Line Speed

: PACKAGING

Aaron L. Brody; Aseptic Packaging 2009

: IFT NEWSMAKERS

Jeannie Houchins; How Twitter Can Help Food Science

: PERSPECTIVE

Caren Wilcox and Richard Ades; Food Recalls in the Digital Age

DEPARTMENTS

Online Exclusive

R&D Center Fosters Collaboration, Speeds Product Development
By Bob Swientek
Kerry officially opened its new 260,000-sq-ft Innovation and Technical Center in Beloit, WI.

Food Technology Magazine July 2009