August 2013

Food Technology Magazine
August 2013

Features

  • 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.
  • 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.
  • 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.

Columns

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
Positions Available, Recruitment & Placement, Product & Services

Featured Links



Search Food Technology Magazine

Recent Issues

  • March 2014
    Fat and Hungry: Are U.S. Food Policies Obesogenic?
    U.S. food policies may have led to unexpected paradoxes when it comes to overweight and obesity.
  • February 2014
    Salaries Back on Track
    With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
  • January 2014
    What, When and Where America Eats
    Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed