Food Technology Magazine
November 2012

Features

  • Communicating Nutrition at the Point of Purchase
    The addition of nutrition data and scorecards to the front of packaging and at the grocery shelf helps shoppers choose healthier foods and spurs product developers to reexamine their formulations.
  • The Unexpected Evolution of Dessert
    Culinary professionals are taking creative license when formulating dessert products by adding bold flavors, enriching texture, and combining nontraditional ingredients like vegetables.
  • Progress in Fiber-Enriched Foods
    As science further illuminates the relationships between fiber and health, there is a concomitant evolution of consumer interest in physiologically beneficial foods and beverages, spurring innovation across the fiber market value chain.

Columns

John Ruff
PRESIDENT'S MESSAGE
John Ruff
IFT Conference to Offer a Forum for Food Policy Discussion
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Sauces Deliver Consumer Meal Solutions
Roger Clemens
FOOD, MEDICINE & HEALTH
Karen Lapsley & Roger Clemens
Re-examining the Energy Value of Food
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Seeds of Success
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Weighing the Issues
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Preventing Juice Spoilage
J. Peter Clark
PROCESSING
J. Peter Clark
Mixing It Up in Food and Beverage Processing
Aaron Brody
PACKAGING
Aaron L. Brody & Tom Dunn
Growing Agribusiness Exports Via Packaging Technology
IFT
PERSPECTIVE
Neal Bringe
Opportunities to Provide Wellness and Vitality
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