January 2013

Food Technology Magazine
January 2013

Features

  • Shopping the Perimeter
    Consumers have gravitated away from the center of the store, drawn to perishables like produce, seafood, dairy, refrigerated meals, and fresh bakery and deli products, which translates to strong opportunities in these categories.
  • Understanding and Combating Food Fraud
    The goal of food fraud is economic gain. It differs from intentional contamination but could pose a public health risk. The behavioral sciences and criminology offer tools to deter food fraud.
  • Eliminating Waste at the Front End of Innovation
    Time, money, and effort are often wasted in new product development due to the late discovery of something important. An iterative, exploratory process can avoid such waste.
  • Wellness 13: An Analysis of Health Trends
    For food professionals with a stake in health and wellness products, this annual IFT conference offers insights on consumer health trends and product development.

Columns

PRESIDENT'S MESSAGE
John Ruff
Plan Now to Up Your Wellness IQ at IFT Conference
GLOBAL INSIGHTS
Karen Nachay
Small Nation Offers Big Solutions
FOOD, MEDICINE & HEALTH
Roger Clemens & Peter Pressman
Food Science and the Elimination of Nutrient Deficiencies
INGREDIENTS
Donald E. Pszczola
Dairy in ‘Wheys’ You’ve Never Seen Before
NUTRACEUTICALS
Linda Milo Ohr
Keeping Eyesight and Memory Sharp
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Targeting Norovirus
PROCESSING
J. Peter Clark
The Versatility of Ultrasonic Energy
PACKAGING
Aaron L. Brody
Pack Expo Explores the Future of Packaging
PERSPECTIVE
Gregory Thomas
Hidden Profit in Sustainable Sourcing

CLASSIFIED MARKETPLACE
Positions Available, Recruitment & Placement, Product & Services

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