December 2013

Food Technology Magazine
December 2013

Features

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Choosing a Path Toward Progress
CULINARY POINT OF VIEW
Kelly Hensel
Chef Gale Gand’s Sweet Success
CONSUMER TRENDS
A. Elizabeth Sloan
Going Gourmet for Guests
FOOD, MEDICINE & HEALTH
Roger Clemens
A Major Obstacle in the Path of Clinical Nutrition Research
INGREDIENTS
David Despain
Restarting Breakfast
NUTRACEUTICALS
Linda Milo Ohr
Pouring on a State of Peace and Calm
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Not the Sound of Silence
PROCESSING
J. Peter Clark
Spins and Wrinkles on Frying Foods
PACKAGING
Aaron L. Brody
More Trailblazing Innovation for Food Packaging Systems
PERSPECTIVE
Theodore P. Labuza and Dana Gunders
Food Dating and Food Waste
Featured Links



2014 Healthful Foods Directory

A product index and list of suppliers offering nutraceuticals, ingredients, and services for functional foods, organic and natural foods, and ‘better-for-you’ products.

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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.
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    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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