August 2013

Consumers Munch Away in the U.S.A.; Sustainable Agricultural Sourcing Takes Root; GRAS Flavoring Substances 26; Chef Gautier Made It Hot Before It Was Cool; Indulgent but Good for You

Volume 67, No. 8

The growth in snack foods is being driven by more in-between meal eating,

Consumers Munch Away in the U.S.A.

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.
August 1, 2013
Unilever encourages its tomato growers to adopt sustainable practices like drip irrigation.

Sustainable Agricultural Sourcing Takes Root

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.
August 1, 2013
GRAS Flavoring substances 26

GRAS Flavoring Substances 26

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.
August 1, 2013
GRAS Flavoring substances 26

GRAS Flavoring Substances 26

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.
August 1, 2013
The growth in snack foods is being driven by more in-between meal eating,

Consumers Munch Away in the U.S.A.

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.
August 1, 2013
Unilever encourages its tomato growers to adopt sustainable practices like drip irrigation.

Sustainable Agricultural Sourcing Takes Root

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.
August 1, 2013

Columns

Chef Gautier Made it Hot Before it Was Cool

CULINARY POINT OF VIEW

Zeroing in on the Center of the Plate

CONSUMER TRENDS

Outside-the-Gut Nutrition

FOOD, MEDICINE & HEALTH

Reimagining Fruits

INGREDIENTS

Fruit-Focused Formulating

INGREDIENTS

Indulgent but Good for You

NUTRACEUTICALS

Spicy, Flavorful, and Safe

FOOD SAFETY & QUALITY

Emulsions: When Oil and Water Do Mix

PROCESSING

Confronting Myths About Ozone and Food Safety

PROCESSING

Kitchen Capers

PACKAGING

GRAS: Leave Well Enough Alone

PERSPECTIVE

Past Issues

July 2013

Foodservice Adapts to the 'New Normal'; Demographic Redirection; Delivering Healthy and Affordable Whole Grain Foods; Almonds & Walnuts: Shaking Out Quality; Needs of Transplant Patients Challenge Food Professionals

June 2013

The Premier Food Science Event; Feast on Formulation Inspiration; Wellness Will Turn Up the Heat in Chicago; Carbs Are Bad? Think Again.; EFSA, FDA Cast a Nutrition Dark Age

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