July 2013

Food Technology Magazine
July 2013


  • Foodservice Adapts to the ‘New Normal’
    Kelly Hensel
    As the economy slowly recovers, foodservice operators address the challenge of getting consumers to open their wallets by adding value through customization, local and fresh ingredients, and bolder flavors.
  • Demographic Redirection
    A. Elizabeth Sloan
    Gourmet mini-meals, specialty nutritional ingredients, and healthy fast food are among the product development opportunities available to food and beverage makers seeking to satisfy evolving generational food preferences.
  • Delivering Healthy and Affordable Whole Grain Foods
    Leonard F. Marquart, Satya S. Jonnalagadda, B. Jan-Willem van Klinken, Roger Clemens, Gary Jensen, Elizabeth Arndt, and Densie Webb
    How can the food industry produce whole grain products that consumers will eat?


John Ruff
One Food Scientist Can Make a Difference
Karen Nachay
Insects as a Sustainable, Nutritional Food Source
Roger Clemens
Needs of Transplant Patients Challenge Food Professionals
Donald E. Pszczola
A First Time for Everything
Linda Milo Ohr
Awake, Alert, and Energized
Neil H. Mermelstein
Almonds & Walnuts: Shaking Out Quality
J. Peter Clark
Membranes, Microfiltration, Microsieves, and More
Aaron L. Brody
And the Winner Is … The Year’s Best Food Packaging
Morton Satin
Recognizing Industry’s Role in Protecting Public Health
Food Technology Staff
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