Food Technology, November 2009

Food Technology Magazine
November 2009

Features

  • Communicating the Net Benefits of Seafood Consumption
    MARY HARRIS, CHRISTINE BRUHN, DANIELLE SCHOR, WENDY REINHARDT KAPSAK, AND BARBARA BLAKISTONE
    Backed by recent scientific studies, several government agencies and other groups have clarified their health communications with tailored messages that facilitate informed food choices by consumers.
  • Unleashing the Power of Umami
    JACQUELINE B. MARCUS
    Inventive chefs and product developers are devising new applications for this time-tested food formulation tool, which amplifies flavor, aids in sodium reduction, promotes satiety, and more.
  • Tactics for Improving Food Traceability (Online Exclusive)

    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.

Columns

Marianne Gillette
PRESIDENT'S MESSAGE
Marianne Gillette
Important Steps to Improve Product Tracing in Food Systems
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
New Ways to Achieve Weight Loss
Roger Clemens and Wayne Bidlack
FOOD MEDICINE & HEALTH
Roger Clemens & Wayne Bidlack
Metabolic Syndrome and Genetics
Donald Pszczola
INGREDIENTS
Donald E.Pszczola
Hooked on a Mouthfeeling
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Defeating Diabetes
IFT
LABORATORY
Neil H. Mermelstein
Measuring Moisture Content & Water Activity
J. Peter Clark
PROCESSING
J. Peter Clark
The Challenges of Pilot Plants
Aaron Brody
PACKAGING
Aaron L. Brody
Paperboard Package Recycling: A Success Story
IFT
PERSPECTIVE
Genevieve Wanucha
Two Happy Clams: The Friendship that Forged Food Science

DEPARTMENTS