October 2010 Food Technology cover

Food Technology Magazine
October 2010

Features

  • What’s on the Menu Post-Recession?
    Affected by the economy, consumers continue to seek value when dining out, but they’re open to fresh culinary experiences. Ethnic breakfasts, new sandwich forms, and healthful options are fueling foodservice spending.
  • Exploring Food Nanomaterials
    IFT ’s fifth International Food Nanoscience Conference examined the safety and regulatory status of and the R&D investments in nanotechnology as well as the needs of industry to further its application.
  • Optimizing Bioactive Ingredients
    A new route to innovation and efficacy in functional foods development holds promise for food companies.
  • What’s New in the World of Soy (Online Exclusive)
    Farm to Fork Celebration in Iowa explored the health benefits of soy foods and the development of a new high-oleic soy oil.

Columns

Robert Gravani
PRESIDENT'S MESSAGE
Robert B. Gravani
A Marvel of Modern Times
Roger Clemens and Peter Pressman
FOOD, MEDICINE & HEALTH
Roger Clemens & Peter Pressman
Protein and Peace: The Stabilizing Power of Food and Nutrition
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Making Snack Statements
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Aids for Aches and Pains
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Targeting Non-O157 E. coli Serotypes
J. Peter Clark
PROCESSING
J. Peter Clark
Beverages Proliferate, Processing Challenges Grow
Aaron Brody
PACKAGING
Aaron L. Brody
Delivering Foods: Distribution Packaging
IFT
PERSPECTIVE
Lorraine L. Niba
Technical Marketing Bridges the Gap Between R&D & Marketing

DEPARTMENTS

  • IFT Press Book Addresses Bioactive Ingredients