August 2013

Food Technology Magazine
August 2013

  • Consumers Munch Away in the U.S.A.
    Lamine Lahouasnia
    The growth in snack foods is being driven by more in-between meal eating, Millennials who seek bolder flavors, and products with some sort of health positioning.
  • Sustainable Agricultural Sourcing Takes Root
    Peter Erik Ywema
    SAI Platform provides farmers and food companies with practical guidance for the procurement of raw materials in ways that are environmentally, socially, and economically responsible.
  • GRAS Flavoring Substances 26
    L.J. Marnett, S.M. Cohen, S. Fukushima, N.J. Gooderham, S.S. Hecht, I.M.C.M. Rietjens, R.L. Smith, T.B. Adams, J.B. Hallagan, C. Harman, M.M. Mcgowen, and S.V. Taylor
    The 26th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

PRESIDENT’S MESSAGE
John Ruff
Reflections on a Year as a Global Ambassador for Food Science
CULINARY POINT OF VIEW
Kelly Hensel
Chef Gautier Made it Hot Before it Was Cool
CONSUMER TRENDS
A. Elizabeth Sloan
Zeroing in on the Center of the Plate
FOOD, MEDICINE & HEALTH
Roger Clemens and Heather Rodriguez
Outside-the-Gut Nutrition
INGREDIENTS
Donald E. Pszczola
Reimagining Fruits
INGREDIENTS
David Despain
Fruit-Focused Formulating
NUTRACEUTICALS
Linda Milo Ohr
Indulgent but Good for You
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Spicy, Flavorful, and Safe
PROCESSING
J. Peter Clark
Emulsions: When Oil and Water Do Mix
PROCESSING
Dee M. Graham, Charles D. Sopher, Rip G. Rice, and Ahmed E. Yousef
Confronting Myths About Ozone and Food Safety
PACKAGING
Aaron L. Brody
Kitchen Capers
PERSPECTIVE
Eric F. Greenberg
GRAS: Leave Well Enough Alone
CLASSIFIED MARKETPLACE
Food Technology Staff
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