February 2013

Food Technology Magazine
February 2013

Features

  • Heating up Frozen Foods
    With consumers and retailers focused on fresh products, frozen food sales have cooled off. But now product developers, marketers, and merchandising pros are teaming up in a bid to end the big chill in the freezer case.
  • Raising a Glass to Healthier Drinks
    Global trends in beverages spotlight products with various health attributes—from sugar-free, low-calorie, and natural to vitamin & mineral fortification, added protein, fruit & vegetable smoothies, and organic.
  • Food Policy Issues Incite Strong Opinions
    FSMA delays, GMO labeling, and biased trade practices prompted frank commentary at IFT’s second Food Policy Impact conference.

Columns

PRESIDENT'S MESSAGE
John Ruff
Celebrating a Legacy of IFT Volunteerism and Leadership
SCIENCE & POLICY INITIATIVES
Food Technology Staff
Dingell, Enzi Receive IFT Science Awards
CONSUMER TRENDS
A. Elizabeth Sloan
The Foodie Phenomenon
FOOD, MEDICINE & HEALTH
Peter Pressman and Heather Rodriguez
Nutrition Support and Cancer
INGREDIENTS
Donald E. Pszczola
Plugging into Proteins
NUTRACEUTICALS
Linda Milo Ohr
The Morning Jump-Start
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Measuring Food Texture
PROCESSING
J. Peter Clark
Delivering Bakery Production Solutions
PACKAGING
Aaron L. Brody
The Power of Food Packaging
RCA 2013 Show Preview
Food Technology Staff
What’s Cooking at the RCA Conference and Expo
WELLNESS 13
Toni Tarver
The Blame Game: Who’s Responsible for Health and Wellness?
PERSPECTIVE
Ricardo Simpson and Sudhir Sastry
Biomimetics: Learning from Nature

CLASSIFIED MARKETPLACE
Food Technology Staff
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