Food Technology Magazine
December 2012

Features

  • Developing Foods for an Aging Population
    Kelly Hensel
    Consumer needs are shifting as people are living longer and looking to foods and beverages to improve their health. To successfully target older shoppers, marketers must do a better job of addressing health issues, sensory challenges, and more.
  • In Food We Trust: Issues of Food Integrity
    Lori Hoolihan, Sylvia Rowe, Mary K. Young, Stephen Sapp, and Guy Johnson
    The level of trust consumers have in the U.S. food supply is diminishing: What can stakeholders do to stop this descent?
  • 2012 Subject & Author Indexes

    A listing of topics and authors for the 2012 issues of Food Technology magazine

Columns

John Ruff
PRESIDENT'S MESSAGE
John Ruff
Older Consumers Mean New Opportunities
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Nuts Deliver Nutrition, Functionality, and Taste
Roger Clemens and Peter Pressman
FOOD, MEDICINE & HEALTH
Roger Clemens & Peter Pressman
Is Dietary Phosphorus a New Health Target?
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
The Rise of Gluten-Free
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Chasing Beauty: Ingredients for Nutricosmetic Products
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Assuring Egg Quality
J. Peter Clark
PROCESSING
J. Peter Clark
Separation Processes
Aaron Brody
PACKAGING
Aaron L. Brody
2012 Packaging Standouts from Around the Globe
IFT
PERSPECTIVE
Henry Miller and Gregory Conko
GE Labeling: A Losing Proposition
Featured Links



2013 Healthful Foods Directory

A product index and list of suppliers offering nutraceuticals, ingredients, and services for functional foods, organic and natural foods, and ‘better-for-you’ products.

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Browse Online Directory

2013 Healthful Foods Directory

Recent Issues

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    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
  • October 2015
    Touring a World of New Product Innovation
    A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
Issue Archive

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