Food Technology, June 2009

Food Technology Magazine
June 2009

Features

  • Putting Health on the Menu
    Mintel research reveals how consumers really feel about better-for-you foodservice fare.
  • Flavor Innovations in Global Snack Foods
    Through greater use of flavor science and technology, PepsiCo delivers locally relevant and authentic flavors in winning products from Mumbai to Moscow.
  • GRAS Flavoring Substances 24
    The 24th publication by the FEMA Expert Panel presents safety and usage data on 236 new generally recognized as safe flavoring ingredients.
  • Dutch Collaboration Nurtures Innovation (Online Exclusive)
    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.

Columns

Sheri Schellhaass
PRESIDENT'S MESSAGE
Sheri Schellhaass
Redefining Our Global Presence
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Sauces Are Simmering
Roger Clemens and Wayne Bidlack
FOOD, MEDICINE, & HEALTH
Yun Shih, Wayne Bidlack, & Roger Clemens
Dissecting Low-carbohydrate Diets
IFT
Conrad, Goodlatte Receive Congressional Science Awards
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Different Ways to Get Saucy
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Matters of the Heart
IFT
LABORATORY
Neil H. Mermelstein
Software for Nutrition Labeling
J. Peter Clark
PROCESSING
J. Peter Clark
Restoring a Food Plant to Compliance
Aaron Brody
PACKAGING
Aaron L. Brody
Food Package Design: The Touchpoint in 2009
IFT
PERSPECTIVE
Henry B. Chin and Rhona S. Applebaum
Addressing Food Scares and Technophobia

DEPARTMENTS

Online Exclusive


Dutch Collaboration Nurtures Innovation
By Donna Berry
Four article supplement detailing how government investments in R&D are facilitating advancements in food product development.