April 2013

Food Technology Magazine
April 2013

Features

  • Top Ten Food Trends
    Eating alone, home meals for millennials, a new definition of health, and a demand for true transparency are among the important consumer trends that represent new opportunities for the food industry.
  • IFT’s Wellness Check-Up
    Presenters at the Wellness 13 conference offer some encouraging assessments while shedding new light on diet and nutrition research, consumer trends, and food industry developments.

Columns

PRESIDENT’S MESSAGE
John Ruff
Developing the Next Generation of Food Scientists
FOOD, MEDICINE & HEALTH
Heather Rodriguez and Roger Clemens
Is There a Milk-Mucus Connection?
INGREDIENTS
Donald E. Pszczola
Chocolate Everything
NUTRACEUTICALS
Linda Milo Ohr
Managing Muscle and Bone Mass
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Testing Nanomaterial Safety
PROCESSING
J. Peter Clark
Electromagnetic Energy in Food Processing
PACKAGING
Aaron L. Brody
Assessing the Threat from BPA and Exploring Alternatives
PERSPECTIVE
Joy Dubost
Manipulating the Truth about Food Addiction
CLASSIFIED MARKETPLACE
Food Technology Staff
Positions Available, Recruitment & Placement, Product & Services

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Recent Issues

  • June 2014
    Blurring the Line Between Snack and Meal
    Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
  • May 2014
    Deconstructing the Methylmercury Myth
    U.S. dietary guidelines are clear: the benefits of consuming a variety of seafood outweigh theoretical mercury risks.
  • April 2014
    The Top Ten Functional Food Trends
    Specialty nutritional ingredients, the emergence of a health-oriented Hispanic market segment, and consumers’ ongoing interest in protein consumption are driving new opportunities for functional foods and drinks.
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