Food Technology Magazine
June 2012

  • Foodservice 2012: Consumers Crave More
    BRINDA GOVINDARAJAN
    Variety, bold flavors, customized options, and healthful menu offerings are contributing to growth for the restaurant industry.
  • Developing Antimicrobial Dairy Ingredients
    DANIEL J. O’SULLIVAN
    Exploring the potential to utilize lantibiotic-producing bifidobacteria to create dairy ingredients with increased broadspectrum antimicrobial functionalities yields encouraging results.
  • Advances In Flavor Encapsulation
    MICHAEL PORZIO
    New flavor delivery technologies are creating significant opportunities for food product developers by supplying improved flavor character to finished products.
  • Quality Aspects of Raw Milk Cheeses
    DIANE L. VAN HEKKEN
    The microflora of the raw milk contributes to a greater diversity of cultures and enzymes, which ripens the cheese faster and produces stronger flavors and aromas.

Roger Clemens
PRESIDENT'S MESSAGE
Roger Clemens
An Ocean of Opportunities at the 2012 IFT Annual Meeting & Food Expo®
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Legal Immigration
Roger Clemens and Peter Pressman
FOOD, MEDICINE & HEALTH
Peter Pressman & Roger Clemens
Nutrition, Hydration: Principles for Optimal Athletic Performance
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Fats: The Good, the Bad, and the In-Between
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Fruitful Yields
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Certifying Organic
J. Peter Clark
PROCESSING
J. Peter Clark
Processing Produce: Not Such a Simple Proposition
Aaron Brody
PACKAGING
Aaron L. Brody
The Indispensable Benefits of Food Packaging
IFT
PERSPECTIVE
Dave Wagner
Building Sustainable Partnerships for Innovation
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