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

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    Innovating to Meet the Challenge of Food Waste
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  • November 2014
    Top 5 Flavor Trends
    Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
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