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
Featured Links



Stay in the Know

Sign Up For:




Recent Issues

  • March 2014
    Fat and Hungry: Are U.S. Food Policies Obesogenic?
    U.S. food policies may have led to unexpected paradoxes when it comes to overweight and obesity.
  • February 2014
    Salaries Back on Track
    With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
  • January 2014
    What, When and Where America Eats
    Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed