March 2011

Food Technology Magazine
March 2011

Features

  • Formulating for Satiety with Hydrocolloids
    TERI M. PAESCHKE and WILLIAM R. AIMUTIS
    To be effective in product applications, hydrocolloids must be hydrated in vivo. Here’s a look at methods to improve hydration.
  • 2010 Dietary Guidelines Target Unhealthy Americans
    BOB SWIENTEK
    To reduce the incidence of diet-related chronic diseases, consumers are urged to reduce calories, sodium, solid fats, and added sugars and increase intake of plant-based foods and seafood.
  • Dissecting The Dietary Guidelines
    JOANNE SLAVIN
    Strict recommendations for an optimal diet are difficult to support with evidence-based nutrition science.
  • Food Science Flourishes on Campus
    MARY ELLEN KUHN
    The discipline continues to evolve as university programs—in a dramatic shift from trends of just a few years ago—report growing enrollments.
  • Renewing Phi Tau Sigma (Online Exclusive)
    DENNY HELDMAN
    To fulfill its goals, the Society is updating its bylaws, improving communications through a new monthly newsletter, and actively soliciting new members as well as reaching out to inactive members.

Columns

Robert Gravani
PRESIDENT’S MESSAGE
Robert B. Gravani
A Focus on Consumer Health and Wellness
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
What’s Next in Beverages
Roger Clemens
FOOD, MEDICINE & HEALTH
Roger Clemens
Breakfast—The Meal of Health
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
New Awakenings for Breakfast
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
The Buzz About Energy Products
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Addressing Bioavailability & Digestibility
J. Peter Clark
PROCESSING
J. Peter Clark
Novel Nonthermal Technologies
Aaron Brody
PACKAGING
Aaron L. Brody
Has the Era of Retort Packaging Arrived?
IFT
Putting Wellness on the Menu
IFT
PERSPECTIVE
Kara Egan and Connie Weaver
2010 Dietary Guidelines—Too Many Messages?

DEPARTMENTS

  • IFT Press Book Details Digestive Health Benefits of Carbohydrates