Food Technology Magazine
September 2012

Features

  • Sugar Reduction with Polyols
    Polyols are in a unique position to assist with reduced-sugar or sugar-free reformulations since they can reduce calories and complement sugar’s functionality.
  • Helping School Meals Make the Grade
    Developing healthier meals mandated by new federal regulations while meeting kids’ taste expectations and staying on budget presents an ever-growing challenge for school officials.
  • Clostridium Difficile: An Emerging Food Safety Risk
    Traditionally associated with healthcare environments, C. difficile has been increasingly isolated from packaged foods and food animals, raising concerns about foodborne and zoonotic transmission to humans.

Columns

John Ruff
PRESIDENT'S MESSAGE
John Ruff
Anticipating a Year of IFT Science Leadership
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Dairy Innovation—The Cold Case Is Getting Hot
Roger Clemens and Peter Pressman
FOOD, MEDICINE & HEALTH
Roger Clemens & Peter Pressman
Impact of Grain Hybridization on Celiac Disease
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
More Fuel for the Sweet and Savory Fire
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Gender-Specific Nutrition
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Sensory Evaluation Drives Innovation
J. Peter Clark
PROCESSING
J. Peter Clark
Good Practices for Pilot Plants
Aaron Brody
PACKAGING
Aaron L. Brody
Applying Microelectronics to Food Packaging
IFT
PERSPECTIVE
Adam Drewnowski
Finding the True Cost of Healthy Foods